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Green bean casserole uses fresh mushrooms salted with onions and garlic, topped with crispy onions, and loaded with fresh, crunchy green beans! This might be your favorite dish next Thanksgiving!
Reasons You’ll Love This Recipe
- Easy to Make: This recipe only takes about 30 minutes from start to finish!
- Super Flavorful: My secret to making these so incredible is the garlic, mushrooms, fresh tender green beans, and, of course, the crispy onions on top!
- Versatile: This casserole is the perfect side at any Thanksgiving feast. It goes perfectly with mashed potatoes, turkey, and stuffing!
A Reader’s Review
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!
Ingredients for Green Bean Casserole
This recipe has some fresh ingredients that take this casserole to the next level! See the recipe card below for a list of exact ingredient measurements.
- Butter: I used unsalted butter so that I didn’t add any extra salt in the recipe!
- Garlic cloves: If you don’t have any fresh garlic cloves on hand, then you can use the minced garlic in your fridge! 1/2 tsp equals about one clove of garlic.
- Onion: Make sure that this is finely diced.
- Button mushrooms: These are optional! If you dislike mushrooms, you can just take these out.
- Fresh green beans: Cut off the ends and then cut each green bean in half.
- Chicken broth: I use chicken broth because it gives a slightly added flavor.
- Cream of mushroom soup: I try using a can of low-sodium cream for this recipe.
- Parmesan cheese: You can finely grate this to add to the recipe!
- Salt: This is used to enhance all of the delicious flavors!
- Black pepper: This won’t give any heat but the perfect amount of flavor.
- Crispy onion strings: These give that perfect added crunch.
Let’s Make a Casserole!
This green bean casserole recipe only takes about 25 minutes and tastes amazing! Everyone at our house loves this Thanksgiving side dish, and I know that you will, too!
- Preheat oven and cook vegetables: Preheat oven to 350 degrees. Melt butter in a large skillet over medium heat. Then, 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 for about 8 minutes until beans are crisp and tender, and then 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. Then, transfer the mixture to the prepared baking dish and top with french-fried onions. Bake at 350 degrees for 20 minutes, until green bean casserole is heated through.
Green Bean Casserole Frequently Asked Questions
- Can you use canned green beans instead? I would stick to fresh green beans with this recipe! 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 just grab a few big handfuls of beans, chop off the ends, and cut them in half. You want them in about 1 ½ inch pieces. You will notice the flavor is so much better with fresh green beans!
- Cream of mushroom soup: Even though I use all kinds of fresh and homemade ingredients in this dish, I still stick with the classic cream of mushroom soup to bind all the ingredients together. Yes, I could make a sauce from scratch (and you totally can!), but I love using the canned soup as a shortcut. And quite frankly, I’ll take all the help and shortcuts I can get during the holidays!
- Homemade or store-bought onion strings: I like to use store-bought onion strings for this because, once again, it makes this so much easier! But if you have time and want to take it to the next level, you can make some onion strings on your own!
Can You Make This Ahead of Time?
Yes! You can make this green bean casserole 24-48 hours before and keep it covered in the fridge. Be sure to add the fried onions right before baking.
Make a Thanksgiving Feast!
If you are making this for Thanksgiving and need more ideas for you meal then I have you covered! These are some of my very favorite classic Thanksgiving recipes! Tried and true, they will for sure keep your whole family happy on the holiday! They are SOO GOOD and everyone will love them!
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World’s Best Green Bean 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
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I added hamburger and it was great
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’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?
This really is the best Green Bean Casserole I’ve ever eaten! Yum!
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.
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
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!
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
Can I use anything other than mushroom and mushroom soup as I hate mushrooms?
Thanks
how many people does this recipe serve?
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 😉
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!
How many servings is this AMAZING recipe?
Making this tonight and adding…BACON!!! (:
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?
To everyone asking, how many servings will this recipe make. Considering there’s 3 cups of beans, then the soup, onion rings and mushrooms, your going to end up with about 5 cups of green beans casserole. A serving could be 1/4 -1/2 cup per person, most likely 1/2 cup per person so I would say this will feed about 10 guest.
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!