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.
Did your family love this Green Bean Casserole? Be sure to leave a rating and a comment below!
Bacon Green Bean Casserole
- 1 ¼ pounds green beans trimmed and cut into bite sized pieces
- ½ teaspoon baking soda
- ¼ cup seasoned bread crumbs
- 2 tablespoons butter melted
- 2 tablespoons parmesan cheese shredded
- ½ tablespoon fresh parsley
- 2 slices bacon uncooked, chopped
- 2 tablespoons butter
- ½ small onion finely diced
- 8 ounces mushrooms
- 2 cloves garlic minced
- ¼ teaspoon pepper
- ⅛ teaspoon salt
- ¼ teaspoon poultry seasoning
- 3 sprigs fresh thyme or ¼ teaspoon dried thyme
- 2 ½ tablespoons flour
- 1 cup light cream
- ¾ cup chicken broth reduced sodium
- ¼ cup parmesan cheese shredded
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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