Green Bean Casserole (From Scratch)
It’s difficult to imagine any holiday table without a Creamy Green Bean Casserole (from scratch) with a crunchy, crisp topping. Green Bean Casserole is a classic Thanksgiving side dish and this one is made entirely from scratch and uses a homemade cream of mushroom soup. P.S. It can be made 2 days ahead!
There are a handful of sides that consistently show up at our holiday table and Green Beans are always on the menu! We love serving Green Bean Casserole with Mashed Potatoes, Sweet Potato Casserole, and Roasted Brussels Sprouts all paired with a stunning Prime Rib Roast or Juicy Roast Turkey for the ultimate feast!
This post may contain affiliate links. Read my disclosure policy.
Hello friends! Julia from Vikalinka is here again and this time we are re-discovering an American classic.
Homemade Green Bean Casserole:
This recipe is a staple at Thanksgiving dinner and the holiday itself. Everyone loves a classic green bean casserole and this one is made from fresh real ingredients: Green beans in a creamy mushroom sauce baked under a crisp bread crumb and cheese topping.
What is Green Bean Casserole?
This traditional green bean casserole is essentially a green bean gratin. It was invented in the US by Dorcas Reilly in 1955 who developed it with Campbell’s cream of mushroom soup. This green beans casserole is baked in a homemade cream of mushroom soup and there is nothing quite like homemade! The green beans are more vibrant and the sauce is so flavorful.
The Best Green Bean Casserole Topping:
Rather than using the deep-fried canned onion rings, this recipe has a crisp and flavorful parmesan garlic crust. The contrast of the creamy beans and the crunchy savory crumb topping is delicious.
Making a green bean casserole from scratch is really easy and so much better than canned beans cooked in canned cream of mushroom soup and topped with pre-made deep-fried onions. You will feel so good about serving this to the people you love!
How to Make Green Bean Casserole from Scratch:
Using fresh green beans makes the beans extra sweet, tender and vibrant. You can’t match that same texture or flavor with beans that come out of a can. To make green bean casserole with fresh green beans:
- Trim and blanch the beans for 5 minutes for firmer beans or 8 minutes if you prefer softer beans
- Make the mushroom sauce and combine with green beans
- Top with the Parmesan herb and garlic breadcrumbs
- Bake immediately or store in the fridge to bake on the day of the feast
Can You Make Green Bean Casserole Ahead?
During the busyness of the holidays, it’s wonderful to have some make-ahead recipes up your sleeve. You can make this green bean casserole recipe up to 2 days ahead, covered and refrigerated until ready to bake. If baking at a later date, top with the Parmesan breadcrumb mixture immediately before baking to ensure a crisp topping.
If I could describe this green bean casserole, I would say it tastes just like the original but better. The homemade mushroom sauce still holds the same savory punch of Campbell’s cream of mushroom soup but tastes more wholesome, and therefore infinitely more delicious.
Our Favorite Thanksgiving Side Dishes:
- Festive Red Cabbage Slaw
- Roasted Parmesan Broccoli with Sun-dried Tomatoes
- Creamy Mashed Potatoes Recipe
- Sweet Potato Casserole
- Brussels Sprouts in Alfredo Sauce
What are your go-to Thanksgiving side dishes? You can explore more of our favorite Thanksgiving recipes here.
Green Bean Casserole (from Scratch)
Creamy green bean casserole recipe made from scratch with homemade cream of mushroom soup, topped with parmesan garlic and herb breadcrumbs.
For the Green Bean Casserole
- 1 lb green beans, trimmed
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 8 oz mushrooms, (cremini, baby bella, or white)
- 1 medium onion, chopped
- 2 cloves garlic
- 2 Tbsp all-purpose flour
- 1/2 cup chicken or vegetable stock
- 1 cup heavy whipping cream
- 1 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- salt, to taste
- black pepper, to taste
For the Parmesan Herb and Garlic Breadcrumbs
- 1/2 cup breadcrumbs
- 1/3 cup parmesan cheese
- 1/4 tsp garlic powder, (or 1 tsp garlic flakes)
- 1 tsp dried parsley
Preheat Oven to 375˚F. Set a large pot with water over high heat and bring to a boil then add trimmed green beans. Cook/blanch them for 5 minutes for firmer beans or 8 minutes for softer beans. Drain and set aside.
