15 Classic Green Bean Casserole Recipes That Feel Like Home


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About 70% of families serve a green bean casserole at holiday meals, so it’s worth getting a few solid recipes under your belt. You’ll find classic mushroom-and-onion versions, cheesy and bacon variations, lighter stovetop shortcuts, and make-ahead options that save time. Each recipe gives clear steps, easy swaps, and timing cues so you can pick the right one for your menu — and then get straight to cooking.

Classic Mushroom and Crispy Onion Green Bean Casserole

A cozy, crunchy classic that pairs tender green beans and savory mushrooms with irresistible crispy onions.

Ingredients:

  • 1 lb (450 g) fresh green beans, trimmed and halved (or 2 cans/20 oz drained)
  • 8 oz (225 g) cremini or button mushrooms, sliced
  • 3 tbsp unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 1 1/2 cups (360 ml) milk (whole or 2%)
  • 1 cup (240 ml) low-sodium chicken or vegetable broth
  • 1 tsp soy sauce (or Worcestershire)
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme (optional)
  • 1 cup shredded cheddar or Swiss cheese (optional for extra richness)
  • 1 1/2 cups crispy fried onions (store-bought or homemade)
  • 2 tbsp panko breadcrumbs (optional, for extra crunch)
  • 1 tbsp chopped fresh parsley for garnish (optional)

How to Make:

  1. Preheat your oven to 350°F (175°C).
  2. If using fresh beans, blanch in boiling salted water 4–5 minutes until bright and crisp-tender, then drain and shock in ice water; drain again.
  3. In a large skillet, melt butter over medium heat. Add chopped onion and cook 4–5 minutes until soft.
  4. Add sliced mushrooms and cook 5–7 minutes until they release moisture and brown slightly.
  5. Stir in garlic and cook 30 seconds until fragrant.
  6. Sprinkle flour over the vegetables and stir 1 minute to cook the raw taste.
  7. Gradually whisk in milk and broth until smooth and slightly thickened, about 2–3 minutes.
  8. Add soy sauce, salt, pepper, thyme, and cheese (if using). Taste and adjust seasoning.
  9. Stir the green beans into the mushroom sauce until evenly coated.
  10. Transfer mixture to a 9×13-inch (or similar) baking dish and smooth the top.
  11. Mix crispy onions with panko (if using) and sprinkle evenly over the casserole.
  12. Bake uncovered 20–25 minutes until bubbly and golden on top.
  13. Let rest 5 minutes, garnish with parsley, and serve hot.

Enjoy that creamy, savory filling with a satisfying crunch—perfect for holidays or any cozy dinner.

Cheesy Bacon Green Bean Casserole

A creamy, cheesy green bean casserole topped with crispy bacon and golden breadcrumbs — comfort food with a savory crunch.

Ingredients:

  • 2 lbs fresh green beans, trimmed and cut into 1–2 inch pieces (or 2 cans, drained)
  • 6 strips bacon
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups sliced mushrooms (optional)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1 cup heavy cream or half-and-half
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard (optional)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)
  • 1 cup breadcrumbs (panko or regular)
  • 1 tablespoon olive oil or melted butter (for breadcrumbs)
  • Fresh parsley, chopped, for garnish (optional)

How to Make:

  1. Preheat oven to 375°F (190°C).
  2. If using fresh beans, blanch in boiling salted water 4–5 minutes until bright green and slightly tender, then drain and plunge into ice water; drain well.
  3. Cook bacon in a skillet until crispy; remove, drain on paper towels, and crumble. Reserve 1 tablespoon bacon fat.
  4. In the same skillet, sauté onion in bacon fat (add a splash of oil if needed) until soft, about 3–4 minutes; add garlic and mushrooms and cook 2–3 minutes more.
  5. Add butter to the pan, melt, then whisk in flour and cook 1 minute to make a roux.
  6. Slowly whisk in milk and cream until smooth; simmer gently until thickened, about 3–4 minutes.
  7. Stir in cheddar, Parmesan, Dijon, salt, pepper, and nutmeg until cheese melts and sauce is smooth.
  8. Toss the green beans and half the crumbled bacon into the cheese sauce until evenly coated.
  9. Transfer mixture to a 9×13-inch (or similar) baking dish and spread evenly.
  10. Toss breadcrumbs with olive oil or melted butter and sprinkle over the casserole; add remaining bacon on top.
  11. Bake 20–25 minutes until bubbly and breadcrumbs are golden brown.
  12. Let rest 5 minutes, garnish with chopped parsley, and serve warm.

