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When it comes to Thanksgiving, Homemade Green Bean Casserole is a total classic. It is one of my personal favorites and one of those dishes that has to be on my Thanksgiving table. My own rendition absolutely stands up to the classic I grew up on and I know you’ll love it too.

Homemade Green Bean Casserole in white oval dish on dark background,

My mom and grandmother have always made this casserole the traditional way (using a can of condensed soup) and I really was really determined to make my own homemade rendition to get as close to the original as possible — and I think I nailed it. 

Ingredients:

Ingredients for Homemade Green Bean Casserole scattered on dark background.
  • Trimmed Green Beans
  • Butter or Ghee (You can also use vegan butter to keep this dairy-free!)
  • Garlic
  • Baby Bella Mushrooms
  • Salt and Pepper
  • Cassava Flour
  • Chicken Broth
  • Freshly Squeezed Lemon Juice
  • Dijon Mustard
  • Seasonings: Onion Powder, Dried Thyme, Cayenne Pepper
  • Unsweetened Full-Fat Coconut Milk
  • Crispy Onions

Homemade Green Bean Casserole: Step-by-Step

step one: cook the green beans

To start this recipe, you need to par-cook the green beans. Simply add the green beans to boiling water and cook for 3 minutes. After 3 minutes, add to an ice bath to stop the cooking process as they will finish cooking in the oven! Once cooled, add to your baking dish.

Par-cooked green beans in an ice bath in a large white bowl.

step two: make the mushroom “roux”

Next, you’ll make the delicious mushroom “roux” that will be the base of your creamy sauce. For this roux, I used cassava flour and coconut milk as the main base and it turned out absolutely delicious — no need for traditional condensed soup! I also included thyme and Dijon in the roux to give it a bit of an elevated flavor, yet still keeping it classic, which I love. 

Mushrooms and roux ingredients in black skillet sautéing for Homemade Green Bean Casserole sauce.

step three: assemble the casserole and bake

Once the mushroom sauce is ready, pour it over the green beans in the baking dish. Toss until the sauce is well combined with the green beans then bake for 10 minutes! After that, toss once more, add the crispy onions and bake for another 5 minutes, or until the onions are nice and browned.

Homemade Green Bean Casserole in oval baking dish without the crispy onions.

Recipe FAQs:

can this recipe be dairy-free?

Yes! If you have anyone in your family who needs to stick to a dairy-free diet, this recipe will be a total winner this holiday season and beyond! Simply use vegan butter and this will be a dairy-free delight.

is this recipe gluten-free?

Yes! Be sure to us gluten-free french onions then you will be all set. I found gluten-free french onions at Tom Thumb, but any french onions you’d like to use works here!

can this recipe be made in advance?

Absolutely! You can make this recipe up to 2 days in advance. I do everything EXCEPT bake it. Make the casserole, sprinkle with the crispy onions and cover tightly with foil. When ready to bake, keep it covered and bake at 375℉ for about 20 minutes, or until it is hot and bubbling. Uncover and continue to bake until the onions are slightly browned, being careful not to burn.

Scoop of Homemade Green Bean Casserole on a small white plate with fork in it.

more Thanksgiving recipe ideas

Sausage and Sage Stuffing

Roasted Garlic Whipped Potatoes

Brussels Sprouts Au Gratin

Charred Carrots with Herb Drizzle

I hope you enjoy every bite and that this recipe is on your Thanksgiving table for years to come!



Close up of Homemade Green Bean Casserole in oval dish. Spoonful digging into casserole.
5 from 8 votes

Homemade Green Bean Casserole

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 8 People

Ingredients 

  • 24 ounces trimmed green beans
  • 2 tablespoon butter or ghee sub vegan butter for dairy-free
  • 2 cloves garlic minced
  • 8 ounces baby bella mushrooms thinly sliced
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked pepper
  • 2 tablespoon cassava flour
  • 1 cup chicken broth
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons dijon mustard
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme
  • 1 dash cayenne pepper optional
  • ½ cup unsweetened full fat coconut milk
  • cup crispy onions

Instructions 

  • Preheat the oven to 375℉.
  • Fill a large bowl with cold water and ice and set aside.
  • Fill a large pot with water and bring to a boil. Once boiling, add the green beans and cook for 3 minutes.
  • Using a slotted spoon to transfer beans to the ice bath to stop the cooking process. Once cool, remove from the ice bath and add to a 2 ½-quart oval baking dish. Set aside.
  • In a large skillet over medium heat, add the butter. Once melted, add the garlic, mushrooms, salt and pepper and saute until the mushrooms are tender, about 4 minutes.
  • Next, add the cassava flour and stir until well combined (it will be very thick). Then slowly add ½ cup of the chicken broth and stir to combine, scraping up any browned bits from the bottom of the pan. Next add the final ½ cup of the broth and stir to combine.
  • Add the lemon juice, dijon, onion powder, dried thyme, and cayenne (if using) and stir to combine.
  • Next, stir in the coconut milk until it is well incorporated and slightly thickened, about 2-3 minutes. Pour the mushroom mixture over the green beans and toss until well coated.
  • Place into the oven and bake for 10 minutes.
  • Carefully remove from the oven and toss once more. Add the crispy onions and spread evenly over the green beans.
  • Place back into the oven and bake for another 5-7 minutes, or until the onions are slightly browned, being careful not to burn.

Notes

Make-Ahead Tips: You can make the green bean casserole up to 2 days in advance (with french onions and all). I do it all EXCEPT bake it. Make the casserole, sprinkle with the crispy onions and cover tightly with foil. 
When ready to bake, keep it covered and bake at 375 for about 20 minutes, or until it is hot and bubbling. Uncover and continue to bake until the onions are slightly browned, being careful not to burn, about 5 more minutes.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 8 People


Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!


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86 Comments

  1. 5 stars
    So delicious! The only modifications that I made is that I put the mushroom mix in the blender and pulsed it a few times before I poured it over the green beans, and I precooked my green beans in the instant pot for 1 minute. This turned out perfect! Thank you!

  2. This was so flavorful and easy to make, I had most ingredients already too! I’ll definitely be making this in the holiday seasons for years to come.

  3. I made this but used real flour and milk, it’s what I had on hand! The flavor of this is just so good. I could eat the entire pan. Delicious. Thank you for this recipe! Well done!

  4. Hi Alex- excited to try this! This has kinda been asked but looking for a clear answer- if not going dairy free what is the best sub- whole milk, cream, half and half? Thanks!!