Green bean casserole has always been a holiday staple, but this Creamy Green Bean Casserole takes things to a whole new level of cozy. We’re talking tender green beans, a luxuriously creamy mushroom sauce, and that irresistible golden topping that gets everyone scooping seconds. It’s still the same beloved side dish, just with a bit more homemade love, and it’s just as perfect for weeknight dinners as it is for the Thanksgiving table.
If you’re looking for a comforting, crowd-pleasing, and incredibly easy recipe, this one’s for you. Whether you’re feeding a big family or just want leftovers that actually taste good the next day, this green bean casserole brings that warm, feel-good energy to any meal.
There’s a little magic behind this dish. It started with a slightly sad can of green beans in the pantry that had been sitting there for months. I wasn’t in the mood for the usual dinner rotation, and it was one of those “just see what happens” kitchen nights. I ditched the canned soup, reached for some fresh mushrooms and cream, and layered up a cozy casserole that got devoured in minutes.
Now, it’s a go-to not just for the holidays but any time we need a little extra comfort at the dinner table. There’s something nostalgic about green bean casserole, but this version feels a bit more elevated without losing that homey charm. And let’s be real, the crispy topping? Still the best part.
Why You’ll Love This
1. Creamy and indulgent without canned soup.
This recipe swaps out the usual condensed soup for a homemade creamy mushroom sauce that’s rich, velvety, and full of flavor. It feels like a big upgrade but still comes together quickly. No artificial flavors, just real ingredients and big comfort.
2. Perfect texture combo.
You’ve got tender-crisp green beans layered with silky sauce and topped with crunchy, golden fried onions. It’s that ideal mix of soft, creamy, and crispy in every bite. The texture alone will keep everyone coming back for seconds.
3. Totally versatile.
This casserole works beautifully as a holiday side dish, but it’s also perfect for regular weeknight meals. Serve it with roast chicken, grilled salmon, or even as a vegetarian main. You can also make it ahead of time, which is always a win.
4. Kid and adult approved.
Even picky eaters tend to go for this one. The familiar flavors, creamy sauce, and crunchy topping are a hit with kids, while adults appreciate the richer, homemade taste. It’s one of those dishes that fits almost any crowd.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Cuisine Type: American, Comfort Food
Servings: 6–8
Estimated Cost: $8–10 (depending on ingredients)
Equipment Needed:
- Large skillet or sauté pan
- Medium pot
- 9×13-inch baking dish
- Strainer or colander
- Whisk
- Mixing spoon
- Oven-safe casserole dish
- Optional: Mandoline or sharp knife for mushroom slicing
Ingredients
- 1 lb fresh green beans, trimmed and halved
Frozen green beans work too—just thaw and pat dry. - 1 tbsp olive oil
- 2 tbsp butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 oz fresh mushrooms, sliced (white or cremini work well)
- 2 tbsp all-purpose flour
- 1 cup chicken broth (or vegetable broth for a vegetarian version)
- 1 cup heavy cream
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- ¼ tsp ground nutmeg (optional, adds a subtle warmth)
- ¾ cup grated mozzarella or Swiss cheese (optional for extra creaminess)
- 1 ½ cups crispy fried onions, divided
Store-bought works great, or you can make your own if you’re feeling fancy.
Step-by-Step Instructions
Step 1: Preheat and prep.
Preheat your oven to 375°F (190°C). Bring a pot of water to a boil, then add the green beans and cook for 4–5 minutes until they’re just tender but still bright green. Drain and rinse under cold water to stop the cooking process.
Step 2: Sauté the veggies.
In a large skillet, heat olive oil and butter over medium heat. Add the chopped onions and cook until soft and translucent, about 4 minutes. Stir in the garlic and mushrooms, and cook until the mushrooms release their juices and begin to brown, around 6–8 minutes.
Step 3: Make the creamy sauce.
Sprinkle the flour over the mushroom mixture and stir well, cooking for 1–2 minutes. Slowly pour in the chicken broth while whisking to prevent lumps. Then add the cream, salt, pepper, and nutmeg. Simmer until the sauce thickens, about 3–4 minutes. Stir in the shredded cheese, if using, and let it melt into the sauce.
Step 4: Combine the casserole.
Add the blanched green beans into the skillet with the sauce and stir to combine. Pour the whole mixture into your baking dish and smooth it out with a spoon or spatula.
Step 5: Add the topping.
Sprinkle 1 cup of the crispy fried onions evenly over the top. Reserve the rest for later. This layer adds that irresistible crunch and golden finish.
Step 6: Bake and serve.
Bake the casserole for 20–25 minutes, or until it’s bubbling and golden on top. Remove from the oven, sprinkle the remaining ½ cup of crispy onions on top, and return to the oven for another 5 minutes to crisp them up.
Let it rest for a few minutes before serving. Enjoy warm!
Nutrition Facts (Approx. per serving)
- Calories: 280
- Protein: 6g
- Carbohydrates: 18g
- Fiber: 3g
- Fat: 21g
- Sodium: 450mg
- Vitamin A: 20% DV
- Vitamin C: 15% DV
- Calcium: 10% DV
- Iron: 8% DV
Tips for Success
Blanch the beans, don’t boil them to death.