Dig in and enjoy the cheesy, bacon-y goodness — a crowd-pleaser every time!

Creamy Garlic and Herb Green Bean Casserole

A creamy, garlicky green bean casserole with fresh herbs that feels classic but tastes bright and new.

Ingredients:

  • 1 1/2 pounds fresh green beans, trimmed and cut into 1–2 inch pieces (or 2 cans/2 bags frozen, thawed)
  • 2 tablespoons butter
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 8 ounces mushrooms, sliced (optional but recommended)
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups low-sodium chicken broth or vegetable broth
  • 1 cup heavy cream or half-and-half
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 cup crispy fried onions (store-bought or homemade)
  • 1/2 cup grated Parmesan or shredded cheddar (optional, for extra richness)

How to Make:

  1. Preheat the oven to 350°F (175°C).
  2. Blanch fresh green beans in boiling salted water 3–4 minutes until bright green and just tender; drain and plunge into ice water, then drain again. If using canned/frozen, drain and pat dry.
  3. Melt butter in a large skillet over medium heat. Add onion and cook 4–5 minutes until soft.
  4. Add garlic and mushrooms; cook 3–4 minutes until mushrooms release their moisture and start to brown.
  5. Sprinkle the flour over the vegetables and stir 1 minute to cook out the raw taste.
  6. Slowly whisk in the broth until smooth, then add the cream, Dijon, thyme, salt, and pepper. Simmer 2–3 minutes until the sauce thickens.
  7. Stir in the green beans and parsley, then remove from heat. Taste and adjust seasoning.
  8. Transfer the mixture to a 9×13-inch baking dish (or similar). Sprinkle cheese over the top if using.
  9. Bake uncovered 15–20 minutes until bubbly and heated through.
  10. Remove from oven, top with crispy fried onions, and bake 2–3 more minutes until onions are golden.
  11. Let rest 5 minutes before serving to set the sauce.

Serve warm and enjoy that creamy, garlicky, herb-filled comfort in every forkful.

French Onion Green Bean Casserole

A cozy, savory twist on green bean casserole with caramelized onions and melty gruyère.

Ingredients:

  • 1 1/2 pounds fresh green beans, trimmed and halved
  • 3 tablespoons butter
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon sugar
  • 1/4 teaspoon salt (for onions)
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup beef or vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon fresh thyme leaves (or 1/4 tsp dried)
  • 1 cup grated Gruyère (or Swiss) cheese, divided
  • 1/2 cup fried onions (store-bought) or crispy shallots
  • Salt and black pepper to taste

How to Make:

  1. Preheat oven to 375°F (190°C).
  2. Blanch the green beans in boiling salted water for 3–4 minutes until bright and just tender; drain and set aside.
  3. Melt butter in a large skillet over medium heat. Add sliced onions, sprinkle with sugar and 1/4 tsp salt, and cook, stirring occasionally, until deep golden and caramelized, about 20–25 minutes.
  4. Add minced garlic to the onions and cook 1 minute more.
  5. Sprinkle flour over the onions, stir, and cook 1–2 minutes to remove raw flour taste.
  6. Gradually whisk in the broth, then add the cream, Worcestershire, and thyme; simmer until slightly thickened, about 3–5 minutes. Season with salt and pepper.
  7. Stir in half of the grated Gruyère until melted and smooth.
  8. Fold the blanched green beans into the onion-cheese sauce, taste and adjust seasoning.
  9. Transfer the mixture to a buttered 9×9-inch or similar baking dish and sprinkle the remaining Gruyère on top.
  10. Bake until bubbly and cheese is melted, about 15–20 minutes.
  11. Remove from oven, sprinkle with fried onions or crispy shallots, and bake 2–3 minutes more if you like them warmed and crisp.
  12. Let rest 5 minutes before serving.

