This Southern green bean casserole bakes tender beans in a from‑scratch mushroom cream sauce with a buttery bite and a browned onion topping. It is weeknight easy, holiday worthy, and ready in about 45 minutes with pantry staples. The twist is skipping condensed soup for quick stovetop gravy, which gives cleaner flavor and better texture that reheats well.
Table of Contents
Ingredients
- 2 pounds fresh green beans trimmed and cut in 2 inch pieces or use 2 pounds thawed frozen cut beans to save prep time
- 3 tablespoons unsalted butter for sautéing and flavor
- 1 tablespoon olive oil helps prevent butter from scorching
- 8 ounces cremini or button mushrooms finely chopped for savory depth
- 1 small yellow onion finely diced sweetness builds the sauce
- 2 garlic cloves minced aromatic backbone
- 3 tablespoons all purpose flour for thickening the gravy
- 1 cup low sodium chicken stock or strong vegetable stock for body
- 1 cup half and half or whole milk plus 2 tablespoons cream richer, silkier finish
- 1 teaspoon kosher salt plus more to taste balances beans and dairy
- 1/2 teaspoon black pepper warmth without heat
- 1/2 teaspoon paprika optional gentle color and sweetness
- 1 teaspoon soy sauce or Worcestershire savory boost and color
- 1 cup shredded sharp cheddar optional Southern comfort tilt
- 1 1/2 cups crispy fried onions divided classic top and a little inside for crunch
- Pinch cayenne optional small lift without making it spicy
- Swap notes: Use pastırma or smoked beef in place of bacon if adding salty, cured savor. Use pomegranate molasses or reduced grape juice plus a splash of vinegar instead of wine if deglazing. Use olive oil for any butter increase if higher heat is needed.
How to Prepare Southern Green Bean Casserole
- Heat oven to 375 F and lightly butter a 9 by 13 inch casserole dish visual cue is a thin glossy coat that prevents sticking.
- Blanch beans in salted boiling water 4 to 5 minutes until bright green and just tender then drain and shock under cold water to stop cooking beans should bend without snapping and still squeak slightly.
- Make the base heat butter and oil in a large skillet over medium add onion and mushrooms and cook 6 to 8 minutes until mushrooms release liquid and edges brown golden bits on pan mean flavor.
- Add garlic cook 30 seconds until fragrant sprinkle flour over and stir 1 minute to cook off raw taste mix should look pasty and glossy.
- Whisk in stock slowly then half and half season with salt pepper paprika soy sauce and optional cayenne simmer 3 to 4 minutes to a spoon coating consistency a clean line should hold when you drag a finger on the back of a spoon.
- Fold in beans 1/2 cup fried onions and cheddar if using taste and adjust salt the mix should taste slightly saltier than you want after baking.
- Transfer to the dish and top with remaining fried onions bake 18 to 22 minutes until bubbling at the edges and onions are deep golden if onions darken too fast tent loosely with foil.
- Rest 10 minutes before serving sauce thickens as steam settles and the scoop should hold its shape with a creamy trail.
Substitutions and variations
- Condensed soup shortcut replace flour stock and dairy with 2 cans condensed cream of mushroom and 1/2 cup milk for a classic back‑pocket version.
- No mushrooms increase onions to 2 cups and add a splash more soy sauce for umami.
- Cheesy bake swap cheddar for pepper jack for gentle heat or skip cheese for a lighter, mushroom‑forward profile.
- Gluten free use 3 tablespoons rice flour or cornstarch slurry added after the simmer to thicken then bake as directed.
- Make it meaty fold in 1/2 cup crisped diced smoked beef or pastırma for salty depth.
- Seasonal twist stir in 1/2 cup chopped toasted pecans and a little lemon zest for winter brightness.
Storage and reheating
- Store covered up to 4 days in the fridge the fried onions soften but the sauce stays creamy.
- Reheat covered at 325 F for 20 to 25 minutes until hot then uncover and add a fresh handful of fried onions for 5 minutes to re‑crisp.
- Make ahead assemble without the top onions cover and refrigerate up to 24 hours then bake covered 20 minutes add onions and bake uncovered 10 to 15 minutes.
