Admittedly, I’ve never been the person that loved green bean casserole during Thanksgiving. I just didn’t get the obsession. HOWEVER, a few years back, a bunch of you requested this on Instagram and in our AK Facebook community group, so I knew I had to make it REAL GOOD for ya.
AND OH MY LEONARDO DICAPRIO (or as I like to say OMLD), this healthy green bean casserole was beyond glorious. So creamy, delicious, crunchy, and fresh. I make it almost every year now!
Now that I think about it, I’m really not sure where the original green bean casserole recipe came from. Was it the back of the Campbell’s cream of mushroom soup? Created by a midwestern Grandma with a bunch of random stuff in her cupboard? Beats me, all I know is that it’s a favorite Thanksgiving side dish and that it was in need of a serious makeover.
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What is green bean casserole?
Traditional green bean casserole is made with cream of mushroom soup, green beans, and french fried onions. It can tend to be a little mushy and pretty heavy, which is why I decided to freshen it up for you!
What makes this green bean casserole healthier?
My healthy green bean casserole version is a combination of two homemade classics. I was inspired by Alton Brown’s crunchy onion topping, and then got my filling inspiration from Bon Appétit’s best ever green bean casserole.
Of course, I lightened it up a little more where I could by using WAY less butter, and chicken broth instead of heavy cream. We’re skipping the cream of mushroom soup and making a creamy parmesan gravy sauce instead. SO GOOD.
After the first bite, I knew that this would forever be a family favorite.
What makes this version delicious and unique?
- The homemade creamy garlic parmesan mushroom gravy sauce that the fresh green beans bake in.
- The homemade baked crunchy onions on top.
- The fact that it’s made without cream of mushroom soup. JUST SAYIN’.
Ingredients in healthy green bean casserole
My lightened up take on traditional green bean casserole is full of incredible, savory flavors and the perfect textures thanks to fresh green beans, crispy onions & savory mushrooms. No soupy casserole here! Here’s what you’ll need to make it:
- For the crispy onions: onions, olive oil, all-purpose flour, panko bread crumbs, garlic powder & salt.
- For the green beans: you’ll be using about 2 pounds of fresh green beans in this recipe.
- For the mushrooms: we’re cooking up baby bella mushrooms in butter, thyme, salt & pepper.
- For the sauce: that creamy parmesan sauce is made with butter, all-purpose flour, chicken broth (or vegetable broth), garlic, parmesan cheese, salt & pepper.
Can I make it gluten-free?
Yes! Easily make a gluten-free green bean casserole by using gluten-free all purpose flour and gluten-free bread crumbs in place of the regular ones.
How to make green bean casserole ahead of time
You can easily make this healthy green bean casserole ahead of time to save time during Thanksgiving. Here’s what I recommend:
- Prepare the recipe as directed, including adding the remaining 3/4 of the crispy onions on top, except do not bake the casserole. Wrap with foil and place in the fridge up to 2 days ahead.
- Once ready, bake as directed. Remove foil during the last 20 minutes of baking to crisp up the onions a bit.
- Serve immediately with all your favorite Thanksgiving dishes.
Tools you’ll need
- Baking sheet
- Parchment paper
- Cooking spray
- Large bowl
- Tongs
- Large pot
- Large skillet
- Whisk
- Baking dish
Get all of my kitchen essentials here!
How to store & reheat green bean casserole
- To store: store any leftover green bean casserole covered in the baking pan or in separate, airtight containers in the fridge for up to four days.
- To reheat: simply reheat a portion of the green bean casserole in the microwave, or feel free to re-warm the entire baking dish to enjoy a few more servings.
More Thanksgiving recipes you might like
- Parmesan Bacon Sourdough Mushroom Stuffing
- Spicy Roasted Brussels Sprouts with Parmesan & Chili Crisp
- Dad’s Creamy & Cheesy Au Gratin Potatoes
- 15-Minute Homemade Orange Cranberry Sauce
- Lightened Up Sweet Potato Casserole with Pecan Oat Streusel
- Best Ever Healthy Pumpkin Pie
- World’s Best Banana Cream Pie (with peanut butter cookie crust!)
Don’t forget to check out all of our healthy, delicious Thanksgiving recipes here!