Comfort on a spoon — serve hot and enjoy that irresistible caramelized onion flavor!

Green Bean Casserole With Roasted Mushrooms

A rich, savory green bean casserole topped with caramelized roasted mushrooms — comfort food with a gourmet twist.

Ingredients:

  • 1 1/2 pounds fresh green beans, trimmed and halved
  • 12 ounces cremini or button mushrooms, sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt (for mushrooms)
  • 3 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 8 ounces creamed mushroom soup (or 1 1/4 cups homemade cream sauce)
  • 1/2 cup whole milk or cream
  • 1 teaspoon soy sauce or Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
  • 3/4 cup shredded cheddar or Gruyère (optional)
  • 1 cup crispy fried onions (store-bought or homemade) for topping
  • Salt and pepper to taste

How to Make:

  1. Preheat oven to 425°F (220°C). Toss sliced mushrooms with olive oil and 1/2 teaspoon salt.
  2. Spread mushrooms on a rimmed baking sheet and roast 18–22 minutes, stirring once, until deeply browned and slightly crisp. Remove and set aside.
  3. While mushrooms roast, bring a large pot of salted water to a boil. Blanch green beans 3–4 minutes until bright green and just tender.
  4. Drain beans and plunge into ice water to stop cooking; drain again and pat dry.
  5. In a large skillet, melt butter over medium heat. Add chopped onion and cook 4–5 minutes until soft.
  6. Add garlic and cook 30 seconds until fragrant.
  7. Stir in creamed mushroom soup, milk (or cream), soy/Worcestershire sauce, pepper, and thyme. Heat through and taste; adjust salt and pepper.
  8. Fold roasted mushrooms and drained green beans into the sauce. If using cheese, stir in half now.
  9. Transfer mixture to a 9×13-inch or similar baking dish and spread evenly. Sprinkle remaining cheese on top if using.
  10. Bake at 350°F (175°C) for 20–25 minutes until bubbly and heated through.
  11. Remove from oven, sprinkle crispy fried onions over the top, and return to oven 3–5 minutes to crisp the onions.
  12. Let rest 5 minutes before serving.

Dig in and enjoy this elevated green bean casserole — earthy mushrooms, creamy sauce, and a crunchy top in every bite!

Cheddar and Panko Topped Green Bean Casserole

Cheddar and Panko Topped Green Bean Casserole — a crunchy, cheesy twist on the holiday classic.

Ingredients:

  • 2 lbs fresh green beans, trimmed and halved (or 2 cans (14.5 oz) green beans, drained)
  • 2 tbsp butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced (optional but traditional)
  • 3 tbsp all-purpose flour
  • 1 1/2 cups milk (whole or 2%)
  • 1/2 cup chicken or vegetable broth
  • 1 cup sharp cheddar, shredded
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder (optional)
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter (for panko)
  • 1/4 cup grated Parmesan (optional, for topping)
  • 1/4 cup fried onions (optional garnish)

How to Make:

  1. Preheat the oven to 375°F (190°C).
  2. If using fresh beans, blanch them in boiling water for 3–4 minutes, then drain and set aside.
  3. In a skillet, melt 2 tbsp butter over medium heat and sauté the chopped onion until soft, about 4 minutes.
  4. Add the mushrooms and cook until they release moisture and soften, about 4–5 minutes; add garlic and cook 30 seconds.
  5. Sprinkle the flour over the vegetables, stir well, and cook 1 minute to remove the raw flour taste.
  6. Gradually whisk in the milk and broth until smooth; simmer until the sauce thickens, about 3–5 minutes.
  7. Remove from heat and stir in the shredded cheddar, salt, pepper, and onion powder until the cheese melts and the sauce is creamy.
  8. Combine the green beans with the cheesy sauce in a baking dish (about 9×13 or similar).
  9. Toss panko with melted butter (and Parmesan if using), then sprinkle evenly over the casserole.
  10. Bake uncovered for 20–25 minutes, until bubbly and the topping is golden brown.
  11. If using fried onions, sprinkle them on top for extra crunch right before serving.
  12. Let rest 5 minutes, then serve hot.

