This classic Thanksgiving Green Bean Casserole marks the official commencement of Thanksgiving 2019 here on RecipeTin Eats!! Tender green beans smothered in a homemade creamy mushroom sauce topped with crispy golden brown onions, it’s a wickedly addictive combination of flavours and textures.
PLUS my tried and tested for the BEST way to make green bean casserole ahead of time!
Green Bean Casserole
I have some opinions about Thanksgiving food.
Firstly, I’m of the view that marshmallow has no place in anything that appears before dessert. (yes, I’m glaring at you Mr Sweet Potato Casserole topped with marshmallows!!).
Secondly, I believe that everyone should get to eat what they want they want on Thanksgiving, traditional or otherwise. Which totally contradicts #1 above. But hey – I said I have opinions. I didn’t say I had logical reason!
Thirdly, there shalt never be any canned soup near my green beans*. Not at Thanksgiving, not at Christmas, not ever. The creamy mushroom sauce is simple to make, tastes better and for the cherry on top – it’s completely devoid of all things artificial. 🙌🏻
* To the doe-eyed innocents reading this, there are many quick ‘n easy recipes “out there” involving not much more than dumping canned mushroom soup, canned green beans and canned fried onions into a baking dish.
What goes in Green Bean Casserole
For such a highly coveted classic Thanksgiving dish, there’s actually not that many ingredients required!
My one tip is to use Panko breadcrumbs instead of normal breadcrumbs. Larger crumbs = superior onion crunch.
How to make Green Bean Casserole
And here’s a summarised visual and description of how to make it. The short recipe video above the recipe card is also useful for this recipe!
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Onions – tossed in flour and panko then deep fried just until light golden and quite crispy (but not fully crispy, will become fully crispy in oven);
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Blanch beans to your taste, then pat dry (otherwise creamy sauce goes watery);
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Creamy mushroom sauce – starts by cooking the mushrooms, then add flour which will thicken the broth/stock and cream. TIP: When you can draw a path across the back of the spoon, the sauce is the right thickness; and
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Assemble & bake! Toss the beans in the mushroom sauce, top with onions then bake until bubbly and onions are crisp!
Those crispy onions!!! They’re everything!
(PS this recipe makes extra onion. Buffer for frying practice runs + snacking. You’ll thank me later)
Some Practical Tips
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Best way to make Green Bean Casserole ahead of time – blanch the beans, make the sauce, store these in the fridge for 2 – 3 days (possibly longer, I just did 3 days). Fry the onions the day before, let them cool 100% completely before placing in a container. Do not refrigerate! Then on the day of, mix the beans with sauce, place in baking dish, COVER then bake to heat up. Remove cover, top with onions then bake for 20 minutes to crisp the onions up and make them golden!
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Freezing – not recommended for this one, sorry to say! Sauce will split, onions will be dismal when it defrosts and gets watery.
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Don’t want to fry? Buy ready made Crispy Fried Onions (French’s in the US, Asian aisle in Australia). No one is allowed to judge – frying is not for everyone!
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NEWBIES: Plan for extra onions – Frying the onions is the hardest part. Not because frying itself is hard, it’s just that if you don’t fry regularly, you might struggle to get the oil temp right or pull the onions out at the right time, or you try to cook too much in one go etc etc. Preparing the onions for frying is super simple – so if you really want to be the Green Bean Casserole Queen (or King), just make extra onion then use the best ones for the casserole! (Leftovers make great snacking)
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Frying FAIL?! It’s the big day, and you’ve had a frying disaster…. Don’t fret! Melt some butter and mix into 3/4 cup panko with 1/4 cup parmesan and pinch of salt. Taste (more salt? Add it!), sprinkle and bake 20 minutes or until golden. Been there, done that, SO GOOD!
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Don’t stress about the creamy mushroom sauce – it’s so easy to salvage / adjust. Lumps can be whisked out, if it gets too thick you can thin it, if it’s too thin just keep cooking. If it’s a bit too brown who cares – the most important thing is does it taste delish, and if you follow the recipe quantities, IT WILL!!!
And that, my friends, is all I have to say about Green Bean Casserole! This recipe has been a long time coming, probably since my early 20’s when I had it at one of the very first Thanksgiving celebrations I attended here in Sydney (and I will never reveal how long ago that was, a woman’s age should remain a mystery, always!).