I hope you get a chance to try this healthy green bean casserole recipe out over Thanksgiving. It’s absolutely delicious, makes yummy leftovers and SO much better than the green bean casserole we’re all used to. If you make it be sure to leave a comment & a rating so I know how you liked it!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
The Best Homemade Healthy Green Bean Casserole
Ingredients
- For the onions:
- 2 medium to large yellow onions, thinly sliced
- 1 tablespoon olive oil
- ½ cup all-purpose flour (or whole wheat pastry flour or all purpose GF flour)
- ½ cup panko breadcrumbs (or GF bread crumbs)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- For the green beans:
- 2 pounds fresh green beans, trimmed
- For the mushrooms:
- 2 tablespoons butter
- 1 pound (16 ounces) sliced baby bella mushrooms
- Salt and pepper
- 1 tablespoon fresh thyme leaves
- ½ teaspoon red pepper flakes
- 3 cloves garlic, minced
- For the sauce:
- 3 tablespoons butter
- ¼ cup all purpose flour (or whole wheat pastry flour or all purpose GF flour)
- 2 ¼ cups low sodium chicken broth (or vegetarian broth)
- ½ cup grated parmesan cheese (or pecorino romano for more flavor)
- 1/2 teaspoon garlic powder
- Freshly ground salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and spray with nonstick cooking spray. Set aside.
- Make the onion topping: Place sliced onions in a large bowl, drizzle with 1 tablespoon of olive oil then add in flour, panko bread crumbs, garlic powder and salt. Use your hands to toss to combine, then place onions onto prepared baking sheet and bake for 15-25 minutes, using a tong to toss the onions every 8-10 minutes or so, until nice and crispy.
- Once done cooking, set onions aside. Reduce the heat in the oven to 350 degrees F.
- Cook the green beans: While the onions are cooking, bring a large pot of salted water to a boil. Add green beans in two batches, cooking for about 2-3 minutes per batch. I like to remove the green beans from the water with metal tongs and transfer to a large bowl, then repeat with additional green beans. Set aside.
- Next cook your mushrooms: Place a large skillet over medium-high heat and add in 2 tablespoons butter. Once butter melts, add the mushrooms, salt, and pepper. Cook mushrooms, stirring occasionally, until all liquid is absorbed from mushrooms and they are golden brown; 8 to 10 minutes. Then stir in the thyme, red pepper flakes, and garlic and cook, stirring until fragrant, 1 minute.
- Make the parmesan gravy: In the same skillet you cooked the mushrooms, add in 2 tablespoons of butter and place over medium heat. Once butter melts, whisk in flour and cook for 15-30 seconds until a paste forms, then VERY slowly add 2 cups of the broth, while you continue to whisk away any lumps. You’ll need to whisk pretty vigorously.
- Once smooth, increase heat, and bring mixture to a boil, then reduce heat and simmer for 5 minutes stirring every so often until sauce thickens up a bit, similar to a gravy. If it gets way too thick, add in ¼-½ cup more broth. Once thick, turn off the heat and stir in parmesan cheese and garlic powder. Season with salt and pepper to taste.
- Bake the casserole: Spray a 2 quart baking disk or 9x13 inch baking pan with nonstick cooking spray, or grease with olive oil or butter. Add in green beans, mushrooms and 1/4 of the crispy onions; gently toss together.
- Pour the sauce all over, then cover with foil and bake for 25-30 minutes. Remove foil, add the remaining crispy onions on top and bake for 5-10 more minutes. Serves 8-10
Recipe Notes
- Prepare the recipe as directed, including adding the remaining 3/4 of the crispy onions on top. Do not bake. Wrap with foil and place in the fridge up to 2 days ahead.
- Once ready, bake as directed. Remove foil during the last 10-20 minutes of baking to crisp up the onions a bit.
- Serve immediately with all your favorite Thanksgiving dishes.
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on November 13th, 2018, republished on November 16th, 2021, republished on November 15th, 2022, republished on November 20th, 2024, and republished on November 12th, 2025.
OH MY LANTA I have been (im)patiently waiting for this to come out for my Thanksgiving grocery list. It looks so good!
Perfect timing!! Enjoy 🙂
OH MY LANTA I have been (im)patiently waiting for this to come out for my Thanksgiving grocery list. It looks so good!
Perfect timing!! Enjoy 🙂
looks great!!! I am gluten intolerant , can I use corn starch instead of flour?
looks great!!! I am gluten intolerant , can I use corn starch instead of flour?
I would use gluten free bread crumbs + gluten free all purpose flour!
To substitute the parmesan for nutritional yeast, do I still put 1/2 cup or less?
I would not recommend using nutritional yeast – sorry! The flavor will be much different.
Looks great! Do you think you can make day before? Perhaps do onions day of so they don’t get soggy?
