icon-arrowicon-chevron-whiteicon-chevronicon-commenticon-facebookicon-hearticon-instagramicon-instant-poticon-listicon-lockicon-meal-prepicon-nexticon-pinteresticon-popularicon-quoteicon-searchicon-sugar-freeicon-twittericon-veganicon-videomenu-closemenu-open
Our recipes, your inbox. Sign up

Green Bean Casserole

8 reviews / 5 average

This Green Bean Casserole is a Thanksgiving classic! Fresh blanched beans in a silky, rich sauce speckled with gruyere and shallots – plus crispy onions on top to boot!

Kicking off our holiday series with this staple that just got an upgrade and we’re here for it. The fresh blanched beans are bright and toothsome and tender but not mush. The sauce is silky and rich, speckled with gruyere and shallot and umami, but not heavy or thick. There is deep rich flavor without any mushroooms involved. And, of course, there are still crispy onions on top because we are not monsters. They are a must.

Okay, maybe green bean casserole hits the holiday table every year and you are like YES PLEASE, PASS IT HERE. Or maybe you see it and you’re like, hmm, mushy green beans and kinda gloppy gravy bits, NO THANKS (harsh, but we get it). Or maybe you’re not from the Midwest and you’re reading this like, I’m sorry, whaaa??

No matter where you’re at, please forget everything you know (or don’t know) about green bean casserole and get ready for this savory, creamy veg gem.

Nothing Canned Here!

Though the “Green Bean Bake” was originally developed in the test kitchens at Campbell’s by a woman named Dorcas Reilly, and we are forever prayer hands emoji grateful to her for this treasure, there is a fresher path to glory. First, we are dealing with fresh green beans. They are quick blanched to help hold their texture and color. That’s right! You will see actual bright slivers of green in your casserole and not the well…greenybrown that a canned bean brings to the table. We were able to pretty consistently find a package of pre-cut french green beans which was a real bonus and timesaver but, of course, any fresh green bean will do.

And the sauce? Please don’t be mad Dorcas but, we ditched the cream of mushroom soup here. Do not haunt our holiday tables! We wanted to see if we could start from scratch and go mushroom-less.

Hear that mushroom naysayers?! None. Not a one. (Are there mushroom ghosts? If so, plz also don’t haunt our holiday tables).

We wanted it to be silky and ready to coat each beautiful bean, but not something so thick that your plate is taken up mostly by sauce. We still wanted it to feel like a vegetable! Something more balanced for your dinner plate. Something bright to tuck next to your mashed potatoes and your sweet corn casserole (coming soon!). You’ll start slow and steady with making a roux, peppered with onion and shallot. You’ll kick that up with some white wine (so good!) and broth, and then a splash of soy sauce to keep that umami flavor. Did we mention we sprinkled some gruyere cheese in that sauce as well? Cuz we did. We sure did. And the result is magnificent.

Creamy, savory, just the right amount of sauciness to make the whole thing feel special. It is a holiday after all.

And then we went ahead and showered those crispy fried onions on top because you don’t really need to mess with perfection, right? You certainly could fry up your own, or go a non-crispy maybe caramelized onion route which could be delicious, but we love the crunch too much.

Green bean casserole in a pan with a spoon

Everything You Need To Make Green Bean Casserole

If you’re doing any other holiday food prep, many of the ingredients are probably already on your lists or in your pantry but here’s some of the extras you need to make this dreamy side dish (or whole meal, we don’t judge) happen.

  • green beans (we used pre-cut french green beans for convenience, but any fresh green bean will do)
  • shallots and garlic
  • white wine, whole milk, and veg broth for the liquids
  • soy sauce
  • shredded gruyere
  • crispy fried onions (again, we’re not monsters)
Green bean casserole on a plate with a fork.

How To Make Green Bean Casserole From Scratch

Even without the added conveniences of canned soup and vegetables, this is still a pretty easy dish to throw together and toss in your oven, probably with an intricately layered oven rack map and precise time schedule…we get how holidays go.

