Homemade Mushroom Green Bean Casserole
A from-scratch upgrade to the classic holiday casserole—no canned soup, just real ingredients and a silky mushroom cream sauce that tastes so much better than anything from a can.
Ingredients
For the casserole:
- 1½ lbs fresh green beans trimmed + halved
- 3 tbsp butter
- 8 oz mushrooms chopped (baby bella or cremini work best)
- ½ yellow onion diced
- 2 –3 cloves garlic minced
- 3 tbsp gluten-free flour or all-purpose
- 1¼ cups chicken broth
- 1 cup half & half or whole milk
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
- ½ tsp dried thyme optional but delicious
- ½ cup shredded parmesan optional for extra richness
To top:
- 1½ cups crispy fried onions store-bought or homemade
Let's Make It
- Blanch the green beans: Bring a large pot of salted water to a boil. Add green beans and cook for 5 minutes.
- Drain and rinse with cold water to stop the cooking. This keeps them crisp and bright.
- Make the homemade “cream of mushroom”: In a large skillet: Melt butter → add mushrooms and onions. Sauté until golden, about 6–7 minutes.
- Add garlic and cook 1 more minute.
- Sprinkle the flour over everything and stir to coat.
- Slowly whisk in chicken broth.
- Add half & half.
- Season with salt, pepper, onion powder, and thyme.
- Simmer 4–6 minutes until thickened and creamy.
- Stir in parmesan if using.
- Assemble
- Assemble: Add blanched green beans into the mushroom sauce and toss to coat.
- Transfer everything to a greased 9×13 baking dish.
- Bake: 375°F for 20 minutes until bubbly.
- Top with crispy fried onions.
- Bake for an additional 5-10 minutes until bubbly and golden on top.