Enjoy the irresistible crunch and melty cheddar bite — comfort food with a crunchy twist!

Green Bean Casserole With Caramelized Shallots

Bright, savory green bean casserole topped with sweet caramelized shallots for a cozy, gourmet twist.

Ingredients:

  • 1 1/2 pounds fresh green beans, trimmed and halved
  • 3 tablespoons unsalted butter
  • 3 medium shallots, thinly sliced
  • 1 teaspoon sugar
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken or vegetable broth
  • 1 cup heavy cream or half-and-half
  • 1 teaspoon Dijon mustard (optional)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 cup crispy fried onions (store-bought or homemade)
  • 1 tablespoon olive oil

How to Make:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or similar.
  2. Bring a large pot of salted water to a boil. Add green beans and cook 3–4 minutes until bright green and just tender. Drain and plunge into ice water to stop cooking, then drain again.
  3. While beans boil, heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-low heat. Add sliced shallots and 1 teaspoon sugar. Cook, stirring occasionally, until deeply golden and caramelized, about 15–20 minutes. Remove shallots to a bowl.
  4. In the same skillet, add remaining 2 tablespoons butter. Sauté mushrooms over medium-high heat until they release liquid and turn golden, about 6–8 minutes. Add garlic and cook 30 seconds.
  5. Sprinkle flour over mushrooms, stir to coat, and cook 1 minute. Gradually pour in broth while stirring to prevent lumps, then add cream and Dijon mustard. Simmer until sauce thickens, about 3–5 minutes.
  6. Stir in salt, pepper, and Parmesan if using. Taste and adjust seasoning.
  7. Combine the blanched green beans and half of the caramelized shallots with the sauce, then transfer the mixture to the prepared baking dish.
  8. Sprinkle the top with crispy fried onions and the remaining caramelized shallots.
  9. Bake uncovered for 20–25 minutes, until bubbly and golden on top. If you want extra browning, broil 1–2 minutes—watch closely.
  10. Let rest 5 minutes before serving so the sauce sets.

Spoon onto plates and enjoy this comforting casserole with a sweet, savory shallot crunch.

Lemon-Parmesan Green Bean Casserole

Bright, zesty twist on the classic — light, tangy, and crisp-topped Lemon-Parmesan Green Bean Casserole.

Ingredients:

  • 1 1/2 pounds fresh green beans, trimmed and halved (or 2 (10 oz) bags frozen green beans, thawed)
  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces cremini or white mushrooms, sliced
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken or vegetable broth
  • 1 cup half-and-half or whole milk
  • 1/2 cup grated Parmesan cheese, plus extra for sprinkling
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional, for a little kick)
  • 1 cup panko breadcrumbs
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh parsley (optional, for garnish)

How to Make:

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  1. Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish or similar casserole dish.
  2. If using fresh beans, blanch them in boiling salted water for 3–4 minutes until bright green and crisp-tender, then drain and shock in ice water; drain well. If using thawed frozen, just drain and pat dry.
  3. In a large skillet, melt the butter over medium heat. Add the chopped onion and cook 4–5 minutes until soft and translucent.
  4. Add the garlic and sliced mushrooms and cook 5–6 minutes until mushrooms release their liquid and start to brown.
  5. Stir in the lemon zest and lemon juice, then sprinkle the flour over the veggies and stir to coat for 1 minute to cook out the raw flour taste.
  6. Gradually whisk in the broth and then the half-and-half (or milk), bringing the mixture to a gentle simmer until it thickens, about 2–3 minutes.
  7. Remove the skillet from heat and stir in 1/2 cup grated Parmesan, salt, pepper, and red pepper flakes if using.
  8. Add the blanched/drained green beans to the skillet and toss gently to coat evenly with the creamy lemon-Parmesan sauce.
  9. Transfer the mixture to the prepared baking dish and spread it into an even layer.
  10. In a small bowl, toss the panko breadcrumbs with olive oil and a pinch of salt until lightly moistened. Sprinkle the crumbs evenly over the casserole and grate a little extra Parmesan on top if you like.
  11. Bake for 15–20 minutes until the topping is golden and the casserole is bubbling around the edges.
  12. Remove from the oven and let rest 5 minutes. Sprinkle with chopped parsley before serving, if desired.

