You can’t have Thanksgiving without Green Bean Casserole! This classic side dish recipe is made from scratch with lots of love. Fresh green beans are baked to perfection in a creamy concoction beneath a layer of crunchy french fried onions.
We love eating green beans all year long, not just around the holidays! When you’re not baking this casserole for a big feast, treat yourself to some Sautéed Green Beans with Bacon or Green Beans Almondine.
If you’re one of those people that hates Green Bean Casserole, we hate to break it to you… But you’ve probably just never had it made right!
This homemade recipe is baked to perfection completely from scratch. The green beans and mushrooms are cooked just right then baked in the creamiest sauce!
Of all the side dishes we present on our table, this casserole is the one we have the least amount of leftovers of. It’s so creamy, cheesy, and has the best crunch from those salty fried onions on top!
- Don’t skip the blanching step! Blanching the green beans ensures they stay vibrant in their signature color and keeps them crisp. Without blanching them, you risk them going limp when baked.
- Try not to substitute the whole milk and heavy cream with any other dairy or non-dairy products. Your results won’t be as thick and creamy.
- Shred the cheese right off the block. It’s the best way to ensure perfect consistency and the best flavor.
Refrigerator: Green bean casserole stores well in the refrigerator in an airtight container for 4 to 5 days.
Freezer: Fresh Green bean casserole freezes well for about 2 weeks. We recommend leaving the French fried onions off and waiting until you reheat the casserole to add them.
Let the baked casserole cool completely at room temperature then wrap tightly in plastic wrap. Follow that up with a layer of heavy duty aluminum foil.
To reheat, remove the foil and plastic wrap and warm in the oven at 350°F until warmed through. Add the French fried onions about 5 to 10 minutes before it finishes reheating. You can always thaw the casserole in the fridge to speed up the process.
Frequently Asked Questions
Recipe Card with Ingredient Amounts and Instructions
- 4 Tbsp. unsalted butter, divided
- 1 medium onion, finely diced
- 4 ounce(s) mushrooms, sliced
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- 1 cup whole milk
- ½ cup heavy cream
- ½ tsp. dried thyme
- 2 Tbsp. sour cream
- Salt and pepper, to taste
- 1 lb. fresh green beans, ends trimmed and cut in half
- 1 cup Gruyere cheese, shredded off the block
- 6 ounce(s) French fried onions
- Preheat the oven to 350°F, and lightly grease a 9x13-inch baking dish.
- Heat a medium skillet over low-medium heat. Melt 1 tablespoon of butter then add the onions and mushrooms.1 medium onion4 ounce(s) mushrooms
- Cook for 5 to 7 minutes until the onions and mushrooms are tender. Add the garlic and cook for an additional 30 seconds. Remove the vegetables to a waiting bowl and set aside.2 garlic cloves
- Melt the remaining 3 tablespoons of butter in the pan. Then sprinkle in the flour. Whisk to combine and cook for 2 to 3 minutes.¼ cup all-purpose flour
- Slowly pour in the milk, heavy cream, and thyme. Whisk until a creamy sauce forms then add the sour cream, salt and pepper. Remove from heat.1 cup whole milk½ cup heavy cream½ tsp. dried thyme2 Tbsp. sour creamSalt and pepper
- Bring a large pot of salted water to boil, and cook the green beans for 4 to 5 minutes. They should be tender but still have a crispy bite. Drain the green beans and immediately place them in a bowl of ice water to stop them from cooking.1 lb. fresh green beans
- In a large bowl, combine the green beans, onions, mushrooms, and sauce. Transfer the mixture to the prepared baking dish.
- Bake uncovered for 20 minutes. Remove from the oven and top with shredded cheese and French fried onions and bake for an additional 10 minutes.1 cup Gruyere cheese6 ounce(s) French fried onions
- Serve warm! See post for tips and storage options.