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Green bean casserole is a classic, tried, and true side dish that everyone loves! It’s so delicious and creamy that it just might steal the turkey’s spot as the star of the show.
This makes for a great side dish for any delicious holiday dinner! Try this Honey Glazed Ham, this Garlic Butter Herb Prime Rib, or this amazing Oven Baked Herb Turkey.
Green Bean Casserole
Is Thanksgiving even Thanksgiving if there isn’t a green bean casserole on the table? Green bean casserole is a holiday side dish MUST TRY. I have never been a green bean lover, but I can’t seem to get enough of 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!
It has the best combinations of textures and tastes… It will almost make you think that this is the star of the show instead of the turkey! You can’t go wrong with having this classic green bean casserole at your next holiday meal. This pairs well with both of my turkey recipes! My Oven Baked Herb Turkey or, for a quicker cooking method, this Slow Cooker Turkey Breast. Don’t forget the turkey gravy too! Make this while your turkey is resting. Your holiday meal is going to be the talk of the town!
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:Â If you don’t have any fresh garlic cloves on hand then you can use the minced garlic that’s in your fridge! 1/2 tsp equals about 1 clove of garlic.
- Onion: Make sure that this is finely diced.
- Button mushrooms: These are optional! If you don’t like mushrooms then you can just take these out.
- Fresh green beans: Cut off the ends and then cute each green bean in half. Â
- Chicken broth: I use chicken broth because then it gives a slight added flavor.
- Cream of mushroom soup: I try and use a can of low sodium cream of mushroom soup 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 recipe only takes about 25 minutes and tastes amazing! Everyone at our house loves it 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 about 8 minutes until beans are crisp 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 mixture to the prepared baking dish and top with crispy onion strings. Bake at 350 degrees for 20 minutes, until casserole is heated through.
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 then you can totally 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 in advance and keep covered in the fridge. Be sure to add the fried onions right before baking.
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!
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 had two questions, both of which I’m going to try this weekend on a test run but I was curious if anyone else had tried/knew the answer:
1) instead of the 350 degrees for 20 mins, would it be possible to do 300 for 30 minutes? I’m using my grandmother’s sweet potato casserole and it needs 300 temp…..maybe it will be fine to buddy them up?
2) can I prep ahead of time? aka: night before: cook green beans, set to room temp and mix ingredients minus topping, and place in fridge over night – pull out thanksgiving day and set to room temp, then get ready to bake?
any ideas would be much appreciated!! I usually do French’s recipe but this sounds soooooo very much more flavorful!
I haven’t tried cooking it at a different temperature but I think that should work! You can go ahead and assemble this and cook it later, just like you stated! Let me know how it turns out, it’s a family favorite!!
Is the condensed mushroom soup cans OK to use? Mix with an equal part of water?
Yes! Just use it straight from the can.
Thanks but the recipe suggests to drain out the chicken broth, should that then go into the final baking mix?
The can of mushroom soup will go in during step 3!
I too would like to know about draining the broth from the beans. Is it that the beans will absorb enough broth after draining to not need water added to the soup? Or are we mixing the drained broth into the soup as we pile everything into the casserole dish to thin it out a bit? Im assuming just drain and discard the broth but if there is extra flavor to be had i wouldn’t wanna skip out on it.
You will just drain the beans (the chicken broth is used to cook them and add flavor) and then in step 3 you will add in a can of mushroom soup. No need to add additional liquid.
I have done so many recipes this is by far my favorite. I used homemade chicken bone broth so maybe added a little extra flavor. Kids were eating it so I snapped green beans into 3 and boiled a little extra to make sure they were soft. Whole Foods brand fried onions were great. Going to make again thank you so much!
Can you leave the mushrooms out of this recipe don’t like mushrooms.
Sure! Adjust it however you like!
Love this delicious Green Bean Casserole, this casserole seems amazing. Thanks for sharing this with us.
Thanks for sharing about World’s Best Green Bean Casserole, this recipe seems unique and amazing . Will love to try this delicious recipe.
This is definitely one of my new favorite side dishes! It is more than delicious and so easy to make. Thank you for another great recipe!
Neve tried this “GREEN BEAN CASSEROLE” , seems kind of amazing and unique , will love to try this one. thanks for sharing this one
I made this this Thanksgiving and it was the crowd favorite!! Thanks so much for this excellent recipe
Doubled the recipe for today’s Thanksgiving and what a hit. I’ve never been a big fan of green bean casserole but I am a fan of this and will make it every year!
Love this “GREEN BEAN CASSEROLE” and thanks for sharing this stuff with us.
Love this “GREEN BEAN CASSEROLE” and thanks for sharing this stuff with us, will definitely gonna try this one.
This is just like my Mother’s except has grated sharo cheddar cheese 1/2 cup folded in. Just yummy !!!
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!
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 🙂
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.