Make this Fresh Green Bean Casserole for a delicious and fresh Thanksgiving side dish! It’s easy to make and a total crowd-pleaser.
make-ahead
Minimal prep
You’ll Learn: How to make a classic holiday side dish from scratch
Worth It: It’s a stand-out side for Thanksgiving or just a perfect side dish for a cozy dinner
Bonus: You can prep this ahead of time and then bake when you are ready to eat it
Why You’ll Love This Recipe
- Make ahead side – I love making green bean casserole for Thanksgiving because you can prep so much ahead of time. Assemble the casserole and keep it in the fridge until you are ready to bake.
- The best taste – Making this green bean casserole with fresh green beans means you get more crunch and more flavor in this recipe.
- Perfect veggie dish – I love this casserole because while it is a bit creamy from the milk and butter, it’s not overly heavy or cheesy. It balances out your menu perfectly!
Serving suggestions
To complete your Thanksgiving menu alongside this fresh green bean casserole, you could make this dry brine turkey, apple cranberry sauce, sausage stuffing, and these easy mashed potatoes.
For dessert, you could make these pumpkin blondies or a chocolate chess pie!
Ingredients and Ingredient Substitutions
- Trimmed green beans – while you can make green bean casserole with canned green beans, I love the taste and texture of fresh green beans.
- Olive oil – I used extra virgin olive oil for this recipe, but you can also use any neutral oil
- Baby bell mushrooms – the mushrooms pair perfectly with the green beans in this casserole. If you prefer, you can omit them
- Garlic – the garlic flavors green beans and casserole perfectly
- Salt – I used kosher salt, but if you use table salt, make sure to cut the amount in half
- Salted butter – salted butter works best for this casserole, but if you use unsalted, add a bit of extra salt
- All purpose flour – the flour creates a roux to thicken your sauce
- Milk – I find 2% milk works best for this recipe, but you could use whole milk for a slightly creamier sauce
- Dijon mustard – I love the depth of flavor and tanginess you get from the mustard in the casserole
- Crispy fried onions – the fried onions add the perfect crunch and taste to your casserole
How to make
Step 1: Cook Green Beans and Mushrooms
Boil a pot of salted water. Chop green beans into smaller bite sized pieces. Place green beans in the boiled water for 2 minutes. Remove from the pot and immediately drain and rinse with cold water to stop them from cooking.
Preheat the oven to 350F and grease a casserole dish. Heat a skillet over medium heat and add olive oil. When the oil is warm, add the chopped mushrooms and minced garlic. Saute until softened. Mix in salt.
Step 2: Assemble the Casserole
Reduce heat to med-low and add butter to the skillet. Once the butter has melted, add the flour and stir it in. Slowly mix in the milk and dijon mustard, mixing constantly to avoid any clumps. Turn off heat once the milk is fully incorporated.
Place green beans in a greased casserole dish and stir in the mushroom mixture. Stir in ½ cup of crispy fried onions.
Place in the oven to bake uncovered at 350F for 30 minutes. Remove from the oven and top with 1 ½ cups of the crispy fried onions. Return to the oven and bake for another 5-10 minutes. Serve warm.
Storage and Reheating
Store leftover fresh green bean casserole in an airtight container in the fridge for up to five days. Reheat in the microwave or oven until warmed through.
Check out these Other delicious Vegetable Side Dishes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Fresh Green Bean Casserole
Ingredients
- 24 oz trimmed green beans
- 2 tbsp olive oil
- 8 oz baby bell mushrooms roughly chopped
- 3 cloves garlic – minced
- 2 tsp salt
- 4 tbsp salted butter
- 4 tbsp all purpose flour
- 1 ½ cups 2% milk
- 1 tbsp dijon mustard
- 2 cups crispy fried onions divided into ½ cup and 1 ½ cup portions
Instructions
- Boil a pot of salted water. Chop green beans into smaller bite sized pieces – about 1.5 inches long each
- Place green beans in the boiled water for 2 minutes. Remove from the pot and immediately drain and rinse with cold water to stop them from cooking.
- Preheat the oven to 350F and grease a 9×13 casserole dish.
- Heat a skillet over medium heat and add olive oil. When the oil is warm, add the chopped mushrooms and minced garlic. Saute until softened – about 5 minutes. Mix in salt.
- Reduce heat to med-low and add butter to the skillet. Once the butter has melted, add the flour and stir it in. A thick paste will be created.
- Slowly mix in the milk and dijon mustard, mixing constantly to avoid any clumps. Turn off heat once the milk is fully incorporated.
- Place green beans in a greased casserole dish and stir in the mushroom mixture. Stir in ½ cup of crispy fried onions.
- Place in the oven to bake uncovered at 350F for 30 minutes. Remove from the oven and top with 1 ½ cups of the crispy fried onions. Return to the oven and bake for another 5-10 minutes. Serve warm.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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