Yes! Make the entire dish besides the onions the day before, then place in fridge. The day of, do onions! 🙂
Looks great! Do you think you can make day before? Perhaps do onions day of so they don’t get soggy?
Yes! Make the entire dish besides the onions the day before, then place in fridge. The day of, do onions! 🙂
Could you include salt content in nutritional information?
I don’t typically calculate sodium because it really varies depending on the brands of the products you use
I made this as part of my first time making Thanksgiving dinner just with my boyfriend and away from family – oh my word, this is a keeper. The flavors of the onions and mushrooms and Parmesan sauce come together so beautifully with the freshness of the green beans that I’m convinced this is the best green bean casserole I’ve ever eaten – and as a Southern girl at heart, I do not say that lightly. Thank you!
WOO! So glad you loved this dish and it turned out amazing for you, Hillary!
Could you include salt content in nutritional information?
I don’t typically calculate sodium because it really varies depending on the brands of the products you use
This was delicious! I’ve made it twice now and have gone from hating green bean casserole to loving and craving it for every holiday meal. Everything is fresh and flavorful and so so tasty.
Only changes I made were: cutting the green beans in half, lightly steaming them in the microwave instead of doing it on the stove to save some time/dishes, and chopping up the mushrooms to hide them a bit from our family’s picky eaters.
I’ve also never been a gravy person so I wasn’t sure of the correct consistency for the sauce at first. But I kept it on the thinner side and loved it.
Perfect! So glad you enjoyed!
Can you make this the day before?
Can you make this the day before?
Same question!
Yes, absolutely! I would do the onions on the day of though.
can it be made without the parmesan and butter if want a dairy free version?
Yes, feel free to use vegan butter instead of regular butter. Instead of the parmesan, you can just add a little extra salt, pepper and garlic powder to flavor! 🙂
I recommend checking your oven for onion time, as mine were burnt black after only 20 min. I tossed at 10 so at some point between in the 10-20 min mark they burned up. I had also used more olive oil to get the flour and Panko crumbs to actually stick together a bit. Will update after I taste the dish.
I had the same issue; I just removed the onions a bit sooner but some burnt. I also used more olive oil to get the bread crumb mixture to stick.
I recommend checking your oven for onion time, as mine were burnt black after only 20 min. I tossed at 10 so at some point between in the 10-20 min mark they burned up. I had also used more olive oil to get the flour and Panko crumbs to actually stick together a bit. Will update after I taste the dish.
Hi Kim — Sounds like your oven may run hot? Another tip is to make sure you aren’t putting them on the bottom or top racks when baking. I had no issues with the onions burning black, and that seems especially odd for only 20 minutes of baking time. Since onions are ususally juicy, the flour should coat the onions fairly well and upon baking the water in the onions will release, which sticks to the flour more. I hope these tips help in the future!
Thanks. Sounds like my slices were thinner than yours. Yep, middle rack of course. sadly I couldn’t use half the batch but not huge into that part of a casserole anyway.
I had the same issue; I just removed the onions a bit sooner but some burnt. I also used more olive oil to get the bread crumb mixture to stick.
Wow, this sounds really delicious! Thank you for creating this recipe. I don’t think I’ve ever eaten traditional green bean casserole (my mom never made it growing up). Even so, I don’t think the dish ever appealed to me (the word gloopy comes to mind?) But this recipe sounds very fresh and flavorful, I want to make it!
This version is much fresher and more flavorful – you’ll have to give it a try and let me know how you like it! No “gloopy” sauces here 🙂
Delicious. I used whole wheat flour that added a lovely savory taste to the sauce. I will definitely make this dish again. Next time I would add more mushrooms. Thanks for a great healthy recipe.
Perfect! Glad you enjoyed!
Can this be made the night before and baked the day of?
Yep! I have instructions within the blog post for how to do so.
Hi! Love your recipes. Thank you for all of your hard work! I was wondering if this recipe would work without the mushrooms? My husband hates them. Thank you!
Hi! So happy to hear that. And absolutely! Should still be delicious.
Hi! This recipe looks great! Can you please clarify, the recipe calls for 2 cups of broth but the instructions say to add 2 1/2 cups and possibly another 1/2 cup. Should I be starting with 1 1/2 or 2 1/2 cups? Thank you 🙂
Hi! So sorry about that. Start with 2 cups, then you can always add more if you need to. Instructions are more clear now. 🙂
This was perfect! Everyone loved it. Fresh and flavorful!
Amazing! So happy to hear that.