Ahh, memories of the turkey not fitting into the tiny apartment oven, the weird lumpy textured pumpkin pie and the dry homemade bread rolls that were my offering to the feast. We spatchcocked the turkey, bought bread rolls and salvaged the pie by chopping it up and serving it as a sundae with cream and ice cream (deeeelish!).
And really, so much wine had flowed by 5pm, we would’ve eaten anything.
Thankfully, my cooking skills have somewhat improved since then! – Nagi x
PS All my Thanksgiving-centric recipes here. I plan to do some Thanksgiving housekeeping in the coming days, will let you know when I do! ❤️
Watch how to make it
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Green Bean Casserole
Ingredients
- 750g/ 1.5lb green beans , trimmed and halved
Crispy Fried Onions:
- 2 large yellow onions , peeled, halved and thinly sliced (or 3 medium)
- 1/4 cup (35g) flour (plain/all purpose)
- 2 tbsp panko breadcrumbs (Note 1)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups / 1 litre (approx) vegetable oil , for deep-frying (or peanut, canola oil Note 2)
Creamy Mushroom Sauce:
- 3 tbsp (50g) butter , unsalted
- 360g /12 oz mushrooms , chopped 1cm / 1/3" pieces
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 garlic cloves , minced
- 3 tbsp (35g) flour (plain/all purpose)
- 1 1/2 cups (375ml) vegetable or chicken broth/stock , low sodium
- 1/2 cup (125ml) cream , heavy/thickened
- Pinch nutmeg (or sprinkle of freshly grated)
Instructions
Beans:
- Boil the green beans for 3 minutes until just tender (or to your taste), then drain and run under cold tap water (to stop cooking further). You could also steam.
- Transfer to clean tea towel and pat dry. Set aside.
Crispy Onions:
- Line tray with 3 - 4 layers paper towels.
- Toss onions with flour, panko, salt and pepper.
- Heat about 2cm / 3/4" oil in a heavy based skillet over medium high heat. Dip the end of one onion in - it should sizzle satisfyingly immediately.
- Add some onions, not too many (see video), then fry for 1 1/2 minutes or until LIGHT golden brown.
- Transfer to tray, spreading out (don't pile up). (Note 3)
- Repeat with remaining onion (5-6 batches). Set aside to cool, DO NOT cover.
Creamy Mushroom Sauce:
- Melt butter in a skillet over medium high heat. Add mushrooms and cook for 1 minute.
- Add salt and pepper, cook until mushroom starts to soften (1.5 minutes) then add garlic and cook for 1 minute until garlic is golden.
- Turn heat down to medium, add flour and mix until you can't see flour anymore.
- While stirring constantly, gradually pour in half the broth. When flour lumps are dissolved, pour in remaining broth and cream, stir.
- Add nutmeg, stir.
- Cook for 5 minutes, stirring casually at first then regularly as it thickens, until sauce thickly coats back of wooden spoon and you can draw a path across it (see video). Sauce will not thicken further in oven.
Assemble & bake:
- Preheat oven to 350°F / 180°C (160°C fan).
- Pour beans into pot they were boiled in (or use bowl). Pour over Mushroom Sauce, stir.
- Pour into 2.5 quart / 2.5 ltr casserole dish (Note 4), smooth surface.
- Sprinkle with onions (might not use all!), then bake for 15 minutes until bubbling on the edges and the onions are deep golden. CHECK at 10 minutes to ensure onions are not burning (Note 5).
- Serve immediately! (See notes for make ahead)
Recipe Notes:
- Will crisp bit more when cool, and fully crisp and brown in oven. Important to drain excess oil to ensure oven crisping (if soggy with oil, may not crisp).
- Store bought French Fried Onions or Crispy Fried Onions (Asian aisle) - for an easy way out, use store bought onions. Sprinkle on dish then bake!
- Makes more than you need - some practice runs plus snacking!
- Alternative topping - Frying FAIL?! It's the big day, and you've had a frying disaster…. Don't fret! Melt some butter and mix into 3/4 cup panko with 1/4 cup parmesan and pinch of salt. Sprinkle and bake 20 minutes or until golden. SO GOOD!
Nutrition Information:
Life of Dozer
Gazes longingly at a raw green bean like it’s a juicy streak…. then…
…rejects it!
Absolutely divine! I followed this recipe exactly, only subbing the normal salt in the cream sauce for truffle salt. I am drooling just thinking about it!
