Green Bean Casserole

Yumna Jawad

Updated Oct 04, 2025

4.96 from 62 votes

Made from scratch with a homemade mushroom soup, this green bean casserole is easy to make with frozen green beans and a few simple ingredients.

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Prep Time 35 minutes
Servings 8 servings
Comments
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Easy green bean casserole in baking dish.
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Try my green bean casserole

The first time I had a green bean casserole from scratch was long after the canned version I grew up with. Back then, it was all cream-of-something soup and crispy onions from a can, and while it was tasty, it wasn’t exactly fresh.

Now I make my own green bean casserole from scratch with fresh mushrooms, a simple homemade cream of mushroom soup, and a buttery, crispy onion topping. It still has all the cozy flavor of the original but feels lighter and tastes way better made fresh.

Happy Cooking!
– Yumna

From Scratch Green Bean Casserole Ingredients

Ingredients for recipe: panko, water, flour, cornstarch, milk, salt and pepper, oil, soy sauce, garlic, onions, green beans, and sliced mushrooms.
  • Green beans: I use frozen green beans since they’re already cut! You can use fresh green beans, but make sure to blanch them first in boiling water.
  • Mushrooms: You’ll need a pound of mushrooms for this green bean casserole recipe! You can experiment with different types of mushrooms, such as cremini, shitake, or oyster!
  • Onions and garlic: You’ll use onions for the soup and the topping! Minced garlic will be added to the mushroom sauce.
  • Milk: I use 2% to keep things lighter. You can use whole milk, half and half, or heavy cream if you like. To make this dish vegan, use an unsweetened plant-based milk like oat, almond, or soy.
  • Cornstarch and water: These will create a slurry that’ll thicken the mushroom soup! Arrowroot starch can be used instead of cornstarch.
  • Seasonings: You’ll need salt, pepper, and soy sauce for this homemade green bean casserole. Tamari or coconut aminos can be used instead of soy sauce for a gluten-free alternative.
  • For the onion topping: Besides onions, you’ll use flour, panko breadcrumbs, and olive oil! If you’re gluten-free, use gluten-free flour and panko.

How to Make Green Bean Casserole from Scratch

Sliced onions tossed with breading before cooking.
Step 1: Spread the seasoned onions out in a single layer on a parchment-lined baking sheet.
Panko coated sliced onions after baking.
Step 2: Bake until golden and crisp.
Mushrooms and oil in a large skillet.
Step 3: In a large skillet, add the olive oil and mushrooms. Cook until the mushrooms are browned, softened, and releasing liquid.
Thinly sliced onions and garlic added to pan with cooked mushrooms.
Step 4: Add the onion and garlic, and cook until the onions are translucent.
Milk and slurry added to sauteed veggies in pan.
Step 5: Add milk and bring to a low simmer.
Soy sauce, salt and pepper added to recipe.
Step 6: Stir in the slurry, until thickened. Add the soy sauce, salt and pepper and stir again to combine.
Frozen green beans added to a baking dish.
Step 7: Place the frozen green beans in a baking dish. 
Mushroom cream sauce added on top of frozen green beans in a baking dish.
Step 8: Pour the mushroom mixture over the green beans and stir to coat.
Prepared casserole with onion topping before baking.
Step 9: Top evenly with the baked crispy onions.
Recipe after baking and crisp.
Step 10: Bake until the casserole is bubbling and the topping is golden.

I have made the Campbell soup green bean casserole. My son, who is in his 20s, hated it. I printed your recipe to make. I decided I was just going to skip it and make a quicker recipe. He saw your recipe and wanted to make it. It was delicious, and we ate all the leftovers. Everyone loved this green bean casserole. Love your recipes ❤️❤️ – Lori

Homemade green bean casserole recipe.

Green Bean Casserole From Scratch Recipe

Author: Yumna Jawad
4.96 from 62 votes
Made from scratch with a homemade mushroom soup, this green bean casserole is easy to make with frozen green beans and a few simple ingredients.
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Prep Time35 minutes
Cook Time25 minutes
Total Time1 hour
Servings8 servings

Video

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Ingredients
  

For the baked crispy onion topping:

For the mushroom sauce and green beans:

  • 1 tablespoon olive oil
  • 1 pound mushrooms sliced
  • 1 large onion thinly sliced
  • 3 garlic cloves minced
  • 2 cups 2% milk
  • 3 tablespoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon soy sauce
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 pounds frozen cut green beans
  • Cooking spray

Instructions

Make the baked crispy onions

  • Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
  • In a large bowl, toss onions with flour, panko, salt, and pepper. Drizzle olive oil over the mixture and toss again until evenly coated.
  • Spread onions out in a single layer on the baking sheet and bake for 15–20 minutes, tossing halfway, until golden and crisp. Watch closely near the end to prevent burning.

