This green bean casserole from scratch is rich, flavorful, and surprisingly easy. Tender green beans and chunks of bacon in a rich mushroom sauce topped with homemade crispy onions. This is a simple side dish everyone is sure to love. You can substitute some shortcuts if you are in a rush, like canned green beans or store bought crispy onions.
Highlights of this casserole recipe:
- Easy to make from scratch
- Fresh ingredients
- Family favorite
- Can be customized
- Great holiday side dish
- Budget friendly
Using fresh green beans instead of cans elevates this casserole and adds nice texture!
Quick steps for the green beans:
- Preheat oven
- Blanch green beans
- Sauté bacon and mushroom’s
- Make the sauce
- Toss cooked green beans in the sauce
- Transfer to a baking dish
- Bake
- Make crispy onions
- Top casserole with homemade crispy onions
If you like this green bean casserole from scratch, you’ll love these other easy sides…
Simple Green Bean Almondine with Bacon
Easy One-Pan Scalloped Sweet Potatoes
How to Make Fluffy Baked Potatoes in the Air Fryer
Grocery Store List & Substitutions:
- Fresh green beans (could sub canned if needed)
- Unsalted Butter
- Garlic cloves
- Mushrooms (baby Bella or white mushroom’s
- Bacon
- Cream of mushroom soup
- Cream
- Salt & pepper
- Yellow onion (can sub red or white onion)
- Olive Oil
Rich, creamy mushroom sauce bring everything together!
Serve this green bean casserole with…
Red Wine Braised Beef Tips with Garlic Mash
Instructions for the green bean casserole from scratch:
Preheat oven to 375 degrees F, grease a large baking dish and set aside.
Bring a large stock pot of water to a heavy simmer. Add in the green beans and cook for 5-6 minutes until tender. Drain and place into ice water to stop the cooking.
In a large sauté pan heat butter over medium-high heat. Add in the garlic, cook for 1-2 minutes until fragrant. Toss in the bacon and cook for another 1-2 minutes. Add in the sliced mushrooms, cook until tender.
Mix in the cream of mushroom soup and heavy cream. Stir to combine, season with salt and pepper.
Place the blanched green beans in a large baking dish, top with the mushroom cream sauce. Stir to combine, bake at 375 for 25-30 minutes or until the casserole is bubbly and the green beans are tender.
For the crispy onions:
In a small sauce pan heat the oil over high heat, once warm add in the sliced onion and cook, stirring often for 6-8 minutes or until golden brown and crispy. Place on a towel lined place to remove access oil.
Top with the crispy onion, serve and enjoy!
Green Bean Casserole From Scratch
Equipment
- Baking dish
Ingredients
- 2 lbs. Fresh green beans, ends trimmed
- 2 tbsp Unsalted Butter
- 3 cloves Garlic, minced
- 1/2 lb. Bacon, chopped
- 1 pint Whole mushrooms, sliced thin
- 1 10.5 oz. Can, cream of mushroom soup
- 1/2 cup Heavy cream
- Salt and pepper, to taste
For the crispy onions:
- 1/4 cup Vegetable oil
- 2 large Yellow onions, sliced thin
Instructions
- Preheat oven to 375 degrees F, grease a large baking dish and set aside.
- Bring a large stock pot of water to a heavy simmer. Add in the green beans and cook for 5-6 minutes until tender. Drain and place into ice water to stop the cooking.
- In a large sauté pan heat butter over medium-high heat. Add in the garlic, cook for 1-2 minutes until fragrant. Toss in the bacon and cook for another 1-2 minutes. Add in the sliced mushrooms, cook until tender.
- Mix in the cream of mushroom soup and heavy cream. Stir until incorporated, season with salt and pepper.
- Place the blanched green beans in a large baking dish, top with the mushroom cream sauce. Stir to combine, bake at 375 for 25-30 minutes or until the casserole is bubbly and the green beans are tender.
For the crispy onions:
- In a small sauce pan heat the oil over high heat, once warm add in the sliced onion and cook, stirring often for 6-8 minutes or until golden brown and crispy. Place on a towel lined place to remove access oil.
- Top with the crispy onion, serve and enjoy!
Nutrition
Did you make this recipe?
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