Homemade Green Bean Casserole (With Make-Ahead Directions) Recipe
No Thanksgiving table is complete without a creamy green bean casserole, but for an even more decadent dish, skip the canned green beans and soup and opt for homemade ingredients. One taste of this from-scratch, homemade green bean casserole, and you'll never go back.
How to Make the Best Homemade Green Bean Casserole (With Make-Ahead Directions)
There’s nothing quite like a creamy green bean casserole gracing the Thanksgiving table, but this homemade version takes the classic dish to a new level of sophistication. By ditching the canned green beans and cream soup in favor of fresh, quality ingredients, you’ll create a dish that’s not only more flavorful but also more impressive for any gathering.
The secret to this exceptional casserole is the silky homemade sauce made from scratch with fresh mushrooms, cream, and a carefully balanced blend of seasonings including garlic, soy sauce, and a hint of nutmeg. Tender fresh green beans are combined with this luxurious sauce, water chestnuts for subtle crunch, and a generous topping of crispy fried onions that add the perfect textural contrast.
Best of all, this recipe comes with make-ahead directions, making it ideal for holiday entertaining. Prepare it up to two days in advance and pop it in the oven just before serving, giving you one less thing to worry about on your big day. Your guests will be amazed that something so delicious and restaurant-quality came from your own kitchen.
Homemade Green Bean Casserole (With Make-Ahead Directions)
No Thanksgiving table is complete without a creamy green bean casserole, but for an even more decadent dish, skip the canned green beans and soup and opt for homemade ingredients. One taste of this from-scratch, homemade green bean casserole, and you'll never go back.
Ingredients
Green Beans
Sauce and Filling
Topping and Finishing
Instructions
Prepare Green Beans
- Bring a pot of salted water to boil.
- Add trimmed and halved green beans and cook until just tender-crisp, about 5-7 minutes.
- Transfer to an ice bath to stop cooking. Drain well and set aside.
Make the Sauce
- In a large skillet, melt 2 tablespoons of butter over medium-high heat.
- Add sliced mushrooms and cook until golden and liquid has evaporated, about 8-10 minutes. Remove and set aside.
- In the same skillet, melt remaining butter over medium heat.
- Whisk in flour to create a roux, stirring constantly for about 2 minutes.
- Gradually whisk in stock and heavy cream, stirring until smooth and thickened.
- Stir in minced garlic, soy sauce, pepper, Worcestershire sauce, and nutmeg.
- Add cooked mushrooms back to the pan.
Assemble Casserole
- Preheat oven to 350°F.
- In a large baking dish, combine the cooked green beans, cooked mushroom sauce, water chestnuts, and 1.5 cups of fried onions.
- Stir gently until well combined.
- Sprinkle remaining fried onions and Parmesan cheese on top.
For Immediate Baking
- Bake at 350°F for 25-30 minutes until bubbling around the edges and top is golden brown.
For Make-Ahead Option
- Prepare the casserole as directed, but do not add the top layer of fried onions.
- Cover with plastic wrap and refrigerate for up to 2 days.
- When ready to bake, remove from refrigerator and let sit at room temperature for 15 minutes.
- Add the top layer of fried onions and Parmesan.
- Bake at 350°F for 40-45 minutes until heated through and top is golden brown.
Notes
- For best results, use fresh green beans rather than frozen or canned.
- You can use vegetable stock for a vegetarian version.
- The grating your own Parmesan cheese rather than pre-grated yields better flavor.
- Make ahead up to 2 days in advance for convenience on busy holidays.