Can mushrooms be omitted and something else replace them?
Feel free to leave them out and it will still be delicious!
I’m in the middle of making this for thanksgiving tomorrow and realized the recipe says 2 cups of broth but the instructions say 2 1/2 plus possible another 1/2 cup??
Hi! I’ve recently cleared up the instructions: start with 2 cups, then you can always add more if you need to 🙂
Love this take on green bean casserole. The fresh ingredients make the dish 100000 times better than what I grew up on! Thank you for the recipe.
No canned soup here! Glad you enjoyed 🙂
Everyone LOVED this recipe!!! Actually, I made 4 of your recipes- Healthy pumpkin pie, Dutch apple pie, both with your pie crust & this green bean dish- everything was SO delicious!! Thank you & Happy Holidays!
Amazing!! So happy to hear that, Kimberly. Happy holidays to you too!
Thank you for this recipe! Green Bean Casserole is my favorite Thanksgiving dish, so I was so excited to make this healthy version. SO good! This is my new go-to green bean casserole dish!
Amazing! So happy you found this one.
Made this for thanksgiving and it was a hit!
It is so yummy ! I was worried that there seems to be too little sauce but trusted the recipe as it all came together beautifully. I could eat this casserole all day.
So happy you loved it!
I made a different recipe for the casserole itself but this onion topping is outstanding. My daughter and I couldn’t quit eating them out of the pan they are so tasty. I had to use 3 T. of oil to coat all the onion and several members of my family eat only gluten free so instead of the panko I put gf bread through the food processer. I must have sliced my onions a lot thicker than others because they took about 30 minutes to bake. Will definitely make these again and again!!
So glad you liked the onions! The topping is so delicious 🙂
Looks amazing and I’m so excited to make this for Thanksgiving this year! Question – If I wanted to bake this at the same time as the stuffing that I’m making, but the stuffing recipe says to bake at 350, how long would you recommend leaving the casserole in for at that temp?
Perfect for your menu! You’ll see in step 3 that you actually reduce the heat in the oven to 350 after cooking the onions. So this + the stuffing can be baked at the same temp 🙂
Can I use nutritional yeast instead of parmesan? If so, how much?
I wouldn’t recommend, flavor is best with parm!
Can I use organic frozen green beans in your [The Best Homemade Healthy Green Bean Casserole]. I’m unable to find fresh. I’m going to make several of your recipes for this year’s Thanksgiving. I’m so excited as they look so delicious. Your mash potatoes, cornbread stuffing, gravy, and pumpkin pie. I made your pumpkin pie last year and it was a hit and so delicious. Thank you so much for your healthy take on these recipes. One more thing I made your Mac & Cheese few days ago yummies!
Elena Clark.
Bozeman, Mt.
Wanted to add the photos of your recipes are beautiful!
Elena Clark.
I love this recipe. Question. this year I could not find fresh green beans at my grocery store. due to pandemic I am not going back I bought froze beans. I was going to skip the blanching step just curious how long I should bake this for after it is assembled. Thoughts?
I would bake for the same amount of time!
Everyone at Thanksgiving last year said this is the best green bean casserole they’ve ever had. Sent the recipe to everyone this year to make on their own (2020). Thank you!!
Amazing! So happy to hear that 🙂
This recipe was amazing and will be a new Thanksgiving staple for my family. I prepped the recipe the day before and it made Thanksgiving day side dishes so much easier! Thanks for sharing your delicious recipes with us!
Perfect! So glad you enjoyed!
I made this entirely gluten free and it was delicious!! Not always a fan of green bean casserole because it’s usually so heavy and the green beans are mushy but that is not the case with this recipe! It was just the right amount of “gravy” to green beans to crispy onion ratio.
Love it! Glad you enjoyed!
This green bean casserole is amazing! Crunchy, creamy, and so nourishing. Made everything exactly as written and will be adding it to my normal rotation!
Love that! So glad you enjoyed!
This recipe was soooo good!! I made it for the first time for thanksgiving this year, and OMG so good. Definitely a fam favorite now. I used veggie stock instead of chicken and it was outstanding, also went with gluten free Panko and GF flour. Onions crisped up nicely, but I did also add extra oil to get the bread crumbs to stick. Important to get the onions sliced nice and thin, I had to google how to thinly slice an onion. It took me a little bit longer to make vs what’s listed because it was my first time but I enjoyed the process!
I’m glad you enjoyed the whole process! Perfect for the holidays (and anytime really!)
