ULTIMATE BEAN GREEN CASSEROLE Featured in magazines across the web and consistently rated THE best green bean casserole recipe EVER, this will convert even the most determined green bean haters! Tender green beans, bacon, cheese, cream, mushrooms and more, this deluxe green bean casserole is made from scratch and is guaranteed to become your go-to from now on! We promise!
Green Bean Casserole: The quintessential American side dish for family gatherings, holidays, church socials, potlucks…the recipe clipping that virtually every American woman has had lying somewhere at some point throughout the past gazillion decades. Only this one is different.
This one’s the best. Ever.
And it’s made from scratch.
If up until now you’ve just been kind of “meh” towards green bean casserole, prepare to experience a major paradigm shift in attitude. This isn’t your Aunt Betsy’s green bean casserole recipe.
I developed this recipe years ago when I had about two pounds of fresh organic green beans and some fresh mushrooms that I needed to use up. As I browsed through my fridge I also noticed some thawed bacon, a block of white cheddar, and some half-and-half cream. The wheels started turning as the blueprint for the ultimate green bean casserole recipe unfolded in my mind. And the rest is history.
This ultimate, from scratch green bean casserole has since become one our most popular recipes every Thanksgiving and Christmas. Multiple websites have praised it and online magazines have linked to it. But most importantly of all, year after year our readers have fallen in love with it. Just read all the rave comments below. Without exaggeration this green bean casserole has literally become world famous. Yes, it’s THAT good!
Even passionate green bean and green bean casserole haters have consistently been converted through this recipe. My brother included. My brother has hated green beans ever since he was old enough to say the word. And he has never once relented. But…he ate this. He ate THIS! He ate it…and he liked it! And as far as I’m concerned that seals the deal. Verdict drawn.
Yes. The ULTIMATE Green Bean Casserole.
This recipe take a little longer than the 2 minutes and 38 seconds required to open a can of condensed mushroom soup, mix it with water, toss it with green beans, dump the mixture into a casserole dish, sprinkle with French fried onions, and put it in the oven to bake (ie, the classic recipe first introduced by Campbell’s in 1955). But this Ultimate Green Bean Casserole is still quick to make and to say that there is no comparison between the two is the understatement of the century. This isn’t called “ultimate” for no reason and we’re confident you’re going to love it as much as we and thousands of others do!
Can I Make Gluten Free Green Bean Casserole?
Yes! You can substitute gluten free flour for thickening the sauce. Alternatively you can dissolve 1 1/2 tablespoons of cornstarch in the chicken stock and then proceed with melting the butter, then adding the half and half and chicken stock/cornstarch, and whisking continually as it simmers until it’s thickened.
For the onions you can use gluten free French fried onions.
Can You Freeze Green Bean Casserole?
We do not recommend it. Creamy sauces have a tendency to break and separate when they’re frozen and thawed and the last thing you want is a watery mess at your dinner table.
Can Green Bean Casserole Be Made Ahead of Time?
Yes! Prep everything and place it in the casserole dish, except for the French fried onions, cover and refrigerate for up to a day before you’re ready to serve it. When you’re ready to bake it, take it out of the fridge and let it sit at room temperature for about 30 minutes. Then sprinkle on the French fried onions and proceed with baking.
This also makes it convenient to bring the assembled casserole (minus the French fried onions) to another location where you’ll be having dinner and then simply add the onions and bake the casserole once you arrive.
The Ultimate Green Bean Casserole Recipe
This recipe begins by frying up bacon along with onions, mushrooms, and garlic. Next we make a roux with butter and flour which will not only serve as a thickener for the cream sauce but will add wonderful depth of flavor. Next we pour in the cream followed by that glorious white cheddar and watch it melt into a rich, luxuriously delicious sauce. Fresh green beans are then folded in the sauce, the mixture is poured into a casserole dish and topped with crispy, crunchy, utterly irresistible French fried onions. It’s baked until bubbly and oozing and then served at the table where it will completely disappear, every last drop of it, within minutes.
Let’s get started!
Fry the bacon in a large skillet over medium-high heat until crispy.
Add the onions and cook for 4-5 minutes until soft and translucent.
Add the mushrooms and garlic and cook for 4-5 minutes until the mushrooms are soft. Transfer the bacon/mushroom mixture to a bowl and set aside.
