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Classic Green Bean Casserole. NO CANNED SOUP! This made from scratch version is just like the classic recipe we all know and love,’s a bit better because it doesn’t use any canned soup. Instead we have a creamy homemade mushroom sauce to bake the green beans in.

Spoon scooping up green beans in a creamy mushroom sauce.

 Green Bean Casserole Recipe

One of my favorite side dishes is the classic green bean casserole. It’s one of those dishes that I make every holiday season for my family. The only thing? I can’t stand using the canned cream soup for it. This version uses a creamy homemade mushroom sauce that is made with a mixture of milk and cream, plus a handful of freshly grated parmesan. This sauce takes the casserole to another level! 

What is green bean casserole?

This recipe has been around since the 1950s. It was introduced by Campbell’s and used their cream of mushroom soup. Over the years it also has become known as French’s green bean casserole thanks to the use of French’s fried onions in the casserole.

Green bean casserole is a comforting dish of green beans baked in a creamy mushroom sauce topped with salty fried onions. It most often appears on Thanksgiving tables, and is a Holiday recipe staple across America.

Green Bean Casserole Ingredients:

  • Green Beans: this casserole can be made with fresh, frozen, or canned green beans. If using frozen, be sure to follow the instructions to thaw the beans and then drain any excess water. If using canned the beans will need to be drained. And if using fresh, they will need to be blanched before being added to the casserole.
  • Homemade Mushroom sauce: this sauce will be made using fresh mushrooms, butter, flour, half and half (or you can sub for all milk or all cream based on preference), chicken broth, Worcestershire sauce, salt, pepper and fresh grated parmesan.
  • Fried Onions: I still have a fondness for the store-bought fried onions. But you can absolutely make your own at home if you want.

How to make Green Bean Casserole from Scratch:

  1. Clean and cut the green beans: to make this casserole using fresh green beans we will need to clean the beans, cut the ends off, then cut into bite sized pieces.
  2. Blanch the green beans: bring a large pot of water to a boil, this is the blanch the green beans, they need to be cooked slightly before adding to the casserole. Once the water is boiling, carefully add the green beans to the water and let cook for about 5 minutes. This will soften them, but keep in mind the beans will be cooking longer in the oven so we don’t want to cook them all the way right now. Once the beans have cooked, remove them and add to a bowl of ice water. This will stop the cooking. 
  3. Make the mushroom sauce: Melt butter in a large skillet. Then add the mushrooms, I prefer to chop mine making them smaller, they blend into the casserole nicely. You could also slice them if you want them larger. You can also leave them out completely if you prefer. Saute the mushrooms until they are soft and tender, add in the garlic. Then sprinkle with flour, stir together. This will create a thick paste. Whisk in the broth, half and half and seasonings. Bring this to a low simmer, as it cooks the sauce will thicken. 
  4. Stir the green beans into the mushroom sauce. Add in some of the fried onions. Then pour this mixture into a 9×13 baking dish. 
  5. Bake for 20 minutes. Top with additional fried onions and bake an extra 5 minutes until golden. 
Green beans added on top of a creamy mushroom sauce.

How to make this Green Bean Casserole ahead of time:

If you’re looking to prep this dish ahead of time, either for a holiday meal or just a family meal it’s easy! Just follow the steps of the recipe until you get the casserole mixed and added to the baking dish. Then instead of baking, simply cover and refrigerate for up to 24 hours. Then when ready to serve, remove the cover and bake according to directions.

Large skillet filled with creamy green bean casserole ready to bake.

How to store this green bean casserole:

Store any leftovers in a sealed container in the refrigerator for 3-4 days. This casserole can also be frozen. When ready to serve, remove from the freezer and place in the refrigerator to thaw out overnight. Then bake according to directions.

Green bean casserole in an oval baking dish.

More Side Dish Recipes you may Enjoy:

Homemade Green Bean Casserole

5 from 3 votes
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 6
Author: Serene
Classic Green Bean Casserole. NO CANNED SOUP! This made from scratch version is just like the classic recipe we all know and love,’s a bit better because it doesn’t use any canned soup. Instead we have a creamy homemade mushroom sauce to bake the green beans in.
Casserole dish filled with baked green bean casserole.


  • 2 pounds fresh green beans
  • 3 tablespoons butter unsalted
  • 8 ounces mushrooms diced
  • 3 cloves garlic minced
  • 1/4 cup all purpose flour
  • 1/2 cup chicken broth unsalted
  • 1 cup half and half 
  • 1/2 teaspoon salt 
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground black pepper
  • 1/2 cup parmesan freshly grated
  • 1 and 1/2 cups fried onions separated


  • Preheat oven to 350℉ degrees. 
  • Clean and cut the ends off the green beans, then cut into bite sized pieces. 
  • Bring a large pot of water to a boil. Carefully add the green beans to the water and allow them to cook for 5-7 minutes to desired softness. Keep in mind they will soften slightly more when baked. 
  • Remove the green beans from the pot and place in a bowl of ice water to stop the cooking. Drain and set aside to let the beans dry off while preparing the sauce.  
  • In a large skillet melt the butter over medium heat. Add the mushrooms and cook until softened. Add the garlic and cook an additional 30 seconds. 
  • Sprinkle with flour and stir to create a thick paste. Cook for 2-3 minutes. 
  • Whisk in the broth, half and half, salt and pepper and Worcestershire sauce. Bring to a simmer and let simmer for several minutes, as it cooks the sauce will thicken. 
  • Remove sauce from heat and add in the parmesan cheese. Stir while the cheese melts into the sauce.
  • Add the green beans to the mushroom sauce, stir to coat. Add in 1/2 cup of the fried onions and stir. 
  • Pour the green bean mixture into a baking dish. 
  • Bake at 350℉ for 20 minutes. Sprinkle the remaining fried onions on the top and continue to back for an additional 5 minutes until golden brown. 
  • Serve warm and enjoy. 



Serving: 1 | Calories: 274kcal | Carbohydrates: 25g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 25mg | Sodium: 604mg | Potassium: 530mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1349IU | Vitamin C: 21mg | Calcium: 205mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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5 from 3 votes (3 ratings without comment)

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1 Comment

  1. we made this for thanksgiving. i noticed it did not say when to add the cheese. added it in with the beans and half cup of onions. was that when i was superposed to add the? it was really good. just a suggestion for and edit maybe add the part where you ad the cheese, great recipe it was yummy!