Many people have grown up with the classic green bean casserole made with a can of Campbell’s mushroom soup. There’s nothing wrong with a nostalgic recipe but this version made with homemade mushroom sauce is just so much better. Using fresh green beans also amps up the flavor and topping the casserole with a mixture of crispy onions (I use packaged but you can make them yourself) and panko bread crumbs makes the whole thing so much more irresistible.
Ingredients
Full green bean casserole recipe can be found in the recipe card.
Green beans. Mushrooms. I used cremini/portabellini/chestnut mushrooms but any variety will work. Garlic cloves. Flour. Cream. Heavy cream/Whipping cream. Milk. Nutmeg. Salt and pepper. Butter. Panko bread crumbs. Crispy onions. Parmesan cheese.
How to make green bean casserole
Can you make green bean casserole ahead of time?
Yes, this casserole can be prepared ahead of time. Prepare the different elements and assemble the casserole then cover well and refrigerate for up to 3 days before baking. Can green bean casserole be frozen? Yes! Assemble as instructed then cover with a layer of parchment paper and foil. Freeze for up to 3 months and bake from frozen until hot, bubbling and golden on top.
What to serve with this?
Green bean casserole is a classic Thanksgiving side dish but it is delicious all year round. Serve it with juicy turkey and all the trimmings on Turkey Day or as a side dish to roast chicken, lamb or pork during the year.
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