Finish with a bright bite — serve hot for a revitalizing, cheesy take on a holiday classic.

Green Bean Casserole With Sauteed Shallot-Bacon Crumble

A savory green bean casserole topped with a crisp shallot-bacon crumble — rich, smoky, and utterly irresistible.

Ingredients:

  • 1 1/2 lb fresh green beans, trimmed and halved (or 2 cans (14.5 oz) drained)
  • 4 slices bacon
  • 2 large shallots, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 8 oz mushrooms, sliced (optional but recommended)
  • 1 cup heavy cream (or 1 can (10.5 oz) cream of mushroom soup for a shortcut)
  • 1/2 cup milk
  • 1 tsp Dijon mustard
  • 1/4 tsp ground black pepper
  • 1/2 tsp kosher salt (adjust to taste)
  • 1/2 cup grated Parmesan or shredded cheddar (optional)
  • 1 cup panko breadcrumbs or crushed fried shallots/onion rings for topping
  • 2 tbsp chopped fresh parsley (optional, for garnish)

How to Make:

  1. Preheat oven to 375°F (190°C).
  2. If using fresh green beans, blanch in boiling salted water 3–4 minutes until bright and just tender; drain and shock in ice water. If using canned, drain and set aside.
  3. Cook bacon in a large skillet over medium heat until crisp; transfer to a paper towel-lined plate and crumble when cool. Reserve about 1 tbsp bacon fat in the skillet.
  4. Add butter to the skillet with the bacon fat, then sauté sliced shallots over medium heat until soft and golden, about 4–5 minutes.
  5. Add mushrooms (if using) and cook until they release their juices and brown, about 4 minutes; stir in garlic and cook 30 seconds.
  6. Stir in cream and milk (or soup + milk), Dijon, salt, and pepper; simmer gently 2–3 minutes until slightly thickened.
  7. Fold in green beans and half the crumbled bacon, plus cheese if using; taste and adjust seasoning.
  8. Transfer mixture to a 9×13-inch (or similar) baking dish and smooth the top.
  9. In a small bowl, combine panko (or crushed fried shallots/onion rings) with the remaining crumbled bacon; sprinkle evenly over the casserole.
  10. Bake 18–22 minutes until bubbly and topping is golden; broil 1–2 minutes if you want extra crispness (watch closely).
  11. Remove from oven, sprinkle with chopped parsley if desired, and let rest 5 minutes before serving.

Dig in and enjoy the perfect balance of creamy green beans and crispy shallot-bacon crunch!

Mushroom-Peppercorn Green Bean Casserole

A savory, earthy green bean casserole with mushrooms and a peppery kick.

Ingredients:

  • 1 ½ pounds fresh green beans, trimmed and halved (or two 12-oz bags frozen)
  • 8 oz cremini or button mushrooms, sliced
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3 tablespoons all-purpose flour
  • 1 ½ cups chicken or vegetable broth
  • 1 cup heavy cream or half-and-half
  • 1 teaspoon whole black peppercorns, lightly crushed (or 1/2 tsp ground black pepper)
  • 1 tablespoon soy sauce or Worcestershire sauce
  • 1 teaspoon Dijon mustard (optional)
  • 1 teaspoon fresh thyme leaves or 1/2 tsp dried thyme
  • Salt to taste
  • 1 ½ to 2 cups crispy fried onions (store-bought or homemade) for topping
  • 1/4 cup grated Parmesan or sharp cheddar (optional, for extra richness)

How to Make:

  1. Preheat the oven to 350°F (175°C).
  2. If using fresh beans, blanch them in boiling salted water 3–4 minutes until bright and crisp-tender, then drain and shock in ice water. If using frozen, thaw and drain.
  3. Heat butter and olive oil in a large skillet over medium-high heat.
  4. Add onions and cook 3–4 minutes until soft, then add mushrooms and cook 5–6 minutes until they release moisture and brown.
  5. Stir in garlic and cook 30 seconds until fragrant.
  6. Sprinkle the flour over the vegetables and cook 1 minute, stirring, to form a roux.
  7. Slowly whisk in the broth and then the cream, scraping up any browned bits; simmer until the sauce thickens, about 3–4 minutes.
  8. Stir in crushed peppercorns (or ground pepper), soy or Worcestershire sauce, Dijon (if using), thyme, and salt to taste.
  9. Fold the blanched/drained green beans into the mushroom sauce, then remove from heat and stir in the cheese if using.
  10. Transfer the mixture to a 9×13-inch baking dish (or similar), sprinkle the crispy fried onions evenly over the top.
  11. Bake uncovered 20–25 minutes until bubbly and the topping is golden; if you want extra color, broil 1–2 minutes while watching closely.
  12. Let the casserole rest 5 minutes before serving.

Dig in and enjoy the warm, peppery mushroom goodness—comfort food with a tasty twist!

Green Bean Casserole With Gruyère and Thyme

A cozy, elegant twist on the classic green bean casserole—creamy, cheesy, and fragrant with thyme.

Ingredients:

  • 1 1/2 pounds fresh green beans, trimmed and cut into 1–2 inch pieces (or 2 (12 oz) bags frozen, thawed)
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces cremini or button mushrooms, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken or vegetable broth
  • 1 cup whole milk or half-and-half
  • 1 cup grated Gruyère cheese, divided (about 4 ounces)
  • 1 teaspoon fresh thyme leaves, plus extra sprigs for garnish
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1 cup crispy fried onions (store-bought or homemade)
  • 1 tablespoon olive oil (if making homemade fried onions)
  • Optional: pinch of nutmeg

How to Make:

  1. Preheat the oven to 375°F (190°C). Butter a 9×9-inch baking dish or similar-size casserole.
  2. If using fresh beans, blanch them in boiling salted water 3–4 minutes until bright green and slightly tender, then shock in ice water and drain. If using frozen, make sure they’re thawed and drained.
  3. In a large skillet over medium heat, melt butter. Add chopped onion and sauté 4–5 minutes until soft and translucent.
  4. Add mushrooms and cook 5–7 minutes until they release their moisture and start to brown. Stir in minced garlic and cook 30 seconds.
  5. Sprinkle the flour over the vegetables and stir 1 minute to cook the raw taste out.
  6. Gradually whisk in the broth and then the milk or half-and-half, stirring until the sauce thickens and is smooth, about 2–3 minutes.
  7. Remove from heat and stir in 3/4 cup grated Gruyère, thyme, Dijon mustard, salt, pepper, and a pinch of nutmeg if using. Taste and adjust seasoning.
  8. Fold the blanched/drained green beans into the creamy mushroom sauce until evenly coated.
  9. Transfer the mixture to the prepared baking dish and smooth the top. Sprinkle the remaining 1/4 cup Gruyère evenly over the casserole.
  10. Top with crispy fried onions. If you like extra crunch, bake uncovered for 20–25 minutes until bubbly and golden; if using already-crispy onions, add 5–7 minutes at the end so they don’t burn.
  11. Let the casserole rest 5 minutes before serving. Garnish with a few fresh thyme sprigs.

Dig in and enjoy this elevated comfort classic—rich, cheesy, and irresistibly aromatic!

Stovetop Shortcut Green Bean Casserole

A cozy, speedy twist on the holiday classic — all the creamy, crunchy goodness made on the stovetop in under 20 minutes.

