Easy Green Bean Casserole - Damn Delicious (2024)

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5 stars (5 ratings)

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The easiest, creamiest green bean casserole ever.Even the pickiest of eaterswill be begging for seconds!

So I need to start by saying that I am not a fan of green beans. At all. It was never really part of the Korean diet growing up so I don’t think I even tried a single green bean until my early twenties.

And after trying that single green bean, I swore green beans off forever. That is, until I had this green bean casserole, smothered in the creamiest mushroom sauce and topped with extra crunchy friend onions.

Now I may have just picked off all of the fried onions and mushrooms I could find but still, I think I managed to sneak in a couple of green beans here in there!

Easy Green Bean Casserole

Yield: 8 servings

Prep: 15 minutes minutes

Cook: 30 minutes minutes

Total: 45 minutes minutes

The easiest, creamiest green bean casserole ever. Even the pickiest of eaters will be begging for seconds!

5 stars (5 ratings)

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Ingredients

1 pound green beans
1 tablespoon cornstarch
2 tablespoons unsalted butter
2 cloves garlic, minced
1 pound cremini mushrooms, thinly sliced
1 onion, diced
¼ teaspoon dried thyme
¼ teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper, to taste
½ cup milk
½ cup heavy cream
2 teaspoons Worcestershire sauce
½ cup FRENCH’S® Original French Fried Onions, or more, to taste

Instructions

Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
In a large pot of boiling salted water, blanch green beans until bright green in color and tender crisp, about 2 minutes. Drain well and cool in a bowl of ice water. Drain well and set aside.
In a small bowl, whisk together cornstarch and 2 tablespoons water; set aside.
Melt butter in a large skillet over medium high heat. Add garlic, mushrooms, onion, thyme and nutmeg. Cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in milk, heavy cream and Worcestershire.
Bring to a boil; reduce heat and stir in cornstarch mixture until thickened, about 2-3 minutes. Stir in green beans.
Add green bean mixture to prepared baking dish. Sprinkle with fried onions. Place into oven and bake until bubbly and golden brown, about 15 minutes.
Serve immediately.

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posted on November 19, 2014under side dish, thanksgiving, vegetarian
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45 comments

Piro Max — January 18, 2022 @ 4:03 AM Reply
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Thanks for the recipe. Prepared yesterday. Everyone liked it very much.

Gail — December 26, 2020 @ 2:37 PM Reply

Your recipes that you share made my Christmas dinner so very easy this year. For Christmas dinner I made your slow cooker Maple Brown Sugar Ham, Parmesan crusted scalloped potatoes and your Easy green bean casserole, and your Glazed carrots. My Christmas dinner was a total hit thanks to you. You weren’t here personally, but your recipes graced my table. Thank you for all the wonderful recipes you post. I have tried a lot of them, and they never fail me. Have a wonderful New Year also sending Best Wishes.

Gina — November 26, 2020 @ 4:25 PM Reply

Fantastic!

Angelina — August 13, 2020 @ 11:26 AM Reply

This formula is soooo acceptable! I made it a year ago for Thanksgiving and it was a success! I am making it again this year. My sister flippantly asked me not to bring it since a year ago she made herself wiped out eating such an extensive amount it. It is so rich and delightful, it’s difficult to simply eat a typically estimated bit of it. A debt of gratitude is in order for sharing this and adding another dish to our vacation menu!

freecalendardownload — May 13, 2020 @ 1:53 AM Reply

This recipe is soooo good! I made it last year for Thanksgiving and it was a big hit! I am making it again this sunday

Mallory — November 24, 2019 @ 11:21 AM Reply

This is my favorite green bean casserole recipe! I’ve made it for several years now and it’s always a hit. I have a question though! My office is having a friendsgiving and I offered to make this, completely forgetting that we don’t have an oven at the office! Do you think I can make it in a slow cooker???

september — July 19, 2019 @ 12:42 PM Reply

This recipe is soooo good! I made it last year for Thanksgiving and it was a big hit! I am making it again this year. My sister jokingly asked me not to bring it because last year she made herself sick eating so much of it. It is so rich and delicious, it’s hard to just eat a normal sized portion of it. Thanks for sharing this and adding a new dish to our holiday menu!

Lena Gilman — November 17, 2018 @ 7:43 AM Reply

Can I make this a few days ahead of time? Minus the topping, of course, and then bake the day of?