We never made green bean casserole for my family’s Thanksgiving, but I saw this recipe last year and had to try it. It’s now a staple part of the meal. It is so fresh and delicious! The only modifications I made (and I am the queen of modifying) were to use Italian breadcrumbs rather than Panko, which I didn’t have, and I cut the green beans in half and boiled them in the water for about twice as long this year. I like a bite to my green beans normally, but they were too crunchy for the casserole, in my opinion! Absolutely everyone who has eaten this raves about how incredible it is. This is 100% worth making, even if it isn’t a holiday! Thank you, Monique!
Perfect! So glad this one is a hit 🙂
Made this on Thanksgiving this year and it was to die for! My family couldn’t stop interrupting dinner to say my name and say how incredible it was. I’ve always loved green bean casserole and this healthier version was so much fresher, and i loved that it wasn’t salty and high in sodium. It didn’t feel heavy like regular GB casserole does. I will be making this every Thanksgiving hereafter!
Amazing! So happy to hear that 🙂
I went against tradition in my midwestern house to make this healthier version of my family’s beloved side dish. We all loved how this *actually* tasted like a vegetable side dish with loads of texture compared to our normal canned beans/can of soup recipe. Overall, the recipe went over very well and there are a few tweaks I will make the next time I make this dish. Next time I will double the sauce because I prefer a saucy casserole dish. I also put my green beans in cold water after blanching them (out of habit) and it made the beans a little too al dente. Next time, I’ll follow the recipe skip that added step. Overall, make this recipe, you will enjoy it!
Perfect! So happy it was a hit (and great for customizing, too).
This recipe was even more incredible than I expected! My mom made it for Thanksgiving at my request! It was such a hit, and there wasn’t a bite leftover. I’m not normally a fan of mushrooms, but I loved them in this dish. Will definitely be making this again.
Amazing! So happy to hear that!
I made this green bean casserole for thanksgiving this year and I unfortunately didn’t cook the green beans long enough! They were a little too crunchy for my in-laws lol BUT we did love the “gravy” you make for it with mushrooms and onions yummmmmmm. The crunchy onions were delicious and a nice alternative to the canned ones we usually top our green bean casserole with. 4 out of 5 because I wish the green beans had a longer cook time. I would make this again though!
Thanks so much for your note! Sorry to hear that they were a bit too crunchy (I usually like mine with a bite but nice and cooked). Glad everyone enjoyed the sauce + onion topping!
The best recipe I have ever known. Definitely have to do more times. Thank you for sharing! Yummmm
So glad you enjoyed!
My husband and I loved this recipe for Christmas. Only change was omitting mushrooms as we don’t care for them. I then added sauteed, largely chopped onion with the beans. We loved the baked, crunchy onions and bread crumbs. Leftovers are great too. Thank you for a tasty and healthier version of the classic green bean casserole. Truly appreciated as are many of your other recipes!
Perfect! So happy it was a hit!
I can’t say enough good things about this casserole! Green bean casserole is my favorite holiday dish, and now I will never go back to canned greens and cream of mushroom soup. I used shredded Parmesan rather than grated and it worked great!
I followed this recipe exactly, and it came out horribly. The string beans should be cooked instead of blanched as they were too crunchy, and the recipe for the mushroom gravy has too much flour, as the ratio caused the entire dish to taste of flour above everything else. This recipe needs to return to the lab!
Sorry to hear that it didn’t work out for you! I’m not sure where it could’ve gone wrong – I might suggest double checking the sauce ratios as it should not taste like flour.
This was easy and delicious! I thought it felt like an elegant dish as well as pretty and tasty!
Absolutely! Glad you enjoyed 🙂
I like the way the recipe has been presented in more than one way!!!
What an upgrade to the typical Midwest green bean casserole. This is a winner. So delicious and worth the extra time with the onions. Mouth watering thinking about all the smells.. We talked about this for days after eating it and so many people asked for the recipe. Way to pay homage to a staple but with a modern twist of perfection.
I made this ahead of time (2 days in the fridge) and it was a hit at Christmas time. I followed the recipe to the T. It was easy to put together but it took longer than I thought. I will be making this for holidays to come!
No other green bean casserole recipe can compare. The sauce, omg, to die for. I love. This recipe and the sweet potato casserole are staples at Thanksgiving. I will probably never switch out this recipe. When you have found the best, you just stick with it.
I am not typically a green bean casserole person, but this is amazing. It’s just the right amount of sauce without being too soupy like green bean casserole I grew up with. The fresh beans and onions that are “fried” in the oven take it to the next level. Yum!
