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Crunchy Green Bean Casserole with homemade cream of mushroom soup and French fried onions!
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5 from 3 votes

Green Bean Casserole Recipe

A delicious Fresh Green Bean Casserole recipe with homemade cream of mushroom soup and French fried onions! You won't want canned mushroom soup or beans in your green bean casserole after trying our recipe. Easy to make with fresh green beans... this casserole will be a hit over the holidays!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Sides
Cuisine: American
Keyword: casserole, green bean casserole, green beans
Servings: 8 serves as a side
Author: Karina Carrel

Ingredients

FOR THE BEANS:

  • 1 pound green beans fresh, rinsed, trimmed and halved

FOR THE SOUP:

  • 2 tablespoons butter preferably reduced fat
  • 1 onion diced
  • 2 garlic cloves minced
  • 12 ounces brown or cremini mushrooms sliced
  • 1/4 cup Marsala wine optional - use any dry red or white wine
  • 1 cube beef bouillon crumbled
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked pepper to taste
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth or stock
  • 1/2 cup heavy cream half and half or evaporated milk
  • 6 ounces French's fried onion rings divided
US - Metric

Instructions

    Preheat oven to 400°F (200°C).
  • Bring 2 quarts (litres) of salted water to the boil in a large pot over medium-high heat. Add beans and boil for about 5 minutes.
    Fresh green beans boiling in a metal pot on a black burner with a wire skimmer spoon
  • Drain in a colander and quickly immerse beans in a large bowl of ice water to stop the cooking process. Drain and set aside.
    Blanched green beans cooling in a glass bowl filled with ice water and a wire skimmer spoon.
  • Melt the butter in a skillet over medium-high heat. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
    Diced onions sautéing in a large skillet with a spatula surrounded by fresh mushrooms, crispy fried onions and other green bean casserole ingredients.
  • Add mushrooms and cook for 5 minutes.
    A hand using a green spatula to stir sliced brown mushrooms and diced onions in a large skillet.
    • If you are using wine, pour it at this point. If not, there's no need to replace it. Just continue with the next step.
  • Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add the broth and simmer for 2 minutes. 
    Flour added to a simmering mixture of sautéed mushrooms and onions in a large skillet.
  • Reduce heat to medium-low; season with salt, pepper, and crumbled bouillon. Stir in the cream or half-and-half. Cook until the soup thickens
    A hand pouring cream from a small pitcher into a skillet of cooked mushrooms and onions.
    • This process will take about 4-5 minutes.
  • Remove from the heat and stir in the cooked green beans with half of the onions. Top with the remaining onions.
  • Bake until bubbling, about 15 minutes. Remove and serve immediately.

Notes

Storage, Reheating and Make Ahead

Proper storage is what you need to know when Thanksgiving is around the corner.
Allow the dish to cool completely before transferring it to an airtight container. It will keep perfectly in the fridge for up to 4 days. If you need to store it longer, wrap the container tightly and place it in the freezer for up to two months.
If you are looking up how to reheat leftover green bean casserole, it is incredibly simple:
  • Thaw the frozen casserole in the fridge overnight.
  • Bake it in the oven at 350 degrees Fahrenheit until it is completely heated through.
  • Add fresh crispy onions to the top during the last 5 minutes of baking to restore the perfect crunch.
To save time, you can make the mushroom soup base and blanch the green beans a day or two in advance. Keep them in separate airtight containers in the fridge until you are ready to assemble and bake.
Happy cooking! Xx
To prevent a watery sauce, thoroughly pat your blanched green beans completely dry with a kitchen towel before mixing them into the creamy mushroom base.

Nutrition

Calories: 409kcal | Carbohydrates: 50g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 521mg | Potassium: 290mg | Fiber: 3g | Sugar: 4g | Vitamin A: 699IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 2mg