Green Bean Casserole is one of those comforting, nostalgic dishes that has stood the test of time on holiday tables. But unlike the classic version made with canned soup and fried onions, this from-scratch Green Bean Casserole is fresh, flavorful, and elevated. this casserole features tender-crisp green beans, a creamy homemade mushroom sauce, and a golden, garlicky Parmesan breadcrumb topping.
It’s simple enough for weeknight dinners, yet impressive enough for Thanksgiving or Christmas feasts.
Why You’ll Love This Recipe
- Fresh Ingredients for Better Flavor – No canned beans or soup here. Fresh green beans and mushrooms give this casserole a vibrant taste and texture.
- Creamy Homemade Sauce – A velvety mushroom cream sauce replaces condensed soup for a richer, fresher flavor.
- Crispy Parmesan Topping – Instead of store-bought fried onions, this recipe uses a golden breadcrumb topping with Parmesan, garlic, and parsley.
- Make-Ahead Friendly – Assemble it a day or two ahead of time, refrigerate, and bake just before serving.
Ingredients
For the Casserole
- 1 lb fresh green beans, trimmed
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 8 oz mushrooms (cremini, baby bella, or white), sliced
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- ½ cup chicken or vegetable broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- Salt and black pepper, to taste
For the Crispy Parmesan Topping
- ½ cup breadcrumbs (Panko or regular)
- ⅓ cup grated Parmesan cheese
- ¼ tsp garlic powder
- 1 tsp dried parsley
Step-by-Step Instructions
- Preheat the Oven & Blanch Beans
Preheat oven to 375°F (190°C). Boil a pot of salted water, add trimmed beans, and blanch for 5–8 minutes depending on your preferred texture. Drain and set aside. - Sauté the Mushrooms & Onions
In a large skillet, melt butter with olive oil over medium heat. Add mushrooms with a pinch of salt and pepper. Cook until golden brown and liquid evaporates. Push to the side, add onions, and sauté until soft. Stir in garlic and cook for 30 seconds. - Make the Mushroom Cream Sauce
Sprinkle in flour, stirring to coat the vegetables. Cook for 1–2 minutes to eliminate raw flour taste. Slowly add broth, stirring constantly until slightly thickened. Add cream, Worcestershire sauce, and soy sauce. Simmer until the sauce coats the back of a spoon. Adjust seasoning. - Assemble the Casserole
Stir blanched beans into the sauce, then transfer mixture to a greased baking dish. - Add the Topping
In a bowl, combine breadcrumbs, Parmesan, garlic powder, and parsley. Sprinkle evenly over casserole. - Bake & Broil
Bake uncovered for 20 minutes. Broil an extra 2–3 minutes until the topping turns golden and crispy.
Make-Ahead Tips
- Assemble the casserole (without topping) up to 2 days in advance. Cover and refrigerate.
- When ready to serve, add the breadcrumb topping and bake as directed.
- Leftovers reheat beautifully and taste even better the next day.
Nutrition (Per Serving)
- Calories: ~280
- Fat: 20 g
- Carbs: 19 g
- Protein: 6 g
(Values vary depending on exact ingredients and serving sizes.)
Final Thoughts
This homemade Green Bean Casserole proves that even classic comfort foods can be elevated with a few simple tweaks. Fresh beans, creamy mushroom sauce, and a crispy golden topping transform a humble side dish into a star on your table.
Whether it’s for Thanksgiving, Christmas, or a cozy family dinner, this casserole will have everyone coming back for seconds.