Green bean casserole is a beloved classic side dish that everyone looks forward to! Its deliciously creamy texture can even rival the turkey as the star of the meal.
This dish is perfect for any holiday dinner. Pair it with Crispiest Breaded Chicken Cutlets , Easy Instant Pot chicken fajitas, or an amazing Chicken Cutlet Recipe for a complete feast.
Green Bean Casserole
Is it really Thanksgiving without green bean casserole on the table? This dish is an absolute must-try for the holidays. Even if you’re not typically a fan of green beans, this creamy side dish will win you over. Fresh mushrooms sautéed with onions and garlic elevate the flavor, and the crispy onion topping adds the perfect crunch.
With its fantastic combination of textures and flavors, this green bean casserole might just steal the spotlight from the turkey. It pairs wonderfully with both my Oven Baked Herb Turkey and the quicker Slow Cooker Turkey Breast. Don’t forget to make some turkey gravy while your turkey rests. This holiday meal will be the talk of the town!
Ingredients for Green Bean Casserole
This recipe uses fresh ingredients that, indeed, elevate the classic dish. So, here’s what you need:
- Butter: Use unsalted butter to control the salt content.
- Garlic cloves: Fresh is best, but you can substitute with 1/2 teaspoon of minced garlic per clove.
- Onion: Finely diced for a great base flavor.
- Button mushrooms: Optional, but they add a nice depth of flavor.
- Fresh green beans: Trimmed and halved for freshness and texture.
- Chicken broth: Adds a subtle, savory flavor.
- Cream of mushroom soup: Opt for a low-sodium version.
- Parmesan cheese: Finely grated to add a cheesy touch.
- Salt: Enhances all the flavors.
- Black pepper: Adds just the right amount of seasoning.
- Crispy onion strings: For that essential crunchy topping.
How To Make Green Bean Casserole
This recipe is quick and easy, taking about 25 minutes to prepare. Here’s how to make it:
- Preheat oven and cook vegetables: Preheat your oven to 350 degrees. Melt butter in a large skillet over medium heat. Add onions and mushrooms and cook, stirring occasionally, until just tender. Add garlic and cook for another 1-2 minutes, then remove from heat and set aside.
- Cook green beans: Place green beans and chicken broth in a medium saucepan and bring to a boil. Cook for about 8 minutes until the beans are crisp-tender, then drain.
- Bake green beans and vegetables together: Spray a 2-quart baking dish with cooking spray. In a large bowl, combine the soup, mushroom mixture, green beans, Parmesan, salt, and pepper. Transfer the mixture to the prepared baking dish and top with crispy onion strings. Bake at 350 degrees for 20 minutes, until the casserole is heated through.
How To Prep Ahead of Time
You can make green bean casserole ahead of time.
Prepare the casserole as directed, but keep the crispy onion topping in a separate container. I usually place the topping in a sealed sandwich bag and keep it right in the dish. Sprinkle the onions on top just before baking.
Refrigerate the casserole for up to 48 hours. Remove the dish from the refrigerator at least 30 minutes before baking. If the casserole is very chilled, you may need to add up to 10 extra minutes of cooking time.
Frequently Asked Questions
Green bean casserole became a holiday favorite because it was easy to make, budget-friendly, and could be prepared in advance. Known as a “jiffy casserole,” it transitioned seamlessly from one bowl to one pan, making it perfect for holiday entertaining.
Although I use a variety of fresh and homemade ingredients in this dish, I still rely on the classic cream of mushroom soup to bind everything together. Yes, you can make a sauce from scratch (and feel free to do so!), but I love using the canned soup as a convenient shortcut. During the busy holiday season, every shortcut helps!
For the crispy onion topping, I usually go with store-bought onion strings to keep things simple. However, if you have the time and want to add an extra touch, you can certainly make homemade onion strings.
Yes! You can prepare this green bean casserole 24-48 hours in advance and keep it covered in the fridge. Just be sure to add the fried onions right before baking.
I recommend using fresh green beans for this recipe! Canned green beans tend to become mushy and lose their flavor when baked, but fresh beans cooked in chicken broth turn out perfectly crisp-tender and flavorful. Just grab a few handfuls of fresh beans, trim the ends, and cut them into 1 ½ inch pieces. You’ll notice a significant difference in taste with fresh green beans.
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World’s Best Green Bean Casserole
Ingredients
- 2 tablespoons butter
- 2 cloves garlic minced
- 1/2 cup onion finely diced
- 8- ounce package button mushrooms sliced
- 3 cups fresh green beans ends removed and cut in half
- 3 cups low-sodium chicken broth
- 10.75- ounce can low-sodium cream of mushroom soup
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Crispy onion strings
Instructions
- Preheat oven to 350 degrees.
- Cook vegetables: Melt butter in a large skillet over medium heat. Add onions and mushrooms, cooking until tender, stirring occasionally. Add garlic and cook for another 1-2 minutes. Remove from heat and set aside.
- Cook green beans: Place green beans and chicken broth in a medium saucepan and bring to a boil. Cook for about 8 minutes until beans are crisp-tender, then drain.
- Combine ingredients: Spray a 2-quart baking dish with cooking spray. In a large bowl, mix the soup, mushroom mixture, green beans, Parmesan, salt, and pepper.
- Assemble and bake: Transfer the mixture to the prepared baking dish. Top with crispy onion strings. Bake at 350 degrees for 20 minutes, until the casserole is heated through.