Most asked FAQs
What makes this Southern
The from scratch cream gravy, a touch of onion and mushroom, and optional cheddar lean Southern, while the crispy fried onion finish nods to the casserole tradition. It is inspired not strictly regional and skips canned soup for fresher flavor.
Can I use canned green beans
Yes drain well and reduce the simmer on the sauce to a slightly thicker consistency since canned beans release more liquid during baking. Texture will be softer than fresh or frozen.
Why blanch the beans
Blanching sets color, seasons early, and prevents watery casserole by driving off surface moisture so the sauce clings better. It also keeps beans tender crisp after baking.
Can I use canned green beans
Yes drain well and reduce the simmer on the sauce to a slightly thicker consistency since canned beans release more liquid during baking. Texture will be softer than fresh or frozen.
How do I avoid a runny sauce
Cook the roux at least 1 minute, simmer the sauce until it clearly coats a spoon, and fully drain beans before folding in. Rest 10 minutes after baking to let starches set.
Southern Green Bean Casserole
This Southern green bean casserole bakes tender beans in a from-scratch mushroom cream sauce with a buttery bite and a browned onion topping. It is weeknight easy, holiday worthy, and ready in about 45 minutes with pantry staples.
Equipment
- 9×13 inch casserole dish
- Large skillet
Ingredients
- 2 pounds fresh green beans trimmed and cut in 2 inch pieces or use 2 pounds thawed frozen cut beans to save prep time
- 3 tablespoons unsalted butter for sautéing and flavor
- 1 tablespoon olive oil helps prevent butter from scorching
- 8 ounces cremini or button mushrooms finely chopped for savory depth
- 1 small yellow onion finely diced sweetness builds the sauce
- 2 garlic cloves minced aromatic backbone
- 3 tablespoons all purpose flour for thickening the gravy
- 1 cup low sodium chicken stock or strong vegetable stock for body
- 1 cup half and half or whole milk plus 2 tablespoons cream richer, silkier finish
- 1 teaspoon kosher salt plus more to taste balances beans and dairy
- 1/2 teaspoon black pepper warmth without heat
- 1/2 teaspoon paprika optional gentle color and sweetness
- 1 teaspoon soy sauce or Worcestershire savory boost and color
- 1 cup shredded sharp cheddar optional Southern comfort tilt
- 1 1/2 cups crispy fried onions divided classic top and a little inside for crunch
- Pinch cayenne optional small lift without making it spicy
Instructions
- Heat oven to 375 F and lightly butter a 9 by 13 inch casserole dish visual cue is a thin glossy coat that prevents sticking.
- Blanch beans in salted boiling water 4 to 5 minutes until bright green and just tender then drain and shock under cold water to stop cooking beans should bend without snapping and still squeak slightly.
- Make the base heat butter and oil in a large skillet over medium add onion and mushrooms and cook 6 to 8 minutes until mushrooms release liquid and edges brown golden bits on pan mean flavor.
- Add garlic cook 30 seconds until fragrant sprinkle flour over and stir 1 minute to cook off raw taste mix should look pasty and glossy.
- Whisk in stock slowly then half and half season with salt pepper paprika soy sauce and optional cayenne simmer 3 to 4 minutes to a spoon coating consistency a clean line should hold when you drag a finger on the back of a spoon.
- Fold in beans 1/2 cup fried onions and cheddar if using taste and adjust salt the mix should taste slightly saltier than you want after baking.
- Transfer to the dish and top with remaining fried onions bake 18 to 22 minutes until bubbling at the edges and onions are deep golden if onions darken too fast tent loosely with foil.
- Rest 10 minutes before serving sauce thickens as steam settles and the scoop should hold its shape with a creamy trail.
Notes
Condensed soup shortcut replace flour stock and dairy with 2 cans condensed cream of mushroom and 1/2 cup milk for a classic back‑pocket version. No mushrooms increase onions to 2 cups and add a splash more soy sauce for umami. Cheesy bake swap cheddar for pepper jack for gentle heat or skip cheese for a lighter, mushroom‑forward profile. Gluten free use 3 tablespoons rice flour or cornstarch slurry added after the simmer to thicken then bake as directed. Make it meaty fold in 1/2 cup crisped diced smoked beef or pastırma for salty depth. Seasonal twist stir in 1/2 cup chopped toasted pecans and a little lemon zest for winter brightness.