Absolutely! Best side dish.
So so good. And so much better than using canned fried onions! If you’re not Betty Crocker, don’t worry – I don’t *love* cooking but found this recipe to be navigable, and the result is so rewarding! . . . I don’t like mushrooms unfortunately, so I skipped them entirely. I kept all other ingredients and quantities the same. So it just meant that the crispy onions and garlic parm sauce were more pronounced, which I did NOT mind. One tip: really try to get the breadcrumbs to stick to the onion when tossing, press it on – I wish I had used a touch more olive oil to help it hold. Regardless, once everything is combined, it doesn’t matter so much because the flavors are amazing!
Absolutely! This one’s great for customizing 🙂 Glad you enjoyed with a couple tweaks!
Love love love this green bean recipe!!
EasyShare to make and delicious!!
I’m so happy you love it! Yay!
Very tasty… I followed the recipe, except I added fresh chives to the green beans I could not get the panko and flour to stick to the onions. When I tapped the recipe with the onions the bread crumbs of course were separated but it’s still worked however I did not have coated onions… I put it on broil the last few minutes and that helped crisp it up. Did I do something wrong and getting the onions coated?
Do you think I could make this green bean casserole ahead and freeze it?
I just test drove this recipe for my Thanksgiving menu, and I’m glad I did because it was a complete fail. The onion topping is barely crispy and the sauce didn’t come together at all. (I could not get rid of the lumps.) I’ve made sauces similar to this one, so it’s not just user error.
AK is one of my go-to recipe sites, so this was especially disappointing – and surprising. 🙁
I like this recipe. Thanks for posting!!
This was a great lightened up version of one of my favorites! I added garlic salt and fresh parmesan on top and it was so good.
This was delicious and worth the extra time to make your own mushroom sauce! This will be my go to green bean casserole recipe from now on! Thank you! Happy Thanksgiving!
I made this recipe almost to the T! I subbed the parm for Forager Vegan Parmesan & the butter for Melt Vegan Butter and it was delicious! I love that I was able to make this and ORGANIC with just a couple swaps! Thanks for this recipe! The whole family loved it!
Delicious! Everyone loved it! The Parmesan addition was so good to add the creaminess!
These are incredible. So flavorful and delicious and nutritious. Hands down my favorite side to bring and eat at Thanksgiving. Also for other yummy nights. Monique really out did herself. No other green beans live up to this.
This Green Bean Casserole was perfect! Everyone commented on how the green beans still had life, unlike most green bean casseroles. I loved that it doesn’t use canned soup, I made it ahead of time following the directions and it was a life saver! I will never go back to preparing holiday meals day of. This dish is already on the menu for next year’s Thanksgiving!
Yes, so much fresher! So glad to hera that you loved it, Janelle 🙂
Hi! Can this be made with frozen French green beans? Sent hubs to the supermarket and he came home with a giant bag of frozen organic French green beans instead of fresh, Thanks!
I personally prefer fresh but frozen might be fine!
Can I make this ahead and just heat it?
Yes! See the “How to store & reheat” section in the blog post 🙂
I need to make this more than two days ahead. Do you think it would turn out ok if I assemble it as directed for making ahead and then freeze it before before baking?
Hi Sara – freezing it would be fine, here is what I recommend:
1. Make the recipe as directed, except do not bake the casserole.
2. Put the casserole into a freezer container pan such as these, cover the container, then place it in the freezer until ready to bake.
3. Once ready to bake, thaw out the casserole in the refrigerator overnight. Once thawed, bake as directed!
Enjoy!
I need to make this more than 2 days ahead. Do you think it would work to freeze it unbaked and then bake as directed for making ahea?
Concerning the last step of the recipe, when you pour the sauce all over are you supposed to mix the sauce in at the same time? Or just leave it on top and cook like that?
Thank you.
This was really delicious everyone really loved it. Very easy to make, with the exception of the onions. We actually took them out of the oven and cooked them in the air fryer then the crisped up okay. I will definitely keep this as my go to recipe for when we want a green bean casserole.
Yumm such a great idea. So glad you all enjoyed this recipe ❤️
Really nice healthy approach to a classic. I made it last night and will definitely make it again! I found that the garlic overwhelmed the mushrooms and changed the basic taste so next time will try with just 0.5 cloves (or maybe no) garlic and let the mushrooms simmer in the sauce.
