Green Bean Casserole (2024)

Homemade Green Bean Casserole is about to change your holiday side dish game.

I’m a great big fan of any dish that can be prepared ahead of time for holiday meals and this recipe delivers awesome results when prepped in advance.

This green bean casserole recipe can be made from scratch in about 20 minutes hands-on time. The only significant time you’ll spend is trimming the green beans and slicing the mushrooms. (And let me tell you it’s well worth those 15 minutes!)

I’ve been making this made from scratch green bean casserole for a few years now and I’m so happy to finally be sharing it with you.

Once you’ve tasted this recipe, I’m willing to bet that you’ll be done buying cans of soup to make the annual green bean casserole.

Over the years, I’ve figured out my favorite ways to prep holiday side dishes in advance and I’m thrilled to tell you that this green bean casserole works spectacularly well as a crock-pot dish too.

I don’t know anyone who doesn’t want to save oven space when cooking during the holidays!

Holiday Side Dishes

Without any added sugar at all, these Vanilla Bean Whipped Sweet Potatoes are the best sweet potato dish I have ever tasted.The vanilla adds an unforgettable note to the dish and the potatoes are the lightest and creamiestimaginable.

Does anything beat a Crock-Pot recipe for a holiday meal? No hassle, no stove or oven space is required to make this Slow Cooker Creamed Corn, just add everything at once and stir at the end. The fact that this is the BEST creamed corn ever and a special occasion worthy side dish just makes it even better!

Sausage, Cranberry, and Apple Stuffing is the stuffing that will officially ruin you for any other stuffingfor years to come. I could happily eat this stuffing as a main dish, side dish, or snack, any day of the year.

Roasted green beans are smothered in a creamy cheese sauce and then broiled until crispy to make this Green Bean Gratin.Barely 15 minutes from start to finish and I was scooping these cheesy beans onto our plates.

Make Green Bean Casserole In Advance

I typically prep this recipe a few days before I plan to serve it. I wrap the boiled and chilled green beans in a paper towel and place them in a gallon-size freezer bag in the refrigerator.

Cook the sauce. Let it cool completely and store it in an airtight container in the refrigerator.

When you’re ready to cook the casserole, just follow the directions below to assemble and cook your dish either in the oven or in the slow cooker. (Side note: I love that Crock-pot for transporting foods!)

Made in the oven or in the slow cooker, Green Bean Casserole is a holiday favorite. This is one of Sean’s favorite sides each year for the holidays.

The sauce here is gently adapted from this classic green bean casserole recipe.

How To Make Green Bean Casserole From Scratch

Bring a large pot of water to a boil. Add green beans and salt to the boiling water. Cook the beans until bright green and crisp-tender, about 5-6 minutes.

Fill a large bowl with ice water while beans are cooking. Set it next to the sink. Use tongs to transfer the beans to the ice water to stop cooking. (You can also drain beans in a colander and plunge immediately into ice water.) Once cooled, drain the beans in a colander.

Add butter to the empty pot and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, salt, and pepper; cook until mushrooms are tender and all liquid evaporates, about 5 minutes.

Sprinkle mushrooms with flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly.

Add cream, reduce heat to medium, and simmer until sauce thickens, about 2-3 minutes. Season to taste with salt and pepper.

Homemade Green Bean Casserole

1. Preheat the oven to 350°F.
2. Place the prepared green beans in a 9×13 baking dish.
3. Pour the sauce over the beans.
4. Top with an even layer of fried onions.
5. Bake for 15-20 minutes, until the beans and sauce are hot and bubbling.

Crock-Pot Green Bean Casserole

1. Add the prepared green beans to a slow cooker. Pour the sauce over the beans and stir to mix.
2. Spread in an even layer and cover with lid. Cook on HIGH until bubbling, about 1 hour, or cook on LOW for 2-3 hours.
3. When the green beans are bubbling and hot, reduce the heat to WARM or sprinkle with fried onions and serve immediately.
4. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.