Chungah @ Damn Delicious — November 17, 2018 @ 9:04 AM Reply

Yes! 🙂

Sasheen — November 5, 2018 @ 8:00 PM Reply

We’re spending Thanksgiving with my MIL who is unfortunately dairy intolerant. Is there an alternative to heavy cream in this recipe?

Chungah @ Damn Delicious — November 6, 2018 @ 2:09 AM Reply

What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.

Dawn — May 22, 2017 @ 4:20 PM Reply

Have made this several times for Thanksgiving and Easter to happy satisfied family members! We add bacon or bacon bits to ours. Today I’m making for dinner but I’m out of thyme so I’m subbing with poultry seasoning. Thanks for a great recipe!

Jenny — December 26, 2016 @ 11:12 AM Reply

This was AMAZING! Best green bean casserole I’ve ever had or made. And no cans of anything! Well, except the french fried onions. My 3yo loved it! I added a half cup of shredded cheddar, just because I love cheese, but made it otherwise exactly as stated – so much flavor, the green beans were cooked exactly right and so creamy! Thank you so much! 🙂

AMY — November 27, 2016 @ 5:55 AM Reply

So disappointed in this dish! Bland. I did the dishes and saw that everyone who tried it left most on their plates.

Lindsay — November 21, 2016 @ 5:49 AM Reply

Hi!
Thinking of making this for my family this thanksgiving. You’ve mentioned that it’s best served right away. So I’m wondering, if I have the beans/mushrooms cooked all the way up until baking a couple hours in advance, and just add the onions and throw in the oven just before dinner, do you think that will that work?

Chungah — December 27, 2016 @ 12:20 PM Reply

Yes!

Peter Palmer — November 23, 2015 @ 1:11 PM Reply

Might you list how many servings?

Chungah — November 23, 2015 @ 2:40 PM Reply

The servings is listed in the recipe.

Jami Biwer — November 14, 2015 @ 8:08 AM Reply

Do you think I could make any portion of this the day before? Thanks for your help! By the way – I have made MANY of your recipes and they are always fantastic. Thanks for taking the time to share them.

Chungah — November 22, 2015 @ 5:49 PM Reply

I actually have not tried making this ahead of time myself so I cannot really answer with certainty. As always, please use your best judgment.

Kellie — December 2, 2014 @ 2:41 PM Reply

I made this for Thanksgiving and it was a HIT! I absolutely loved it!!! I topped mine with the onions as well as bacon crumbles. I also used frozen green beans. I cant wait to make it again! I’ve made about 30 of your recipes and look on here almost daily for something new to make =) THANK YOU!

cheryl — November 22, 2014 @ 12:05 PM Reply

In the photos there appears to be onions cooked with the mushrooms, but I don’t see it in the recipe.

Chungah — November 22, 2014 @ 12:12 PM Reply

Cheryl, the onion is listed in the recipe.

cheryl — November 23, 2014 @ 5:31 PM Reply

omg! sorry I missed it! I reread it too! Too much holiday stuff on the brain to focus!

Melanie @ Carmel Moments — November 21, 2014 @ 4:34 AM Reply

It looks like everyone wants me to have green bean casserole. It’s every where I go. I really am not complaining. It looks amazing. How could anything be wrong with this amazing dish?!
Time to add it to the menu for the first time!

susan — November 20, 2014 @ 9:13 PM Reply

can you use frozen green beans?

Chungah — November 20, 2014 @ 9:25 PM Reply

You can certainly substitute frozen green beans but it is really best to use fresh to obtain the best results possible.

Emily — November 20, 2014 @ 5:25 PM Reply

I’ve never eaten much green bean casserole, because in my experience, they were always made with mushy green beans. I HATE mushy green beans, but I like haricot vert! Will give this a whirl sometime!

Hilary — November 20, 2014 @ 11:59 AM Reply

Love your recipes I have tried! I love green bean casserole and have been looking for a way to make it fancier. Have you tried it with frozen or canned green beans or is only good with fresh?

Chungah — November 20, 2014 @ 12:03 PM Reply

This is really best when fresh green beans are used.

Jennifer @ Show Me the Yummy — November 20, 2014 @ 11:57 AM Reply

Yum! I AM a huge green bean lover…especially with those fried onions. Mmmm 🙂

Mary Ann — November 20, 2014 @ 9:43 AM Reply

Can you double this recipe and it still come out the same as the original recipe?

