Nothing says comfort food like a classic green bean casserole on a holiday table!
In this from-scratch version, tender green beans in a homemade bacon mushroom cream sauce are topped with buttery parmesan bread crumbs. It’s all baked until bubbly and golden.
This version is extra rich, creamy, savory, and oh, so delicious.
A Homemade Version of Green Bean Casserole
Campbell’s green bean casserole recipe has graced holiday tables for over 60 years for good reason. It’s as easy as it is delicious and the perfect Thanksgiving side dish.
- In this version, fresh green beans and mushrooms add lots of flavor and a perfect tender-crisp texture.
- A homemade creamy mushroom sauce replaces the condensed cream of mushroom soup and is rich and decadent.
- It’s easy to make and can be prepared up to 48 hours ahead of time.
Ingredients for Making Green Bean Casserole from Scratch
- Green Beans: We prefer fresh green beans in this recipe but frozen work just fine too!
- Onions & Mushrooms: are pan-fried and added to the sauce for flavor.
- Bacon: Use regular uncooked bacon. The bit of fat from the bacon is used to cook the onions and mushrooms
- Creamy Sauce: A simple yet decadent sauce is made with light cream, chicken broth, and seasonings.
- Topping: Since the sauce is so decadent, I have swapped the french-fried onions for a buttery, panky topping.
How to Make Green Bean Casserole from Scratch
- Cook the beans. Boil green beans in a pot of water with a pinch of baking soda.
- Cook bacon until crisp, set aside. Add onion & mushrooms.
- Whisk in light cream & broth per the recipe below and simmer until thickened. Stir in parmesan cheese and green beans.
- Place the green bean mixture in a casserole dish and sprinkle with bacon and the topping mixture. Bake until browned and bubbly.
How to Make Ahead
- This casserole can be assembled and refrigerated up to 48 hours ahead of time, keep the bread crumbs separate until you are ready to bake.
- If assembled ahead of time, remove from the fridge while the oven preheats and add an additional 10 minutes cooking time.
- Keep leftover green bean casserole covered in the refrigerator for up to 3 days.
More Thanksgiving Sides You Don't Want to Miss
Did your family love this Green Bean Casserole? Be sure to leave a rating and a comment below!
Bacon Green Bean Casserole
Green Bean Casserole is rich, creamy, and made completely from scratch!
Ingredients
- 1 ¼ pounds green beans trimmed and cut into bite sized pieces
- ½ teaspoon baking soda
Topping
- ¼ cup seasoned bread crumbs
- 2 tablespoons melted butter
- 2 tablespoons shredded Parmesan cheese
- ½ tablespoon chopped fresh parsley
Sauce
- 2 slices bacon uncooked, chopped
- 2 tablespoons butter
- ½ small onion finely diced
- 8 ounces mushrooms sliced
- 2 cloves garlic minced
- ¼ teaspoon black pepper
- ⅛ teaspoon salt
- ¼ teaspoon poultry seasoning
- 3 sprigs fresh thyme or ¼ teaspoon dried thyme
- 2 ½ tablespoons all-purpose flour
- 1 cup light cream
- ¾ cup reduced sodium chicken broth
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat oven to 375°F. Combine topping ingredients in a small bowl. Set aside.
- Add ½ teaspoon baking soda*(see note) to a large pot of water and bring to a boil. Cut beans in half and simmer 5-6 minutes or until tender-crisp. Drain well.
- Meanwhile in a large skillet cook bacon until crisp. Place bacon on paper towels to drain leaving the grease in the pan. Add 2 tablespoons butter and onion. Cook until softened, about 3-5 minutes.
- Add mushrooms, garlic, pepper, salt (or to taste), poultry seasoning, and thyme leaves. Cook until mushrooms have released their juices and are tender, about 5-7 minutes. Stir in flour and cook 1 minute more.
- Add the cream and chicken broth. Simmer 5 minutes or until thickened.
- Remove from heat and stir in parmesan cheese. Toss with drained green beans.
- Place in a 2qt baking dish, top with bacon and breadcrumb mixture and bake 25-30 minutes or until bubbly and bread crumbs are browned.
Notes
*Baking soda is optional but will keep green vegetables like beans and broccoli bright green after cooking. It doesn’t change the taste if used in small amounts.
Salt can be added to taste with the pepper and seasonings. I find with the bacon, cheese, and broth the recipe has enough salt for our liking.
This casserole can be assembled and refrigerated up to 48 hours ahead of time, keep the bread crumbs separate until you are ready to bake.
If assembled ahead of time, remove from the fridge while the oven preheats and add an additional 10 minutes cooking time.
Nutrition Information
Serving: 0.5cup | Calories: 190 | Carbohydrates: 12g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 403mg | Potassium: 314mg | Fiber: 3g | Sugar: 3g | Vitamin A: 901IU | Vitamin C: 12mg | Calcium: 105mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Usually hate green bean casserole but had a ton of our garden beans frozen and were getting boring! Found your recipe and it’s a keeper. The whole family loved it. I did reduce the stock and substituted white wine .
I’m making your recipe for a dinner I’m attending. There are a few people that are gluten free, so I’m trying to adapt the recipe for them. I’m going to use Almond flour instead of regular flour and Gluten free bread crumbs. As I’m new to all this, is there anything I’m missing in the other ingredients that would need to be changed so it’s Gluten free?
That sounds great, Debbie! You can also use a gluten free 1:1 all purpose flour or cornstarch in this recipe with good results. If using cornstarch just make sure to mix it in with a little bit of cold liquid like the cream or chicken broth from step 5. A couple other things to watch for, not all bacon is gluten free, and it always best to take a peek at the ingredients on packaged seasoning blends as they are not always gluten free either. Enjoy!
This version is so much better than the one using soup and crispy onions. The fresh mushrooms and the bacon were the keys to how good it was. I did add a little more green beans (2 12oz. bags of frozen beans) and the ratio was perfect.
So happy you enjoyed it, Rebecca!
Turned out so delicious! Well worth the little bit of extra time that it took to make from scratch. Made it specifically for my brother-in-law for Thanksgiving dinner. It was the best green bean casserole all of us have ever had.
Can I use canned whole green beans?
Yes, canned whole beans will work.
Would heavy cream work?
Hi Melissa, I would suggest mixing 1/2 cup of heavy cream and 1/2 cup of water to make a lighter cream for this recipe.
My wife doesn’t like mushrooms (so sad). If I leave them out, do I need to make any other adjustments?
That is sad, Harry! :) You can omit the mushrooms without making any other adjustments. Let us know how it turns out for you!
light cream ? like half and half or light sourcream?
Half and half works well in this recipe.
can leftovers be frozen?
Yes, this casserole can be frozen. Prepare as directed and freeze before baking. Thaw in the fridge overnight and bake as directed adding 10 minutes to the baking time.
Can this be doubled?
Absolutely!
The green bean dish wash delish! Thank you for the recipe and notes. I will share and make again!
So happy you enjoyed it, Janine!
This recipe is a keeper. Since I generally make this casserole for the holidays, I am always looking for a favorite. I just finished assembling it. The taste is amazing. I also liked the poultry seasoning in it, this dish will be a compliment with my French meat pies. Thanking you for a 5 star recipe.
So glad you loved it, it’s a favorite for us too!
What an amazing casserole! I ate a ton of it while I was making it! Everyone raved about it! It’s the best Green bean casserole I’ve ever had, thank you for sharing your recipe!
So happy you enjoyed it, Chris! It’s such a delicious casserole.