  1. Blanch your beans. You might have to work in batches, toss them in the boiling water for 1-2 minutes until they’re bright green and just barely tender and then plop them in your baking dish.
  2. Make your sauce. You’ll start with butter and thinly sliced shallot to build your roux. You’ll get your whisk game on while slowly adding the wine, broth, milk and soy sauce each separately. Once it’s come together creamy smooth, you can stir in the garlic and gruyere cheese and try not to just drink it all straight from the pan.
  3. Bake it all up. Pour the sauce over the green beans, cover and bake. You’ll pull it out, give it a quick stir to fully coat and then top it with those crispy fried onions because you are a darn champion and bake just a bit more.

If it’s not already a holiday favorite of yours, we hope you find a new menu staple here. Rich and special and deeply cozy, but still a vegetable that feels like a vegetable, so you can keep passing it round and round your table.

Green bean casserole in a white casserole dish with crispy fried onions on top.

Green Bean Casserole: FAQs

How can I prep this ahead of time?

You can prep through step 3 a day before baking the casserole.

Can I use frozen green beans?

Sure! Just thaw and drain the beans to remove excess water.

How can I make this gluten-free?

Use a gluten-free flour blend and tamari in place of soy sauce.

Prefer To Watch Instead Of Read?

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Green bean casserole in a white casserole dish with crispy fried onions on top.

Green Bean Casserole


Description

This Green Bean Casserole is a Thanksgiving classic! Fresh blanched beans in a silky, rich sauce speckled with gruyere and shallots – plus crispy onions on top to boot! 


Ingredients

Units Scale
  • 2 pounds green beans
  • 2 tablespoons butter
  • 1 shallot, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1/4 cup white wine
  • 3/4 cup whole milk
  • 1 cup vegetable broth
  • 2 teaspoons soy sauce
  • 1 garlic clove, grated
  • 1/2 cup shredded gruyere
  • 1 teaspoon salt
  • 1 cup crispy fried onions

Instructions

  1. Preheat the oven to 375 degrees. Bring a large pot of water to a boil. Working in two batches, blanch the green beans until they’re bright green and tender-crisp, about 1-2 minutes. Drain the green beans and transfer them to a casserole dish. 
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Category: Side Dish
  • Method: Bake
  • Cuisine: American

Keywords: green bean recipe, green bean casserole, casserole

Recipe Card powered by Tasty Recipes logo

Other Thanksgiving Classics

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

47 Comments

  1. Pinch of Yum Logo
    Sara

    My husband is lactose intolerant. Will using almond milk work? It has a much lower fat content than whole milk…will this make a difference? If not almond milk, what would you suggest?

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Sara! Great question. We haven’t tested out a non-dairy version of this casserole, so it’s hard to say what will work the best. If I were to make this dairy free, I think I’d go for plain, full fat oat milk. If you give it a try, we’d love to hear back!

  2. Pinch of Yum Logo
    Caitlin

    I purchased the frozen French cut green beans in order to make the usual recipe on the back of the can…however this looks delicious and perfect for our guests that hate mushrooms. Do you think the frozen will work or should it be fresh? Thanks 🙂

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      We’d recommend fresh since frozen beans will release a lot of water as they cook!

  3. Pinch of Yum Logo
    Fiona

    Hi Lindsay, this green bean recipe looks SO much better than the original! But I’m worried, as the crispy fried onions in the store usually contain gluten, so please warn people!

  4. Pinch of Yum Logo
    Lauren

    Oooooooh. Green bean casserole has always intrigued me but mushrooms are my one no-go food. Thank you for giving us mushroom haters this option!

  5. Pinch of Yum Logo
    Vanessa

    Hi! This looks awesome. I have Friendsgiving tomorrow and I plan to make it. Do you have suggestions for making it ahead of time? Can I do everything listed and then just bake it later?

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Vanessa! We haven’t tested this, but I think it’d work out just fine if you blanch the green beans and make the sauce ahead of time. Then, tomorrow you’d pick up with Step 3 of the recipe. Let us know how it goes!

      1. Pinch of Yum Logo
        Kalley

        Adding on to ask: would you combine the sauce and green beans the night before or keep them separate until baking?