Meanwhile, Place a large pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil, then add sliced mushrooms with a pinch of salt and pepper. Saute until the mushroom liquid has evaporated and mushrooms are golden.
Move mushrooms to one side of the pan and add chopped onion. Saute onions over low heat for a couple of minutes then stir them together with mushrooms and saute until onions are soft (6-8 min). Add minced garlic and cook for 30 seconds longer while stirring.
Add 2 Tbsp flour and stir until the flour turns into a paste. Continue cooking 1-2 minutes, stirring constantly until it smells slightly nutty, being careful not to burn the mixture.
Add the 1/2 cup chicken stock and bring to a boil over medium heat, stirring constantly and scraping the bottom of the pan with a spatula. Add 1 cup heavy cream, 1 Tbsp Worcestershire sauce, 1 Tbsp soy sauce and cook over low until sauce has a creamy and gravy-like consistency (it thickens more as it bakes). Season with salt to taste.
Add blanched green beans to the mushroom sauce and stir to combine then transfer to a casserole dish.
In a separate bowl, combine 1/2 cup breadcrumbs, 1/3 cup parmesan cheese, 1/4 tsp garlic powder and 1 tsp dried parsley. Sprinkle over the green bean casserole. Bake uncovered at 375 F for 20 minutes then broil for 2-3 minutes until topping is golden.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Read comments/reviewsAdd comment/review
So excited to make this recipe! You are always my go to when trying a new recipe. I know it’ll be fantastic! Quick question on this recipe, I see in the photos you’ve used a red onion. Do you recommend the red onion or does the yellow onion work as well?
Aww, that’s the best! Thank you so much for sharing that with me, Maggie!
I had to give a review on the green bean casserole!! It was so delicious!! First time I made it and the family loved it!! This will be our go to recipe for all Holidays!! People you won’t be disappointed!! Try it!!
Sounds perfect, Kathleen! Thanks for the great review, we appreciate it.
I made this for Thanksgiving. My daughter does not like mushrooms so I omitted them and ingredients to prep them. I added 8 slices of chopped bacon. Used 1 teaspoon of bacon grease and 1 tablespoon of butter. It was delicious. Definitely will make again with the mushrooms and maybe add chopped bacon to the topping.
Thank you so much for sharing that with me, Diane! I’m so glad you enjoyed it!
Double the recipe! This is so good but note that the serving size is 6. If you want a full casserole dish, you need to at least double of not triple the recipe. But it’s definitely amazing. So easy and much better than the canned stuff.
I’m so happy to hear that! Thank you for sharing your great review, Renee!! Happy Thanksgiving!
Is the parmesan cheese, shredded or grated? I can’t tell from the pics. Thanks!
Hi Erica, we finely grated fresh parmesan!
Have you ever tried swiss cheese in your green bean casserole? It’s so good!
Hi Wanda, I haven’t tried using swiss cheese yet but sounds delicious! Thanks for sharing, I’ll try that next time.
I want to make this for Thanksgiving but we may be short on oven space. Any idea how this would turn out in a crockpot?
Hi Diana! I haven’t tested that in a crockpot to advise; I truly believe the oven is best. If you experiment, let me know how you liked the recipe.
I have made this twice and the flavor of the sauce is outstanding. Hint: i’m always afraid of overcooking the mushrooms but it’s essential to reduce the water to a minimum so the sauce thickens properly. This is great in bulk for buffet meals. I subscribe to your videos and I thank you for the guidance. Keep cooking!
Hello Christine, thank you for your review and tip! That is very useful, we appreciate it. I hope you’ll enjoy all the recipes that you will try.
I haven’t even made this yet and I’m just gonna give it a 5-star. Everything Natasha makes is a freaking home run. Whenever I’m looking for dinner recipes I always come here first. Thanks so much Natasha!
You’re the sweetest. I hope you can try it soon!
Can this be frozen prior to baking to allow more time to prepare in advance? Rather than just making it a couple days ahead and keeping it in the fridge? Thank you.
Hi Kate, I have not tested that and worry it will become soggy once thawed. If you experiment, let me know how you liked the recipe
First let me say I love your recipes. I for have a few questions about your green bean casserole.
