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. 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!
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. 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!
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
rosa nickerson says
I made this last night for dinner and it is so worth the time and effort. Thank you for such a delicious recipe!
Kimberly @ The Daring Gourmet says
Wonderful, Rosa, thanks so much!
K. Tilney says
Hands down the best green bean casserole I’ve ever tasted!!
Kimberly @ The Daring Gourmet says
Awesome, K., thank you!
Elvira Flores says
Yes! This was definitely THE best green bean cassarole! Mushroom n bacon? Who cannot like it!
Kimberly @ The Daring Gourmet says
Thank you, Elvira!
Sean says
One of my family’s Thanksgiving traditions involves sharing what we’re thankful for at the table before we eat. This year, even though I didn’t share this with my family, I was thankful for Daringgourmet.com. Rather ambitiously, I decided To make everything from scratch this year. I googled “green bean casserole from scratch” and to my delight, I found this recipe. Over the past week I’ve made no less than three recipes from this site and all have been delicious. This green bean casserole was no different. While I was whisking the roux, my grandma called. She heard the commotion in the background and asked what I was doing, I told her I was whisking a roux for green bean casserole. “Oh honey, you don’t have to do that!” She replied. “I know grandma, but I want to” I said. There was no shortage of green bean casserole recipes using cream of mushroom soup, but I wanted to put in extra time to ensure that this meal stood out, and wasn’t just another Thanksgiving meal with the same old dry turkey, and cookie cutter casserole. Mission accomplished. Everyone who ate it, raves that it was the best green bean casserole they’d ever tasted! Putting in that extra bit of work, really made a difference, and the compliments made my day. Thank you Kimberly, I know my family is thankful for your recipes.
Kimberly @ The Daring Gourmet says
Fantastic, Sean, I’m so thrilled to hear that! And thank YOU for making my day :)
Rosa says
Hands down, best green bean casserole ever!!! It’s just yum! I tripled the recipe the first time and had a massive amount in a large dish and my family gobbled it up. It’s a comfort dish, and comes highly recommended for the holidays!
Tanya N. says
This has become a holiday staple in our home. Making it again tomorrow for Thanksgiving and I’m more excited for this than the turkey! :)
Trish says
I made this last year and it was a HUGE hit, probably the highlight of the entire meal! My family can’t imagine Thanksgiving or Christmas without this anymore and are excited to have it again tomorrow.
Cathy Thorne says
I’ve been making this for two years already and thought it high time to finally let you know THIS IS THE BEST GREEN BEAN CASSEROLE EVER!! Making it again tomorrow. THANK YOU!!
Linda says
What would be a good substitution for the onions. My daughter is breast feeding and cannot eat the onions. What would you suggest for another topping?
Kimberly @ The Daring Gourmet says
Hi Linda, for some crunch you can use breadcrumbs or torn up pieces of bread/croutons.
Anonymous says
very unhealthy, lots of salt and fat
Kimberly @ The Daring Gourmet says
With the exception of hydrogenated fat (which this recipe doesn’t have), there’s nothing unhealthy about fat. That myth has finally (and thankfully) been debunked. As for salt – and as with everything else – it’s all about portion control.
Chris s says
I made this last year, tripling the recipe for thanksgiving and had nothing left but an empty pan. My family has requested that I bring it again and I can’t wait to eat some myself. I am also cooking this for a potluck at work. Thank you so much for your wonderful recipe!
Kimberly @ The Daring Gourmet says
Wonderful, Chris, thanks so much!
Alena says
My husband is allergic to cheese – it makes him sick. I would like to make the recipe but instead of the white cheddar, can I substitute heavy whipping cream?
Kimberly @ The Daring Gourmet says
Hi Alena, just leave it out. Don’t add more cream or it will make it too runny. Happy cooking!
Jeff says
I have toI am definitely going to try this. We are supposed to bring it to the in-laws house which is a 2 Hour Dr. from our home. Can this be cooked with the onions on top and served two hours later? I’m concerned the onions may get soggy even though it will be fully cooked
Kimberly @ The Daring Gourmet says
Hi Jeff, yes, the onions will lose their crunch. If it’s an option to precook the casserole at home and then add the onions and bake it for a few minutes once you get to your in-laws house, that would be ideal. If not, this casserole is still going to be the star of the show, even if the onions lose their crunch!
Jessica says
Do you drain the bacon fat or do you use it all?
Kimberly @ The Daring Gourmet says
Hi Jessica, there’s no right or wrong here, it’s strictly personal preference and it also depends on how much bacon fat the particular bacon you’re using yields. I personally like to leave at least a couple of tablespoons of bacon fat in it for flavor.
monica says
This looks fantastic. Can I make it now and freeze for Thanksgiving? Minus the crunchy onions, of course.
Kimberly @ The Daring Gourmet says
That’s a good question, Monica. I haven’t tried it so I can’t comment how that will impact the texture – perhaps some of our readers have tried it and can offer their insights.