Green Bean Casserole Recipe: A Creamy Classic Side for Your Holiday Table
This Green Bean Casserole Recipe is a creamy, classic side dish that’s simple enough for a weeknight dinner yet festive enough for Thanksgiving.
I’ve loved green bean casserole ever since I was a little girl sneaking bites of my grandma’s holiday spread. Over the years I’ve swapped the canned soup for a homemade mushroom sauce, added a dollop of Greek yogurt for protein, and brightened it all with fresh thyme. What makes this recipe unique is how it balances comfort food vibes with a lighter twist—no canned sludge, just real ingredients that taste like home. Honestly, every November I can’t wait to share this creamy, easy green bean casserole at our holiday table, and my family always asks for seconds.
Why You’ll Love This Green Bean Casserole Recipe
- Uses fresh green beans for a crisp, vibrant bite
- Homemade mushroom-onion sauce (no canned soup!)
- Greek yogurt adds creaminess and a protein boost
- Ready in under 45 minutes—perfect for busy hosts
- Crowd-pleasing comfort food that suits Thanksgiving and weeknights alike
- Easy swaps let you tweak it for gluten-free, vegan, or extra cheesy
Ingredients
- 1½ pounds fresh green beans, trimmed and halved (choose firm, bright pods)
- 2 tablespoons unsalted butter (Kerrygold or Land O’Lakes)
- 8 ounces cremini mushrooms, sliced (or white button)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour (gluten-free if needed)
- 1 cup low-sodium chicken or vegetable broth
- ½ cup whole milk (or unsweetened almond milk)
- ½ cup plain full-fat Greek yogurt (for extra tang and protein)
- 1 teaspoon fresh thyme leaves (or ¼ teaspoon dried)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup crispy fried onions (store-bought like French’s, or homemade panko version)
Tips: Drain beans thoroughly after blanching to keep the sauce from thinning. Swap Greek yogurt for sour cream if you prefer a richer tang.
Directions
- Preheat your oven to 350°F and grease a 9×13-inch baking dish with a little butter.
- Bring a large pot of salted water to a boil, add green beans, and cook for 3 minutes until bright green and just tender; immediately plunge into ice water, then drain well. This locks in color and crispness.
- In a medium skillet over medium heat, melt butter, then sauté onions and garlic for 2–3 minutes until soft and fragrant.
- Add sliced mushrooms and thyme; cook another 5 minutes until the mushrooms release moisture and start to brown.
- Sprinkle flour over the veggies, stir for 1 minute, then slowly whisk in broth and milk; simmer for 3–4 minutes until the sauce thickens—look for a ribbon-like consistency.
- Remove from heat and stir in Greek yogurt, salt, and pepper; taste and adjust seasoning if needed.
- Gently fold the drained green beans into the creamy sauce, then transfer the mixture to your prepared baking dish.
- Sprinkle the crispy fried onions evenly on top. If you love extra crunch, reserve a few tablespoons to add after baking.
- Bake for 20–25 minutes until bubbling around the edges and golden on top; let rest for 5 minutes so it firms up slightly.
- Serve warm as a festive side dish—you’ll catch glimpses of steam rising and hear that satisfying sizzle.
Servings & Timing
- Makes 6–8 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Swap thyme for rosemary and add a pinch of grated Parmesan for an herby, nutty twist.
- Use frozen green beans (thawed and patted dry) to save time without sacrificing flavor.
- Stir in ½ cup shredded cheddar for a gooey, cheesy layer.
- Make it vegan by swapping butter for olive oil, milk for oat milk, yogurt for cashew cream, and using gluten-free flour.
- Top with crumbled bacon or pancetta for a smoky-savory boost.
- Add ½ teaspoon ground nutmeg to the sauce for a warm, holiday-inspired note.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Assemble (unbaked) and freeze for up to 1 month; thaw overnight in the fridge before baking.
- Reheating: Warm individual portions in the microwave for 1–2 minutes or cover with foil and bake at 350°F for 10–15 minutes until heated through.
- Make-ahead: You can fully assemble this casserole a day ahead—just cover and refrigerate, then bake before serving.
Notes
- Personal Tip: Always rinse your mushrooms quickly in cold water and pat them dry—this prevents a soggy sauce.
- Texture Trick: Don’t skip the ice bath for green beans; it keeps them crisp and bright.
- Flavor Boost: A splash of white wine in step 5 adds depth, but use broth only if you prefer.
FAQs
Q: Can I use canned green beans?
A: Yes—drain and pat them dry, then reduce the blanching time to 1 minute to warm them through.
Q: How do I prevent a watery casserole?
A: Drain beans completely and thicken the sauce until it coats the back of a spoon before mixing.
Q: Is this gluten-free?
A: Swap the all-purpose flour for cornstarch or a gluten-free blend and choose GF fried onions.
Q: Can I make this dish ahead of time?
A: Absolutely—assemble it a day early, refrigerate covered, and bake when you’re ready to serve.
Q: What can I use instead of crispy fried onions?
A: Toasted panko breadcrumbs or crushed tortilla chips work well for crunch.
Q: How do I reheat leftovers without sogginess?
A: Reheat in a 350°F oven (covered) to prevent the topping from getting too soft.
Q: Can I add other veggies?
A: Sure—try blanched broccoli florets or sliced carrots for extra color and nutrition.
Q: My sauce is too thick—what now?
A: Stir in a splash of extra milk or broth until you reach the desired creaminess.
Conclusion
This Green Bean Casserole Recipe delivers creamy comfort with a fresh twist—perfect for Thanksgiving, holidays, or any cozy dinner. I can’t wait for you to try it; please leave a comment or share your photos below, and explore more of my easy, classic side dish recipes for inspiration.
Green Bean Casserole
Ingredients
- 1½ pounds fresh green beans trimmed and halved
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms sliced
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour gluten-free if needed
- 1 cup low-sodium chicken or vegetable broth
- ½ cup whole milk or unsweetened almond milk
- ½ cup plain full-fat Greek yogurt for extra tang and protein
- 1 teaspoon fresh thyme leaves or ¼ teaspoon dried
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup crispy fried onions store-bought like French’s, or homemade panko version
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking dish with a little butter.
- Bring a large pot of salted water to a boil, add green beans, and cook for 3 minutes until bright green and just tender; immediately plunge into ice water, then drain well.
- In a skillet, melt butter and sauté onions and garlic. Add mushrooms and thyme; cook until mushrooms release moisture and start to brown. Sprinkle flour, whisk in broth and milk, then simmer until thickened. Remove from heat, stir in Greek yogurt, salt, and pepper.
- Gently fold the drained green beans into the creamy sauce, then transfer the mixture to your prepared baking dish. Top with crispy fried onions.
- Bake for 20–25 minutes until bubbling around the edges and golden on top; let rest for 5 minutes before serving.