1. If I make it in a 9×13 pan filled to the top how long would I bake it?
2. How do I know when it’s done? Bubbling?
3. Can it be reheated in the microwave as there will be no room in the oven?
Hi Carol, the pan used in the post above was a 1.5 qt and it fills a 9X13 to about 2/3. I haven’t tested increasing the quantity so I won’t be able to give you a precise bake time. The best doneness indicator is the topping color (as long as you use conventional bake mode and not convection). You might be able to see some bubbling. You can reheat in the microwave but the topping will soften and wont’ have that nice crispness to it if microwaved to reheat. I would not bake this initially in the microwave though.
The best green bean casserole I’ve tried so far!
Thank you so much for your awesome comments, Lana!
To make it 2 days ahead, I don’t bake it right? I just prepare?
Hi Susan, that’s right! Please see this note in the recipe for details: “Can You Make Green Bean Casserole Ahead?” I hope this helps!
Made this recipe for Christmas Dinner. Received many compliments – absolutely delicious. Followed recipe but used Panko instead of breadcrumbs.
So great to hear that it was a success!
Whats the difference between chicken stock and chicken broth?
Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones. I’m sure you’ll be able to find more info on Google but I hope that helps!
What can you substitute vegetable or chicken broth with? I don’t have any of that at the moment
You may use water with more seasoning but the flavor will not be the same. I also have a homemade chicken stock recipe that you can use.
Do you have chicken bouillon cubes or ‘Better than Bouillon’ to dilute with water. Just follow directions on the container. Usually, one teaspoon per cup of water
First time making it from Scratch and not the generic Campbell’s recipe. I must say we will never ever go back. This was amazing! Everyone raved. I doubled the recipe. Did half cremini and half white mushrooms. I added a pinch of nutmeg & a pinch of Hatch Green Chile Powder. Thanks for the amazing recipe!
That’s just awesome! Thank you for sharing your wonderful review, Kate!
I will never make Green Bean Casserole with cream of mushroom soup ever again. This recipe is wonderful and I enjoyed making it. Was worried that it wouldn’t taste right but the taste was so much more and a huge hit on our Thanksgiving!!!! I will have to say that during this time I have discovered your site and made at least 20 of your recipes and and they have all been so wonderful, I am thankful that I have your help in my kitchen and I look forward to cooking many more of your recipies!!!
Wow, that makes me so happy! I am so glad that you have loved the recipes that you have tried from me so far. Thank you so much for sharing that with us, Simone.
Tried your casserole recipe.
Came out great ..
Thank you 🥰
Awesome, glad you enjoyed it!
You are my Go To recipe site. Everything is always good when I make it. Your directions are easy to follow. I decided to make green bean casserole and looked on your site for the recipe. I made it and to say it was a hit was an understatement. Let me tell you, everyone said this was the best green bean casserole they have ever had. I agree. It was so full of flavor and savory… Thank you for your awesome recipes.
Hi Heather, thank you so much for your kind words and great feedback. We appreciate you sharing your experience with us!
Hi Natasha, what can I substitute the Worcestershire because I don’t have it?
Hi, I haven’t tested any other substitutions, but using a little more soy sauce could work (just not a full Tbsp since soy sauce can be saltier). Here is a good article I found online on substitutes for Worchestershire sauce.
How many qt was your casserole dish
Hi Lola, It was a 1.5 qt and it fills a 9X13 to about 2/3.
I really enjoy your recipes. However I am a horrible cook, and like do most cooking before sit down time. Big problem is how to reheat. I need what temp, covered or not, how long to reheat etc. Any advice you have for this amateur, I would greatly appreciate . Thanks in advance.
Hi Bob, to reheat in the oven, cover the casserole with foil then heat for about 20-30 minutes at 350º or until hot.
Hey Natasha! I just made the best green bean casserole! My family and myself were speechless after the first bite. Thank you so much for the fancy and easy recipe!
That is fantastic! Thank you so much for sharing your great feedback with us.
What could I could use as a substitute for the mushrooms? I’m cooking for someone with a mushroom allergy. Thanks in advance!
Hi Alison, the mushrooms do impart a nice flavor and are difficult to replace flavor-wise, but you could omit the mushrooms, and the recipe will still work.
Would a bag of frozen green beans work? And, aren’t the frozen beans already blanched?
Hi Nyoka, Frozen green beans would work, but I would still blanch the green beans for 3-5 minutes until crisp-tender to get the best texture. Fresh green beans would take a little longer to blanch while frozen take less time and you can blanch them from frozen (no need to thaw)
Absolutely love this. Make a head and cook later. As I am on my own and cook for 1, it was nice to make separate dishes for individual meals. Much better than Cream of mushroom soup and canned green beans for sure. Winner.
