Fresh Green Bean Casserole

Green Bean Casserole with Fresh Green Beans

This fresh green bean casserole is a true made-from-scratch upgrade to the classic Campbell’s side dish our parents (and grandparents!) make. Every element is homemade, from the cream of mushroom soup to the crispy fried onions on top.

Instead of using canned condensed soup or tins of pre-fried onions, this version starts with fresh green beans, and sautéed mushrooms, garlic, and thyme to create a rich, silky sauce that tastes infinitely fresher and more flavorful than the traditional shortcut.

The homemade crispy onions add unbeatable texture and flavor, but you can easily substitute store-bought fried onions if you’re short on time. It’s also the perfect make-ahead Thanksgiving dish. Simply prepare the casserole up to two days in advance, refrigerate it, and then bake it just before serving.

And while green bean casseroles are most often served as a Thanksgiving side dish with roast turkey and Thanksgiving dressing, it is far too delicious to save for just one meal a year. My family loves when I serve it with mashed potatoes and oven-roasted pork loin or beef tips and gravy.

Main Ingredients

The following is a list of the main ingredients in this fresh green bean casserole. For a complete list, please jump to the recipe card at the end of this post.

• Fresh Green Beans: Using fresh green beans gives this casserole its crisp-tender texture and bright, garden-fresh flavor. You can use frozen green beans in a pinch, but canned green beans tend to become too soft and won’t deliver the same fresh, vibrant taste or satisfying bite. Trim the ends and blanch briefly to keep them bright and slightly firm after baking.
• Onions: I prefer using thinly sliced yellow onions, but sweet onions can be used as a substitute.
• All-Purpose Flour: Needed for both the crispy onion coating and the creamy mushroom sauce, flour helps bind and thicken the sauce for a rich, velvety texture.
• Buttermilk: Soaking the onions in buttermilk adds a light tang and ensures they fry up tender on the inside and crispy on the outside.
• Oil (for frying): You’ll need to use a neutral frying oil with a high smoke point such as canola, vegetable, or sunflower.
• Mushrooms: Fresh mushrooms like cremini or button create the base of the homemade cream of mushroom soup. For even richer mushroom flavor, double the total amount of mushrooms to 12 ounces, or leave them out if you prefer.
• Butter: Adds richness to the sauce while helping sauté the mushrooms and garlic.
• Garlic: For the freshest flavor, I recommend mincing your own freshly peeled garlic cloves. You can also use ½ teaspoon of garlic powder as a quick and easy substitute.
• Broth: You can use chicken broth, or vegetable broth to make this recipe vegetarian.
• Half and Half: Creates a creamy, luscious texture without being overly heavy. You can substitute with half cream and half 2% or whole milk if half and half isn’t available where you live.
• Fresh Thyme: A little bit of fresh thyme brightens the casserole and complements the richness of the sauce

How to Make Green Bean Casserole with Fresh Green Beans

To begin, preheat your oven to 350°F (175°C) and lightly grease a 9 x 13 inch baking dish with butter or cooking spray. Set aside.

Next, bring a large pot of salted water to a boil. Trim the ends of and cut any long green beans in half. Once the water reaches a boil, add the green beans and blanch for 5-6 minutes, just until bright green and crisp tender. Drain and transfer the green beans to a bowl filled with ice water to stop cooking (image 1). Once cool, drain and pat dry with paper towels.

Thinly slice the onion and transfer to a shallow bowl filled with 1 cup of buttermilk (image 2). Gently toss to coat. Meanwhile, in a wide, shallow bowl or baking dish combine the flour with salt, garlic powder, paprika, and black pepper (image 3). Mix well.

Heat a large, deep skillet or Dutch oven over medium heat. Add 1 to 2 inches of frying oil (the exact amount of oil will vary depending on the size of your skillet) and heat until it reaches 350°F as measured by a digital thermometer. If you do not have a thermometer, test the oil with a small piece of onion. It should sizzle and float to the top.

Once the oil is ready, lift small batches of onions from the buttermilk, let the excess drip off, and dredge them in the seasoned flour, separating the strands (image 4). Shake off any extra flour and carefully transfer the onions to the hot oil.

Fry for 2 to 3 minutes, or until golden and crisp. Remove with a slotted spoon and drain on paper towels or a wire rack. Sprinkle lightly with salt. Repeat until all onions are fried (image 5).

Note: If you re new to frying or want extra tips for getting the onions perfectly crisp, check out my full Guide to Frying.

Next, melt the butter in a large skillet set over medium heat. Add the mushrooms and minced garlic and cook until the mushrooms release their liquid and begin to brown, about 6 to 8 minutes.

Sprinkle the mushrooms with equal parts (4 tablespoons) all-purpose flour and stir continuously for about a minute (image 6). The mixture will look thick, slightly pasty, and lightly golden as the raw flour taste cooks off.

Slowly add the chicken (or vegetable) broth, whisking continuously until smooth. Bring to a gentle simmer, then slowly add the half-and-half, fresh thyme, salt, and black pepper. Return to a gentle simmer and cook for 2-3 minutes, or until thickened (image 7). If the sauce becomes too thick, you can thin it with an extra splash of broth or milk.

Remove from heat and add the drained green beans to your homemade cream of mushroom soup (image 8), making sure they are completely coated in sauce.

Transfer the green beans and mushroom mixture to the prepared baking dish (image 9). Sprinkle the homemade fried onions (or store-bought onions) evenly over the top (image 10).

Bake for 20 to 25 minutes, or until bubbling around the edges and the onion topping is golden and crisp. Remove from the oven and rest for 10 minutes before serving.