Melt the butter in the same skillet, add the flour, and whisk until combined.
Continue whisking for another minute until the mixture has slightly deepened in color. This will add flavor and cook off the “flour” flavor.
Whisk in the half-and-half and chicken stock and continue to whisk, letting the mixture simmer, until it has slightly thickened.
Whisk in the white cheddar cheese until combined. Add the bacon/mushroom mixture and stir to combine.
Add the salt and pepper. Let the sauce simmer for a couple of minutes, stirring frequently.
Add the blanched green beans and stir to thoroughly combine.
Pour the bean mixture into a 9×13 inch casserole dish.
Sprinkle all of the French fried onions evenly over the casserole.
NOTE: Since everything but the French fried onions that go on top is made from scratch, choose some quality ones and avoid using those nasty hydrogenated-oil-packed French fried onions (of course you also have the option of making them yourself!). There are better options out there. I had two in my pantry to choose from. I went with Lars’ Crispy Onions this time (the 3-pack is the best deal).
Bake, uncovered, for 30 minutes in an oven preheated to 350 degrees F.
Let the casserole sit for about 5 minutes before serving.
ENJOY!
PIN ME!
For another showstopping side dish, be sure to try our ever popular:
PERFECT Au Gratin Potatoes!
ULTIMATE Green Bean Casserole (from scratch)
Ingredients
- 3 slices thick-cut bacon , diced
- 1/2 cup finely chopped yellow onion
- 2 cloves garlic , minced
- 12 ounces fresh button or cremini mushrooms , chopped
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup half-and-half
- 1 cup chicken broth
- 1/2 cup shredded white cheddar cheese
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound fresh green beans , trimmed, halved, and blanched (boil 5 minutes, place beans in ice water for a couple of minutes, drain)
- 1 can quality French fried onions
- or gluten free French fried onions
Instructions
- Preheat the oven to 350 degrees F.
- Fry the bacon in a large skillet over medium-high heat until crispy. Add the onions and cook until soft and translucent, about 4-5 minutes. Add the mushrooms and garlic and cook for another 4-5 minutes until the mushrooms are soft. Transfer the mixture to a bowl.
- Melt the butter in the same skillet and whisk in the flour. Once combined, continue whisking for another 2 minutes until the mixture has slightly deepened in color. Add the half-and-half and chicken broth while constantly whisking to prevent lumps. Once slightly thickened, add the cheese and whisk until melted and combined.
- Next add the mushroom/bacon mixture along with the salt and pepper. Let the sauce simmer for a couple of minutes, then add the green beans. Stir to combine.
- Pour the bean mixture into a 9x13 casserole dish and sprinkle the French fried onions all over the top. Bake uncovered for 30 minutes until bubbling and the onions are golden and crispy. Let sit for 5 minutes before serving.
Notes
Nutrition
Originally published on The Daring Gourmet Dec 7, 2013
Nicole says
This recipe is SO GOOD! I convinced my family (who hates green bean casserole) to try it and they loved it! Definitely a recipe for the books!
Kimberly @ The Daring Gourmet says
What a victory, Nicole, that’s awesome! Thank you!
Lisa says
The title is accurate! If you don’t mind the little extra work to have the very best green bean casserole ever, then choose this recipe! I will never use any other after trying this one!
Kimberly @ The Daring Gourmet says
Thanks so much, Lisa! :)
Helen says
Very good recipe,I made it as a side dish next to short ribs, everyone loved, thanks for sharing your recipe
Kimberly @ The Daring Gourmet says
Wonderful, Helen, thank you!
Ana Zarco says
Thank you for this amazing recipe. I’ve been making this for the past 4yrs. Everyone loves it. This yr 2020. I got praised for how amazing good it is & how it’s been the best tasting one. My version I use, young gouda cheese, irish aged white cheddar, smoked bacon cheddar cheese. I use a sweet vidalia onion, leeks & white onion. I use vegetable organic broth. It’s out of this world. So flavorful.
Kimberly @ The Daring Gourmet says
Fantastic, Ana, thank you so much for the feedback!
