This classic side dish combines crunchy green beans, creamy white sauce, cheese, and crispy onions. It's quick to make, can be prepared ahead of time, and is sure to please any crowd. Get ready for a flavorful and effortless addition to your Thanksgiving dinner table!
A twist on a classic side dish
No Thanksgiving table is complete without some type of green bean side dish, be it this almost traditional one, the sesame green beans or the beautiful green beans almondine.
It has a nostalgic and comforting quality, making it a perfect addition to holiday tables and other family gatherings.
We love this simple casserole, a little more homemade than the ones made with canned soup. But not so much as to make your own crispy onions. Though you can, and we do.
- Classic and crowd-pleasing: this is a beloved classic that has stood the test of time.
- Effortless: it's quick to make, requiring minimal prep and ingredients. The straightforward instructions are simple for beginner cooks to whip up this delicious side dish.
- Make ahead: it can be prepared ahead of time, allowing you to save valuable time on the day of your event.
FAQ
Yes, you certainly can! If you're using frozen beans, thaw them first. This simple substitution will save you time and still deliver your casserole's desired crunch and flavor.
Green bean casserole is a fantastic make-ahead option. You can assemble it ahead of time and refrigerate it until baking. When it's time to serve, pop it in a preheated oven and bake until golden. It's convenient for busy cooks who want to enjoy a stress-free holiday meal.
Ingredient Notes
- Green beans: they will be cooked if fresh. If using frozen beans, use them thawed.
- Cheddar cheese: Use white cheddar, not orange cheese made for burgers.
- Crispy onions: We use homemade ones, but you can use store-bought crispy onions.
- Nutmeg: it's optional but pairs well with the rest of the ingredients.
- Garlic powder: or minced fresh garlic.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations & substitutions
- Spicy: add chili pepper flakes, chili powder or smoked paprika to the white sauce.
- Creamier and richer: use half the amount of cream and substitute the rest for cream.
- Change the cheese: white cheddar is a classic, but other semi-hard cheeses work, like Fontina or Swiss.
- Mushrooms: add sauteed mushrooms to the green beans before mixing the white sauce.
How to make crispy onions
Cutting the onions: any way you like it is fine. Here is a tutorial for cutting onions. I use the second option and sometimes cut the slices in half.
Thin slices are our favorites because they crisp really well. Don't overcrowd the skillet!
Blotting the onions (using paper towels) is essential for them to stay crisp.
Assemble the casserole
Type of cheese you can use: While cheddar is the classic choice, experiment with other semi-hard cheeses like Fontina and Swiss. Each cheese will bring its unique flavor profile and melt beautifully, adding extra richness to your green bean casserole.
If you want to add mushrooms to make up for the cream of mushroom soup, cook sliced mushrooms in a little butter or oil until they're nicely browned, then mix them with the green beans before adding the white sauce. Make sure the liquid is evaporated or leave it behind before adding them.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Cooked beans: Use fresh green beans cooked until crisp or al dente as they will continue baking in the oven. If using frozen, let them thaw. You can use canned green beans, which would be my last option.
- Storage: you can keep it covered with plastic wrap in the refrigerator for a week.
- To make a lighter version: use reduced-fat cheese and substitute part or all of the butter with a healthier option like olive oil or vegetable broth. Opt for low-fat milk or a combination of milk and unsweetened almond milk to achieve a creamy texture without the extra fat.
- Topping: while crispy onions are a traditional topping for green bean casserole, consider a breadcrumb topping of panko crumbs mixed with melted butter, crushed crackers, or toasted almond slices for extra texture and flavor.
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Green Bean Casserole (without mushroom soup)
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Ingredients
Crispy onions:
- ½ cup onion, chopped
- 1 tablespoon olive oil, or other vegetable oil
- 1 tablespoon unsalted butter
Green bean casserole:
- 3 cups green beans, cut into 1-inch pieces
- 1 cup white cheddar cheese, grated
- 1 tablespoon soy sauce, or Worcestershire sauce
- ½ teaspoon garlic powder
- 1 cup milk
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of nutmeg, ground
Instructions
Crispy onions from scratch:
- Have ½ cup onion in thin slices. Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat.
- Add the onions. Salt them lightly to taste, and make sure they're spread out. Cook until browned but not burned. Move them around a few times so they brown evenly, but don't touch them too much. Blot on several layers of paper towels.
For the green bean casserole:
- Preheat the oven to 375°F (190°C).
- Cook 3 cups green beans in a large pot with abundant salted water until al dente (crisp and tender, not too soft). Drain under cold water and reserve. You can put them in a large bowl of ice water to help maintain the green color.
- Melt 2 tablespoons butter in a large skillet. Sprinkle 2 tablespoons all-purpose flour and stir with a whisk until well integrated. Cook for 2 minutes, stirring constantly until you have a shiny, lightly colored paste.
- Slowly pour 1 cup milk while you stir constantly over medium heat. It's important to incorporate the milk as you add it. If lumps form, break them up with a spatula. You need a smooth, lump-free sauce.
- Add ¼ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder and pinch of ground nutmeg. Mix well.
- Place green beans, ⅔ cup grated cheddar cheese, and half the fried onions in a bowl.
- Add the white sauce to the green bean mixture and toss to mix with a spatula.
- Transfer to an 8-inch inch baking dish. Bake for 10 minutes.
- Add the remaining ⅓ cup grated cheese on top and bake for 10 more minutes. Top with the remaining half of crispy onions and bake for 10 more minutes, until crisp and golden brown.
- Serve immediately.
- Refrigerate leftovers, covered, in the refrigerator. Reheat before eating.
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