Green bean casserole is a classic but it’s so much better when you make it from scratch. This recipe is fast, easy, and delicious, and best of all, needs no processed foods.
Why make green bean casserole from scratch when the usual way is so easy? Because this version is more mushroom-y, more flavorful, and only about 10 minutes of work, and you get to say you made it all yourself. It’s healthier while still scratching that nostalgic itch. It has the combined umami powers of caramelized onions, double the mushrooms, soy sauce, fish sauce, and parmesan cheese. It’s so good you won’t want to stop for turkey or anything else.
How to make green bean casserole
Green bean casserole is super easy to make. No matter what version or recipe, the process is the same:
- Prepare your mushroom soupadd fried onions and soy sauce.
- Blanch your fresh green beans.
- Assemble and bake until bubbling and toasty.
- Top with fried onions and bake a little longer until onions are warmed and extra crispy.
- Eat!
An upgraded healthier scratch green bean casserole
Every component of the classic dish has been upgraded:
- Scratch mushroom soup: make our own, even more mushroom-y.
- Mushroom soy sauce: I recommend a 1-2 punch of dark mushroom soy sauce + fish sauce.
- Farm fresh green beans: switch out for very briefly blanched farm fresh green beans.
- French’s fried onions: Actually you can’t improve this one.
Dark mushroom soy sauce
Believe it or not, soy sauce was integral to this recipe right when it was invented in the 50s. If you are shopping for a fresh bottle, check out mushroom dark soy sauce for extra mushroom flavor. It goes great with anything you’d ever want to use soy sauce for. You don’t need it though, feel free to use any old soy sauce.
Fried onions
Although everything else in this recipe is scratch made, you shouldn’t go homemade just for homemade’s sake. Unless you own tens of thousands of dollars of commercial dehydration and deep fry equipment, you likely can’t match the quality of commercially fried onions.
If you don’t live in a place where they sell fried onions, almost all asian supermarkets sell fried onions or shallots. In my opinion, believe it or not IKEA sells the best fried onions. And of course, Amazon.
How long to bake green bean casserole
Green bean casserole is completely cooked before it ever goes into the oven. The reason it’s baked at all is to meld all the flavors together and caramelize the mushrooms and onions in the soup. This can be done in as little as 15 minutes.
Make ahead green bean casserole
If you want zero stress and you’re making it within 24 hours, you can put the entire casserole together the night before, cover it, and store it in the fridge. When you are ready to cook, add 10-20 minutes cooking time. If you are pre-prepping the morning of, the best way is to trim the green beans and make the mushroom stock, but don’t blanch the beans until you are ready to assemble.
More delicious sides
Green Bean Casserole Recipe
A super mushroom-y, freshly made update on classic green bean casserole
Serves 4
- 4 tbsp butter or olive oil, or mix of the two
- 4 cloves garlic crushed
- 1/2 medium onion sliced
- 1 lb mushrooms pre-sliced cremini preferred
- 4-8 sprigs thyme or other herbs
- 2 tbsp all purpose flour
- 3/4 cup white wine or beef/chicken/vegetable stock
- 1 cup heavy cream
- 0.5-1 cup milk optional, see notes
- 1 tbsp dark mushroom soy sauce or regular soy sauce
- 1 tsp fish sauce optional
- 1/2 cup french fried onions
Assembly
- 1.5 lb green beans ends trimmed
- 1/2 cup Parmigiano Reggiano cheese or Cheddar
- 1 cup french fried onions or more, to finish
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Melt the butter over medium heat, being careful not to burn it. Sauté onions for 2-3 minutes, then add garlic and cook for about 1 minute. Add mushrooms and thyme. Cook, stirring occasionally, until mushrooms are toasty brown, about 7 minutes. Add flour, salt, and pepper, and stir for another 2 minutes until the flour is thoroughly incorporated.
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Add wine and reduce by half, about 3 minutes. Reduce heat to low, then add cream, soy sauce, fish sauce, milk (If using) and fried onions. Stir, season, and simmer for 10-15 minutes.
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While you are waiting for your sauce to thicken, blanch your green beans in boiling salted water for 3 minutes, then drain and cool. If you like your green beans on the squeaky crunchy side, use an ice bath. Preheat your oven to 375ºF too.
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To assemble: make a bed of green beans in a large oven proof dish. Ladle the mushroom sauce over top of that, and top with parmesan. Bake for 30 minutes at 375ºF.
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Remove from oven, carefully toss the green beans a little, then top with more onions. Return to the oven for another 5 minutes or until onions are crispy.
Add milk if you prefer your casserole on the saucier side, leave out if you prefer your casserole thicker. Pictured with no milk added.
Nutrition Facts
Green Bean Casserole Recipe
Amount Per Serving
Calories 513
Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 15.8g99%
Cholesterol 79mg26%
Sodium 574mg25%
Potassium 880mg25%
Carbohydrates 36g12%
Fiber 5.3g22%
Sugar 5.2g6%
Protein 10.2g20%
* Percent Daily Values are based on a 2000 calorie diet.