Andi says
I found this recipe 5 years ago, and since that first year making it, it’s been requested I keep bringing it every year-it’s SO good!! The only change I made, is waiting until the last 10-15 minutes to add the fried onions on top to bake. It could just be that my oven is a beast! Seriously, thanks so much for sharing the recipe, as it has now become a staple in our family. :)
Kimberly @ The Daring Gourmet says
Thank you, Andi, I’m so happy to hear that! :)
Hailey Jasper says
I made this recipe last year for Thanksgiving and it was requested again for tomorrow! It is so unbelievably delicious!! Thank you for sharing it with us! Happy holidays! 😊
Kimberly @ The Daring Gourmet says
Thank YOU, Hailey, I’m happy it’s become a tradition!
Gibby says
Hi Kimberly,
I look forward to making this for tomorrow’s dinner. I would think so, I just would like to make sure; you drain the bacon grease before adding the onions?
Thank you.
Kimberly @ The Daring Gourmet says
Hi Gibby, I personally leave the grease for more flavor but it’s entirely up to you and what you prefer.
Gibby says
Thank you Kimberly. I apologize, the question was asked & answered in the previous day. I did read through the comments a few days before, just not when I came in ask.
Anyhow, the casserole was a big hit. 7 years since you posted it and still many many positive comments. You have a legendary recipe here. I also greatly appreciate you are keeping up with replies to a 7 year old article. That speaks highly of you.
Kimberly @ The Daring Gourmet says
Thank you, Gibby, I’m happy it was a big hit! Posted 7 years ago but that’s the thing with good food, it never ages! :)
Dolores Pap says
Wonderful recipe; the only change I made was to use about 50% more mushrooms, because we really like them..
Kimberly @ The Daring Gourmet says
Fantastic, Dolores, thank you so much!
Aaron says
Ugh, this recipe turned out so good last year I’m being requested to make it again this year.
Kimberly @ The Daring Gourmet says
Haha! Look on the bright side, Aaron – you’re FAMOUS!!! :)
JQ says
This is a great recipe. I make it every year for Thanksgiving and it is always a hit. I like the fact that I can put together the day before and cook the day of. I substitute the cheddar for gruyere though.
Kimberly @ The Daring Gourmet says
Awesome, JQ, thanks so much!
Marjorie says
I found this recipe many years ago when I was asked to make GBC for Thanksgiving. Growing up, I hated this casserole. I was never a fan of the canned cream of mushroom soup, it is not good! I’m also a big fan of making things from scratch, they taste so much better. I found this recipe and was excited to try it. It was such a huge success that it is requested every year for both Thanksgiving and Christmas. I love it and there is rarely any left over. I omit the mushrooms because of a family members food allergy. I love mushrooms, however they are not missed. I add extra bacon, because we love bacon and anything with bacon is amazing. This recipe is a must try. You will not be disappointed.
Kimberly @ The Daring Gourmet says
Thanks so much, Marjorie, I’m thrilled that it’s become part of your Thanksgiving and Christmas traditions! And I fully concur with your sentiments about bacon! :)
Chris moss says
Do I drain the bacon? I didnt see anything about draining the grease
Kimberly @ The Daring Gourmet says
Entirely up to you, Chris. I personally leave it for more flavor.
Brooke says
I am looking at the chopped mushrooms on my counter..this seems like a LOT of mushrooms..does this make it have a significant mushroomy flavor? should I use half?
Kimberly @ The Daring Gourmet says
Hi Brooke, keep in mind that they shrink in size quite a bit. But how many you use is entirely up to you and you can definitely cut the quantity in half if you prefer.
Kari Emley says
Never in my 53 years have I eaten green bean casserole. Yuck is the only way to describe the one with canned soup and beans. I was forced to make it last year because everyone in my family loves it. No way was I going to make the usual canned variety. I found this recipe and thought why not! It is simply DELICIOUS! It was devoured immediately and no one could believe how good REAL green bean casserole could be. While getting the onions for the topping this year, the lady next to me asked what kind of soup I used. I said I don’t use canned soup because I make it from scratch. She asked how I do it. I found the recipe on my phone and shared it with her. She was so excited to make it. Amazing recipe and I am so thankful I found it. Now I can make it and enjoy it for the holidays.
Kimberly @ The Daring Gourmet says
I’m absolutely thrilled to hear that, Kari! Thanks so much for the feedback and thanks also for sharing my recipe with the lady at the store! :)
noreen says
can i leave out the cheese?
Kimberly @ The Daring Gourmet says
Hi Noreen, yes you can.