The Best Green Bean Casserole
The Best Green Bean Casserole combines tender green beans, garlic, butter, milk, and crispy fried onions. A classic Thanksgiving side dish.
If you’re planning on making a green bean casserole for Thanksgiving or Christmas, then this Best Green Bean Casserole recipe is the one you need to make and will not disappoint! The ‘best’ in this recipe title is well-earned from the heavenly homemade sauce and the lack of anything canned in this recipe. It’s completely made from scratch. The homemade sauce is so easy to prepare and comes together so quickly, yet it tastes like it’s been simmering on the stove all day. This will save your Thanksgiving morning when you’re juggling other dishes. It’s thick, creamy, buttery, and has just a hint of garlic flavor that leaves you wanting more!
THE BEST GREEN BEAN CASSEROLE
To kick things up a notch, I also use fresh green beans rather than canned ones because it gives the casserole the most refreshing flavor that’s just to die for. That isn’t to say that you can’t use canned or frozen, if that’s easier for you then go right on ahead! By doing so, you may not be able to achieve the same degree of fresh flavor, but it will still have that delicious green bean flavor we’ve all come to love!
Last, but certainly not least, is the French’s fried onions. I’d have to argue that these are probably the most important part of the entire dish. They add that much needed crunch and saltines that just completes the dish. Believe me when I say that this is definitely one of those instances when less does not equal more. I always make sure to be generous and just load them on. They make it totally worth every single calorie. Be sure to save this Thanksgiving Green Bean Casserole recipe so it becomes a staple on your Thanksgiving table year after year.
Find my expert tips on how to make the best green bean casserole below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Homemade Green Bean Casserole:
- Made From Scratch: Skip the canned soup! This Green Bean Casserole uses tender green beans, real butter, garlic, and a silky homemade cream sauce for incredible depth of flavor.
- Crispy Onion Topping: That golden layer of French’s fried onions adds the perfect crunch and a touch of nostalgia in every bite.
- Easy Comfort Food: Easy enough for a weeknight dinner yet special enough for holidays and gatherings.
- Make-Ahead Friendly: Prepare it up to a day in advance, cover and refrigerate, then add the fried onions right before baking.
- Thanksgiving Staple Side Dish: It’s a delicious and familiar Thanksgiving side that pairs beautifully with roasted meats, holiday turkey, or slow-cooker ham.
Ingredients
- 1 ½ pounds fresh green beans rinsed, trimmed then halved
- 2 Tablespoons butter
- 2 cloves garlic minced
- 2 Tablespoons all-purpose flour
- 3/4 cup chicken broth
- 1 ¼ cups half-and-half or whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup French’s fried onions
Instructions
Preheat oven to 375 degrees F. Grease a 9×13-inch baking dish with cooking spray.
In a large pot of salted boiling water, cook green beans for 5 to 7 minutes. Drain water. Pour cooked green beans in the prepared dish in an even layer.
In a medium saucepan, over medium heat, melt butter. Once melted add garlic and stir for 30 seconds. Whisk in flour until smooth. Cook for 1 minute while constantly stirring.
Pour in chicken broth. Stir and cook for 3 minutes.
Next, pour in half-and-half or whole milk. Decrease heat to low and continue to stir and cook until sauce thickens. About 10 minutes. Season sauce with salt and pepper.
Pour sauce evenly over the green beans in dish. Sprinkle the fried onions on top.
Bake in a preheated oven for 20 to 25 minutes. Place a piece of tinfoil over the top of the last 10 minutes to prevent onions from burning.
Remove from oven and let rest 5 minutes or so before serving. Enjoy!
Servings
Serves 8, but feel free to double or triple recipe to feed a larger crowd.
Storage and Reheating
Let the green bean casserole leftovers cool completely, then cover tightly or store in an airtight container in the fridge for up to 3–4 days. To reheat, bake at 350°F for 20–25 minutes covered with foil, removing it for the last few minutes to crisp the onions. For single servings, microwave for 1–2 minutes, noting the topping may soften. To make ahead, assemble the casserole (without the fried onions) up to a day in advance, refrigerate, then add the onions just before baking.
Holly’s Tips for The Best Green Bean Casserole:
- Blanch Green Beans Perfectly: Cook the fresh green beans just until tender-crisp to keep their vibrancy and prevent a mushy texture.
- Use Fresh Garlic: Freshly minced garlic adds rich, savory flavor that makes this homemade green bean casserole taste better than the canned version.
- Whisk Sauce Until Smooth: Stir continuously while adding flour, broth, and milk or half-and-half to create a creamy, lump-free sauce.
- Season To Taste: Don’t forget to taste and adjust the salt and pepper before combining everything. Seasoning is key to the best flavor.
- Keep It Crispy: Add the French’s fried onions just before baking and cover loosely with foil if they start to brown too quickly.
- Customizable Filling: Stir in shredded cheese for extra creaminess or add sautéed mushrooms for a classic green bean casserole twist.
Frequently Asked Questions:
Yes! Fresh green beans taste best, but canned or frozen work in a pinch. If using canned, drain them well. For frozen, thaw and pat dry before adding to the dish.
Absolutely. Assemble the casserole up to a day in advance without the fried onions, cover tightly, and refrigerate. When ready to serve, add the onions and bake as directed.
Yes, this recipe is made completely from scratch with butter, flour, broth, and half-and-half for a rich and creamy homemade sauce.
Whole milk works well, or you can use a mix of milk and a splash of heavy cream for extra richness.
