When it comes to classic holiday comfort food, nothing hits quite like a well-made green bean casserole. It’s that creamy, crunchy, savory dish that sneaks onto nearly every Thanksgiving table and disappears before the turkey’s even had a chance. This particular greenbean casserole recipe stays true to the nostalgic flavors many of us grew up with, but with a few fresh twists that make it even better. We're using real ingredients—fresh green beans instead of canned, homemade mushroom cream sauce, and perfectly crisped onions on top. If you're looking for timeless bean casserole recipes to round out your holiday spread, this one absolutely belongs in the lineup.
Classic Thanksgiving Green Bean Casserole with Crispy Onions
Prep Time 30 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Side Dish
Cuisine American
Large Pot or Dutch Oven To blanch the green beans
Large skillet or sauté pan For cooking the mushroom sauce
Medium saucepan If frying your own onions
Slotted spoon or spider strainer For safe removal of fried onions
Mixing bowls For prepping onion topping
9x13-inch baking dish To bake the casserole
Whisk To make the sauce smooth and lump-free
Colander or strainer To drain the green beans
For the Casserole Base
- 1 ½ pounds fresh green beans trimmed and cut into 2-inch pieces
- 3 tablespoons unsalted butter
- 1 small yellow onion finely chopped
- 2 garlic cloves minced
- 8 ounces cremini mushrooms sliced
- 3 tablespoons all-purpose flour
- 1 cup chicken broth or vegetable broth for a vegetarian version
- 1 cup half-and-half
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg optional but recommended
For the Crispy Onion Topping
- 1 large yellow onion thinly sliced
- ½ cup buttermilk
- ½ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon paprika
- Salt and pepper to taste
- Vegetable oil for frying
Blanch the Green Beans
Start by bringing a large pot of salted water to a boil. Add the trimmed green beans and cook for 5-6 minutes until just tender but still vibrant green. Drain them immediately and transfer to a bowl of ice water to stop the cooking process. This keeps them crisp and fresh, unlike the soggy texture you might remember from older string bean casserole versions.
Make the Mushroom Cream Sauce
In a large skillet over medium heat, melt the butter. Add the chopped onion and cook until softened, about 4 minutes. Stir in the garlic and cook for another minute. Add the sliced mushrooms and cook until they release their moisture and begin to brown—about 7-8 minutes.
Sprinkle in the flour and stir constantly for about 1 minute to eliminate the raw flour taste. Slowly whisk in the broth, then the half-and-half. Add salt, pepper, and nutmeg. Simmer the sauce for 5-7 minutes until thickened and creamy.
Assemble the Casserole
Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the blanched green beans with the mushroom cream sauce. Mix until all the beans are coated evenly.
Transfer the mixture to your baking dish and spread it out in an even layer. If you're using store-bought crispy onions, sprinkle them over the top now. If making your own, continue below.
Fry the Onion Topping
Soak the sliced onions in buttermilk for 10 minutes. In a separate bowl, mix flour, cornstarch, paprika, salt, and pepper. Heat 1-2 inches of oil in a medium saucepan over medium-high heat. Toss the soaked onions in the flour mixture, shaking off excess, and fry in batches until golden brown and crisp—about 2-3 minutes per batch. Drain on paper towels and set aside.
Bake and Finish
If using homemade fried onions, wait to add them. First, cover the casserole with foil and bake for 25 minutes. Remove foil, top with your fried onions, and return to the oven for an additional 10 minutes, until the top is golden and bubbling around the edges.
Let the casserole rest for 5 minutes before serving.
Perfect Pairings
This casserole is an essential addition to any Thanksgiving table, but it also complements a wide variety of main courses and sides. Of course, it shines alongside roast turkey and gravy, especially if you’re curating a table full of thanksgiving recipes side dishes.
If you're building a vegetarian spread, pair it with sweet potato casserole recipes or broccoli and cheese casserole for a hearty, color-rich table. It also works surprisingly well with beef roast, baked ham, or rotisserie chicken, especially if you’re planning a comfort food dinner beyond the holidays.
Don’t forget the cranberry sauce—its tang cuts through the creaminess beautifully. For drinks, serve a crisp white wine like Sauvignon Blanc or an amber ale to keep things festive and well-rounded.
FAQs
1. Can I use canned green beans instead of fresh?
Technically yes, but fresh green beans really elevate the texture and taste. Canned ones can make the dish mushier. If you must use them, drain thoroughly and skip the blanching step.
2. What’s the best type of mushroom to use?
Cremini mushrooms (also called baby bellas) are great because they have more flavor than white mushrooms but aren't too earthy. You could also use a mix of shiitake and button mushrooms for more depth.
3. Can this casserole be made ahead of time?
Absolutely. Assemble everything up to the point before baking and refrigerate it (without the fried onions on top) for up to 24 hours. Bring to room temperature before baking, then add the onions during the last 10 minutes as directed.
4. Is this dish freezer-friendly?
Yes, you can freeze it before baking. Assemble the casserole (again, without the onions on top), wrap it tightly, and freeze for up to a month. Thaw in the fridge overnight and bake as usual.
5. What type of onion is best for the crispy topping?
Yellow onions are the standard because they have a perfect balance of sweetness and sharpness. You can also try sweet onions like Vidalia for a mellower bite, especially if you're trying to complement other intense thanksgiving food flavors.
