Best Green Bean Casserole (2024)

Why you’ll love it

Ok, I know that the classic ’60s Campbell’s green bean casserole is iconic, but this is an even better green bean casserole that has fresh ingredients. I understand that change can be controversial, but I am at least showing deference to the original by using classic French’s fried onions. We’ve got all the delicious nostalgic vibes, just upgraded! (And still easy.)

So we’re not using cream of mushroom soup or canned beans here. It’s not because I’m a food snob; I love my weekly McDonald’s and prefer pizza to a fancy meal most of the time. But it just doesn’t need to be in a homemade green bean casserole! I tested them side-by-side, and my version won by a landslide.

What you’ll need

• Green beans – use fresh or frozen. They’re vibrant green, have great texture, and taste so much better than the mushy canned kind!
• Butter – for sautéing
• Mushrooms – fresh sautéed mushrooms are another way to level up this classic. Choose cremini (aka baby bellas) or white button.
• Garlic – a tasty aromatic. I mince the cloves with this garlic press so you don’t end up with sticky garlic fingers.
• Italian seasoning – it’s a convenient and tasty blend of dried herbs that comes all in one jar
• Flour – for thickening the sauce/gravy
• Broth – use chicken or vegetable broth for another layer of flavor
• Heavy cream – real, actual fresh cream sets my recipe apart
• Dijon mustard – you won’t taste the mustard itself! It’s a tried and true trick of mine in many recipes to act as a subtle savory flavor enhancer.
• French’s fried onions – this shortcut is worth keeping. The last thing you want to worry about on Thanksgiving is burning onions, amirite?
• Parmesan – for an extra luxurious, cheesy touch. Always grate your own from a block for best texture and taste.

Pro Tip

I rinse the beans in cold water for a few minutes to stop them from cooking further, but you could prepare an ice bath if you prefer. Simply fill a large bowl with cold water and ice cubes. After the beans have finished blanching, drain them and transfer them to the ice bath, and then drain them again once they’ve cooled.

How to make green bean casserole

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Preheat the oven to 375F. Boil the green beans and blanch them, rinse with cold water, and drain them. Add to a 9×13 casserole dish. In a skillet, sauté the mushrooms, garlic, and Italian seasoning in half the butter, and add them to the baking dish.

Melt the remaining butter in the skillet. Stir in the flour to make a roux. Whisk in the broth, Dijon mustard, and cream. Let it bubble until it’s thickened up a bit. Season with a little salt & pepper. Pour the sauce into the baking dish.

Sprinkle on half the crispy onions. Toss everything so that it’s combined, then spread into a uniform layer. Top with the rest of the onions and the freshly grated parmesan cheese. Bake, uncovered, for about 20 minutes and enjoy!

Substitutions and variations

• Want to try making your own fried onions? Try this French’s Fried Onions from Scratch recipe.
• You could always add some crispy crumbled Oven Cooked Bacon to this green bean casserole for another tasty twist.
• I don’t recommend substituting the heavy cream for anything with a lower fat content. The sauce won’t be as rich, tasty, or thicken up right.