by Alyssa Rivers
Green Bean Casserole
Green Bean Casserole is a holiday side dish must make.
I have never been a green bean lover, but I can’t seem to get enough if this creamy side dish.
This recipe uses fresh mushrooms salted with onions and garlic which takes this green bean casserole to the next level with amazing flavor.
One of my favorite parts of this casserole is topping it with those crisp and tasty onions.
How Do You Make Green Bean Casserole?
This recipe stands apart from all the rest with the fresh green beans, fresh sliced mushrooms, garlic, Parmesan Cheese and crispy onion strings!
This dish is always raved about at the holidays at our. dinner table.
I know that your family will love it just as much as we do!
- Preheat oven and cook vegetables: Preheat oven to 350 degrees. Melt butter in a large skillet over medium heat. Add onions and mushrooms and cook, stirring occasionally, until just tender. Add garlic and cook another 1-2 minutes, then remove from heat and set aside.
- Cook green beans: Place green beans and chicken broth in a medium saucepan and bring to a boil. Cook about 8 minutes until beans are crisp tender and drain.
- Bake green beans and vegetables together: Spray a 2 quart baking dish with cooking spray. Place the soup, mushroom mixture, green beans, Parmesan, salt, and pepper in a large bowl and stir to combine. Transfer mixture to the prepared baking dish and top with crispy onion strings. Bake at 350 degrees for 20 minutes, until casserole is heated through.
Make a complete Thanksgiving meal
You can’t go wrong with having this classic green bean casserole at your next holiday meal.
Before we begin cooking our turkey try to brine it for a more tender and juicy turkey this year with my Turkey Brine Recipe.
This pairs well with both of my turkey recipes: Juicy Butter Herb Turkey Recipe (Step by Step Instructions) or for a quicker cooking method Slow Cooker Turkey Breast.
Don’t forget the Easiest Turkey Gravy too! Make this while your turkey is resting.
The stuffing is always a MUST and I just love my Grandma’s Sausage Herb Stuffing or Roasted Autumn Vegetables Stuffing.
Dessert for us is always a classic Famous Pumpkin Pie but you can also make this Pumpkin Pecan Pie Bars if you are needing another dessert.
Here are more side dishes to try for your complete thanksgiving meal
- Maple Roasted Brussels sprouts and Butternut Squash
- Honey Orange Glazed Carrots
- Cranberry Pecan Sweet Potato Wild Rice Pilaf
- Creamy Parmesan Garlic Brussels sprouts Recipe
- The Easiest Cranberry Sauce Recipe
Can You Use Canned Green Beans?
Okay, so let’s start with the star of the show: the green beans.
I cannot even begin to tell you how much of a difference using fresh beans makes!
Canned green beans tend to be mushy and tasteless once baked into the casserole, but using fresh beans cooked in chicken broth makes them perfectly crisp-tender and full of flavor!
I promise once you use fresh, you will never go back to the can!
I just grab a few big handfuls of beans, chop off the ends and cut them in half. You want them in about 1 1/2 inch pieces.
Can You Leave the Mushrooms Out of the Casserole?
Now there are very few things that could make this casserole any better, but the addition of fresh mushrooms… perfection!
I’m a huge mushroom-lover, but if you’re not a big fan, just go ahead and leave them out.
But seriously though… you should leave them in and feel good about doubling your veggie intake for the day.
Can You Make Homemade Crispy Fried Onions?
Can You Make Green Bean Casserole Ahead of Time?
Yes! You can make this casserole 24-48 hours in advance and keep covered in the fridge. Be sure to add the fried onions right before baking.
What Can You Substitute the Cream of Mushroom Soup with?
More delicious vegetable side dishes
- 3 Ingredient Candied Sweet Potatoes
- Garlic Parmesan Green Beans with Bacon
- Roasted Brown Butter Honey Garlic Carrots
- Scalloped Potatoes and Ham
- Parmesan Roasted Cauliflower
Green Bean Casserole
Description
Green Bean Casserole is a classic, savory side dish that is favored by all! Filled with fresh mushrooms, garlic, parmesan and baked in a creamy sauce, there won't be a green bean left with this freshly made casserole.
