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Green Bean Casserole from Scratch

5 from 2 votes

posted: 11/13/19

This post may contain affiliate links. Please read my disclosure policy
This post may contain affiliate links. Please read my disclosure policy

This Green Bean Casserole from scratch will put that other version to shame. Creamy, delicious, and with the perfect green bean texture your family will love.

overhead close up of a green bean casserole being dished out of a baking dish

If I’m being totally honest, green bean casserole has never been at the top of my list for Thanksgiving. Give me all the moist perfect turkey my brother makes. Pass me extra helpings of stuffing. But the from the can green bean casserole? Mmmm, I’m going to pass.

Until now!

This homemade green bean casserole will put the recipe that uses canned green beans and condensed cream of mushroom soup to shame. No judgement if that is how you want to make it. It’s fast!

I just think this version tastes so much better. And recipes on holidays are worth a little extra effort and a little extra time.


This recipe starts with par boiled green beans. Look below at how plump and green they are. They are the star of this show, so let’s use fresh green beans and make them perfectly.

Next we are going to make the replacement for the condensed cream of mushroom soup. It is as simple as:

  • Sautéing garlic, onions, and mushrooms
  • Adding in more butter and flour to make a roux
  • Finally stir in some milk and let it all simmer

After that you are almost done! Just combine it all in a casserole dish and throw it in the oven.

overhead photo of green beans that have been par boiled in a white metal colander


As I mentioned above, the green beans are the star of this show, so I wanted them to be perfect.

You absolutely can used canned green beans or frozen green beans. If you go that route, skip the boiling step and get:

  • 2 14.5 ounce cans of green beans OR
  • 16 to 20 ounce frozen green beans that you have thawed

Par boiling a vegetable is to partially cook it before cooking it more another method. In this green bean casserole we par boil and then cook further in the oven in the green bean casserole.

  1. Fill a large bowl with cold water and ice to create an ice bath. Set aside.
  2. Boil a large pot of water.
  3. Add the green beans to the boiling water and cook for 3 minutes. Don’t step away, it goes quick and you want to pull them out right away.
  4. Use a large mesh strainer with a long handle to pull them out quickly and transfer them to the ice bath.
  5. Drain well from ice bath once they are cold – about two minutes.

The results of par boiling green beans is bright and beautiful beans that hold up in this amazing green bean casserole. No more mushy beans!

two white plates stacked topped with green bean casserole from scratch


The foundation for a green bean casserole is condensed cream of mushroom soup.

We learned when we made my homemade condensed cream of chicken soup that condensed soups are super easy to replicate at home.

I tried this sauce a few different ways before coming up with the perfect balance of flavors that I know you’ll love.

  1. Melt 2 tablespoons in a large skillet.
  2. Add garlic and onions and cook until the onions are translucent, about 5 minutes.
  3. Add very finely diced mushrooms (see tip in the notes of the recipe card) and cook for another three minutes.
  4. Add more butter and allow it to melt before whisking in flour.
  5. Slowly add milk. You want to add about 2 tablespoons at a time initially, only adding more milk once the previous has fully absorbed.
  6. Once all the milk is added, allow to simmer for 5 minutes stirring regularly.

The mixture will thicken and make the perfect saucy base for the casserole.

If you are confident cook, you can definitely start this step while you are boiling the water for the green beans. If you are hesitant, stick to one step at a time.

an antique spoon dishing into a casserole dish of green bean casserole recipe


You can absolutely make this green bean casserole ahead of time.

Follow the instructions up until you are putting it in the oven. Instead of putting it in the oven, wrap it well with aluminum foil and put it in the refrigerator for up to 24 hours.

When you are ready to bake, take the casserole out of the refrigerator. Unwrap and let it sit on the counter while the oven is preheating. You will need to bake it an extra 5 minutes (so 35 minutes) before pulling it out of the oven and adding fried onions.


This recipe makes 4 cups. I have 8 servings listed, which is a hearty 1/2 cup serving.

If you have a lot of side dishes on your Thanksgiving table, this recipe will be stretched further than 8 people.