Ingredients:

  • 1 lb fresh green beans, trimmed and cut into 1–2 inch pieces (or 12 oz frozen green beans, thawed)
  • 2 tbsp unsalted butter
  • 1 small onion, finely chopped
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 1 1/4 cups chicken or vegetable broth
  • 1/2 cup heavy cream (or half-and-half)
  • 1 tsp Worcestershire sauce (optional)
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1/2 tsp salt (adjust to taste)
  • 1 cup crispy fried onions (store-bought or homemade) for topping
  • Optional: 1/4 cup grated Parmesan or shredded cheddar for extra richness

How to Make:

  1. Blanch fresh green beans in boiling salted water 3–4 minutes until bright and slightly tender, then drain and set aside (if using thawed frozen beans, skip blanching).
  2. Melt butter in a large skillet over medium heat.
  3. Add chopped onion and cook 3–4 minutes until soft and translucent.
  4. Add mushrooms and cook 4–5 minutes until they release their juices and begin to brown.
  5. Stir in garlic and cook 30 seconds until fragrant.
  6. Sprinkle flour over the veggies and stir constantly 1 minute to form a roux.
  7. Gradually whisk in broth until smooth, then add cream, Worcestershire (if using), onion powder, salt, and pepper.
  8. Simmer the sauce 3–4 minutes until it thickens slightly.
  9. Add the green beans to the skillet and toss to coat; heat through 2–3 minutes.
  10. Taste and adjust seasoning, then sprinkle crispy fried onions over the top (and cheese if using).
  11. If you like the topping extra-crispy, let the skillet sit uncovered a minute to keep the onions crunchy before serving.

Dig in and enjoy the same comforting flavors with a fast, tasty stovetop finish!

Green Bean Casserole With Almond and Herb Crunch

Bright, crunchy twist on a holiday classic with toasted almonds and fresh herbs.

Ingredients:

  • 1 1/2 pounds fresh green beans, trimmed and halved
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced (optional but traditional)
  • 3 tablespoons all-purpose flour
  • 1 cup low-sodium chicken or vegetable broth
  • 1 cup whole milk or half-and-half
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme (or 1 teaspoon fresh chopped thyme)
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 cup panko breadcrumbs
  • 3/4 cup sliced almonds (or slivered almonds)
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh rosemary, finely chopped (or 1/4 teaspoon dried)
  • 1 tablespoon lemon zest (optional, for brightness)

How to Make:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Blanch the green beans in boiling salted water for 3–4 minutes until bright green and slightly tender, then drain and plunge into ice water to stop cooking; drain well.
  3. In a large skillet, heat olive oil over medium heat. Add onion and cook 4–5 minutes until soft.
  4. Add garlic and mushrooms (if using) and cook 3–4 minutes until mushrooms release their liquid and begin to brown.
  5. Sprinkle flour over the vegetables and stir 1 minute to cook the raw flour taste.
  6. Gradually whisk in broth and milk until smooth; simmer 2–3 minutes until the sauce thickens.
  7. Stir in salt, pepper, thyme, and Parmesan (if using). Taste and adjust seasoning.
  8. Add the drained green beans to the sauce and toss to coat. Transfer the mixture to the prepared baking dish.
  9. In a small skillet, melt butter over medium heat. Add panko, sliced almonds, rosemary, and lemon zest (if using). Toast, stirring frequently, until golden and fragrant, about 3–5 minutes.
  10. Sprinkle the almond-herb crunch evenly over the green bean mixture.
  11. Bake uncovered for 15–20 minutes until bubbly and the topping is crisp and golden.
  12. Remove from oven, sprinkle with fresh parsley, and let rest 5 minutes before serving.

Enjoy the comforting creaminess with a satisfying almond-herb crunch—perfect for holiday tables or any weeknight dinner.

Creamy Coconut and Ginger Green Bean Casserole

A bright, tropical take on a classic casserole—creamy coconut and ginger bring warmth and zing to tender green beans.

