Recipe

Classic Green Bean Casserole

Creamy, cozy, and crowned with crispy onions, this holiday classic is easy to prep, easy to love, and exactly what your table wants next to the turkey.

By Matt Campbell

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4.8

A golden baked green bean casserole in a white ceramic baking dish topped with crispy fried onions on a wooden table

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Green bean casserole is the kind of holiday dish that shows up like an old friend. It is familiar, a little retro, and somehow still the first thing people scoop onto their plates. This version keeps the classic vibe but dials in the details so it tastes like you actually meant it. Think tender green beans (not sad and mushy), a creamy mushroom sauce with real flavor, and a crunchy onion topping that stays crisp.

Best part: you can make it with easy grocery store ingredients, and it plays nice with make-ahead plans. If you are juggling a turkey timeline and three people asking where the serving spoons are, this casserole is the calm, dependable one.

A spoon lifting a serving of creamy green bean casserole with mushrooms and crispy onions from the baking dish

Why It Works

Balanced texture: Blanching fresh beans keeps them bright and snappy so the bake finishes them gently, not aggressively.
Better flavor fast: A quick sauté of mushrooms and garlic builds savory depth without turning this into a fussy project.
Thick, clingy sauce: A simple roux prevents the casserole from going watery, especially if you prep ahead.
Best of both onion worlds: Stirring some crispy onions into the filling adds savory, onion-y comfort, then the final layer on top brings the crunch.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers, then cover and refrigerate for up to 4 days.

Reheat: For the best texture, reheat in a 350°F oven until hot, about 15 to 25 minutes. If the top looks dry, add a small splash of milk around the edges before reheating. Microwave works, but the onions will soften.

Keep the crunch: If you are planning ahead, store extra crispy onions separately and add them after reheating.

Freeze: You can freeze it, but the sauce can turn slightly grainy and the beans soften. If you do freeze, wrap tightly and freeze up to 2 months. Thaw overnight in the fridge, then bake at 350°F until bubbling.

Common Questions

Can I use canned green beans?

Yes. Drain them very well, and skip the blanching step. Expect a softer, more classic texture. If you want to avoid a watery casserole, pat the beans dry with paper towels.

Can I use frozen green beans?

Absolutely. Thaw, then blot dry. You can skip blanching, but I like to warm them in simmering water for 1 minute, then drain, just to even out the bake.

What mushrooms work best?

Cremini (baby bella) are my go-to because they taste more like mushrooms and less like water. White button mushrooms work too.

How do I make it ahead for Thanksgiving?

Assemble everything except the final onion topping. Cover and refrigerate up to 24 hours. Let it sit at room temp for 20 to 30 minutes, then bake covered until hot and bubbly. Add the onions for the last 5 to 10 minutes.

How do I keep the onions from burning?

Add most of them at the end, and keep the casserole in the middle rack. If your oven runs hot, tent loosely with foil for the final minutes.

Can I make it vegetarian?

Yes, with one small tweak. Use vegetable broth (or skip broth), and either omit Worcestershire or use a vegetarian Worcestershire substitute. Traditional Worcestershire contains anchovies. Also double-check that your crispy onions are vegetarian-friendly.

Can I make it gluten-free?

Yes. Use a 1:1 gluten-free flour blend for the roux and gluten-free crispy onions. Double-check any stock or seasonings for hidden gluten.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish (or similar 3-quart casserole dish)
Large pot (for blanching)
Colander
Large skillet
Whisk
Measuring cups and spoons
Cutting board and knife

I used to think green bean casserole was just something you accepted because it was tradition. Then I started paying attention to why some pans disappeared fast and others sat there looking tired. It comes down to two things: beans that still have a little life in them, and a sauce that tastes like something you would actually eat on purpose. Now I treat it like a proper recipe, not a holiday obligation. And yes, I always “test” the crispy onions straight from the container. Quality control is important.