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Homemade Green Bean Casserole

Just say no to canned cream of mushroom soup and canned green beans! This Homemade Green Bean Casserole is next level delicious.


Green Beans

  • 1 lb. fresh green beans (ends trimmed off, cut into 1 inch pieces)
  • water, for steaming

Cream of Mushroom Soup

  • 1/2 lb. mushrooms (crimini are my favorite for this dish)
  • 1/2 cup butter, unsalted (1 stick)
  • 3 tablespoons minced garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • teaspoons salt
  • 1/2 teaspoon pepper
  • 3 cups half and half
  • 1/2 cup chicken stock
  • 1/4 cup flour


  • 2 cups crispy fried onions


Green Beans

  1. Steam the chopped green beans in a pan filled with about 2 inches of water. (You can also use a steamer basket).

    Steam green beans for 6-8 minutes, or until soft but not overcooked. You want them to still be green.

  2. Strain green beans and set aside .

  3. Preheat oven to 350°F.

Cream of Mushroom Soup

  1. Heat butter in a large skillet or heavy-bottomed pan over medium-high heat, until sizzling.

  2. Then add in the mushrooms (they will cook down quite a bit, so you don't need to chop them if you don't mind mushroom pieces in your casserole, however if you have people eating the casserole that don't want pieces of whole mushroom, you can dice them into small pieces).

  3. Saute the mushrooms in the butter until reduced by a little more than half - the more you reduce them, the nuttier the flavor will be.

  4. Once mushrooms have cooked down, add garlic and the salt, pepper, onion powder, and garlic powder.

    Cook for 2 more minutes, stirring and being careful not to burn the garlic.

  5. Next, add the chicken stock and the flour, and whisk together to form a roux. As soon as the flour is dissolved, add in the half and half, and continue to whisk until smooth.

  6. Continue cooking down and stirring until mixture bubbles, thickens, and reduces by about half.

  7. Once reduced, remove from heat. Pour over cooked green beans and stir until all the green beans are coated well.

  8. Pour into a baking dish roughly 9x9" or 9x13" in size.

  9. Bake in preheated oven for 20 minutes.

  10. Remove from oven and add fried onions to the top of the beans. Return to oven and bake for 10-12 more minutes until crispy onions are slightly browned.

  11. Remove from oven and serve immediately.

  12. (You can prepare this dish ahead of time and refrigerate in the casserole dish with the beans mixed in with the cream of mushroom soup in the casserole dish, covered, for 1-2 days. When you remove from the fridge, bake in a 350°F oven without the crispy onions for 30 minutes. Then remove from oven, top with crispy onions and bake for 10-12 more minutes until crispy onions are slightly browned.)

  13. Enjoy