Ingredients:

  • 1 1/2 pounds fresh green beans, trimmed and halved (or 2 bags frozen, thawed)
  • 2 tablespoons olive oil or butter
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 cup canned coconut milk (full-fat recommended)
  • 1/2 cup low-sodium vegetable or chicken broth
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt, or to taste
  • 1/2 cup shredded or canned coconut flakes (unsweetened), divided
  • 1 cup panko breadcrumbs or crushed fried onions (for topping)
  • 2 tablespoons chopped fresh cilantro or parsley (optional, for garnish)

How to Make:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or similar.
  2. If using fresh beans, blanch in boiling salted water 3–4 minutes until bright green and just tender, then drain and plunge into ice water; drain well. If using frozen, thaw and drain any excess water.
  3. In a large skillet, heat olive oil or butter over medium heat. Add chopped onion and sauté 4–5 minutes until soft and translucent.
  4. Add garlic and grated ginger to the skillet and cook 30–60 seconds until fragrant.
  5. Pour in coconut milk and broth, stir in soy sauce, lime juice, salt, and pepper. Bring to a gentle simmer and let thicken 3–4 minutes.
  6. Stir in half of the coconut flakes, then add the prepared green beans and toss until evenly coated in the creamy coconut-ginger sauce.
  7. Transfer the mixture to the prepared baking dish and spread into an even layer.
  8. In a small bowl, mix panko breadcrumbs (or crushed fried onions) with the remaining coconut flakes; sprinkle evenly over the casserole.
  9. Bake 15–20 minutes until topping is golden and the casserole is bubbling around the edges.
  10. Remove from oven and let rest 5 minutes. Sprinkle chopped cilantro or parsley on top if using.

Serve warm and enjoy a sunny, coconut-forward twist on a holiday favorite!

Make-Ahead Holiday Green Bean Casserole

Make-Ahead Holiday Green Bean Casserole — comforting, crunchy, and ready to pop in the oven when guests arrive.

Ingredients:

  • 2 pounds fresh green beans, trimmed and cut into 1–2 inch pieces (or 2 (12‑oz) bags frozen green beans, thawed)
  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups chicken or vegetable broth
  • 1 cup heavy cream or half-and-half
  • 1 teaspoon soy sauce (optional, for umami)
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme or 1 teaspoon fresh thyme leaves (optional)
  • 2 cups crispy fried onions (store-bought or homemade), divided
  • 1 cup grated cheddar or Parmesan (optional, for extra richness)

How to Make:

  1. Blanch the green beans (if using fresh): bring a large pot of salted water to a boil, cook beans 3–4 minutes until bright green and tender-crisp, then drain and plunge into ice water; drain well. If using thawed frozen beans, pat dry.
  2. Preheat a large skillet over medium heat and melt the butter.
  3. Add the chopped onion and sauté 4–5 minutes until soft and translucent.
  4. Stir in the sliced mushrooms and cook 5–7 minutes until they release liquid and start to brown.
  5. Add the minced garlic and cook 30 seconds until fragrant.
  6. Sprinkle the flour over the vegetables, stir, and cook 1 minute to remove the raw flour taste.
  7. Gradually whisk in the broth and then the cream until the sauce is smooth and begins to thicken, about 2–3 minutes.
  8. Stir in the soy sauce (if using), salt, pepper, and thyme; taste and adjust seasoning.
  9. Fold the drained green beans into the sauce and stir in 1 cup of the crispy fried onions and the cheese if using.
  10. Transfer the mixture to a 9×13-inch (or similar) baking dish and smooth the top.
  11. Let the casserole cool to room temperature, then cover tightly with foil or plastic wrap and refrigerate for up to 24 hours.
  12. When ready to bake, preheat the oven to 350°F (175°C). Remove the cover and sprinkle the remaining 1 cup of crispy fried onions over the top.
  13. Bake uncovered 25–30 minutes, until bubbly and the onions are golden. If you like extra browning, broil 1–2 minutes while watching closely.
  14. Let rest 5 minutes before serving.

Serve warm — a make-ahead holiday hero that brings classic comfort with a crunchy finish!

Conclusion

You’ve got plenty of tasty options to make green bean casserole feel like home. Pick a recipe, prep your beans and toppings, and follow the steps; most bake 25–35 minutes. For shortcuts, use blanched or frozen beans and crisp onions from a jar. Let the dish rest 5 minutes before serving so flavors settle. Like a warm blanket, these casseroles bring simple comfort to the table with little fuss.

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