I fried the onions a couple of days in advance and they couldn’t have been easier. If anyone is nervous about frying, these are the perfect way to get your feet wet.
Hello,
Ithank you for your wonderful recipies.
As it is not the season for fresh green beans here, could I use frosen beans anx ic so, shall I put tgem straight in or blanch tgem first? Thank you.
Hi Daphna – if they were blanched before freezing you can skip that step! N x
Oh this went over VERY well on Thanksgiving! I did cheat not frying my own onions, but followed everything else. It has a surprising depth of flavor.
Oh my! This is not even in the same league as what I’m used to (the recipe everyone here makes is all canned 😆)
It’s a whole new world, right?!! N x
Hi Nagi,
I noticed in the recipe notes you state that a 9 x 13″ baking dish is too large, but it looks like that’s what you use in your video. Can you please let us know what you recommend? Thank you!
Hi Caitlin – that’s actually and 8×12 ceramic dish that is commonly available in Australia at local grocery stores like Coles and Woolies. Hope that helps! N x
I’ve tried several of your dishes and none have yet to disappoint so, I looking forward to making this dish. However, in the ingredient list you don’t have the parmesan listed, but it’s in the picture? So, do you add it in this recipe or did you change your mind? I’ve seen other recipes using parmesan and it’s to be added after the sauce is made. Can you please let us know? Thank you
Nagi doesn’t disappoint! This is my 5th recipe from Nagi and I’m a fan..of Dozer as well:)
I haven’t actually made any of your recipes yet, but I’m bookmarking pretty much your entire page. Everything looks absolutely delicious!
So the reason I wanted to leave a comment before actually ever having cooked any of these recipes: I love that I can cook any of these recipes in Germany. Usually I miss foods from back home (US) and the recipes state “a box of this mix, a can of this soup” and with your recipes I’ll get to try them all and have never felt the disappointment of not being able to get my hands the ingredients. In fact I have most of them at home. I can’t wait to start our Nagi Sunday Dinner tradition
Aussie here. Saw a lot of American youtuber chefs mention this one and it sounded nice.
The recipe worked well and it was really tasty. Healthier than the tradish American ones with the canned soup. I skipped out on the onions this time because I was only feeding two people; but I definitely recommend this as a side dish!
We had this for Thanksgiving. I loved the make ahead tips. This helped me to actually enjoy the dinner with my family instead of stressed out in the kitchen.
WHAT CAN I SUB FOR PANKO JUST DON’T LIKE IT?
Hi Mary, regular breadcrumbs should work fine. N x
Hi Nagi!!! Big fan of all your recipes that I’ve tried. Can’t wait to try this one looks delish!! Just have a quick question…. Do you think this would be doable in a slow cooker, Then top with onions? Thank you, looking forward to your response.
Hi Leslie, sorry this recipe as written isn’t suitable for a slow cooker. N x
Hi! I’m very sensitive to mushrooms. Can I omit? Should I double beans if so? Please help! Thank you
Amazing!!!! My husband and I loved this recipe. He was holding back going for thirds 😂 next time I’ll make 5 as much time’s onions haha. They were too good! Thanks again for an amazing recipe Nagi xx
Hi Nagi! I’m planning on making this casserole this weekend. Would like to add a bit of meat to it, like ham. During which stage of the recipe would you recommend I add it? Thanks! 🙂
Hi Caroline, I’d chop it up and mix it through before baking 🙂 N x
I notice there’s parmesan in the photo of ingredients, but it doesn’t appear in the recipe. Should it be added to and, if so, how much and when?
So yummy, the kids loved it too. You were so right about the onions. Amazing 🤤.
More veggie packed recipes like this please!
I’m so glad you enjoyed it Jessica!! N x
If you want that puppy to eat a green bean. Same as getting a dog to not spit out a pill. Oven dry(or dehydrate) chicken hearts.stuff a pill (or a piece of green bean) in the hollow centre of the dried heart; making a small slit. True!😃
Love this idea!!
Hey Nagi! We can’t find fresh green beans, would frozen work as a substitute in this casserole? Thanks for letting us know!!
Very tasty!! It did take a bit longer to make than the recipe stated, but it was worth it!!
I’m so glad you enjoyed it Bethany!
I will never make green bean casserole any other way. Made ahead per instructions and it was soooo good! Family loved it!
I’m so glad you loved it Cathy!