Make the mushroom sauce

  • In a large skillet over medium-high heat, add olive oil and mushrooms. Cook until browned, softened and releasing liquid, about 10 minutes.
  • Reduce heat to medium, add the onion and garlic, and cook until onions are translucent, about 5 minutes more.
  • Add milk and bring to a low simmer. In a small bowl, stir together cornstarch and water, then add to the skillet. Stir frequently until thickened. Add the soy sauce, salt and pepper and stir again to combine.

Assemble and bake

  • Place the frozen green beans in a 9×13 baking dish. Pour the mushroom mixture over the green beans and stir to coat. Top evenly with the baked crispy onions.
  • Bake until the casserole is bubbling and the topping is golden, 10–15 minutes. Serve warm.

Notes

  • My Top Tip: Use a mandoline to slice the onions for the topping. For the onions to get crispy, you need them to be sliced really thin. I find this hard to do with a knife and just use my mandoline! Safety tip: always use the mandoline’s guard. Also, check the crispy onions often. Because they’re sliced so thin, they can burn super fast! I’d check them every minute toward the end of cooking.
  • Storage: Once your green bean casserole has cooled down to room temperature, transfer any leftovers to an airtight container or cover the baking dish tightly with foil or plastic wrap. Refrigerate it within 2 hours of baking. The casserole will last 3 to 4 days in the fridge! To reheat the casserole you can warm individual portions in the microwave or place the whole dish in a 350°F oven until warmed through.
  • Make Ahead Directions: You can make the soup up to 4 days ahead of time and keep it covered in the fridge. Don’t add it to the green beans until you are ready to bake the casserole so that they stay firm.
  • Freezing: Make sure to use a freezer-safe baking dish and, after cooling, wrap the dish in a few layers of foil to prevent freezer burn. It’ll last 3 months in the freezer! Thaw the casserole overnight in the fridge before reheating.
This recipe has been updated in September 2025 to use a homemade crispy onion topping instead of breadcrumbs (as shown in the recipe video).

Nutrition

Serving: 1cup, Calories: 182kcal, Carbohydrates: 26g, Protein: 7g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 5mg, Sodium: 400mg, Potassium: 651mg, Fiber: 4g, Sugar: 10g, Vitamin A: 845IU, Vitamin C: 17mg, Calcium: 142mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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“I had never made green bean casserole before, and neither had my family. I made this for them and it was such a big hit. We all loved it! I was glad it was easy to make!!” – Gabriela

Recipe Tips

  1. Make a smoother mushroom sauce. After cooking, you could blend the sauce or dice instead of slice the mushrooms!
  2. Use a mandoline to slice the onions for the topping. For the onions to get crispy, you need them to be sliced really thin. I find this hard to do with a knife and just use my mandoline! Safety tip: always use the mandoline’s guard.
  3. Check the crispy onions often. Because they’re sliced so thin, they can burn super fast! I’d check them every minute toward the end of cooking.
  4. Don’t thaw the green beans first. If you do, this can actually make them taste watery and make the casserole soupy!

Serving Ideas

This green bean casserole is the perfect side to serve up for Thanksgiving and the holidays, along with your other seasonal favorite recipes. Try them with:

Green bean casserole on dinner table.

More Veggie Side Recipes

4.96 from 62 votes (55 ratings without comment)

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Comments

  1. Becky says:

    I just found your website, because I got a new air fryer and wanted to cook green beans in it. I saw your “Air Fryer Green Beans in 10 Minutes” recipe, and will use it tonight. (Thanks!) But will this casserole recipe work in an air fryer, cooking the green beans in the air fryer, then mixing it with the stovetop-prepared soup and cooking the mixture in a dish in the air fryer? I’m needing to understand what types of mixtures will cook in this new-to-me device.

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