Thanks for your great feedback, Nola. I’m glad you loved this recipe!
Natasha I enjoy watching you cook and bake and I get amazing recipes and tips. Thank you very much for sharing.
I separated the cooking of onion and mushrooms because I didn’t trust adding each one to each other
But I’ll try it the next time and see if it makes a difference
And I made the rooo separately
Ingredients made a perfect green bean casserole
You’re welcome, Claudine! I’m so glad you enjoyed it.
Do you think i could add bacon to this recipe?
Oh yeah! I would brown the bacon first then remove bacon bits with a slotted spoon and sautee the veggies in the bacon fat. Would be delicious then you could either stir in the bacon bits or use them as a topping.
I wanted to double the recipe. Do you think I Should make 2 separate batches or could I make one in a larger casserole dish? Thank you
Hi Andra, you could make one in a larger casserole dish but increase the baking time slightly if you are going to be layering them taller in the dish.
This looks very good do you think I can freeze it? I am trying to make as much a head of time as I can now. We are having so many house guests. I feel it is easier to cook when they are not in the house.
Hi Lynne, I have not tested that and worry it will become soggy once thawed. If you experiment, let me know how you liked the recipe
I have greatly enjoyed your recipes too and have added many to my “file”! My sun is gluten intolerant. How can I make the sauce with using the 2 T flour?
Hi Sharon, you could also try this with a GF flour substitute – a 1:1 GF flour such as the Namaste brand one would work fine.
I have used cornstarch as a replacement before. Love your recipes
Thank you so much for sharing that Sherri!
I’m hoping Natasha will do a cookbook , it’s hard to save the recipes , without running out of storage .
Thank you, Jackie! We are working on one, but it is a time-consuming process. Stay tuned!
I agree, I will be the first to buy one of her cookbooks. C’mon Natasha you need to make one!
Hi Deana and Jackie. I am currently working on a cookbook, watch out for it. Thank you for your patience!
Hi Natasha. You’re too adorableand your recipies are great! What can I use in place of the mushrooms? Not a fan of them.
Hi Melissa, the mushrooms do impart nice flavor are are difficult to replace flavor-wise, but you could just omit the mushrooms and the recipe will still work.
Natasha you are so good and super cute, you make cooking so enjoyable, i got all the recipes you posted, thank you!!
I’m so happy to hear that! Thank you for sharing your great review!
I have always looked for a good green bean casserole, and now I found one, thank you Natasha, you are super. I will make this on Thanksgiving, and Christmas.
That’s just awesome!! Thank you for sharing your wonderful review Marie!
Wow! Wow! Wow! This casserole is just perfect!!!! I thought that 1 tbsp of Worcestershire will be far too much but dear oh dear…how wrong was I!!! My guests were so impressed! Thank you for this recipe. Definitely a keeper.
That’s so great! It sounds like you have a new favorite!
I’m a foodie and I’ve always hated green bean casserole. In my opinion it was the most bland, unappetizing dish ever. This recipe blew me away! I absolutely love this green bean casserole, it actually has flavor and the texture is amazing! Also, its really easy to make which is a plus.
That’s just awesome!! Thank you for sharing your wonderful review, Anna! 🙂
id like to make but not w/cream ill stick w/ soup as base. sounds great and luv the pics of ur food and want to make some of these recipes! keep the recipes coming! happy new year!
Thank you, Sally! Happy New Year!
I have been searching high and low for the perfect green bean casserole made from fresh ingredients…and sans canned soup!
Sadly, this was NOT it :/
I purchased only high quality, organic foods…and followed the instructions exactly and just…nope.
My husband and I are foodies and cook regularly, and while we’re not chefs, we’re known for our cooking and frequently have dinner parties.
My husband almost…almost spit it out. We both think the soy and Worcestershire sauce were the culprits. I would guess that the recipe is including these items to “up” the umami flavor in the dish. It’s just too much. I think the mushrooms provide enough of that if cooked properly.
What I liked about the dish is the overall concept, the fresh beans and the simple ingredients. I’ll play with it some; remove the aforementioned items…maybe add some acidity…and probably fry some onions for the topping as the author suggested as an alternative for someone willing to spend the time. Thanks to the author for providing a foundation to start with!
Hi Carmen, with 1 cup of cream and half a cup of broth, the Worcestershire and soy sauce should not have overpowered the sauce. Did you use the same proportions listed without any modifications?