        1. Pinch of Yum Logo
          Krista @ Pinch of Yum

          Great question. I’d probably keep them separate until bake time!

  6. Pinch of Yum Logo
    Maura

    So this recipe looks great BUT i love mushrooms in my green been casserole! any thoughts on how/when to add to this recipes? (I know this is the opposite of the point :))

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Great question! I’d sauté them in a separate pan with some butter, salt, and pepper. Then, add them into the casserole dish along with the beans, and pour the sauce over everything. Let us know how it goes!

  7. Pinch of Yum Logo
    Colleen McCue

    Delicious!!!!!! Used extra broth instead of white wine. A thanksgiving staple!






  8. Pinch of Yum Logo
    jill schilling

    Its the week before Thanksgiving and I have already made this twice! Its that good. I grew up eating the green bean cass recipe using campbells soup/canned green beans. After eating this fresh green bean cass, I will never go back to the canned recipe. Awful gray goopy mush. lol. This is the perfect side for your Thanksgiving meal, and for now I wont make this once a year. Although it tastes like “Thanksgiving”, I can see myself indulging in this more than just once a year. Thank you Lindsay and the Pinch of Yum team for this great recipe.






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Awesome, Jill! So happy to hear you’ve been loving the casserole! Happy Thanksgiving to you!

  9. Pinch of Yum Logo
    Jennifer Thomas

    Hi! Can you explain what blanching means? Do you boil the green beans for 1-2 minutes, then rinse them under cold water?

    Also adding to the prepping ahead of time questions- should I combine the sauce & green beans to keep them separate until baking?

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Yes, blanching is essentially boiling for a very short time to barely cook the vegetable and bring out its color. I’d keep the green beans separate!

  10. Pinch of Yum Logo
    Jen B

    I’m making this the day before. Is it best to bake this, and not add the fried onions til day of serving?

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Yes, if baking the day before, I’d add the crispy onions on top when reheating. Enjoy!

  11. Pinch of Yum Logo
    Laura

    I made this recipe for our Thanksgiving day meal and my family loved it so much that I have become the designated green bean casserole maker every year now! This recipe was so simple to make and so flavorful. I didn’t have Gruyère cheese but I shredded up some Gouda and sharp white cheddar instead and it tasted great. This recipe was especially a hit with the mushroom haters in the family who usually avoid green bean casserole. I can’t wait to make this again next year!






  12. Pinch of Yum Logo
    Emily

    Big hit! Just like the canned taste only a million times better. Everyone will be happy 😃






  13. Pinch of Yum Logo
    Melanie

    My husband is allergic to mushrooms so we tried this recipe for thanksgiving this year… so good! I halved it for 4 of us and it was perfect. Love the cheese addition, made it unique and delicious.






  14. Pinch of Yum Logo
    Mara

    Loved it! Huge hit with my family. We’re a saucy bunch so I multiplied the sauce part by 1.5. Some may think that’s too soupy but it’s how we like it!

    Excellent flavor; my family is not a huge believer in green bean casserole because they had only had the canned cream of mushroom kind. This was next-level. They are converts now!

    I had reconstituted dried porcini mushrooms in vegetable broth for a different recipe, so I used that mushroom broth instead of plain vegetable broth. Definitely would recommend!

    With all the crispy onions I found it a tad on the salty side, though my spouse thought it was perfect (but he is and always has been a salt bae). If you’re like me, consider cutting the salt by maybe half.






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Thanks so much for the review, Mara! We’re so glad it was a hit!

  15. Pinch of Yum Logo
    Haley

    I made this recipe for Thanksgiving, as is, no adjustments and it was a smash hit. People were dipping their rolls in the extra sauce it’s that delicious!






  16. Pinch of Yum Logo
    Melissa

    My new favorite green bean casserole! I forgot to buy the gruyere and substituted some English Cheddar I had and it tasted great!






  17. Pinch of Yum Logo
    Canan

    These beans were absolutely delicious, and got rave reviews at Thanksgiving. So easy to put together, yet so much flavor. Will be using this from now on as our go to Green Bean Casserole!