Ingredients
- 2 tablespoons butter
- 2 cloves garlic minced
- 1/2 cup onion finely diced
- 8 ounce package button mushrooms sliced
- 3 cups fresh green beans ends removed and cut in half
- 3 cups low-sodium chicken broth
- 10.75 ounce can low-sodium cream of mushroom soup
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- homemade crispy onion strings
Instructions
-
Preheat oven to 350 degrees. Melt butter in a large skillet over medium heat. Add onions and mushrooms and cook, stirring occasionally, until just tender. Add garlic and cook another 1-2 minutes, then remove from heat and set aside.
-
Place green beans and chicken broth in a medium saucepan and bring to a boil. Cook about 8 minutes until beans are crisp tender and drain.
-
Spray a 2 quart baking dish with cooking spray. Place the soup, mushroom mixture, green beans, Parmesan, salt, and pepper in a large bowl and stir to combine. Transfer mixture to the prepared baking dish and top with crispy onion strings. Bake at 350 degrees for 20 minutes, until casserole is heated through.
Recipe Notes
Updated on November 6, 2019
Original Post March 28, 2019
Nutrition Facts
Serves: 6
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Liz, this looks AWESOME!!! I love green bean casseroles and this one looks so fresh and yummy. Pinning now – can’t wait to make for Thanksgiving (or sooner!)
Thanks Jen!! Thanksgiving can’t come soon enough, can it? I just love this yummy recipe!
Nice recipe. Thank you, Liz. Happy Halloween!
You’re so welcome! Hope you had a wonderful Halloween as well!
Liz, how many does this green bean recipe serve?
Making this tonight and adding…BACON!!! (:
How many servings is this AMAZING recipe?
Was also wondering how many servings this is. Trying to figure out how much I need to make for a large family Thanksgiving this week! Thanks, Liz!
Hi Alyssa and Liz, I made this recipe yesterday for my family’s Thanksgiving dinner and got so many compliments! The fresh ingredients make such a big difference. Confession: I did use canned onion strings to save time 😉
how many people does this recipe serve?
Can I use anything other than mushroom and mushroom soup as I hate mushrooms?
Thanks
Best Greenbean casserole Ive ever tried. Been making this recipe for the past 3 years ago. Beyond amazing. I make it from time to time outside Thanksgiving. Gonna make it tonight. Thanks for the awesome recipe. 🙂
That is great to hear! I am so happy you love it so much! It is a staple at our house! Thanks for sharing! XOXO
Do you have the recipe for the crispy onion strings?
I don’t but I am hoping to get it done for this holiday season!
just new to you cite and love your recipes do you have a recipe for homemade crispy onion strings couldn’t fin it on your blog thankyou diana from toronto
If this recipe was doubled, would it work out well?
Yes, I would recommend using two pans though. It may be too much for one.
This really is the best Green Bean Casserole I’ve ever eaten! Yum!
I’m sure this is delicious, but you must change the name. My mother made the best green bean casserole ever! Saved only for holidays, even a green bean hater will fight for them.
So, Marti, is your recipe a secret or can you share it?
Do you have a recipe for the crispy onion “strings” noted in this green bean casserole. I would like to try this for Thanksgiving . Thank you kindly.
I added hamburger and it was great
This looks great! How would you recommend preparing this ahead of time? Thank you!
Prepare the casserole ahead of time and leave in the refrigerator over night before baking. If you are baking it then storing it, let cool then place in the refrigerator until ready to serve. Warm back up before serving.
This is a SUPER TASTY & elegant green bean casserole! I’m also a huge mushroom lover, but I always use Crimini mushrooms whenever a recipe calls for button mushrooms. IMO, they have a little more flavor. Also, I never frown upon using a ‘heart healthy’ canned soup in casseroles once in a while, since they have less fat & sodium than the original version. Seriously, they won’t kill you, as some ‘purists’ seem to think. That being said, pay no mind to rude & ascenine remarks as made by Marti Klinger. Her ‘secret recipe’ SHOULD be kept a secret, since I’m sure it contains a whole lot of fat & sodium which her family obviously enjoys, so she’s too embarrased to share it, but just felt like mouthing off & being critical. Your recipe is our new go-to Green Bean Casserole for holidays. Thanks for posting it 🙂
The absolute BEST green bean casserole recipe I’ve ever tried! It was a hit with my entire family! Even the picky non-green bean casserole eaters loved it! That’s saying something!