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
Kevin says
In 2015 I made this recipe for my family of 21 and tripled it the only difference is I added about a third can of condensed cream of mushroom soup I know that’s a faux pas, but I added it for sense memory. It was a great hit. Even people that don’t care for green beans absolutely loved it. This year I was pressed for time and did not make it. You would have thought I committed the greatest crime ever. Needless to say I will be preparing it from now on it truly is the ultimate green bean casserole! !!!!!
Kimberly @ The Daring Gourmet says
Haha, Kevin, that’s awesome! Thanks so much for sharing! :)
Remi says
This. Was. Delicious. A total hit. I omitted the onion because I loathe onion, and I substituted parmesan cheese for the white cheddar (only because I couldn’t find white cheddar) and it was still amazing. The family demanded I bring it to Christmas dinner as well. You don’t have an equally amazing sweet potato dish recipe by chance? Lol thank you so much for posting!
Kimberly @ The Daring Gourmet says
Fantastic, Remi, I’m so glad it was a bit hit – thank you! I don’t have a sweet potato dish recipe posted yet, but that’s a good idea :)
Chris W. says
For the last 5 or so years, I’ve been responsible for making/bringing the green bean casserole. I’ve tried several recipes over the years trying to find the “right” one. The others weren’t bad, but they were lacking something. This year I thought, maybe it’s missing bacon, cause what’s NOT better with bacon??? So after putting in bacon green bean casserole in Google, I came across your recipe and all the positive reviews gave me comfort that although it was the 1st time trying/making it (and I had no backup plan), that the result would be good, and I was right. So many people got more today when going back for seconds and commented how good it was (even my 5 year old nephew). I’m done searching green bean casserole recipes. This will be the one I make every year going forward! Thanks!
Kimberly @ The Daring Gourmet says
I’m so thrilled to hear that, Chris, thank you!! :)
Vickie says
I have been making a similar version of this for years. I know you say this is the “best ever” but I think mine is, so does anyone who eats it! I HATE mushrooms but can stomach the soup so I do use it. But I have been adding the bacon, onions and fresh garlic. I also put some of the fried onions in too, not just on top. I use nutmeg, basil salt and pepper for that extra kick. I will never eat another boring old imple green bean casserole again.
Kimberly @ The Daring Gourmet says
Hi Vickie, try it with the cheese, that really takes it over the top!
Xtina says
I could not find white cheddar cheese… only sharp white cheddar cheese :/ what other cheese do you recommend to use?
Kimberly @ The Daring Gourmet says
Sharp white cheddar is perfectly fine, as long as you like sharp cheeses. As long as you like the flavor of the cheese, you can really use any kind you like.
Anna says
I made this and doubled the recipe. I found using double the sauce made too much sauce for 2 lbs of green beans so I added another 3/4 lb beans to the doubled sauce recipe which seemed to work better. When whisking the sauce and waiting for it to thicken it takes about 5 minutes so be patient with the whisking part. It’s a great recipe and asked for every Thanksgiving. Thanks! I
Kimberly @ The Daring Gourmet says
Thanks, Anna, and thanks also for the tip! Happy Thanksgiving!
Kristin says
This is now a thanksgiving tradition in our home! So good that I’m making twice as much this year in hopes of leftovers!!
Kimberly @ The Daring Gourmet says
That’s the spirit, Kristin! :) Thanks so much and Happy Thanksgiving!
Kim says
I forgot to Blanche the green beans and put them in the sauce!! ;( is there a way to save it?!
Kimberly @ The Daring Gourmet says
Hi Kim, the only thing you can try is to bake the casserole for a while first before adding the onions to soften up the beans. Cover the casserole with tin foil (so the liquid doesn’t all evaporate while the beans are cooking) and bake for a while – test a green bean for doneness. When they beans are done sprinkle on the onions and then bake uncovered for a few more minutes until the onions are toasted.
Tami says
I am so excited to use this recipe. I’ve been asked to make a bean casserole. I have not made one before so I looked up for a good recipe. This does sound very good and I hope to have everyone to like it. And for the fact that I have eaten others, I hope mine will equal to their likings. Happy Thanksgiving
Kimberly @ The Daring Gourmet says
Hi Tami, this recipe is sure to win over the dinner guests – Happy Thanksgiving!
Kristy says
I want to thank you for this delicious recipe. It is now the #1 requested dish from my family for holiday dinners. It has been a staple for us since 2014.
Kimberly @ The Daring Gourmet says
Thanks so much, Kristy, I really appreciate that! Happy Thanksgiving!
Cheyenne says
I have made this a few times and it is always a HUGE success. Thank you so much for this recipe.
Kimberly @ The Daring Gourmet says
Thank YOU, Cheyenne!
Debra says
Hi Kim,
After reading all the exceptional reviews, I am so looking forward to making this for a potluck at work on Thursday. I will be baking it at home but my travel time to work is 1 hour and probably won’t start eating for another 2 hours later. If I warm it up again in the microwave right before we eat do you think the onions will get soggy? Any suggestions would be greatly appreciated.
Happy Holidays!
Kimberly @ The Daring Gourmet says
Hi Debra, they will get soggy if they sit that long, there’s just no avoiding that. BUT it’s still going to taste awesome. I’ve had many readers report that they’ve traveled with this to potlucks and it’s been a huge hit. Happy Thanksgiving!
malarie says
Great, Thank you!
Happy Thanksgiving :)
malarie says
Hi Kim,
I am going to make this to bring as a side dish for tomorrow night “early thanksgiving”. If I prepare it tonight “everything but the onion topping”, will it be okay for tomorrow? Also, I bought a tin baking dish. Will that change the flavor at all?
Kimberly @ The Daring Gourmet says
Hi Malarie! Yes, you’re are good to go, tin dish and all. Just add the onions just before you slip it into the oven. Happy Thanksgiving!
Brooke Culver says
No! I accidentally bought heavy whipping cream. Can I use it instead of half and half?
Kimberly @ The Daring Gourmet says
Yes absolutely, Brooke! It will just be all the creamier/merrier :) What you can also do is just use half milk and half heavy whipping cream and you’ll have the same thing as half and half.