This green bean casserole combines fresh green beans, sautéed mushrooms, garlic, and Parmesan with a creamy sauce and crispy fried onions. A can of cream of mushroom soup keeps things simple, so you get all that extra flavor without making every part from scratch!
Reasons You’ll Love This Recipe
- Fresh Green Beans: Cooking the beans in chicken broth adds flavor while keeping them crisp-tender.
- A Little Extra Flavor: Sautéed mushrooms, onion, garlic, and Parmesan give this version something extra, while canned soup keeps the sauce easy.
- Prep Ahead: Assemble it a day or two before your holiday meal and save the crispy onion topping for baking time!
A Reader’s Review
The absolute BEST green bean casserole recipe I’ve ever tried! It was a hit with my entire family! Even the picky non-green bean casserole eaters loved it! That’s saying something!
Ingredient Notes
This recipe has some fresh ingredients that take this casserole to the next level! Want fewer ingredients? Make my 5-ingredient green bean casserole.
- Keep the beans crisp-tender. Trim the ends and cut the fresh green beans in half. Cook them in chicken broth just until crisp-tender. They’ll soften a little more in the oven.
- Drain the beans well. The broth adds flavor while the beans cook. Drain it off completely before mixing the beans with the soup so the sauce stays creamy.
- Can I use frozen green beans? Yes! Microwave or steam them according to the package directions in place of cooking them in broth. Drain them really well before adding them to the casserole. Extra water can make the casserole soggy.
- Can I use canned green beans? If you prefer the softer texture of canned beans, try my 5-ingredient green bean casserole.
- Can I leave out the fresh mushrooms? Yes! You can skip the sliced button mushrooms. The cream of mushroom soup will still give the sauce mushroom flavor.
- Use the condensed soup straight from the can. Stir it in as is, without adding milk or water.
- Crispy fried onions. Store-bought fried onions make this easy, or you can use homemade onion strings. I add the topping just before baking. If you prefer the onions a little less browned, sprinkle them on during the last 10 minutes instead.
How to Make Green Bean Casserole
Cook the vegetables, stir everything together, and let the oven finish the job! This casserole fits right in alongside turkey, mashed potatoes, and stuffing.
- Sauté the Vegetables: Preheat the oven to 350°F. Melt the butter in a large skillet over medium heat. Then, add onions and mushrooms and cook, stirring occasionally, until just tender. Add garlic and cook another 1-2 minutes, then remove from heat and set aside.
- Cook and Drain the Beans: Place the green beans and chicken broth in a medium saucepan. Bring to a boil and cook for about 8 minutes, until the beans are crisp-tender. Drain thoroughly and discard the cooking broth.
- Assemble: Spray a 2-quart baking dish with cooking spray. In a large bowl, stir together the condensed soup, cooked mushroom mixture, drained green beans, Parmesan, salt, and pepper. Transfer to the prepared baking dish and sprinkle with crispy fried onions.
- Bake: Bake for 20 minutes, until the casserole is heated through and the topping is golden. Check the onions toward the end of baking and loosely cover with foil if they’re browning too quickly.
Can You Make Green Bean Casserole Ahead of Time?
Yes! Assemble the casserole up to two days ahead, cover it, and refrigerate it. Keep the crispy fried onions separate until you’re ready to bake.
For the most even baking, take the casserole out of the fridge 30 minutes before it goes in the oven. Sprinkle the onions on top just before baking. If you bake it straight from the fridge, plan on an extra 10 to 15 minutes and check that it’s heated through before serving.
World’s Best Green Bean Casserole
Ingredients
- 2 tablespoons unsalted butter
- ½ cup finely diced onion
- 8 ounces sliced button mushrooms
- 2 cloves minced garlic
- 3 cups fresh green beans ends removed and cut in half
- 3 cups low-sodium chicken broth
- 1 (10.75-ounce) can low-sodium cream of mushroom soup
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup crispy onion strings
Instructions
- Preheat the oven to 350 degrees Fahrenheit, and spray a 2-quart baking dish with nonstick cooking spray.
- In a large skillet over medium heat, melt 2 tablespoons unsalted butter. Add ½ cup finely diced onion and 8 ounces sliced button mushrooms. Cook, stirring occasionally, until just tender. Add 2 cloves minced garlic, and cook for 1-2 minutes. Remove from heat and set aside.
- In a medium saucepan, add 3 cups fresh green beans and 3 cups low-sodium chicken broth. Bring the mixture to a boil over medium-high heat. Cook for about 8 minutes, until the beans are crisp-tender. Drain the beans well.
- In a large bowl, stir together 1 (10.75-ounce) can low-sodium cream of mushroom soup, ¼ cup grated Parmesan cheese, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the drained green beans and the sautéed mushroom, onion, and garlic mixture. Stir to combine.
- Transfer the bean mixture to the prepared baking dish and top with 1 cup crispy onion strings. Bake for 20 minutes, until the casserole is heated through.
Video
Notes
- Frozen green beans. Microwave or steam them according to the package directions in place of cooking them in broth. Drain them thoroughly before adding them to the casserole.
- Make ahead. Assemble the casserole up to two days ahead, cover, and refrigerate. Keep the crispy onions separate. For even baking, take the casserole out of the fridge 30 minutes before baking and add the onions just before it goes in the oven. If baking straight from the fridge, add 10 to 15 minutes and bake until heated through.
Nutrition
Make a Thanksgiving Feast!
If you are making this for Thanksgiving and need more ideas for your meal then I have you covered! These are some of my very favorite classic Thanksgiving recipes.
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