This Fresh Green Bean Casserole recipe takes the classic Thanksgiving side to the next level! With tender green beans, a creamy mushroom sauce, and crispy fried onion strings, it’s rich, comforting, and 100 percent worth the extra time and effort to make.
Why You’ll Love This Recipe
- Perfect Holiday Side: This is the best homemade green bean casserole for the holidays! It’s a classic crowd-pleaser that pairs well with turkey, ham, and more.
- Great for Making Ahead: Save time by preparing the casserole up to a day in advance, then bake and fry up the onions when you’re ready to serve.
- Made From Scratch: You won’t find any canned beans or cream of mushroom soup in this homemade green bean casserole - just fresh, real ingredients!
For more ways to use fresh green beans, check out our dehydrated green bean crisps and green beans with bacon and brown sugar next.
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Ingredients
- Green Beans: You’ll need about 2 ½ pounds of fresh green beans.
- Mushrooms: Feel free to use baby bella (cremini) or white button mushrooms, but make sure to buy them whole and not pre-sliced. If you buy in bulk, use some for these artichoke spinach stuffed mushrooms - they’re great for a holiday appetizer!
- Yellow Onion: You’ll need half of an onion for the cream sauce and half for the fried onion straws.
- All-Purpose Flour: You’ll need some for making the roux for the sauce and some for coating the onion straws.
- Half-and-Half: Forms the creamy base of the mushroom sauce. If you’ve only got whole milk on hand, you can use it but note that the sauce won’t be as rich, and you’ll need to add an additional tablespoon of flour when making the roux.
- Parmesan Cheese: Adds an umami flavor to the sauce and helps thicken it up.
- Buttermilk: Soaking the onion pieces in buttermilk adds flavor and helps the seasoned flour coating to stick.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free: To make this green bean casserole recipe gluten-free, simply swap the all-purpose flour in the cream sauce and the onion coating for a 1:1 gluten-free blend.
- No Mushrooms: Not a fan of mushrooms? No problem! You can leave them out if you’d like. The casserole will still be rich and savory thanks to the cream sauce and Parmesan cheese.
- Store-Bought Onions: To save time, use your favorite store-bought crispy onions instead of frying your own. Add them to the top of the casserole during the last 15 minutes of baking to lightly toast them.
How to Make Fresh Green Bean Casserole
If you’re wondering how to make green bean casserole with fresh green beans instead of canned, check out the instructions and step-by-step photos below.
First, you’ll need to chop ¾ of the mushrooms into quarters and mince the rest. Then, mince the garlic and dice half of the onion. Thinly slice the rest of the onion, place it in a bowl with buttermilk, and set aside to soak.
- Step 1: Prepare the green beans. Wash and trim the ends of the green beans.
- Step 2: Blanch the green beans. Add water and salt to a large pot and bring to a boil. Carefully place the green beans in the boiling water and cook for 3-4 minutes. Transfer the green beans to an ice bath.
- Step 3: Layer the green beans and mushrooms. Arrange the green beans and quartered mushrooms in a greased 9”x13” casserole dish.
- Step 4: Make the sauce. Add butter to a large skillet and melt over medium heat. Add the diced onion, minced mushrooms, and garlic. Sauté for 8–10 minutes, then whisk in flour to create a roux. Cook for 2-3 minutes more, then gradually add the half-and-half, whisking until the mixture has thickened. Stir in the seasonings and Parmesan cheese.
- Step 5: Pour the sauce onto the veggies. Top the green beans and mushrooms with the sauce, cover, and bake for 45 minutes. Then, bake uncovered for 15 more minutes.
- Step 6: Coat the onions. Add the flour, salt, garlic powder, and paprika to a shallow bowl. Dredge the buttermilk-soaked onions in the flour mixture to coat.
- Step 7: Fry the onions. Add oil to a skillet and heat to 375°F. Place the coated onion pieces into the hot oil and fry until golden and crisp. Line a plate with paper towels and transfer the fried onions to the plate to soak up any excess grease. Then, lightly salt the fried onions.
- Step 8: Add the fried onions and serve. Place the crispy onions on top of the hot casserole and serve. This is one of my family’s favorite Thanksgiving dishes, but we’ve got so many more recipes we love, from appetizers and sides to mains and desserts. If you need some holiday cooking inspo, here’s everything you need to plan a delicious Thanksgiving menu.