Chungah — November 20, 2014 @ 9:44 AM Reply

Yes, absolutely! But you may have to adjust cooking time as needed.

Linda Schooley — November 20, 2014 @ 11:03 AM Reply

Can this be prepared early in the day and maintain the great flavor?

Chungah — November 20, 2014 @ 11:24 AM Reply

Linda, this is really best when served immediately as the French Fried Onions will loves its crispness over time.

Linda — November 20, 2014 @ 8:42 AM Reply

Lactose intolerant. Has anyone made this with coconut milk, almond milk?

SaraLily — November 20, 2014 @ 7:42 AM Reply

MmmMmMmMm green bean casserole is one of my favorite parts of Thanksgiving!! Yum! I think I will save this, though, and make it for dinner one night that’s NOT turkey day because why not, right? Yum yum!

Amy @ The Blond Cook — November 20, 2014 @ 7:23 AM Reply

I absolutely LOVE all the mushrooms in your green bean casserole… it looks absolutely mouth-watering divine! I’ll definitely be making this for Thanksgiving, as I LOVE anything that is loaded with mushrooms!

Sarah — November 20, 2014 @ 6:42 AM Reply

I love green beans..we grow them in our greenhouse every year just so we have plenty fresh*they grow hanging down the sides and top on lovely vines. I even love them just sautéed in olive oil…also zucchinis are great that way. So healthy and deliciously simple!! I will try this on Thanksgiving along with your creamed corn recipe…both look wonderful!

Christine — November 20, 2014 @ 6:09 AM Reply

Chungah;
Oh, you’ve hit the nail on the head this time! This will blow my family away next week. None of the same old boring out-of-a-can casserole! Ha! Well, you know . . .
Thank you,
Christine

Taylor @ Food Faith Fitness — November 20, 2014 @ 4:31 AM Reply

Green Bean Casserole was totally NO a part of Thanksgiving growing up in Canada…and then I came down to The States and my taste buds fell off my head when I tried it! Loving the creamy mushrooms with the crunchy topping! Pinned!

Joanne — November 20, 2014 @ 4:10 AM Reply

Green beans have never been a favourite of mine. I’m going to try this recipe even though it may be a little heavy on the calories. I guess that’s what makes it so yummy. Lol I think I’ll just do it all in a cast iron fry pan and transfer that to the oven.

Chungah — November 20, 2014 @ 9:45 AM Reply

Great idea about the cast iron. It’s all about saving on dirty dishes, right?

Jules @ WolfItDown — November 20, 2014 @ 1:32 AM Reply

Ah I love crispy fried onions, SO good, and this dish looks fantastic 😀 x

Averie @ Averie Cooks — November 20, 2014 @ 12:32 AM Reply

This looks amazing and I love that there’s mushrooms in it….mmmm! I would eat this and only this if I could for Thanksgiving!
And not liking green beans? Ok now you HAVE to come down to SD because there is this place that serves fried green beans with a wasabi aeoli that basically is like…the best.thing.ever. I will do extra cardio just to indulge in those things. Possibly my favorite bar snack in all of SD! 🙂

Easy Green Bean Casserole - Damn Delicious (2024)

FAQs

How do you keep green bean casserole from getting mushy? ›

Green Bean Casserole Tips

Don't overcook the green beans: Remember when you are blanching the green beans that they will continue to cook and soften while baking in the oven with the rest of the casserole. So it's important to undercook them slightly during this first step so that they don't get mushy in the oven.

Read The Full Story ›

Which is better in green bean casserole canned or frozen? ›

Frozen French-cut green beans are a better option. They hold their texture better than canned, and you can cook them straight from their frozen state. And if you're using fresh green beans? You'll need to cook them first by roasting, steaming or boiling them.

Read The Full Story ›

Can you mess up green bean casserole? ›

Your Crispy Onion Topping Is Soggy

Yet it's one of the most common green bean casserole mistakes a home chef can make. If this happens to you, it may be due to adding that topping too early; toppings should be added at the very end of the cooking process, shortly before you pull it out of the oven.

See Details ›

How to thicken up green bean casserole? ›

Mistake #5: A Runny Casserole

If you sense it's a little watery, "add a thickener like roux or starch to absorb the additional liquid or cook a little longer," she says. That'll give it that rich, dense consistency you're looking for.

