The Best Green Bean Casserole Recipe
A creamy, scratch-made green bean casserole with tender beans, silky mushroom sauce, and a crunchy topping of fried onions—perfect for holiday tables or cozy weeknight suppers.
Ingredients
Beans & Prep
- 1.5 pounds green beans trimmed and cut into 1–2-inch pieces
Sauce
- 2 tablespoons butter unsalted
- 1 cup yellow onion finely chopped
- 8 ounces mushrooms sliced
- 3 cloves garlic minced
- 0.25 cup all-purpose flour for thickening
- 1.5 cups chicken broth
- 0.75 cup heavy cream
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
Topping
- 6 ounces crispy fried onions
Instructions
Beans & Prep
- Bring a large pot of salted water to a boil. Add green beans and cook for 5–6 minutes until crisp-tender. Drain and set aside.1.5 pounds green beans
Sauce
- Melt butter in a large skillet over medium heat. Add yellow onion and sauté for 3–4 minutes until softened.2 tablespoons butter
- Stir in mushrooms and cook for 5–6 minutes, stirring occasionally, until browned and moisture evaporates.1 cup yellow onion
- Add garlic and cook for about 30 seconds until fragrant.8 ounces mushrooms
- Sprinkle flour over vegetables and cook, stirring, for 1–2 minutes to remove raw taste.3 cloves garlic
- Slowly whisk in chicken broth and heavy cream. Bring to a simmer and cook for 2–3 minutes until thickened.0.25 cup all-purpose flour, 1.5 cups chicken broth
- Season with kosher salt, black pepper, and dried thyme.0.75 cup heavy cream, 1 teaspoon kosher salt, 0.5 teaspoon black pepper
Assembly & Bake
- Preheat oven to 400°F. Combine green beans and sauce, transfer to a 2-quart baking dish, and sprinkle fried onions on top.1.5 pounds green beans, 0.5 teaspoon dried thyme
- Bake for 15–20 minutes until bubbling around the edges and onions are golden.
Notes
Let leftovers cool no more than 2 hours before refrigerating.
Store in an airtight container for up to 3 days or freeze the unbaked mixture for up to 1 month, then bake from frozen with fresh onions added on top.