This classic green bean casserole is creamy and savory, with a crisp-tender bite that only real green beans can deliver. There’s no canned mushroom soup in this recipe, and it uses frozen green beans so there’s nothing to blanch.
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Skip the Canned Soup and Make Your Green Bean Casserole From Scratch This Year
There’s something nostalgic and timeless about green bean casserole that keeps it at the center of the Thanksgiving table every year.
But here’s the twist: we’re making it from scratch. No canned soup, just a homemade, creamy sauce that brings out the best in green beans topped with crispy french fried onions.
If you’re looking for an even bigger switch from the original, try my Green Bean Casserole with Onion Rings. But if you’re a fan of the traditional version, you’ll love this made-from-scratch recipe.
Enjoy!
Ingredients for Green Bean Casserole
The full recipe, with amounts, can be found in the recipe card below.
- Frozen green beans — Frozen green beans retain all of the vitamins and minerals of fresh because they’re flash-frozen right after harvest. Three 12-ounce bags of frozen cut green beans make 2 pounds, or 6 cups fresh.
- Butter — Creates a rich base for sautéing and adds a velvety flavor to the sauce.
- Onion + garlic — Gives the sauce a savory warmth and aromatic quality, deepening the overall flavor and balancing out the richness of the cream sauce.
- Butter, flour + heavy cream — Since we’re making this green bean casserole without mushroom soup, you’ve got to add the creamy element somehow. If you downgrade the dairy products to “lighter” alternatives, you’ll end up with a split, watery white sauce.
- Chicken broth — Provides a savory, umami base that prevents the sauce from feeling too heavy, adding depth to every bite.
- Dried thyme — Thyme’s earthy, subtle herb flavor adds a hint of holiday warmth.
- Soy sauce — Just a splash of soy sauce enhances the umami in the dish, balancing the cream with a slightly salty note and adding depth to the sauce. You can also use tamari.
- French fried onions —These crispy, savory onions bring that classic crunch on top that is everyone’s favorite part.
How to Make Green Bean Casserole with Frozen Green Beans
- Sauté the aromatics. Cook the onion and garlic until soft then sprinkle with the flour. Cook the flour for a minute to lose its raw taste, stirring as it cooks so it doesn’t burn.
Heidi’s Tip: You can add 8 ounces of sliced cremini or brown mushrooms when sautéing the onions. They add a delicious flavor to the sauce and overall dish. I prefer my green bean casserole without mushrooms, but to each their own!
- Add the chicken broth, cream or half-and-half, thyme, and soy sauce and cook to reduce and thicken. Chicken broth adds flavor and acts as a thickener with the flour. Cream or half-and-half adds more thickening power to the sauce with thyme adding an herbal note and soy sauce brings umami, salt, and depth.
- Fold the thawed green beans into the sauce. Cook for a few minutes to warm through and start to tenderize the green beans.
- Add the warm green bean mixture to a baking dish, top with the crispy onions, and bake until bubbly. Bake in a 375°F oven for about 30 minutes or until bubbly.
Make-Ahead Instructions
Preparing green bean casserole ahead of time is a smart way to simplify your Thanksgiving cooking. Here’s how you can prep this recipe in advance:
- Prepare the beans and sauce then add to the baking dish.
- Wait to add the fried onions until just before baking so they stay crisp and don’t turn soggy.
- Cover the dish with foil and refrigerate for up to 2 days.
- Remove the casserole from the fridge, top with the fried onions, and let it sit at room temperature for about 15-20 minutes before baking.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Frozen Green Bean Casserole Recipe
Ingredients
- 2 pounds frozen green beans , thawed and drained*
- 4 tablespoons butter
- 1 medium yellow onion , chopped
- 3 garlic cloves , pressed or minced
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 2 cups heavy cream or half-and-half
- 1 teaspoon dried thyme
- 1 teaspoon soy sauce
- 3 cups canned fried onions
Instructions
- Preheat the oven to 375°F.
- Soften the aromatics. Melt 4 tablespoons of butter in a large skillet over medium. Add the onion and garlic and cook for 5-6 minutes or until the onion softens and the garlic is fragrant. Stir in the kosher salt and black pepper.
- Make the cream sauce. Sprinkle the flour over the onion mixture and cook for 1 minute, stirring, to lose the raw flour flavor. Add the chicken broth and stir to combine. Whisk in the cream or half-and-half until smooth, add the dried thyme, and stir in the soy sauce. Cook for 5-7 minutes on medium-high for the sauce to reduce and thicken.
- Add the green beans and stir well to combine. Cook until bubbly and the green beans are warmed through.
- Bake until warmed through. Transfer the beans to a 9×13-inch baking dish then evenly sprinkle the top with the fried onions. Bake for 30 minutes or until warmed through and the top begins to brown.
Notes
Nutrition
What to Serve With Green Bean Casserole
More Thanksgiving Casseroles
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Gail C.
I’m definitely going to make this! I love that you recommend using frozen beans because so much easier to always have on hand. I may add mushrooms, though lol
Mushrooms are always a good idea in my world! Enjoy!