There’s nothing quite like the comfort of a warm, creamy casserole straight from the oven.
This Green Bean Casserole Cream of Mushroom combines tender green beans, a rich homemade mushroom sauce, and crispy fried onions for a timeless side dish that tastes like home.
It’s creamy, golden, and the perfect balance of flavor and texture.
Ideal for holidays or weeknight dinners alike.
Why You’ll Love This Recipe
This version skips the canned soup and uses real cream and mushrooms for a fresher, richer taste.
It delivers that classic creamy texture with just the right amount of crunch on top.
It’s easy to make ahead, simple to customize, and always crowd-pleasing.
Each bite blends earthy mushrooms, tender beans, and a velvety sauce that feels comforting and nostalgic.
What You’ll Need (Ingredient Highlights)
Fresh green beans keep the dish bright and crisp while balancing the richness of the sauce.
Mushrooms create a natural cream-of-mushroom flavor without using any canned ingredients.
Heavy cream or half-and-half forms the luscious base of the casserole.
Onions and garlic build savory depth, and Worcestershire sauce adds subtle umami.
A touch of flour helps the sauce thicken beautifully.
Crispy fried onions bring that satisfying crunch every great casserole needs.
Pro Tips Before You Start
Blanch green beans briefly to preserve color and texture.
For maximum flavor, sauté the mushrooms until they’re deeply browned before adding the cream.
Use half-and-half for a lighter version without losing creaminess.
If the sauce thickens too much, thin it slightly with extra broth.
Add a pinch of nutmeg or smoked paprika for a flavor boost.
Bake just until golden to keep the sauce creamy.
How to Make Green Bean Casserole Cream of Mushroom
Step 1 – Blanch the green beans
Bring salted water to a boil.
Cook green beans for 3 to 4 minutes until bright green and tender-crisp.
Drain and set aside.
Step 2 – Sauté the vegetables
Melt butter in a skillet over medium heat.
Sauté onion and garlic for 3 to 4 minutes until fragrant.
Add mushrooms and cook until browned.
Step 3 – Make the cream sauce
Sprinkle flour over the mushrooms and cook for a minute.
Gradually whisk in cream and broth, stirring until thickened.
Add Worcestershire sauce, salt, and pepper.
Step 4 – Combine everything
Add the blanched green beans to the skillet.
Stir until the beans are evenly coated in the creamy mushroom sauce.
Step 5 – Assemble the casserole
Pour the mixture into a greased 9×13-inch baking dish.
Top with 1 cup of crispy fried onions.
Step 6 – Bake until golden
Bake at 350°F (175°C) for 20 to 25 minutes until bubbly and lightly browned.
Step 7 – Garnish and serve
Sprinkle extra fried onions on top just before serving for the best crunch.
What to Serve Them With
Serve this dish alongside roasted turkey, chicken, or baked ham for a classic pairing.
It also goes beautifully with mashed potatoes or rice for a cozy meal.
For lighter meals, enjoy it with a fresh salad or roasted vegetables.
This casserole fits perfectly on any holiday or comfort food table.
Variations / Substitutions
Use canned green beans if fresh ones aren’t available, just drain them well.
Swap heavy cream for coconut cream for a dairy-free option.
Add grated cheddar or parmesan on top before baking for extra richness.
Stir in chopped bacon or pancetta for a smoky flavor.
To make it vegetarian, choose vegetable broth instead of chicken broth.
For a gluten-free version, use cornstarch instead of flour and gluten-free fried onions.
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in the oven at 325°F (160°C) until warmed through and crispy again.
To freeze, cool completely, wrap tightly, and freeze for up to 2 months.
Thaw overnight in the fridge before reheating.
If making ahead, assemble everything except the fried onions and bake when ready to serve.
Add the onions fresh for the best texture.
FAQs
Can I make this recipe ahead of time?
Yes, you can assemble it a day ahead and bake before serving.
How should I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze the casserole?
Yes, freeze it before baking or after cooling. It reheats well.
Can I use canned soup instead of making the sauce?
You can, but the homemade version tastes fresher and more flavorful.
Can I make it dairy-free?
Yes, use plant-based butter and coconut or oat cream as substitutes.
Can I use frozen green beans?
Yes, thaw and drain them before cooking to avoid excess water.
Is this dish vegetarian?
It can be if you use vegetable broth instead of chicken broth.
Can I make it gluten-free?
Yes, replace flour with cornstarch and use gluten-free fried onions.
What can I add for extra flavor?
Try adding a pinch of nutmeg, paprika, or shredded cheese.
How do I know it’s done baking?
The casserole is ready when the top is golden and the sauce is bubbling.
Final Thoughts
This Green Bean Casserole Cream of Mushroom is creamy, savory, and irresistibly satisfying.
It’s the perfect side dish that blends homemade freshness with nostalgic flavor.
Once you try this from-scratch version, you’ll never go back to the canned kind again.
