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Green Bean Casserole from Scratch (No Canned Soup)

This green bean casserole is made completely from scratch—no canned soup, just fresh green beans, sautéed mushrooms, and a creamy, homemade sauce. It’s the perfect comforting side for holidays or cozy dinners.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Green Beans
  • 1.5 pounds fresh green beans trimmed and halved
  • salt for blanching water
Mushroom Cream Sauce
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms sliced
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 1.5 cups whole milk warmed
  • 0.5 cup heavy cream
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly ground black pepper
  • 0.125 tsp ground nutmeg optional
Crispy Topping
  • 1 cup panko breadcrumbs
  • 1 tbsp unsalted butter melted
  • 1.5 cups fried onions homemade or store-bought

Equipment

  • Large Pot
  • Large Skillet
  • 9×13 inch Baking Dish
  • Mixing Bowl

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Add green beans and cook for 4–5 minutes until bright green and tender-crisp. Transfer to an ice bath, then drain and set aside.
  3. In a large skillet, melt butter and olive oil over medium heat. Add mushrooms and sauté 6–8 minutes until golden. Stir in garlic and cook for another minute.
  4. Sprinkle flour over mushrooms and stir constantly for 1–2 minutes. Gradually whisk in warm milk, then cream. Cook 4–5 minutes until thickened. Season with salt, pepper, and nutmeg.
  5. Add blanched green beans to the sauce and toss to coat. Transfer mixture to a greased 9x13-inch baking dish.
  6. In a small bowl, mix panko and melted butter. Sprinkle over casserole along with fried onions.
  7. Bake uncovered for 20–25 minutes until bubbly and golden brown. Let cool slightly before serving.

Notes

Make ahead: Assemble without topping, refrigerate, then bake with topping when ready. Swap mushrooms as desired. For a dairy-free version, use almond milk, plant-based butter, and coconut cream. Broil for extra crispy topping at the end if desired.