This homemade Green Bean Casserole is a comforting classic made completely from scratch, without relying on canned soup. It combines tender green beans with a rich, creamy mushroom filling and a deliciously crunchy topping, making it a wonderful choice for family dinners, holiday gatherings, or any meal that calls for a cozy side dish.
Fresh green beans give this casserole a lovely texture and flavor, but frozen or canned green beans can also be used when convenience matters. The creamy mushroom sauce brings everything together, creating a flavorful filling that coats the green beans beautifully without needing canned cream soup.
What makes this Green Bean Casserole especially satisfying is the combination of textures and flavors. The creamy mushroom filling is paired with a two cheese combination that adds extra richness, while classic crispy fried onions provide the golden, crunchy topping that makes every serving more enjoyable.
Making the casserole from scratch allows the flavors to come together in a more homemade way, with each component contributing something special to the finished dish. The tender vegetables, savory mushroom sauce, melted cheese, and crispy onions create a comforting balance that makes this recipe easy to enjoy alongside a variety of main courses.
Whether served at Thanksgiving, Christmas dinner, or a regular family meal, this Green Bean Casserole is a delicious alternative to versions made with canned soup. Its creamy interior and crunchy topping make it a crowd pleasing side dish that feels familiar and comforting while bringing a fresh, homemade touch to the table.
You can also try other casserolle recipe : Potluck taco casserole recipe
More delicious recipes : Vegan Chicken Nuggets
Paula Deen’s Green Bean Casserole
This Paula Deen’s Green Bean Casserole recipe is an easy to make, with only simple ingredients, this recipe is perfect for the idea of side dishes for the holidays and family dinners. Your whole family will love it.
Ingredients
- 1/3 stick butter
- 1/2 cup diced onions
- 1/2 cup sliced fresh mushrooms
- 2 cloves garlic minced
- 2 cups sliced green beans
- 3 cups chicken broth
- 1 10 3/4-ounce can cream of mushroom soup
- ½ cup French-fried onions
- Salt/Pepper to taste
- 1 cup grated Cheddar
Instructions
Boil the Green Beans
- Bring a large pot or Dutch oven of water to a boil, then stir in the baking soda and bouillon.
- Add the green beans and boil for 5 minutes. Keep an eye on the cooking time to prevent them from becoming mushy. They should soften slightly while still holding their shape.
- Drain the green beans thoroughly and rinse them under cold water to stop the cooking process. Spread them out on a clean kitchen towel and let them dry.
Make the Filling
- Preheat the oven to 375°F.
- In a medium measuring cup with a spout, whisk together the chicken broth, half and half, Worcestershire sauce, onion powder, parsley, mustard powder, salt, and pepper. Set aside.
- Dice the mushrooms and cut the green beans into halves or thirds.
- Using the same pot you used to boil the green beans, melt 3 tablespoons of butter over medium heat. Add the mushrooms, garlic, and a pinch of salt. Cook for 4–5 minutes, stirring continuously.
- Add the remaining butter and the flour, then cook for another 2 minutes.
- Gradually pour in the chicken broth mixture a little at a time, stirring continuously as you go. Adding the liquid slowly helps create a smooth, thick sauce and prevents the roux from breaking.
- Bring the mixture to a boil, then lower the heat and let it simmer gently for 4–5 minutes, stirring occasionally, until it reaches your desired consistency.
- Remove the pot from the heat. The sauce will continue to thicken slightly as it stands.
Assemble and Bake
- Stir in the Parmesan cheese, half of the cheddar cheese, and half of the crispy fried onions. Add the green beans and mix until everything is evenly combined.
- Transfer the mixture to a lightly greased baking dish. A 9 × 13-inch dish works well, but any size that comfortably holds the casserole will do. Sprinkle the remaining cheddar cheese and crispy fried onions over the top.
- Bake uncovered for 20 minutes, or until the top is golden brown and bubbly. Serve warm.
Notes
Pro Tips:
- *Cheese: Shred the cheese fresh from a block for better flavor and a smoother melt than pre-shredded cheese. Cracker Barrel Sharp Yellow and Belgioioso Parmesan are great options.
- *Baking Soda: Adding baking soda to the boiling water helps the green beans retain their vibrant color.
- *Green Beans: The beans will be tender with a slight bite. If you prefer them softer, extend the boiling time by 1 minute.
- *Using Frozen Green Beans: Thaw the beans completely and pat them dry before cooking. Boil them for just 3 minutes instead of 5.
- *Using Canned Green Beans: Drain the beans thoroughly and pat them dry. There's no need to boil them first. Keep in mind that canned green beans already contain sodium.
- For a different topping, combine ¾ cup crushed Ritz crackers with 1½ tablespoons melted butter.
- Browse the holiday recipe collection for more seasonal inspiration.
Make Ahead Method:
- Prepare the casserole up to 2 days in advance.
- Assemble everything as directed, but leave off the crispy fried onion topping. Cover the dish and refrigerate until ready to bake.
- When ready to serve, cover and bake for 20 minutes. Remove the cover, add the fried onions, and bake uncovered for another 10–15 minutes, until golden brown and bubbly.
Crock Pot Method:
- Prepare the casserole mixture as directed, then transfer it to a slow cooker instead of a baking dish. Cover and cook on low for 2–3 hours.
- *Pro Tip: For a crispier topping, spread the fried onions on a baking sheet and bake at 375°F for 10–15 minutes. Sprinkle them over the cooked casserole just before serving.
Storage:
- Keep leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
- The casserole freezes and reheats well, although the crispy topping will lose some of its crunch.
Calories: 243, Fat: 15g, Saturated Fat: 8g, Cholesterol: 33mg, Sodium: 1425mg, Potassium: 448mg, Carbohydrates: 15g, Fiber: 2g, Sugar: 3g, Protein: 13g, Vitamin A: 663%, Vitamin C: 21%, Calcium: 245%, Iron: 2%
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