Creamy Green Bean Casserole

Tender green beans and velvety mushroom cream sauce baked until hot and bubbling then topped with crispy, golden-brown fried onions! This heavenly Green Bean Casserole is the holiday side dish you don’t want to skip!

a close up of a white pan filled with green bean casserole with a silver spoon

Out with the old and in with the new! Green Bean Casserole has always been my *second* favorite Thanksgiving side dish, after stuffing of course! While I usually love a semi-home made dish or store-bought hacks, I think we need to retire the Campbell’s Soup version of this classic recipe. Besides, Green Bean Casserole is so easy to make from scratch, and the flavor is 1000 times better than the canned soup version.

When creating and testing this recipe, my biggest priority was perfecting the sauce to green bean ratio. I wanted my version to be… saucy! Thanksgiving foods tend to be prepped a day ahead, reheated and even eaten as leftovers through the weekend. I wanted to make sure this recipe would hold up to advanced preparation and reheating while still remaining creamy and luscious!

You can top your casserole with store-bought fried onions or make your own. For homemade, check out my recipe for Crispy Fried Shallots (Two Methods). Note: the second, “French Fried (Dredged in Flour)” version is my go-to for Green Bean Casserole.

If you’re looking for more Thanksgiving recipes look no further! I’ve got everything you need right here!

Ingredients You’ll Need

Here’s what you’ll need to whip the creamiest Green Bean Casserole: Green beans, mushrooms, chicken stock, cream, butter, shallot, garlic, white wine, flour, thyme, Worcestershire sauce and crispy fried onions.

recipe ingredients: a bowl of cream, a tray of mushrooms, fresh thyme, shallots, fried onions

Recipe Step by Step:

Step 1. Blanch the Green Beans

This step is very important! In order to have soft, yet bright and vibrant green beans you will need to blanch them. Bring a heavily salted pot of water to a rapid boil, drop in your beans. After three minutes drain them through a colander then immediately transfer to an ice bath to “shock” them, or halt the cooking process. As soon as they’re completely cool transfer the beans to a clean kitchen towel to dry.

left: a tray of green beans, right: sauté pan with mushrooms

Step 2. Make the Sauce

Sauté the mushroom, garlic and shallot until golden brown then add in the flour and cook for 2 minutes. Next, add the white wine and reduce by about half then pour in the cream, chicken stock, thyme and Worcestershire.

four step by step photos of green bean casserole being made in a white pan

Step 3. Bake

Add the green beans to the sauce. *If you’re prepping this recipe a day ahead stop here, cover the casserole with foil and store in the refrigerator.* Bake, covered for 25 minutes then uncover, sprinkle on the onions and bake for an additional 10-15 minutes uncovered or until golden brown and bubbling!

FAQs and Expert Tips

Can I make Green Bean Casserole a day ahead?

Absolutely! Follow all instructions then stop just before baking. Instead of baking the casserole cover it with foil and store in the refrigerator overnight. The next day proceed on to baking and topping with onions.

Can I use gluten-free flour to thicken the sauce?

Yes, if you want to make this recipe gluten-free substitute a gluten-free flour blend like Cup4Cup. You will also want to use gluten-free fried onions.

a white pan with green bean casserole on a white background

Check Out More Delicious Recipes:

I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

a close up of a white pan filled with green bean casserole with a silver spoon

Creamy Green Bean Casserole

Tender green beans and velvety mushroom cream sauce baked until hot and bubbling then topped with crispy, golden-brown fried onions! This heavenly Green Bean Casserole is the holiday side dish you don't want to skip!
5 from 3 votes
Print Pin Rate
Prep Time: 35 minutes
Cook Time: 45 minutes
Servings: 6
Calories: 550kcal

Ingredients

  • 1 1/2 lbs green beans stems trimmed, cut in half
  • 6 tbsp butter
  • 1 lb assorted mushrooms like button, shitake, maitake thinly sliced
  • 1 large shallot minced
  • 3 cloves garlic minced or grated
  • 1/4 c flour
  • 1/2 c dry white wine
  • 1 1/2 c heavy cream
  • 1 1/2 c chicken stock
  • 2 sprigs fresh thyme
  • 1 tbsp worcestershire sauce
  • 2 c crispy fried onions store-bought or homemade
  • salt and freshly cracked pepper

Instructions

  • Preheat the oven to 350F.
  • Bring a heavily salted pot of water to a rapid boil, drop in your beans. After three minutes drain them through a colander then immediately transfer to an ice bath to halt the cooking process. As soon as they’re completely cool transfer the beans to a towel lined plate to dry. Set aside.
  • Place a large sauté pan or dutch oven over medium-high heat. Add the butter to the pan then, then the mushrooms, garlic and shallot. Cook, stirring occasionally until the mushrooms are golden brown and the shallot and garlic are fragrant, about 5-7 minutes. Next, sprinkle in the flour and a generous pinch of salt, cook for 2 minutes stirring frequently then pour in the white wine, cook for an additional 2 minutes.
  • Whisk in the cream, chicken stock, thyme and Worcestershire. Bring the mixture to a simmer, whisking frequently until the sauce is thick and bubbling then turn off the heat. Taste and season with salt and pepper.
  • Place the green beans in an oven-safe baking dish then pour the mushroom sauce overtop. Cover with foil and bake for 25 minutes then uncover, sprinkle on the onions and bake for an additional 10-15 minutes or until golden brown and bubbling!

Notes

 
Ingredient Notes and Substitutions:
  • Mushrooms: you can use all button mushrooms or a variety like creminis, hen of the woods, shiitakes etc.
  • Flour: for gluten-free green bean casserole use a gluten-free flour blend. Be sure to use gluten-free fried onions as well!
  • Chicken Stock: Veggie or mushroom stock will also work just fine.
  • Fresh Thyme: substitute 1 tbsp dried time.
 
Make Ahead Instructions:
  • Follow steps 1-4 then stop just before baking. Instead of baking the casserole cover it with foil and store in the refrigerator overnight. The next day proceed on to baking and topping with onions.
 
Storing and Re-heating Leftovers:
  • Leftover green bean casserole can be stored, covered, in the refrigerator for up to 5 days. Reheat over low heat in a saucepan or in the microwave. Add a few tablespoons of water to loosen up the sauce as needed.
 
Special Equipment:
9X13 Baking Dish | Enamel Dutch Oven | Shop all Kitchen Essentials 

Nutrition

Calories: 550kcal | Carbohydrates: 29g | Protein: 8g | Fat: 45g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 371mg | Potassium: 668mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1911IU | Vitamin C: 18mg | Calcium: 100mg | Iron: 2mg
Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

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