Green Bean Casserole

November 14, 2018

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The only Green Bean Casserole recipe you’ll ever need! It’s made with fresh tender green beans, a rich creamy mushroom white sauce, and it’s finished with the classic French’s crispy fried onions to give it that delicious reminiscent touch. Plus there’s parmesan in the recipe for extra flavor! This recipe is a Thanksgiving staple and one people will request again and again!

Green Bean Casserole

The Best Green Bean Casserole!

We’ve all had our fair share of nasty green bean casseroles. You know the kind with mushy, lifeless canned green beans and canned condensed mushroom soup (with lots of strange ingredients).

This version is made from scratch and is a million times better! It’s worth the few extra steps, I promise! You’ll never look back to that lazy version.

You may likely even find green bean casserole haters becoming true believers.

Close up image of a scoop of green bean casserole. Fresh green beans are coated with a creamy mushroom filling and topped with French's fried onions.

Ingredients You’ll Need for This Recipe

  • Fresh green beans
  • Butter
  • Mushrooms
  • Salt and pepper
  • Garlic
  • Flour
  • Chicken broth
  • Half and half
  • Parmesan cheese
  • French’s crispy fried onions

Ingredients for Green Bean Casserole shown here on a white marble surface. They include fresh green beans, mushrooms, French's fried onions, flour, butter, half and half, chicken broth, parmesan, and garlic.

How to Make Green Bean Casserole

  • Preheat oven to 375 degrees.
  • Cook green beans in a pot of boiling water until just tender.

Showing how to make green bean casserole. Start by boiling green beens in pot of water.

  • Drain green beans from pot and transfer to ice water.
  • Drain green beans well from ice water then pour into a baking dish.

Green beans in an ice water in a glass bowl after draining.

  • Saute mushrooms until softened, while adding in garlic and sauteing briefly near the end.
  • Sprinkle flour evenly over mushrooms then toss to coat and cook briefly.

Sauteeing mushrooms in a large dark non-stick skillet for green bean casserole.

  • Stir in chicken broth and half and half.

Mixing half and half and chicken broth into mushroom mixture for Green Bean Casserole.

  • Bring mixture to a simmer to thicken, while stirring frequently. It should have a nice creamy consistency.

Finished creamy filling in a large skillet set over a marble surface, for Green Bean Casserole.

  • Pour sauce mixture over green beans in baking dish and toss to coat.

Creamy coated green beans and mushrooms in a white ceramic baking dish before baking, for Green Bean Casserole.

  • Sprinkle fried onions evenly over top.
  • Cover with foil (so onions don’t brown too much) and bake 10 minutes, uncover and bake 10 minutes longer.
  • Serve warm for best results.

Adding crispy fried onions to Green Bean Casserole before baking.

Tips for Perfect Green Bean Casserole

  • Only use fresh green beans for best flavor and texture.
  • Stick with half and half, don’t try to substitute milk or it won’t be as good.
  • Par cook green beans, this way they won’t end up crisp and under-cooked by the time casserole is baked through.
  • Blanch beans in ice water so they won’t end up overcooked in the end. It also helps then retain that pretty green color.
  • The sauce should have a great consistency but if you happen to have watery or dry mushrooms you can adjust consistency a bit if desired (thicken with a little more of a flour/water mixture or thin with a little half and half).


Green Bean Casserole in a white ceramic baking dish with a scoop removed to show filling.

What is Half and Half?

One question I get a lot is “what is half and half?” Half and half is basically a mixture of half milk and half cream so if you can’t find it you can make your own. Simple blend 3/4 cup milk and 3/4 cup heavy cream.

Want it Even Richer?

If you love a really rich sauce in green bean casserole, you can substitute heavy cream in place of half and half. I’d use 3 Tbsp flour if doing so as cream is thicker.

Close up overhead image of green bean casserole showing texture of topping and filling.

Can I Make it in Advance?

You can prep it day in advance to do so:

  • Make up to step 7 (be sure not to add onions yet, you want them to stay crisp).
  • Cover and refrigerate.
  • The next day let it rest at room temperature while oven preheats.
  • Sprinkle with onions and bake as directed.
  • Add additional baking time as needed, sauce should be bubbling around edges. You may need an additional 5 – 10 minutes since it’s starting out colder.

Close up image of scoop of green bean casserole on a wooden spoon.

More Thanksgiving Recipes You’ll Love!

