Green Bean Casserole with Fresh Green Beans

I originally published this recipe in 2012 at our very first Friendsgiving we shared on this blog. This is still the go-to green bean casserole I make again and again. IMO it’s the best green bean casserole recipe as it’s creamy, has a ton of flavors and while not AS easy to make as the canned version, it’s still pretty simple and well worth the effort.

This is a from scratch version, meaning we’ll use fresh green beans and mushrooms instead of anything canned. But it’s still a classic. We also created a Thanksgiving Guide to help you plan out your entire Thanksgiving if you’re hosting!

Related: 20 Easy Thanksgiving Side Dishes, Air Fryer Green Beans and Roasted Green Beans.

I’ve left the original photo that showcases how to make this recipe in ramekins, but I’ve added some updated photos as well.

This gave me an excuse to make this recipe again, which my husband and I ate with some baked chicken one random Tuesday night. And it felt like a mini holiday even though no turkey was involved.

For a long time, I didn’t like green bean casserole. To me, it was usually too mushy in texture. I also thought it was sort of a weird pairing: green beans with creamy soup (if you make it with condensed cream of mushroom soup, that is).

But the first time I ever made it, I used fresh green beans—and my opinion changed. Forever.

Ingredients

• Green beans
• Mushrooms
• Onion
• Olive oil
• Butter
• All-purpose flour
• Milk
• Chicken stock
• Pepper jack cheese
• Salt and pepper
• French fried onions

I like button mushrooms, but cremini mushrooms would be great too. You may also want to add minced garlic or a few fresh herbs like rosemary or thyme. You can use cheddar cheese instead of pepper check. And while I feel the onion topping is a must, if you need to substitute try Panko breadcrumbs for a crispy topping.

Directions

Remove the ends of the green beans and chop into 1-inch pieces. 

Bring a pot of salted water to a boil and cook the green beans until just tender. Drain from the water and allow to cool (keep in mind they will continue to cook a little more). If they are already as soft as you prefer, you can add them to an ice water bath to stop the cooking process. 

In a small pot, cook the chopped mushrooms and onions in the olive oil over medium heat until the onions have softened. Set aside.

In a skillet, melt the butter. Add the flour and whisk to combine. Allow this to cook/bubble for 2 minutes. 

Now, add the milk and stock. Stir to combine. Add in the cheese. Season with a little salt and pepper if needed. Then add in the green beans, onion/mushroom mixture and stir so every bean is coated. Then stir in half the crispy fried onions.

Pour this green bean mixture into ramekins or your square baking dish. Bake at 350°F for 28-30 minutes. Sprinkle on the remaining French fried onions during the last 5-8 minutes of cooking. They will quickly become golden brown and crunchy.

This green bean casserole is made with pepper jack cheese. This adds a little more creaminess to the sauce, along with some spice. I love it paired with the crunch of French fried onions.

More Casserole Recipes

You can make this ahead of time by following the recipe below up until you bake it in the oven. Stop there, cover, and then refrigerate the casserole until you are getting ready for your meal.

Then, bake and top the casserole with the extra French fried onions (at the end of the bake time). 

I also think this casserole makes great leftovers the next day. Simply store in an airtight container in the refrigerator and warm it up in the microwave. But that’s probably one of my favorite parts of Thanksgiving—the leftovers the next day!

If you make this green bean casserole recipe, let us know what you think in the comments! Happy holidays, friends. xo. Emma