I’m not ashamed to admit that for much of my life, I loved the version of green bean casserole made with a few cans and pop-the-top crispy onions sprinkled over the top.  It’s what most of us have grown up knowing and that flavor profile has a special place in my heart (stomach?)  Aside from mashed potatoes, green bean casserole was always my other favorite side dish at Thanksgiving.  So much so that while some people may have considered it a once a year kind of recipe, I made it on plenty of regular days not involving turkey.  Now that making things from scratch has become a passion of mine, a homemade version of green bean casserole has been high on my list of recipes to make over.

I’ve tried a few versions in the past and while good, they really didn’t quite mimic the flavors of the classic.  I was honestly ready to give up and go back to the cans, but finally I found a recipe I love enough to take the place of the original.  Though it requires a bit more effort than opening cans, it is still quite simple to make.  Blanch green beans, make a quick mushroom sauce, and fry shallots while the casserole bakes.  The casserole portion can be made in advance and refrigerated.  I’m not sure exactly how long the fried shallots stay crisp for, but I fried mine a few hours before using them and they were still nice and crisp so they last at least that long.  Now I can finally say with certainly that green bean casserole has made its way back into my ranks of favorite turkey day sides.  Even though I had it this weekend, I’m really looking forward to Thursday :)


For the casserole:
1¼ lbs. green beans, ends trimmed and cut in half
2 tbsp. unsalted butter
10 oz. button mushrooms, sliced
3 tbsp. minced shallots
3 tbsp. flour
1 cup half-and-half
1 cup chicken broth
2 tsp. low-sodium soy sauce
Kosher salt and freshly ground pepper

For the topping:
Canola oil, for frying
2-3 shallots, sliced thinly
Flour, for dredging


  • 01

    Preheat the oven to 350˚ F.  Lightly grease a 2-quart casserole dish.  Add the green beans to a large sauté pan and cover with a few inches of water.  Bring to a simmer, cover, and let cook until fork tender, about 4-6 minutes.  Transfer to a colander and rinse with cold water.  Return the pan to the heat and melt the butter over medium-high heat.  Add the mushrooms to the pan and sauté, stirring occasionally, until the mushrooms release most of their liquid, about 5 minutes.  Add the shallots to the pan and cook until fragrant, 1 minute more.  Stir in the flour and cook briefly, about 1 minute.  Stir in the half-and-half, broth, and soy sauce.  Bring to a boil, stirring frequently.  Reduce the heat to a simmer and cook until thickened, about 5 minutes more.  Stir in the drained green beans, season with salt and pepper to taste, and transfer the mixture to the prepared casserole dish.  (At this point, the casserole can be covered and refrigerated.)  Bake for 20 minutes, until browned and bubbling (30 minutes if it has been refrigerated).

  • 02

    To make the topping, add some canola oil to a small saucepan to about 1-2 inches deep.  Heat the oil to 350˚ F.  While the oil is heating, dredge the sliced shallots in the flour, shaking off the excess.  Add to the pan with the hot oil and fry until the shallots are golden brown, about 2-3 minutes.  Remove with a slotted spoon and transfer to a paper-towel lined plate.

  • 03

    Sprinkle the fried shallots over the warm casserole.  Serve immediately.


  • These look delicious, have a wonderful Thanksgiving!

  • Thank you for the recipe Annie – I am going to make it on Thursday. :) One question for you if you have a moment. Since you prepared your onions a few hours in advance, did you bake them on top of the casserole or just sprinkle them on after baking? Thank you again and have a very happy Thanksgiving! :)

  • I’ve seen this floating around lately and was contemplating making it. I actually didn’t grow up with this bc my mom didn’t like it but I never had a fresh green bean until I made them and cream of mushroom was always around the kitchen. If it’s as easy as you say, I may just have to make it.

  • Perfect timing Annie! While my entire family just loves green bean casserole, it’s never been a favorite of mine. Something about using that canned soup was a big turn off for me. This recipe sounds delicious! I can’t wait to try it! Thanks! ♥

  • Rebecca Bennett

    YAY! Thank you so much for posting this recipe. So excited to have it Thanksgiving day! Happy Holidays!

  • This looks amazing… love it!

  • This looks wonderful! I tried a similar recipe from America’s Test Kitchen last Thanksgiving and it changed my life. Who knew green bean casserole could be delicious?

