Behold, the ULTIMATE Green Bean Casserole recipe! 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!
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. Â 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). Â 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. Â 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!
How to Make Gluten Free Green Bean Casserole
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 This?
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.
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. Â 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:Â 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. Â I had two in my pantry to choose from. Â 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!
For more delicious side dishes be sure to try our:
- BEST Au Gratin Potatoes
- Ultimate Corn Pudding
- Zucchini Au Gratin
- Creamed Spinach
- Yorkshire Pudding
- Roasted Spiralized Beets
- Mashed Potatoes and Parsnips with Horseradish
- Brunede Kartofler (Danish Caramelized Potatoes)
- Baked Endives with Ham and Bechamel
- Roasted Brussels Sprouts with Cranberries, Bacon and Balsamic Reduction
ULTIMATE Green Bean Casserole
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.
Video
Notes
Nutrition
Originally published on The Daring Gourmet Dec 7, 2013
Melissa says
Could I use greyere cheese instead of cheddar cheese?
Kimberly @ The Daring Gourmet says
Absolutely, Melissa! If it were me I’d do a combination of Emmentaler (or Jarlsberg) and gruyere because all that gruyere on its own may be a bit too overpowering for some.
George says
So, if I’m cooking for a crowd and have the equivalent of six recipes in one pan, how would that effect the cooking time?
Kimberly @ The Daring Gourmet says
Hi George, if it’s the same depth (just a larger/wider pan) then it should really affect the cooking time. If it’s deeper you may need to cook it a bit longer.
Judy says
I’ve made this dish five times now — its a hit every time! This year I changed it up a bit and used leeks instead of onions and frozen French cut green beans. Also, I had to use breadcrumbs on top as I forgot dried onions and I was too lazy to make my own….But it was better than ever. This has become one of those dishes that people always ask me to make! I love it!
Kimberly @ The Daring Gourmet says
That’s so awesome, Judy, thank you for the feedback! I love practically anything with leek and have no doubt that’s a delicious addition!
Kyle says
Ohhh my! This is a winner. I made two of these. However one I omitted the bacon and chicken broth and used veg broth and oh my….
I added a bit more butter for the fat content and actually thew in some pino grigio into the sauce. Outstanding. Awsome recipe especially to play with and get such great flavors!!!
Kimberly @ The Daring Gourmet says
Fantastic, Kyle, thanks so much for the feedback!
Pete says
This was a spectacular smash. Didn’t change a thing and made it exactly as written.
My wife went back for seconds and she doesn’t like green beans. She even asked me to make it for a social function next week. This is now part of my repertoire.
THANKS for a fabulous receipe.
Kimberly @ The Daring Gourmet says
Fantastic, Pete! That’s what I love to hear, that an otherwise green bean hater has been converted :) Thanks so much for the feedback!
Paula Carmody says
Totally delicious Kimberly.
This will be my go to signature dish come Christmas this year.
Its the perfect side dish to almost anything. Especially cooked salmon!
I have made your Mongolian Chicken and Best Chinese Beef and Broccoli as well, for my mum and partner and they’re mouths were watering. (My partner says I’m not to order chinese take out again!)
Oh and the Minestrone soup, its totally delicious and easy, it was the perfect winter meal.
Tell you what, I can’t fault anything!
All this I’ve now made from just discovering your potato gratin recipe a few months back!
Keep it up!
From the Aussie Downunder! You have changed my cooking forever.. not to mention made my friends very jealous ;) !
Paula.
Kimberly @ The Daring Gourmet says
You’ve made my day, Paula! :) I’m absolutely thrilled to hear that, thank you so much for your kind feedback! Warmly, Kimberly
Anonymous says
Absolutely love this dish. I made it for thanksgiving and everybody loved it!
Faisal says
I made this for Thanksgiving this year and everyone LOVED it. Thank you for sharing this amazing recipe.
Question: If I wanted to make cream of mushroom soup, could I just follow all the above steps steps before stirring in the green beans? Or should I do something different to make a soup?
Kimberly @ The Daring Gourmet says
I’m glad you all enjoyed it, Faisal, thank you! For making a cream of mushroom soup you can use the following recipe and just substitute mushrooms for the celery: https://www.daringgourmet.com/homemade-cream-celery-soup/
T sherry says
My friend made this for Friendsgiving and it was phenomenal! I don’t usually like green bean casserole because I don’t like canned ingredients. That being said, I’m trying to make it myself and my math teacher brain is making it more confusing than I think it should be lol. I brought a container of mushrooms which was 12 oz weight. The recipe calls for 12 oz… so, I’d this weight or 1 1/2 cups? Thank you for your help!!!
Tina says
Love this casserole! We don’t use mushrooms so I forget how we handle the onions/ garlic mixture- still sauté for the full time?
Kimberly @ The Daring Gourmet says
Thanks, Tina! Just sauté the onions until they’re soft and translucent and then add the garlic and sauté for a couple more minutes.
Stephanie says
I hate green bean casserole with ALL MY HEART! Every year for Thanksgiving my mom asks me to make it. No one eats it except her! I will always make it even if it’s just for her! But, I’m SUPER excited to try this recipe and hope EVERYONE else enjoys it too! Thanks so much!
Kimberly @ The Daring Gourmet says
Lol, Stephanie! You’re such a good daughter :) Okay, you’ve GOT to report back and tell us whether this won everyone else over!!
Kathy Brundle says
Hi! After reading through the recipe and comments, I’ve decided it looks like a crowd pleaser. Here’s my dilemma… I’ll want to make it for Thanksgiving, but my Dad doesn’t like cheese and my husband doesn’t like mushrooms. Should I find another recipe or can this be successfully modified?
Kimberly @ The Daring Gourmet says
Hi Kathy, you can simply omit both, no other alterations necessary.
Kasey says
Hello, so.. This may be a silly question but, here it comes!! Iv made almost everything else for Thanksgiving except Greenbean casserole. This seems to be the most talk up (delicious) recipe so far iv found. So im dying to make it. However, we are a large family of like 25/30 peeps. So how would you recommend making so much?? Help help 😬😬
Kimberly @ The Daring Gourmet says
Hi Kasey, I would probably make 4 batches and I would make them a day in advance minus the French fried onions. Prepare the casseroles as instructed to the point where you pour the mixture into the baking dishes, then cover with foil and refrigerate until you’re ready to bake them. Then take them out of the fridge and let them sit at room temp for 30-60 minutes to warm up a bit, then add the French fried onions and bake as instructed. You should be able to fit two casseroles on two oven racks for a total of 4 or if you have a double oven even better.
Amy says
Do you have to use flour in this recipe? What if you just add all the ingredients but no flour? Will it change the consistency/flavor?
Kimberly @ The Daring Gourmet says
Hi Amy, the flour is strictly used as a thickener. Without it the flavor will be exactly the same but the consistency will be very runny. If it comes down to a gluten issue you can also thicken the sauce up with cornstarch prior to pouring everything into the casserole dish.
Kelly says
I made this last year for Thanksgiving and it was delicious! This year I’m on a keto friendly diet. Is there any substitute for the crispy onions that is less carbs? Or how do you think it would turn out omitting them? Thank you
Kimberly @ The Daring Gourmet says
Thank you, Kelly! I’m trying to think of something you can make that’s crispy without using any flour for frying but nothing comes to mind. But yes, I think omitting them is fine, the flavor of the casserole will still be phenomenal! Have a great Thanksgiving!