Green bean casserole fresh green beans cream of mushroom

For many, no Thanksgiving is complete without a classic green bean casserole. According to Campbell’s Soup Company, which is responsible for the original recipe, it’s served at 20 million tables every year. There are many variations of this perfect side dish out there, including ones made with canned soup and canned green beans, some made in slow cookers, those finished with cheddar cheese and breadcrumbs, and, of course, the one known as French’s Green Bean Casserole, which is topped with the brand’s signature Crispy Fried Onions.

In 2016, our own Chris Morocco set out to develop his version of the ideal homemade green bean casserole recipe. He swapped out Campbell’s Cream of Mushroom Soup for fresh, sliced criminis and a béchamel finished with Parmesan, which captures the intensity of just-seared mushrooms as well as all the umami potential of the nutty aged cheese. Well-browned mushrooms are crucial for building flavor here, so make sure not to salt them until they’ve reached a dark brown hue (salting them too soon will lead to soggy, steamed ’shrooms instead). Chris’s recipe also calls for fresh green beans instead of canned to maintain a crisp-tender (never mushy) texture.

As for the crunchy finish on top of the bean mixture that everyone is vying for at the Thanksgiving table? You can make your own with fried shallots, but those bottled crispy fried onions from French’s are famous for a reason: They are astonishingly delicious and practically define this recipe, so we didn’t mess with them here.

While many a casserole dish can be made ahead of time, this one is best made the day of, so plan accordingly and use the bake time to work on other classic holiday side dishes, like mashed potatoes, and putting the finishing touches on a savory sweet potato casserole.

Ingredients

8 servings

2

lb. green beans

Kosher salt

2

Tbsp. olive oil, divided

1

lb. crimini mushrooms, sliced, divided

6

Tbsp. unsalted butter, divided

4

large sprigs thyme

2

Tbsp. all-purpose flour

1¼

cups whole milk

1

cup heavy cream

4

garlic cloves, finely grated

½

cup grated Parmesan

Freshly ground black pepper

¾

cup French’s fried onions

Preparation

1. Step 1

   Preheat oven to 375°. Working in batches, cook green beans in a large pot of boiling salted water until bright green and halfway to tenderness, about 3 minutes per batch. Drain and let cool; trim stem ends.

   Step 2

   Heat 1 Tbsp. oil in a large skillet over medium-high. Cook half of mushrooms, without stirring, until golden brown underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides, about 3 minutes more. Add 2 Tbsp. butter and 2 thyme sprigs to pan. Cook, tossing occasionally, until butter browns and mushrooms are dark brown and very tender, about 4 minutes longer. Season with salt and transfer to a plate. Repeat with 2 Tbsp. butter, salt, and remaining oil, mushrooms, and thyme.

   Step 3

   Melt remaining 2 Tbsp. butter in a large saucepan over medium-low. Whisk in flour and cook, whisking occasionally, until roux is golden brown and smells mildly nutty, about 4 minutes. Whisk in milk and cream. Increase heat and bring to a simmer, whisking often, and cook until béchamel sauce is thick and bubbling, about 5 minutes. Remove from heat and whisk in garlic and Parmesan; season with salt and pepper.

   Step 4

   Arrange green beans and mushrooms in a 2-qt. baking dish. Pour sauce over (it may not look like enough, but it will get saucier as it bakes). Cover tightly with foil and bake until sauce is bubbling, 25–30 minutes. Uncover and continue to bake until casserole is lightly browned on top and around the edges, 15–20 minutes longer. Top with fried onions and continue to bake just until onions are slightly darker and fragrant, about 3 minutes. Let sit 10 minutes to set before serving.

   Editor’s note: This recipe was originally published in November 2016. Head this way for more of our best Thanksgiving recipes →

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This Classic Green Bean Casserole Recipe is made with fresh green beans and a surprise ingredient that sends it over the top!

I’m counting down the days until Thanksgiving! It’s one of my all time favorite holidays because we get to gather around a table full of delicious foods and be thankful for all we have.

This Classic Green Bean Casserole is a recipe that’s always on my holiday dinner table. It’s filled with fresh green beans, fried onions and my surprise ingredient – cheese!

How To Make Classic Green Bean Casserole Recipe:

• Start by trimming your fresh green beans. You’ll want about 4 cups of cut green beans, which is approximately 1 1/2 lbs.
• Boil or steam your green beans just until they’re fork tender. Don’t overcook them or you’ll end up with a mushy casserole in the end.

While your green beans are cooking, mix up the cream of mushroom soup, milk, Worcestershire sauce and pepper DIRECTLY IN YOUR CASSEROLE DISH! 

Yay for not getting any extra bowls dirty!

Tips on How To Make Green Bean Casserole:

• Mix your creamy base directly in your casserole dish to avoid getting any extra dishes dirty!
• I like to use Worcestershire sauce for the extra savory flavor it adds, but you can also use soy sauce in it’s place.
• Add a teaspoon of garlic powder or fresh mushrooms to the creamy base for and extra punch of flavor!

Once your green beans are ready to go, simply toss them along with the crispy fried onions and cheddar cheese in the casserole dish and stir to coat.

Now just pop this in the oven, uncovered for about 25 to 30 minutes (or until the center of the dish is bubbly).

Pull the Classic Green Bean Casserole out of the oven and stir it up.

Top with a little more crispy fried onions and pop it back in the oven for just a few more minutes.

Can You Freeze Green Bean Casserole?

• I personally don’t think this would be the best recipe to freeze and reheat.
• This green bean casserole recipe is best when served right away after baking.
• Try this easy Slow Cooker Green Bean Casserole for another method of cooking.

The addition of cheese in this Classic Green Bean Casserole really takes it to the next level. You’re going to be blown away at this delicious holiday side dish!

Don’t forget to check out all of my Thanksgiving Recipes HERE!

HELPFUL PRODUCTS TO MAKE THIS RECIPE:

Last updated on November 21, 2022 11:09 am

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This Classic Green Bean Casserole has a cheesy surprise to it that takes this classic holiday side dish over the top!

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Side Dish

Cuisine: American

Servings: 6

Calories: 240 kcal

• 4 cups fresh green beans, trimmed and cut into bite-size pieces
• 10.5 oz. can cream of mushroom soup
• 1/2 cup milk
• 1 tsp Worcestershire sauce
• 1/2 tsp black pepper
• 1 2/3 cups crispy fried onion strings, divided
• 1 cup sharp cheddar cheese, shredded

• Preheat oven to 350 degrees F. Lightly coat a 3 quart casserole dish with non stick spray and set aside.

• Place the green beans in a pot of lightly salted boiling water and cook until fork tender (about 10 minutes). Drain and set aside.

• Meanwhile, whisk together the cream of mushroom soup, milk, Worcestershire sauce and pepper directly in the casserole dish, until smooth.

• Add the green beans, 2/3 cups of the onion strings and all of the cheddar cheese. Stir to coat the green beans.

• Place in the oven for 25 to 30 minutes, until the center is bubbly. Remove from the oven and sprinkle with the remaining fried onion strings. Place back in the oven for an additional 5 minutes. Enjoy right away.

Calories: 240kcal | Carbohydrates: 16g | Protein: 9g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 24mg | Sodium: 621mg | Potassium: 271mg | Fiber: 2g | Sugar: 4g | Vitamin A: 728IU | Vitamin C: 9mg | Calcium: 188mg | Iron: 1mg

Keywords: Campbell's, Cheesy, Fresh Green Beans, Green Bean Casserole Recipe

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