Serving Suggestions
- Serve this easy green bean casserole with fresh green beans alongside your favorite holiday main, like this pressure cooker ham or this smoked turkey breast.
- Pair it with other classic holiday side dishes like these homemade mashed potatoes.
- Complete your holiday feast with a glass of this sparkling apple Thanksgiving punch!
Expert Tips
- Don’t skip the ice bath: After blanching the green beans, it’s important to place them in an ice bath to stop the cooking process. This helps keep them vibrant and crisp instead of dull and mushy.
- Fry in batches: Be sure to fry the onion straws in small batches. You don’t want to overcrowd the skillet or they won’t cook evenly.
- Storing: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through and the onions crisp back up.
Recipe FAQs
The sauce will continue to thicken the longer it’s cooked, so be sure to cook it long enough after adding the flour and half-and-half. You can also dissolve a little more flour in warm liquid and whisk it in if needed.
The onion straws can become soggy and greasy if the oil isn’t hot enough. Ensure the oil reaches the recommended temperature of 375°F and avoid overcrowding the pan to keep the temperature stable.
Yes! Assemble the casserole with the green beans, mushrooms, and sauce. Cover tightly and refrigerate for up to 24 hours. Allow it to sit at room temperature for 15-20 minutes before baking as directed. Fry the onions and add them just before serving.
You can, though the texture will be slightly different! Thaw out the green beans and drain them very well before adding them to your casserole dish. You may even want to lay them out and blot them with a paper towel to remove excess water.
More Thanksgiving Side Dishes
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Fresh Green Bean Casserole
Ingredients
Green Bean Casserole
- 1 large yellow onion divided
- 8 cups fresh green beans washed and ends trimmed (about 2 ½ pounds)
- 8 oz mushrooms washed and stems discarded, divided
- 2 Tablespoon butter
- 4 cloves garlic minced
- 2 Tablespoon flour
- 3 ½ cups half-and-half
- 1 teaspoon fresh thyme or 1 tablespoon fresh
- ⅓ cup shredded parmesan cheese
- salt and pepper to taste
Onion Strings
- 4 cup buttermilk
- 3 cup flour
- 1 Tablespoon salt
- ½ Tablespoon garlic powder
- ½ Tablespoon paprika
- oil for frying
Instructions
- Prepare the Ingredients. Preheat oven to 400°F. Mushrooms: Quarter ¾ of them for the casserole and finely mince the remaining ¼ for the sauce. Onion: Dice half and thinly slice the other half. Place the sliced half in a bowl with buttermilk to soak while you make the casserole (for the crispy topping). Garlic: Mince cloves if not already done
- Blanch the Green Beans. Bring a large pot of salted water to a boil. Add green beans and cook for 3–4 minutes, until bright green and just tender. Transfer immediately to an ice bath to stop cooking. Drain and set aside.
- Lightly grease a 9×13-inch baking dish and add the green beans and quartered mushrooms.
- Make the Sauce In a large skillet, melt butter over medium heat. Add the diced onion, minced mushrooms, and garlic. Sauté for 8–10 minutes, until softened and the mixture is fragrant and slightly reduced. Whisk in flour to form a paste (roux) and cook 2–3 minutes to remove any raw flour taste. Gradually whisk in the half-and-half, a little at a time, until smooth and thickened. Stir in salt, pepper, thyme, and Parmesan until creamy and well combined.
- Pour the sauce evenly over the green beans and mushrooms in the baking dish. Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes, until bubbly and the beans are tender.
- In a shallow bowl, combine flour, salt, garlic powder, and paprika. Working in batches, remove the soaked onion rings from the buttermilk, dredge in the flour mixture, and shake off any excess.
- Heat oil in a skillet to 375°F. Fry onions in small batches until golden and crisp. Transfer to a paper towel-lined plate and season lightly with salt.
- Top the baked casserole with crispy onion strings just before serving. Serve immediately.
Video
Notes
- Cook the sauce long enough for it to thicken up. If you remove it from the heat too early, it will be thin and runny.
- Don’t overcrowd the pan when frying the onion straws. Work in small batches to ensure even cooking and a stable oil temperature.
- Store the green bean casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to re-crisp up the onions.
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