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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.
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.
- Trimmed Green Beans
- Butter or Ghee (You can also use vegan butter to keep this dairy-free!)
- 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.
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.
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.
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.
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!
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.
more Thanksgiving recipe ideas
I hope you enjoy every bite and that this recipe is on your Thanksgiving table for years to come!
Homemade Green Bean Casserole
- 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
- 1¼ cup crispy onions
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.