We did! We followed the recipe exactly.
Taste is subjective and while we didn’t care for this recipe, the pumpkin cake recipe is out of this world! We just finished a huge slice 🙂
Thanks for responding…my husband and I are huge fans and follow you on Facebook.
Can you make this a day ahead and bake it later?
HI Chalom, yes, please see instructions for that in the post above.
HI Chalom, yes, please see the instructions for that in the post above.
Such a great recipe! Everyone loved it for Thanksgiving dinner. Will be making it often.
Sounds like you have a new Thanksgiving favorite! Thank you for that great review!
I liked the recipe and the flavors were good but I must give a warning. The bread crumb Parmesan topping is flammable under the broiler! Mine started on fire….other than that like the recipe.
Happy Thanksgiving everyone.
Hi Shanna, I haven’t had that happen, but I suppose if you keep something under the broiler long enough, it could happen. I always keep a close eye on things under the broiler since browning happens very quickly when broiled.
Can I make this early morning and cook it later? I couldnt find your detailed response prior??
Hi Jen, yes. Please see the section above titled “Can You Make Green Bean Casserole Ahead?”
Would I be able to add sausage to this casserole. If so what step would I add it in at? Thanks
Hi Sarah, I would sautee the sausage separately then remove them to as separate dish and sauté mushrooms in the same pan (no need to clean the pan). I hope that helps and let me know how it works out. I’m curious since a sausage green bean casserole sounds amazing!
Hi! Would organic Cannes Green beans work instrad of fresh??
I have only made these fresh Sefora. I think that may work but worry they will be too soggy from the can.
A family member has an allergy to soy. Would leaving out the soy sauce change the taste much?
Hi Joan, when replacing soy sauce, I usually opt for soy free coconut aminos. Here is what I use for my family (Amazon affiliate link). Some grocery stores carry it for a better price than online. I think it’s $5-$6 at Fred Meyer. If you omitted it completely, you would have to add more seasoning to taste (especially salt).
Oh Natasha, please please come up with a stuffing/dressing casserole made from scratch
Hi Yula, we don’t currently have a stuffing recipe since it isn’t something we grew up eating (neither my husband or I), but if I come up with something great, I will be sure to share it! 🙂
The recipe calls for 2 cloves of garlic but doesn’t say what to do with them. I’ve reread the recipe over and over. When do you add that?
The garlic is added at the end of step 3, after the onions have been sauteed. Stir in the garlic and cook while stirring for 30 seconds.
When do I add the garlic?
Hi Krstina, sorry we must’ve missed that! The garlic is added at the end of step 3, after the onions have been sauteed. Stir in the garlic and cook while stirring for 30 seconds.
I will be making this Green Bean Casserole Recipe for Thanksgiving. Do you have a video on this Recipe?
No video for this one Kathleen.
Hello I want to try your recipe, it looks wonderful but my husband doesnt eat mushrooms is there anyway to replace mushrooms/mushroom sauce with something else?
Hi Emalee, the mushrooms do impart nice flavor are are difficult to replace flavor-wise, but you could just omit the mushrooms and the recipe will still work.
This will be my dish Green beans casserole for Thanksgiving 2018. Looks good and yummy like all your recipes
I’m so happy to hear that! I hope this green bean casserole from scratch becomes a new favorite for you!!
My mum used to make a dish that I loved. Blanch beans as above. Add fresh or canned tomatoes. Put in a oven dish, season. Lots pepper. Then grate tasty cheese over top. Generous amount then bake til bubbling and getting colour.
That sounds wonderful! Thank you for sharing this with us Sharon!
WOW!! This looks and sounds incredibly delicious!! A must make!!
I hope you love it! Thanks Katerina!
LOVE the homemade sauce on this green bean casserole. Delicious!
Isn’t it so rich and creamy!! Thanks Aimee!
So delicious! I love your homemade version of this classic.
Thanks for the great review Lori! I love a good classic recipe!
Such a delicious classic and from-scratch is always the best!
Yes!! Homemade and from scratch just makes it that much more special! I can’t wait for Thanksgiving!
Oh! This is definitely a must make!
I agree, Erin! It will be so perfect for Thanksgiving!
all i can say is yummy i will cook this every night so easy
It sounds like you have a new favorite! I’m so glad you enjoyed it! Thank you for the wonderful review!