Green Bean Casserole (Fresh or Pantry-Based)
A classic American green bean casserole made two ways: a from-scratch version using fresh green beans and mushrooms, and a pantry version using canned ingredients. Both are balanced, restrained, and built to serve a crowd.
Equipment
- Equipment
- Large pot (fresh version)
- Skillet (fresh version)
- Mixing bowl
- 9×13-inch baking dish
Ingredients
Ingredients
Version 1: Fresh Green Bean Casserole (From Scratch)
Vegetables
- 1½ lb fresh green beans trimmed and halved
- 8 oz mushrooms finely sliced
- ½ medium onion finely diced
- 2 cloves garlic minced
Fat & Dairy
- 3 tablespoon unsalted butter
- ¾ cup heavy cream
- ½ cup whole milk
Thickener & Seasoning
- 2 tablespoon all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Topping
- 1½ cups crispy fried onions
Version 2: Pantry Green Bean Casserole (Canned)
- 3 14.5-oz cans green beans, drained very well
- 2 10.5-oz cans cream of mushroom soup
- ½ cup milk
- 1 teaspoon black pepper
- 1½ cups crispy fried onions
Instructions
Instructions
Fresh Green Bean Casserole (From Scratch)
- Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Blanch 1½ lb green beans for 3–4 minutes until just tender-crisp. Drain and set aside.
- In a skillet, melt 3 tablespoon butter over medium heat. Add onion and cook until soft, 4–5 minutes.
- Add mushrooms and cook until moisture releases and evaporates, 6–8 minutes. Add garlic and cook 30 seconds.
- Sprinkle in 2 tablespoon flour and cook 1 minute, stirring.
- Slowly whisk in ¾ cup cream and ½ cup milk. Simmer until thickened, 3–4 minutes. Season with salt and pepper.
- Combine green beans with sauce and transfer to baking dish.
- Bake uncovered 20 minutes, then top with 1½ cups fried onions.
- Return to oven and bake 10–15 minutes until bubbling and golden.
Pantry Green Bean Casserole (Canned)
- Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish.
- In a bowl, combine drained green beans, cream of mushroom soup, ½ cup milk, and black pepper. Mix gently.
- Transfer to baking dish and bake uncovered 20 minutes.
- Top with 1½ cups fried onions and return to oven 10–15 minutes until heated through and lightly browned.
Notes
Notes
Drain canned green beans thoroughly to avoid a watery casserole.
For both versions, taste the mixture before baking and adjust seasoning.
Fried onions should be crisp, not buried.
Storage & Make-Ahead
Assemble up to 24 hours ahead, refrigerate, and bake before serving
Leftovers keep 3–4 days refrigerated
Reheat gently; avoid overbaking
Tried this recipe?Let us know how it was!