How many cans of green beans are 4 cups? ›

Notes: ✿ 4 cups of green beans is about 1½ pounds fresh or 16 ounces frozen or 2 cans (15 ounces each) drained.

Find Out More ›

Should you drain canned green beans before cooking? ›

But if you're someone who needs to watch your sodium intake, it certainly can't hurt to drain and rinse canned beans before using them. Doing so can reduce the sodium by 40%. If you don't want to rinse, consider at least draining them first. Draining alone will “reduce the sodium by a third,” says Reinagel.

Keep Reading ›

Why do Americans eat green bean casserole? ›

How It Became a Holiday Staple. Green bean casserole was considered a perfect dish for holiday entertaining because it was simple, inexpensive, and could easily be made ahead of time. It became known as a "jiffy casserole" because it went from one bowl to one pan.

What tastes better canned or frozen green beans? ›

"Frozen beans hold their texture and flavor better when cooked, while canned beans can become mushy," says Lauren Allen, the owner and creator of recipe website Tastes Better From Scratch and an Amazon best-selling cookbook by the same name.

Learn More Now ›

Why is green bean casserole so good? ›

Fans love the dish in part because of how simple it is to throw together. It calls for ingredients that could be found in a typical home kitchen pantry: canned or fresh green beans, mushroom soup, milk, soy sauce and black pepper.

Why is my green bean casserole so watery? ›

One common cause of a wet, soupy casserole is undercooking the vegetable ingredients on the stovetop. When you choose to use fresh green beans, onion, and mushrooms instead of canned, cook the veggies well before tossing them into the oven.

See Details ›

Is it safe to eat green bean casserole left out overnight? ›

According to the USDA, food that has been left out of the fridge for more than two hours should be thrown away. That's because between 40° F and 140° F (what the USDA calls the "Danger Zone"), bacteria grows incredibly fast and can make you sick.

Discover More Details ›

What to eat with green bean casserole? ›

The best side dishes to serve with a green bean casserole are collard greens, corn on the cob, kielbasa, fried shrimp, spaghetti and meatballs, London broil, broccoli, caramelized onions, zucchini carrot bread, lentil loaf, Cajun turkey, roasted chicken, grilled steak, baked salmon, pork chops, Apple slaw and Christmas ...

Discover More ›

Can you freeze green bean casserole? ›

Stored properly, your leftover green bean casserole will last 3-4 days in the fridge. Freezing: Wrap your green bean casserole tightly with heavy-duty aluminum foil, freezer wrap or transfer to an airtight container and keep in the freezer for 6 months.

Explore More ›

How do you thicken a casserole without cornstarch? ›

Once your stew is prepared and you're ready to thicken it up, mix in about 1/8 cup of instant mashed potatoes and stir well. Depending on your desired amount of liquid, add more instant mashed potatoes incrementally, making sure to not go overboard.

Get More Info ›

How do you keep green beans from getting mushy? ›

How can you cook green beans so that they do not get soggy or lose their flavor? Steam them! Not too much, either, just to make them enjoyably warm. They'll keep their crunch (I so love that) and their flavor.

Tell Me More ›

How do you keep green beans crisp when cooking? ›

While the beans are cooking, fill a large bowl with cold water and ice. As soon as the beans are done cooking, transfer them immediately to the ice bath to stop the cooking process and preserve their bright green color. Leave the beans in the bowl of ice water for a few minutes before removing them with tongs.

Read The Full Story ›

How do you cook beans so they are not mushy? ›

Stovetop Method

Stir them gently and occasionally, never letting them hit a strong boil; this can burst their skins and make them mushy or unevenly cooked. Depending upon the variety, dried beans will cook quickly (about 15 minutes for red lentils) or slowly (up to 3 to 4 hours for unsoaked chickpeas or lima beans).

Learn More Now ›

Why are my green beans soggy? ›

Most of the time when frozen green beans are soggy, it's because the melted ice from the packaging is adding into the skillet and is too much liquid, or the beans are placed into oil in the skillet that isn't hot.

Learn More ›

Easy Green Bean Casserole - Damn Delicious (2024)

Easy Green Bean Casserole

Ingredients

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FAQs

How do you keep green bean casserole from getting mushy? ›

Is it safe to eat green bean casserole left out overnight? ›

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