Perfect. So glad you enjoyed this recipe. 🙂
I saved this recipe last year, but I didn’t have time to make it. I made it this year and OMG!, it tastes so much better than the green bean casserole I grew up with! I will make this all year long. I’m dairy free, so the sauce was awesome. I’m a mushroom fan, so overall this was just heavenly. THANK YOU!!
Absolutely! So glad you found this recipe and that it is a hit ❤️
Thank you so much for this great recipe! I refuse to make a casserole with mushroom soup and canned onions. I needed a vegetable side dish for Christmas Eve and thought this looked good. Was it ever! No leftovers – everyone loved it. Delicious flavors, not heavy or greasy. And I made it in the morning and put in the oven in the evening, I followed the recipe exactly (OK, maybe a little more cheese on the top than what was called for 😊). This is a keeper – I’ll be making this many times. Thanks again
So glad this recipe is a keeper and that everyone is love it ❤️🙂
The roux portion was not accurate. It’s way too much flour for the 2 T of butter. Of course you were going to have to add more liquid after you put in the 2C of broth. The sauce also tasted very much like flour, which took away from the casserole. Please fix.
Can I use frozen greenbeans?
I personally prefer fresh but frozen might be fine!
This dish is an absolute winner. I will make it every year and I will eat it HAPPILY because it is healthy and delicious! Thank you for creating this beautiful dish!
YUM! SO glad this dish is a hit 🙂
I made a gf version of this recipe. I used oat flour and gf panko crumbs (as suggested), and it just didn’t come together and crisp up. Nonetheless, I proceeded with the rest of the recipe using gf AP flour, and it was absolutely delicious. I will try the onions again, maybe with a different gf flour, and skip the gf panko.
Thanks so much for sharing. Sorry this didn’t turn out quite as you had hoped – changing the recipe to GF will change the consistency a bit.
I love that I don’t need to buy special ingredients I have most things in my kitchen
Absolutely! Easy and delicious 🙂
I’ve made this casserole for the last three family holidays and it is a HIT every time. Thank you for stepping up my casserole game!
Love that! Perfect for the holidays 🙂
This is so good, I didn’t want to take it to Christmas dinner at my neighbor’s house! I WILL be making this again. I left the onions off and did buttered breadcrumbs on top instead. You could even just top it with shredded Parmesan.
Delicious, my only concern is that in the video you bake for 25 minutes, then add onions on top and bake more. In the recipe you put the onions on before putting in the oven so they are there the entire baking time, so I’m confused!
Hi! You’ll see that in Steps 9 & 10 you’ll add 1/4 of the crispy onions to the beans, pour the sauce over, cover, and bake. Then you’ll remove the foil, add the remaining onions on top, and bake again.
This is my yearly green bean casserole now. Everyone enjoyed it, especially the home made crispy onions! i appreciate you and your wonderful recipes very much, Monique.
Amazing!! I’m so glad 🙂
Do you recommend using parmesan or pecorino romano? How different will the taste be between both?
You can use either – pecorino romano will have a bit more flavor! You could also do half and half.
Oh my goodness, Monique. I made this last night, and we LOVED it! This is the best green bean casserole I have ever had, and I love that it’s better for you! Thank you!!
So happy to hear that!!
Curious to know how thin to slice onions ? Because I suspect that could determine one’s success with “French fried onions “ …or disaster
Thanks , recipe sounds delicious
I try to slice them as thinly as possible while still maintaining their shape!
Haven’t finished it. I’m already confused. In Recipe notes above you say this:
To make ahead of time:
Prepare the recipe as directed, including adding the remaining 3/4 of the crispy onions on top. Do not bake. Wrap with foil and place in fridge up to 2 days ahead.
In comment section answers, you say , add onion topping the day of cooking. Which is it?
This is now my contribution to every Thanksgiving meal – I will make it every year to make sure it’s there because I like it so much. 2024 is the second year I’ve made it.
A few thoughts from my experience with this recipe so far:
For whatever reason crisping the onions in the oven doesn’t work for me – it just turns out a mess. I go ahead and deep fry onions in oil on the stovetop using “Laura in the Kitchen’s” recipe.
https://www.laurainthekitchen.com/recipes/french-fried-string-onions/#google_vignette
In step 5 for cooking the mushrooms I first cook them in 1/4C. water until all the water’s been absorbed then brown them in butter because of…well, science (trust me, a fun watch):
https://youtu.be/XLPLCmwBLBY?si=jmheSElKA1_BqZAg
After cooking the mushrooms, though it’s not explicit in the instructions, it seems easier to remove them from the pan so you can continue with making the roux and sauce. You’ll be mixing the sauteed mushrooms with the cooked green beans and some of the crispy fried onions later. I made the mistake this year of leaving them in the pan and made the sauce over them and was forced to coat all the green beans with the sauce and mushrooms instead of pouring the sauce on top of the already mixed mushrooms & green beans (like the instructions do say).
