Homemade Green Bean Casserole
Homemade green bean casserole is a classic side dish that goes with almost any meal. It is easy to make and everyone loves it! This version uses fresh onions, bacon, and cheese to kick it up a notch!
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Nothing brings the family together like food! Every year for major holidays like Christmas and Thanksgiving, I whip up this deliciously creamy and cheesy green bean casserole. It’s the perfect side dish for any meal, but I think it makes the perfect side dish for my Thanksgiving turkey.
Another one of my favorite side dishes is this Cheesy Creamed Corn Casserole. It's a deliciously cheesy twist on your favorite southern side dish.
Why Try This Recipe
My Green Bean Casserole is creamy, flavorful, and made with simple ingredients that come together in minutes. Every bite has that perfect balance of tender green beans, rich mushroom sauce, and a crispy golden topping that’s impossible to resist.
It’s easy enough for a weeknight side but special enough for Thanksgiving dinner. You can make it ahead, customize it with cheese or bacon, and count on it disappearing fast at every gathering.
How to make green bean casserole
- Step 1: Place your green beans in a pot with a steamer and steam just until tender.
- Step 2: Cook your bacon in a large skillet until halfway done.
- Step 3: Add in your diced onion and cook just until translucent.
- Step 4: Add your sliced mushrooms in with minced garlic and cook just until fragrant. Remove to a plate and set aside.
- Step 5: Add the butter into the skillet to melt then whisk in the flour.
- Step 6: Add the shredded cheese into the skillet.
- Step 7: Stir in the canned soup, chicken stock until creamy.
- Step 8: Fold in the cooked bacon, onions and mushrooms.
- Step 9:Fold in the green beans and mix until combined.
- Step 10: Spread into your casserole dish and add the crispy onions on top.
Yes! You absolutely can make green bean casserole in the Crock-Pot. It's actually fairly simple and can save oven space for other parts of the meal. Follow the instructions, but instead of putting the casserole into a dish, pour it into your Crock-Pot. Turn it on high for 3 hours to cook. Add the fried onions and then cook again for another hour or until bubbly and heated through. This is also a great recipe for Crock-Pot Green Bean Casserole.
If you plan to make green bean casserole in advance, you’ll want to hold the French’s Fried Onion topping until you are ready to cook it. Go through the steps above and bake it without the topping. Allow it to cool, cover it, and put it in the refrigerator. When you are ready to eat your casserole, let it come to room temperature, add the onion topping, and bake it until it’s bubbly.
Absolutely! Wrap it with foil and plastic wrap before cooking it. You will also want to leave the fried onions off until you plan to eat it. You can store it in the freezer for up to 3 months.
More Holiday Side Dishes
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Homemade Green Bean Casserole
Ingredients
- 1-1/2 lb Green Beans trimmed
- 6 Slices Bacon chopped
- ½ Cup Yellow Onion diced
- 2 Cloves Garlic minced
- 12 ounces Fresh Mushrooms chopped
- 3 Tablespoons Butter unsalted
- 3 Tablespoons Flour All Purpose
- 2 (10 ounce) Cream of Mushroom Soup
- 1 Cup Chicken Broth
- 1 Cup Monterey Jack shredded
- ¼ Teaspoon Black Pepper freshly ground
- ½ Teaspoon Fresh Thyme
- 1 1/2 cups French Fried Onions
Instructions
- Preheat oven to 350°F.
- Take Green Beans and slice in half. Steam in a steaming basket for 10 minutes to almost cooked.
- In a large 12” Skillet fry the bacon pieces until crispy.
- Add the diced yellow onion and cook until translucent.
- Add the mushrooms and garlic and cook for about 5 minutes, until the mushrooms are soft.
- Remove this mixture to a plate and set it aside.
- Add the butter and flour to the same skillet and cook on medium heat until the flour starts to change color. About 5 minutes.
- Add the cheeses, mushroom soup, and bone broth, On the same medium heat continuously stirring to combine.
- Add the mushroom mixture back with the black pepper and thyme and stir to combine.
- Last, add the green beans and toss until well mixed.
- Add this mixture to a 9x13 casserole dish and sprinkle the French fried onions evenly over the top.
- Bake in the oven for 30 minutes, uncovered. If you feel the onions are cooking too much on top place a piece of foil over them during the last few minutes. You’ll want the dish to be bubbling when you take it out.
Yes, just leave the mushrooms out and use cream of celery 🙂
My daughter (41 yrs old) refuses to eat anything with mushrooms/cream of mushroom soup, etc. What do you think about using cream of celery or chicken soup?