  • Jenny

    Thanks for posting this, now I have to decide which recipe to make yours or Alton Btown’s :)

  • YOU ARE PSYCHIC! I swear to you, you just made my birthday! I just told my hubby last night, after seeing the campbells commercial, that I wanted a good recipe on how to do it from scratch. AND BAM! Happy birthday to me, it is here!!!!! Cannot wait to try it! True Story. LOL

  • Annie

    I put them on near the end of baking. Enjoy!

  • Too funny! We’re both yammering about that green bean casserole today! The homemade version looks like a big improvement!

  • Madonna

    I was just talking to my husband last night about this. Our favorite side is also green bean casserole, but we don’t eat processed foods anymore. I too have been struggling to find the perfect recipe. Thanks for this recipe!! I’m really excited to try it out :)

  • Hhaha, I grew up on the canned beans & pop-the-top onions too! God rest her soul, mom thought she was doing the best for us ;)

    Like your revised version much better!

    Just found your blog, appreciate how you say that your pics were not as good as you would have liked in the beginning. I’m new to blogging, so your words encourage me…make it a great day!

  • So glad you finally found a great from scratch recipe for this! Can’t wait to try.

  • Thank you! I grew up on the canned variety and loved it. But if you say this is good, I’m willing to give it a go. Do you think onions will work in place of the shallots? Too much like an onion ring? Thanks.

  • Annie

    I don’t see why not. Enjoy!

  • Yum! Green bean casserole used to be the only way I ever ate green beans- it’s definitely a fave. But I’ve become more aware of using processed foods so a from-scratch version sounds perfect!

  • I have always adored green bean casserole but haven’t enjoyed it in the recent years. This could really revitalize my love for it!

  • Oh, the homemade version sounds heavenly! At my house we are big fans of green beans in all forms :D this is sure to be a crowd-pleaser!

  • SB


    Have you by any chance tried the Cook’s Illustrated version? If so, was it one that while good, wasn’t close enough to the classic flavors you were looking for? I’m trying to decide between this one and the CI version…Thanks!

  • Annie

    I don’t think I tried that one, though I did look through the recipe. I just decided to give this one a try and I was very happy with how well the flavors were imitated while still featuring the fresh ingredients. But I’m sure theirs is also wonderful – all their recipes are :)

  • This looks better than the original. I must try it!
    By the way, I was going through the October BH&G magazine and saw you today! Congratulations!

  • Julie Janis

    Do you think this will hold up if made the night before and then baked mid day the following day? Want to get as much prep over as I can as we are serving buffet style in the kitchen.

  • Annie

    Yes, this is addressed in the post. Enjoy!

  • Annie

    Thanks :)

  • I like the canned stuff too…its not gourmet, but its what I grew up with, so we eat it. I’m a little afraid to rock the Thanksgiving boat, but we eat it more often than once or twice a year too, so I’ll be trying this.

  • I too grew up on the canned kind and although it was good, this looks like it has killer flavor! Can’t wait to try it.

  • Going to make this tomorrow for my early thanksgiving feast! Thanks

  • Tina

    Made this today for Thanksgiving dinner and it was so so good! Thank you so much for sharing! I shall never use the canned stuff again!

  • This looks infinitely better than the stuff from a can!

  • Zoreh

    Made this last night as a side and it was absolutel perfection! Even my girls, who hate mushrooms, tried it and liked it (with the mushrooms pushed aside but we are one step closer!). I will be making this over and over. Thank you so much for allowing my family and I to taste the REAL green bean casserole.

  • I’ve used your recipe now twice (for last Thanksgiving and this year for “Friendsgiving”) and will definitely make it again for this year’s Thanksgiving! Such a delicious dish that is so easily made vegetarian and doesn’t have anything creepy of processed included. Why anyone would use canned beans and soup for their green bean casserole when there are recipes like this out there, is beyond me. Thanks!

  • Hi Annie! I made this last year and to my delight my SIL (who is a VERY picky eater) specifically requested that I make this again this year. Thank you again and I will be thinking of you and your family tomorrow. Sending a big hug from VA! xo

  • Ruth Zipfel

    Thanks again for this recipe- I’ve been using it every year!

  • And making it for year 3 right now! :) Happy Thanksgiving Annie – thinking of you!