If you make this green bean casserole recipe and love it be sure to leave me a comment and let me know!

fresh green bean casserole on a small white plates with casserole in the background
5 from 2 votes

Green Bean Casserole from Scratch

Serves: 8 servings
(tap # to scale)
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
This Green Bean Casserole from scratch will put that other version to shame. Creamy, delicious, and with the perfect green bean texture your family will love.


  • 1 1/2 pounds green beans trimmed of rough stems and chopped into thirds
  • 6 tablespoons unsalted butter divided
  • 1 small yellow onion diced small
  • 2 cloves garlic minced
  • 8 ounces mushrooms diced small (see note)
  • 1/4 cup all purpose flour
  • 2 1/2 cups milk
  • 1 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup fried onions


  • Prheat your oven to 350 degrees. Spray a 1 1/2 quart baking dish with cooking spray. Set aside.
  • Create an ice bath by filling a large bowl with water and ice cubes. Set aside.
  • Bring a large pot of water to a boil. Add in the green beans and cook for 3 minutes. Remove the green beans quickly with a mesh strainer. Transfer them to the ice bath for a minute. (If you are feeling confident you can start step 4 while your water is boiling.)
  • In a large skillet, melt 2 tablespoons butter over medium heat. Add the onion and garlic and cook until soft and tender, about five minutes. Add the finely diced mushrooms and cook until soft, about another 3 minutes.
  • Add the additional four tablespoons of butter. Stir until it is fully melted.
  • Whisk in the flour. Cook for about 30 seconds. (We are waiting for a slightly nutty smell, but not waiting until it burns.)
  • Whisk in the milk, a little at a time. Add just enough to be absorbed by the flour mixture, whisking it in before adding more. Continue adding milk until you have added all of it, going more quickly towards the end.
  • Stir in the salt and pepper. Continue stirring bringing the mixture to a simmer. Let the mixture simmer for 5 minutes, stirring regularly. Taste the mixture and add more salt and pepper to taste.
  • Add the green beans to the skillet. Stir to combine.
  • Pour the mixture into the prepared dish. Bake for thirty minutes. Top with fried onions and bake 3 to 5 more minutes.


Chopping Mushrooms:  Slice the mushrooms length wise. Turn, and slice again. You will have long strips of mushroom. Once you have done this with all your mushrooms, roughly chop them so they are small pieces. At biggest, you want the pieces to be a 1/4 inch by a 1/4 inch.
Calories: 227kcal (11%) Carbohydrates: 21g (7%) Protein: 7g (14%) Fat: 14g (22%) Saturated Fat: 9g (56%) Monounsaturated Fat: 3g Cholesterol: 28mg (9%) Sodium: 530mg (23%) Potassium: 270mg (8%) Fiber: 4g (17%) Sugar: 9g (10%) Vitamin A: 19IU Vitamin C: 31mg (38%) Calcium: 117mg (12%) Iron: 6mg (33%)
Author: Lisa Longley
Course: Side Dish
Cuisine: American


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Green Bean Casserole from Scratch

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions


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  1. Gmama says

    I’ve been looking for a simple replacement for the canned mushroom soup green bean recipe! Thanks!

    • Lisa Longley says

      I hope you love it!

    • Julia says

      I have been making my green bean casserole for many years using Campbell’s Roasted Cream Of Mushroom soup insteps of plain mushroom soup. The Roasted Garlic Cream of Mushroom is such a better tast my family said make it that way every time. The first time I saw the Roasted Garlic cream of Mushroom Soup I knew it would be perfect so that is what I have been doing. I try to share with as many people as possible. I have told all my friends. I think I also posed it on face book Try it this way you will love it. J DeMasi.

  2. Tammy Tarver says

    Add the green beans to the skillet or
    poor mixture over the prepared green beans.

    • Lisa Longley says

      Thank you so much for catching that Tammy! I made it both ways and forgot to update my recipe with the method I liked better. It is fixed now!

  3. Beks says

    5 stars
    I usually double the portion. I use one can of cream of mushroom with roasted garlic and add sliced almonds too.

  4. Lori says

    5 stars
    I love this recipe and make it every year.

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5 Secrets to Stress Free Dinners



5 Secrets to Stress Free Dinners