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Green Bean Casserole in a baking dish with a spoon scooping it up.
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Green Bean Casserole

This is the BEST Green Bean Casserole recipe that's made from scratch with a flavorful mushroom filling and two-cheese combo! BONUS: Fresh, frozen, or canned green beans may be used!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Servings: 8 people
Calories: 330kcal
Author: Stephanie

Ingredients

Green Beans

  • 1 ½ lbs. fresh green beans washed. See notes for frozen or canned.
  • ½ teaspoon baking soda
  • 2 Chicken bouillon cubes

Filling

  • 1 cup chicken broth
  • 1 cup half and half
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon EACH: onion powder, dried parsley, mustard powder
  • ¼ teaspoon EACH: salt, pepper
  • 8 oz. baby bella or white button mushrooms + a pinch of salt for cooking.
  • 3 cloves garlic minced
  • 5 tablespoons butter divided
  • 3 tablespoons flour
  • 3 tablespoons Parmesan cheese grated
  • 2 ¼ cups cheddar cheese shredded
  • 1 ½ cup crispy fried onions
US Customary - Metric

Instructions

Boil the Green Beans

  • Begin boiling water in a large soup pot or Dutch oven. Once a boil is reached, add the baking soda and bouillon.
  • Boil the green beans for 5 minutes. Set a timer to avoid overcooking, we don’t want them to be mushy. When they’re done, they’ll have softened but will still hold their shape nicely.
  • Drain well and rinse with cold water to stop them from cooking further. Spread out on a clean dish towel to dry.

Make the Filling

  • Preheat oven to 375° F.
  • Combine the chicken broth, half and half, Worcestershire sauce, onion powder, parsley, mustard powder, salt, and pepper in a medium measuring cup with a spout. Set aside.
  • Dice the mushrooms and cut the green beans in halves or thirds.
  • Use the same pot that you used to boil the green beans and melt 3 Tbsp butter over medium heat. Add the mushrooms, garlic, and a pinch of salt and cook for 4-5 minutes, stirring continuously.
  • Add the remaining butter and the flour and cook for 2 more minutes.
  • Add the chicken broth mixture in small splashes, stirring continuously. (Adding it slowly ensures that the mixture is thick and that the roux doesn’t break.)
  • Bring it to a boil, then reduce to a simmer. Let it bubble gently for 4-5 minutes, or until desired consistency is obtained. Stir occasionally as it cooks.
  • Remove from heat. It will thicken a little more upon standing.

Assemble and Bake

  • Stir in the Parmesan cheese along with half of the cheddar cheese and half of the crispy fried onions. Add the green beans and stir to combine.
  • Transfer to a lightly greased baking dish. (I used a 9x13-inch, but any size that holds the casserole is fine!) Top with remaining cheese and fried onions.
  • Bake uncovered for 20 minutes, or until the top is brown and bubbly. Serve!

Notes

Pro Tips:
  • Cheese: Shred/grate the cheese from a block as it will melt and taste much better than packaged cheese. I use Cracker Barrel Sharp Yellow and  Belgioioso Parmesan. 
  • Baking Soda: Adding baking soda to the water helps maintain the vibrant color of the green beans!
  • Green Beans: These beans are soft, but still tender crisp. If you prefer softer green beans, boil for an additional minute.
  • Using Frozen Green Beans: Let frozen green beans thaw and pat them completely dry. Boil for just 3 minutes instead of 5.
  • Using Canned Green Beans: Drain the beans and pat them completely dry. No need to boil them first. Note that canned green beans contain sodium as well.
  • An alternative topping option is 3/4 cup crushed Ritz crackers + 1.5 tbsp. melted butter.
  • Check out all of my holiday recipes here!
Make Ahead Method:
  • This can be prepared up to 2 days ahead of time.
  • Assemble the casserole as outlined but don’t top with fried onions yet. Cover and refrigerate until ready to serve.
  • To serve, cover and bake for 20 minutes, then add the fried onions and bake uncovered for 10-15 minutes, or until brown and bubbly.
Crock Pot Method:
  • Prepare as outlined, but arrange in a crock pot instead of casserole dish. Heat in a crock pot on low for 2-3 hours.
  • Pro Tip: Bake the fried onions on a baking sheet at 375° for 10-15 minutes, then sprinkle over the cooked casserole prior to serving.
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • Leftover casserole does freeze/reheat well (aside from the crunchy topping doesn't stay crispy).
Nutritional information is an estimate and is per serving. This recipe makes 8 servings. 

Nutrition

Calories: 330kcal | Carbohydrates: 17g | Protein: 12g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 886mg | Potassium: 361mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1161IU | Vitamin C: 12mg | Calcium: 314mg | Iron: 1mg