Three individual servings of Green Bean Casserole on white scalloped salad plates.

Green Bean Casserole
4.86 from 7 votes

Green Bean Casserole

The only green bean casserole recipe you'll ever need! It's made with fresh tender green beans, a rich creamy mushroom white sauce and it's finished with the classic French's crispy fried onions to give it that flavor we all remember. Plus there's parmesan in the recipe for exciting flavor! This recipe is a Thanksgiving staple and one people will request again and again!
Servings: 10
Prep25 minutes
Cook25 minutes
Ready in: 50 minutes


  • 2 lbs. fresh green beans, ends trimmed, halved
  • 1/4 cup (57g) butter
  • 1 lb bella (crimini) mushrooms, cleaned, sliced
  • Salt and freshly ground black pepper
  • 1 Tbsp minced garlic
  • 3 1/2 Tbsp (34g) all-purpose flour
  • 1 1/4 cups (295ml) low-sodium chicken broth
  • 1 1/2 cups (355ml) half and half
  • 1/2 cup (45g) finely shredded parmesan cheese
  • 2 cups French's crispy fried onions (or more to taste)


  • Preheat oven to 375 degrees.
  • Bring a large pot of water to a boil. Cook green beans until just tender, about 5 - 6 minutes. Meanwhile fill a large bowl with ice water.
  • Drain green beans, pour into ice water, stir. Drain green beans well from ice water, pour into 12 by 8 or 13 by 9-inch baking dish.
  • In a large skillet melt butter over medium-high heat. Add in mushrooms, season with salt and saute until softened, about 5 minutes. Add garlic and saute 1 minute longer.
  • Sprinkle in flour and toss and cook briefly (about 30 seconds). Pour in chicken broth and half and half and season with salt and pepper to taste. 
  • Bring mixture to a simmer to thicken sauce, stirring frequently. Stir in parmesan cheese.
  • Pour sauce over green beans in casserole dish and toss to evenly coat. 
  • Sprinkle with crispy fried onions. 
  • Cover with a sheet of foil and bake 10 minutes, uncover and bake 10 minutes longer. Serve warm.


  • Button mushrooms can be used as well.
  • Use freshly grated parmesan cheese for best results.
  • For even more flavor try it with homemade chicken stock.

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  • Jeannie Parker

    Jaclyn, I just made this today for the first time. We are having a late Christmas dinner with the family today. I did taste it to see how it was..its delicious!! And way better than the canned recipe.. Thank you so much!! Happy New 2019 to you and your family!!

    • Jaclyn

      Jaclyn Bell

      I’m so happy to hear you liked this recipe Jeannie! Thanks for the great review! Happy New Year!

  • Andrea

    First time visiting your site and immediately knew I wanted to make this for Thanksgiving. It was wonderful. My husband agreed and said it was his favorite side. Anxious to try more of your recipes!
    Thank you.

    • Jaclyn

      Jaclyn Bell

      I’m so glad to hear it was the favorite Andrea! Thanks so much for your review!

  • Blessed

    Wow just served my family the green beans it started with singing praise and even the youngest who doesn’t usually eat greens cleaned the plates.thanks it was so good .its now part of our family favorite

  • Christy

    LOVE IT! I made two of these for Thanksgiving dinners. Sooo gooood! I had a hard time stopping “tasting” it to make sure it’s good to go. Ha! Ha!
    I *knew* I could rely on you! As soon as I saw this blog post, I book marked it. Thank you for making me look good! Your recipes are always a hit with my family, friends, and coworkers. <3

    • Jaclyn

      Jaclyn Bell

      Thanks so much for the great review Christy I’m so happy to hear you liked it and you trust my recipes! Happy Thanksgiving!

  • Meghan

    Have you ever blended the sauce with the mushrooms? My husband loves the taste but hates the mushroom texture. Thanks!

    • Jaclyn

      Jaclyn Bell

      Sorry I haven’t. I’d maybe just chop them up smaller or scoop them from one section of the sauce. My husbands the same I just make him pick them out :).

  • karen silon

    What can I use as a substitute for all purpose flour? For someone who is gluten free. Thank you Karen

    • Jaclyn

      Jaclyn Bell

      I would mix 1 Tbsp + 1/2 tsp cornstarch with 2 Tbsp of the chicken broth and mix that in with the rest of the chicken broth. I hope you love it!