Homemade Green Bean Casserole

Serves 8-12

Thanksgiving is right around the corner, which means it’s officially time for all the best dishes of the year! For me, homemade green bean casserole has become a non-negotiable on the holiday table. I’ve been making this version for a few years now, and it’s a hit every single time. I can’t stand the canned stuff, so this is my upgraded version of the classic casserole we all grew up with. This recipe is fresher, brighter, and so much more flavorful. Plus, it holds up beautifully on the table and reheats like a dream, making it ideal for the marathon of Friendsgiving dinners and Thanksgiving gatherings coming up.

If you’re ready to level up your Thanksgiving spread, this is the green bean casserole that will win everyone over. I keep mine pretty basic, but if you wanted to experiment you could add pancetta, bacon, jalapeños, or even a white melty cheese!

This dish has truly earned its spot as my go-to dish every year, and once you try it, it will become one of your annual favorites too. Happy Thanksgiving prep! 🦃✨

Ingredients

2 pounds fresh green beans, rinsed, ends trimmed, chopped in half
2 tbsps salted butter
1 medium onion, chopped
3 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
2 tbsps all-purpose flour
1 cup chicken broth
1 cup half-and-half
1/2 cup Panko bread crumbs
6 ounces French fried onions
Optional – 1 cup white mushrooms, chopped

Instructions

Preheat your oven to 375°F and bring a large pot of salted water to a boil (remember – salty like the ocean, but not the Dead Sea). While the water heats, prepare a large bowl of ice water to blanch the green beans.

Once the water is boiling, add the trimmed, halved green beans and cook for 5 minutes. Drain them in a colander and immediately put the beans into the ice bath to stop the cooking process. This keeps them crisp instead of letting them get mushy. Drain again and set aside in the bowl.

In a large skillet, melt the butter over medium-high heat. Add the onion and garlic and sauté for 4–5 minutes until the onions begin to soften. Stir in the mushrooms (if using), along with the salt and pepper. Cook for another 1–2 minutes.

Sprinkle the flour over the vegetables and stir to combine, cooking for about 2 minutes. Slowly whisk in the chicken broth, making sure there are no lumps, then pour in the half-and-half. Bring the mixture to a gentle simmer and cook until thickened, stirring occasionally. This usually takes about 5-6 minutes.

Pour the sauce over the green beans and stir until everything is coated. Transfer the mixture to a casserole dish and sprinkle evenly with the Panko breadcrumbs and French fried onions.

Bake for 20 minutes, or until hot and bubbly. If the onions start browning too quickly, lightly cover the dish with foil. Serve warm and enjoy this fresher, homemade version of a Thanksgiving classic!

This casserole is something I look forward to every year. It’s also simple enough for a weeknight (free will reminder that you can eat this casserole any time of year) but special enough for the Thanksgiving table. It always gets rave reviews from family and friends. Whether you’re hosting the whole family or just bringing a side to share, this dish is the perfect comforting, yet fresh option. I hope it becomes one of your traditions too. Wishing you the happiest Thanksgiving and a table full of food you love! 🦃🤎🙌🏻

The Sunday Spoon