Green Bean Casserole (Classic, From Scratch or Canned Soup)

What Makes This Recipe Work

Blanching the beans first sets their color and keeps them from turning mushy in the oven. A butter-and-flour roux thickened with milk and broth gives the same creaminess as canned soup but with a fresh mushroom flavor.

Ingredients for Green Bean Casserole (Classic, From Scratch or Canned Soup)

• 2 lb (900 g) fresh green beans, trimmed and cut into 2-inch pieces
• 3 tbsp unsalted butter
• 12 oz (340 g) cremini mushrooms, thinly sliced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup chicken broth
• 1 tbsp soy sauce
• 1 tsp Worcestershire sauce
• 1 tsp kosher salt, plus black pepper to taste
• 1 1/2 cups crispy fried onions (or fried shallots)

How to Make Green Bean Casserole (Classic, From Scratch or Canned Soup)

1. Heat the oven to 350 degrees F (175 C) and butter a 2-quart baking dish, or use a 9x13 inch dish for a thinner layer.
2. Bring a large pot of salted water to a boil, add the green beans, and blanch for 3 minutes until bright green but still crisp; drain, shock in ice water, then drain well and pat dry.
3. Melt the butter in a large skillet over medium heat, add the onion, and cook 4 minutes until soft; add the mushrooms and cook 6 to 8 minutes until their liquid evaporates and they begin to brown.
4. Stir in the garlic and cook 30 seconds, then sprinkle the flour over the vegetables and cook 1 minute, stirring, to remove the raw flour taste.
5. Whisk in the milk and broth a little at a time, then add the soy sauce, Worcestershire, salt, and pepper; simmer 3 to 4 minutes, until the sauce thickens enough to coat the back of a spoon.
6. Fold the drained green beans into the sauce and spread the mixture in the baking dish.
7. Bake 20 minutes, until the sauce bubbles around the edges, then scatter the crispy fried onions over the top and bake 5 to 8 minutes more, until golden.

Tips for the Best Green Bean Casserole (Classic, From Scratch or Canned Soup)

• Pat the blanched beans dry before folding them into the sauce so the bake does not turn watery.
• To make it ahead, assemble through the sauce step, cover, and refrigerate up to 24 hours; add the fried onions only at the end so they stay crisp.
• Taste the sauce for salt before baking, since the fried onions and soy sauce both add seasoning.

Variations and Substitutions

• Canned shortcut: swap the fresh beans for 4 cans (14.5 oz each) of cut green beans, drained, and skip the blanching step.
• Creamy mushroom shortcut: use 2 cans of condensed cream of mushroom soup thinned with 3/4 cup milk in place of the roux and fresh mushrooms.
• Swap the fried onions for thinly sliced shallots fried in oil until golden, then drained on paper towels.
• Serve alongside sweet potato casserole and scalloped potatoes for a full Thanksgiving spread.

How to Store and Reheat

• Covered leftovers keep in the fridge for up to 3 days. Reheat at 325 degrees F (160 C) until warmed through, about 20 minutes, and refresh with fresh fried onions.
• Freeze the baked casserole without the topping for up to 2 months; thaw overnight and bake covered, then add the onions at the end.

Green Bean Casserole (Classic, From Scratch or Canned Soup) FAQ