Step 8 says to stir in minced garlic, but fyi that garlic was already added in step 5 to sautee with the thyme & red pepper flakes – though adding more garlic wouldn’t really be a bad thing it’s just that additional garlic is not specified in the “for the sauce” section of the ingredients list.
It’s a delight of side dish and I’m so glad it exists! Thanks for creating it for us Monique! Happy Thanksgiving!
It says stir in minced garlic into sauce but the amount isnt listed under sauce ingredients
Hi! The minced garlic amount is under “for the mushrooms” and gets added in Step 5.
This was so good! I love the crispy onions and the kick from the pepper flakes and cheese. I used Parmesan/romano cheese and it was excellent! The fresh green beans gave it really good texture. Overall pretty simple and super delicious!! Will be making it again!
So good! Glad it was a hit!
THE BEST green bean casserole I’ve ever had! Left out the parm and used cream instead. Never making this with the canned stuff again. So good I’m making it for Christmas too and will be a staple at Thanksgiving from now on. AMAZING recipe.
Perfect! So happy you loved it!
This was fast easy and delicious!
Hello, I absolutely love this recipe and have been using for the past 2 years. I was wondering if I can use frozen green beans that were blanched prior to freezing. Not sure how the freezing would affect the texture.
So glad you love it! I think that should work – I’d suggest thawing them before adding them to the recipe.
I tried this recipe , the onion “part” did not turn out . Why would they have been soggy ? I cut them thin.
Is there any suggestions as to just doing a panko type topping & perhaps incorporating onions sautéed with mushrooms?
Thanks
Oh no, so sorry! If you prefer, you can fry them in the pan instead of baking, which will result in a crispier onion. Fry them just in butter over medium heat until golden and then toss in the panko/parm mixture. Add to the recipe as directed and this should help them crisp up more! Alternatively, a broil at the end of baking with the foil off will definitely help them get crispy!
This was absolutely delicious and came together exactly as the recipe said- but there is NO way the prep time is 30 mins. Definitely give yourself more time. The onions took way longer in the oven to crisp up for step 1. I made this 2 days in advance, and everyone at friendsgiving loved it. Fresh and comforting but not heavy at all. A new staple!
So glad it was a hit! I include all cooking in the “cook time,” so the time to crisp up the onions is included in the cook time 🙂
This recipe looks amazing, but I need to make it about 4-5 days in advance and wondering about freezing it. I have read on other post to put it all together and freeze before baking? Of course the crispy onion toppings do the day of…what would you recommend? Thank you!
This should be fine to assemble as-directed (but leave off the crispy onions), wrap well in plastic wrap and aluminum foil, then freeze. Let it thaw in the fridge before adding the onions and baking as directed — you may just new a few more minutes of baking time!
Can the mushrooms be left out?
Yep!
anyway to make this vegan?
Feel free to use vegan butter instead of regular butter. Instead of the parmesan, you can just add a little extra salt, pepper and garlic powder to flavor! 🙂
In the instructionsfor the sauce it mentions minced garlic but is not listed in ingredients do you add garlic with parmesan cheese?
Hi! It’s the last ingredient listed under “For the mushrooms” (3 cloves garlic, minced). You add it at the end of Step 5.
I have made this casserole for Thanksgiving for the last two years. Delicious each time! Very flavorful and much, much tastier than using canned mushroom soup.! Trying to cut down on carbs, can I use almond flour in place of white or wheat flour to coat the onion slices? Also, what do you suggest in place of Panko crumbs? Thanks!
So glad it’s a hit! I actually haven’t tested this recipe with a different flour other than the ones listed, but I’m afraid that a higher-fat flour and bread crumb alternatives won’t crisp up well in the oven.
Excited to make this for Christmas. The directions (step 8) for the sauce say to add minced garlic but the only minced garlic in the recipe are in the mushrooms. Do I truly add minced garlic at the end of the sauce cooking? Thanks for your help!
My apologies! It’s supposed to be garlic powder, and it is added at the end with the parmesan cheese. I’ve adjusted the recipe to reflect that.
Loved this version of green bean casserole — easy to follow, healthy, and absolutely tasty. My family couldn’t get enough. Thanks for sharing!
So happy to hear that!