You want the green beans to stay vibrant and have a slight bite. Blanching for just 4–5 minutes and shocking them in cold water keeps them perfect.
Use fresh mushrooms for the best flavor.
Canned mushrooms will work in a pinch, but nothing beats the earthy flavor and texture of fresh sautéed mushrooms.
Make it ahead.
You can assemble the casserole a day in advance, cover it, and store it in the fridge. Just add the crispy onions right before baking so they stay crunchy.
Don’t skip the seasoning.
The sauce needs a bit of salt, pepper, and even a dash of nutmeg to really shine. Taste it before adding the beans to make sure it’s just right.
Common Questions
Can I use canned green beans?
Yes, but the texture will be softer. If using canned, drain and rinse well. You can skip the blanching step.
Is this recipe gluten-free?
It can be! Use a gluten-free flour blend to thicken the sauce, and make sure your fried onions are gluten-free too (or skip them and add a crunchy gluten-free topping like crushed rice crackers).
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. The topping may lose its crunch, but the flavor stays delicious.
How do I reheat it?
Reheat in the oven at 350°F for about 15–20 minutes to help crisp the top again. For a quick option, microwave individual servings and add fresh fried onions if you like.
Variations and Substitutions
Make it vegan.
Use plant-based butter, dairy-free cream (like cashew or oat), and veggie broth. There are also vegan-friendly crispy onion options available.
Add protein.
Stir in some cooked shredded chicken, crumbled bacon, or even leftover turkey to make it a heartier main dish.
Swap the cheese.
Mozzarella gives a mellow creaminess, but try Swiss, Gruyère, or even sharp white cheddar for a bolder flavor twist.
Serving and Pairing Suggestions
This creamy casserole is the perfect partner for any holiday roast, turkey, or glazed ham. For everyday meals, pair it with baked chicken thighs, meatloaf, or a simple salad. A crisp glass of white wine or sparkling apple cider adds a festive touch to the table.
Storage and Reheating Tips
Store any leftovers in an airtight container and refrigerate for up to 4 days. You can also freeze it for up to 2 months—just thaw overnight in the fridge before reheating. To reheat, bake at 350°F until warmed through, adding extra crispy onions on top if desired.
Creamy Green Bean Casserole
Ingredients
- 1 lb fresh green beans trimmed and halved
- 1 tbsp olive oil
- 2 tbsp butter
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 8 oz fresh mushrooms sliced (white or cremini work well)
- 2 tbsp all-purpose flour
- 1 cup chicken broth or vegetable broth for a vegetarian version
- 1 cup heavy cream
- ½ tsp salt or to taste
- ¼ tsp black pepper
- ¼ tsp ground nutmeg optional, adds a subtle warmth
- ¾ cup grated mozzarella or Swiss cheese optional for extra creaminess
- 1 ½ cups crispy fried onions divided
Instructions
- Preheat your oven to 375°F (190°C). Bring a pot of water to a boil, then add the green beans and cook for 4–5 minutes until they’re just tender but still bright green. Drain and rinse under cold water to stop the cooking process.
- In a large skillet, heat olive oil and butter over medium heat. Add the chopped onions and cook until soft and translucent, about 4 minutes. Stir in the garlic and mushrooms, and cook until the mushrooms release their juices and begin to brown, around 6–8 minutes.
- Sprinkle the flour over the mushroom mixture and stir well, cooking for 1–2 minutes. Slowly pour in the chicken broth while whisking to prevent lumps. Then add the cream, salt, pepper, and nutmeg. Simmer until the sauce thickens, about 3–4 minutes. Stir in the shredded cheese, if using, and let it melt into the sauce.
- Add the blanched green beans into the skillet with the sauce and stir to combine. Pour the whole mixture into your baking dish and smooth it out with a spoon or spatula.
- Sprinkle 1 cup of the crispy fried onions evenly over the top. Reserve the rest for later. This layer adds that irresistible crunch and golden finish.
- Bake the casserole for 20–25 minutes, or until it’s bubbling and golden on top. Remove from the oven, sprinkle the remaining ½ cup of crispy onions on top, and return to the oven for another 5 minutes to crisp them up.
Notes
You want the green beans to stay vibrant and have a slight bite. Blanching for just 4–5 minutes and shocking them in cold water keeps them perfect. Use fresh mushrooms for the best flavor.
Canned mushrooms will work in a pinch, but nothing beats the earthy flavor and texture of fresh sautéed mushrooms. Make it ahead.
You can assemble the casserole a day in advance, cover it, and store it in the fridge. Just add the crispy onions right before baking so they stay crunchy. Don’t skip the seasoning.
The sauce needs a bit of salt, pepper, and even a dash of nutmeg to really shine. Taste it before adding the beans to make sure it’s just right.
That’s the whole scoop on this Creamy Green Bean Casserole. Whether you’re making it for a holiday spread, a Sunday dinner, or just because it sounds too good not to try, I hope it brings a little warmth and comfort to your table. Thanks so much for stopping by and hanging out in my kitchen. Let me know how it goes, and don’t forget to share your delicious results!
