Fresh Green Bean Casserole

Fresh green bean casserole takes this holiday favorite to a new level. Made with fresh green beans and mushrooms, this version keeps all of the creamy goodness of the original recipe while bringing bolder, brighter flavors to the table.

What are some of your family’s must-make holiday recipes?

For us, it’s cranberry fluff, hash brown casserole, and sweet potato casserole. And don’t forget the soft dinner rolls! For some of my friends, it’s green bean casserole.

If you’re a green bean casserole type of person, this recipe is for you. And if you have only ever felt kind of so-so about it, I bet my fresh green bean casserole recipe will turn you into a fan.

GREEN BEAN CASSEROLE WITH FRESH GREEN BEANS

If you grew up on the traditional green bean casserole recipe – you know, the one made with canned green beans and canned cream of mushroom soup – you have to try green bean casserole made with fresh green beans.

Honestly, just this one simple swap will blow your mind. The texture and flavor of fresh green beans is so much better than canned, even after cooking them in the casserole.

But for my version of green bean casserole, I wanted to go a few extra steps.

My recipe uses fresh green beans, fresh mushrooms, and a semi-homemade cream base. From the original, I kept the French’s fried onions and one can of condensed cream of mushroom soup. (If you’re wondering why, keep reading!)

The result is a fresh green bean casserole with bolder, brighter flavors. But don’t worry, it still has all the creaminess of the original and that crispy topping we all know and love.

One of my team members made this for dinner and her vegetable-hating husband devoured it before he even touched his chicken. So you know it’s good! 

It’ll be right at home on your holiday table alongside your garlic mashed potatoes, corn casserole, and broccoli casserole. 

After all, we all know that holiday dinners are really all about the sides!

HOW TO MAKE MY GREEN BEAN CASSEROLE

I’ll admit it: veering from the canned version of this recipe does add some prep time. But don’t worry! My fresh green bean casserole is still easy to make, and you can totally prepare it ahead of time.

Ingredients you’ll need

To make my green bean casserole, you will need:

• 2 pounds fresh green beans
• 8 ounces fresh cremini mushrooms
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium yellow onion, small diced
• 2 cloves garlic, minced
• ¼ cup flour
• 2 cups chicken or vegetable stock
• Juice of half a lemon
• 1-2 teaspoons soy sauce
• 1 can cream of mushroom soup
• 1 tablespoon grated Parmesan cheese (optional)
• Salt and pepper to taste
• 1 container French’s Crispy Fried Onions

I typically use cremini mushrooms in this casserole, but feel free to use whichever fresh mushrooms are your favorite.

For a vegetarian version of this recipe, make sure you use vegetable stock instead of chicken stock.

Lemon juice is the secret ingredient here. It adds a brightness to the entire dish that is unexpected and absolutely delicious. 

A little bit of Parmesan cheese adds a nice nutty flavor to the sauce. You can omit it if you don’t have any on hand, though.

And now to address the elephant in the room: Why use a can of cream of mushroom soup if we are already making our own cream sauce?

Because the condensed soup adds a flavor and texture to the sauce that calls back to the classic green bean casserole we all grew up with. But cutting it down to one can and boosting it with some fresher ingredients makes the dish even more flavorful.

Making this recipe

Start by blanching the green beans. Bright a large pot of salted water to a boil.

While the water comes to a boil, trim the ends of the green beans and cut them into pieces about 1-2 inches long.

You can also use this time to prep your mushrooms. Wipe off any excess dirt with a damp cloth, then trim the stems and either dice or slice the mushrooms. Set them aside.

Once the water is boiling, add the green beans and cook for 3-4 minutes. Drain the green beans and immediately rinse them under cold water to stop the cooking process. Set them aside.

Grab a large, high-sided saute pan or a dutch oven and add the butter and olive oil over medium heat. Add the mushrooms and diced onion along with a pinch of salt. Cook, stirring occasionally, until most of the liquid has cooked out of the mushrooms and they are beginning to caramelize.

Add the garlic and cook for 1 more minute, then sprinkle the flour over the mixture and stir to coat the vegetables. Cook for 1-2 more minutes.

Slowly add the stock, lemon juice, 1 teaspoon of the soy sauce, and salt and pepper. Bring the mixture to a simmer, stirring constantly. Taste the sauce and add more soy sauce, lemon juice, and/or salt and pepper to taste.

Remove the pan from the heat and add the cream of mushroom soup, parmesan cheese, and the blanched green beans.

Pour the mixture into a greased 13×9-inch pan and top with the fried onions. Bake for 20-25 minutes; you want the onions to be golden and the edges to be bubbly.

MAKE-AHEAD TIPS

I know how much prepping ahead can help when making a big holiday dinner. So don’t worry – you can definitely make this fresh green bean casserole ahead of time.

1-2 days before the big meal, make the casserole and pour it into your casserole dish. Do NOT add the fried onions yet.

Let the mixture cool, then cover tightly and refrigerate until you’re ready to bake it.

When it’s time to cook your fresh green bean casserole, take it out of the fridge while the oven preheats. Top with the fried onions and bake for about 30 minutes.

Freezing fresh green bean casserole

If you want to make your fresh green bean casserole more than 1-2 days in advance, I recommend freezing it.

Make the casserole and add it to your dish, leaving off the fried onions. Let it cool, then cover it tightly with at least 1 layer (preferably 2) of heavy-duty foil. Freeze for up to a month.

Let the casserole thaw in the refrigerator overnight. When ready to bake, let it sit at room temperature while the oven preheats. Top with the fried onions and bake for about 30 minutes.

FAQS

Help! I’m allergic to mushrooms. How can I adjust this recipe? 

Mushrooms are a classic part of green bean casserole, which is a big bummer if you’re allergic to them.

If you still want to be able to enjoy this fresh green bean casserole, omit the mushrooms and swap the cream of mushroom soup for cream of chicken or cream of celery soup.

Since mushrooms add a beautiful umami flavor to the dish that you’re now lacking, I recommend adding a few more dashes of soy sauce to the cream base. This will help balance out the flavors even without the mushrooms.

Can I use frozen green beans instead of fresh?

Yes! You can substitute 2 pounds of frozen green beans for the fresh green beans in this recipe. 

If using frozen green beans, thaw them but do not cook them before adding them to the casserole. 

Can I make this fresh green bean casserole gluten free?

Yes! If you need to make a gluten-free version, here are the swaps you’ll need to make:

• Omit the flour. Instead, whisk 2 tablespoons of cornstarch into the stock before adding it to the vegetable mixture.
• Use tamari (gluten-free soy sauce) instead of regular soy sauce.
• Make sure you purchase gluten-free cream of mushroom soup. Campbell’s makes a gluten-free version as do several other brands.
• Use gluten-free fried onions. You may need to check the speciality foods aisle with the other gluten-free foods for these.