A festive twist on a classic, this holiday green bean casserole made from scratch elevates a beloved Thanksgiving staple with fresh, vibrant ingredients and a creamy, cheesy sauce. No canned shortcuts here—just wholesome real beans, homemade creaminess, and golden topping. Trust me, once you try this version, you’ll agree it's the best green bean casserole you've ever tasted—perfect for anyone craving a deliciously comforting Thanksgiving recipes side dishes star.
This Green Bean Casserole celebrates the flavors of the season by ditching canned soups in favor of a rich cream cheese-and-milk gravy that clings lovingly to crisp-tender green beans. With fresh mushrooms, aromatic onions and garlic, and a crispy homemade topping, this dish strikes the ideal balance of creamy, cheesy, and satisfying. Whether you're using fresh beans (green bean casserole with fresh beans) or going classic with canned beans (green bean casserole with canned beans), this casserole delivers. Served in a 9x13 pan, it's an impressive yet easy-to-assemble crowd-pleaser for holiday gatherings.
Holiday Green Bean Casserole
Prep Time 25 minutes mins
Cook Time 30 minutes mins
Total Time 55 minutes mins
Course Side Dish
Cuisine American
Servings 8 generous side‑dish portions
9 x 13‑inch (23 x 33 cm) baking dish Ideal for even cooking and perfect portions (recommended but not mandatory).
Large skillet (12‑inch) for sautéing vegetables and thickening the sauce.
Whisk essential for smoothing out sauce and avoiding lumps.
Knife and Cutting Board for prep.
Large pot to blanch fresh green beans, if using.
Wire rack and sheet pan to cool topping after toasting, if desired.
Mixing bowl for combining topping ingredients.
For the green beans and sauce
- 2 pounds fresh green beans trimmed and halved or two 14‑oz cans green beans, drained and rinsed (green bean casserole with canned beans)
- 2 tablespoons unsalted butter
- 1 small yellow onion finely chopped
- 8 oz cremini or white mushrooms sliced
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- ½ cup heavy cream
- 4 oz cream cheese softened (green bean casserole with cream cheese)
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 1 cup shredded sharp cheddar cheese cheesy green bean casserole
For the crunchy topping
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter melted
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons grated Parmesan cheese
Prep the green beans
If using fresh beans, bring a large pot of salted water to a boil. Add the beans and blanch for 3–4 minutes until crisp‑tender. Immediately transfer them to an ice bath to stop cooking. Drain well and pat dry.
If using canned beans, simply drain and rinse them under cold water, then set aside.
Sauté the mushrooms and aromatics
In a large skillet over medium heat, melt 2 tablespoons of butter. Once foaming, add the chopped onion and cook until translucent, about 3 minutes. Stir in mushrooms and garlic, and sauté until mushrooms release and evaporate their liquid—about 6 minutes. Season with salt and pepper.
Build the creamy sauce
Push veggies to one side of the skillet; melt additional 2 tablespoons of butter beside them. Whisk in flour to form a smooth paste (roux). Cook for 1 minute to remove the raw flour taste, then gradually whisk in milk and heavy cream. Stir until sauce thickens—around 3–4 minutes.
Mix in softened cream cheese and Dijon mustard until fully melted. Season with garlic and onion powders, plus extra salt and pepper as desired. Finally, stir in shredded cheddar for a decadently cheesy green bean casserole touch.
Combine beans and sauce
Gently fold in the prepared green beans, making sure they’re evenly coated with the creamy sauce. Taste and adjust seasoning.
If making green bean and potato casserole
For a unique spin like green bean and potato casserole, you can add 2 cups of small boiled potato chunks (like Yukon Gold or red potatoes). Use the same process above; potatoes absorb the sauce beautifully and offer additional heartiness.
Assemble in a 9×13 pan
Spread the mixture evenly in your 9x13 baking dish (Green Bean Casserole 9X13 Pan).
Preheat oven to 350 °F (175 °C).
Prepare crunchy topping
In a medium bowl, combine panko, melted butter, salt, pepper, and Parmesan cheese. Mix until breadcrumbs are moist and lightly golden.
Bake to bubbly perfection
Sprinkle breadcrumb mixture over the casserole. Bake uncovered for 20–25 minutes until the topping is golden and the sauce is bubbly. If needed, broil for 1–2 minutes to crisp the topping—but watch carefully so it doesn’t burn.
Rest and serve
Let the casserole sit for 5 minutes—this helps the sauce settle. Garnish with fresh chopped parsley, if desired. Serve warm and enjoy the savory comfort!
Pairings
Ideal for the holiday table, this casserole shines alongside:
- Herb-roasted turkey or honey-glazed ham – the creamy sauce complements juicy roasted meats
- Cranberry relish or chutney – the tangy sweetness offsets the richness
- Dinner rolls or cornbread – perfect for scooping up leftover sauce
- Mashed sweet potatoes – their natural sweetness pairs beautifully with the deep savory flavors
- Cutting acidity: a simple green salad with vinaigrette refreshes the palate
FAQs
1. Can I make a cheesy green bean casserole in advance?
Yes! Assemble everything up to the topping stage, cover the dish and refrigerate for up to 24 hours. When ready to bake, add an extra 5 minutes to the baking time since it’ll be cold.
2. What type of green beans are best—fresh or canned?
Fresh green beans deliver the best texture and flavor (green bean casserole with fresh beans), but canned beans lighten the prep and are still tasty (green bean casserole with canned beans). Choose based on convenience and your crowd's preferences.
3. Can I use other cheeses besides cheddar?
Absolutely. A blend of Gruyère and Parmesan or a sharp white cheddar will deepen the flavor. Goat cheese or blue cheese adds tang, while mild cheeses (like mozzarella) create a milder taste.
4. Is it possible to make a green bean casserole using green bean casserole homemade principles but dairy‑free?
Yes! Use plant-based milk (like oat milk), vegan cream cheese, and vegan cheddar. Ensure your panko is also vegan. Assembly and bake time remain the same.
5. Should I blanch the green beans if using canned?
No need! Canned beans are already cooked. Just drain, rinse, and fold them into the sauce. For fresh beans, blanching ensures the ideal crisp‑tender texture.