To make this Green Bean Casserole dairy-free, replace the butter with a plant-based alternative like vegan butter or olive oil, and use unsweetened almond milk, oat milk, or coconut milk in place of half-and-half or whole milk. Make sure your fried onions are dairy-free (check the label or make your own at home), and you’ll still get that creamy, comforting texture without any dairy.
To make this Green Bean Casserole gluten-free, simply swap the all-purpose flour for a gluten-free flour blend or cornstarch to thicken the sauce. Use gluten-free fried onions (many brands now offer them, or you can make your own with gluten-free breadcrumbs), and double-check that your chicken broth is labeled gluten-free.
Similar Recipes
Craving something similar? Try my Parmesan Roasted Green Beans next.
Looking for more Thanksgiving sides? Here are some highly-rated recipes: Cheesy Stuffing Casserole, Slow Cooker Creamed Corn, Garlic Roasted Carrots, and World’s Best Dinner Rolls.
Searching for a Thanksgiving main course? My Crock Pot Turkey and Gravy and Crock Pot Maple Brown Sugar Ham are crowd-pleasing favorites for your Thanksgiving table.
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The Best Green Bean Casserole
Ingredients
- 1 ½ pounds fresh green beans rinsed, trimmed then halved
- 2 Tablespoons butter
- 2 cloves garlic minced
- 2 Tablespoons all-purpose flour
- 3/4 cup chicken broth
- 1 ¼ cups half-and-half or whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup French’s fried onions
Instructions
- Preheat oven to 375 degrees F. Grease a 9×13-inch baking dish with cooking spray.
- In a large pot of salted boiling water, cook green beans for 5 to 7 minutes. Drain water. Pour cooked green beans in the prepared dish in an even layer.
- In a medium saucepan, over medium heat, melt butter. Once melted add garlic and stir for 30 seconds. Whisk in flour until smooth. Cook for 1 minute while constantly stirring.
- Pour in chicken broth. Stir and cook for 3 minutes.
- Next, pour in half-and-half or whole milk. Decrease heat to low and continue to stir and cook until sauce thickens. About 10 minutes. Season sauce with salt and pepper.
- Pour sauce evenly over the green beans in dish. Sprinkle the fried onions on top.
- Bake in preheated oven for 20 to 25 minutes. *Place a piece of tinfoil over the top the last 10 minutes to prevent onions from burning.*
- Remove from oven and let rest 5 minutes or so before serving. Enjoy!
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I add a cup of the French’s to the beans along with a 1/4 cup of slivered almonds and teaspoon of Worcestershire sauce as well.
1Busydad
This is the most amazing green bean casserole. So glad I saw this recipe. This is the STAR of any meal and you will enjoy it for sure, we loved it!
Could this be made ahead of time and stored in the fridge before baking? Looking to make this for thanksgiving but it’s a good amount of stove time along with oven time. Wondering if you think completing all steps (except fried onions) ahead of time would be possible the day before. Thoughts?
Lindsay, I have not tried to prepare it in advance, but I don’t see why you couldn’t. I’m actually thinking of doing that for Thanksgiving this year! And yes, I wouldn’t put the onions on until your ready to bake it. I would only make it one day in advance.
Yes you so can I have and it taste even better I think/ But I would not put the onions on the top they get soggy.
How exactly? Sorry, i’m Not a cook. Do you just bake the beans with the sauce, then bake it again the next day with the onions on top?
You would put everything together except for the fried onions and leave it in the fridge until you are ready to bake it in the oven.
I signed up for bringing a green bean casserole for my sons school (they do a thanksgiving feast for the teachers on the last day). Would this dish work to bake and then put into a crock pot just to keep warm? From all the reviews I want to take this, but need a way to keep it warm.
Thank you!!
Use a cooler, they’re great for keeping things cold, and hot!
So good. Served it for a family get together. There was only one serving left!
This recipe was easy and this turned out so delicious for Thanksgiving. My husband said he can never eat the canned recipe again. Thanks for sharing. I will be making this again for Christmas.
Would it be ok to use garlic powder instead if cloves?
I used minced garlic
What about putting this together in a crock pot (onions at last minute)?
So if I did a double batch do you recommend I do it all in the same casserole dish and just double tue time to cook.
Misty, I would do it in two separate casserole dishes (9×13) to ensure they both get cooked evenly. 🙂
I also use fresh beans and the same amount of fresh mushrooms. I crumble potatoe chips on top instead of the onions! Been making this for decades now!
This is so delicious! I made this last year and so excited to make it again this year! I did double the recipe and put it all in one pan! Hoping it turns out ok!
What happens if the sauce does not thicken?
David, you can always add a little bit more flour to help it thicken more. Mine usually thickens up just fine though with only 2 Tablespoons.
I adore your recipe and I make it every year. This year, I need to prep it in advance so I will be following your Note 1 suggestions. Can you please clarify whether the beans need to be baked for 10 minutes without toppings and then baked again with toppings? I apologize if I’m asking the obvious, but I’m afraid to overcook this.
Thank you! Yes, you still need to cook the green beans first before baking. So I would do everything up until the last step (baking it) and leave it covered in the fridge for only up to 24 hours before baking.
This looks really wonderful. I do think spaghetti squash is a great option for enjoying traditional noodle dishes on a grain-free diet. Thanks for posting this on Food Flicks Friday.
Hey! That’s super delicious, I have a sweet tooth but I can’t stop drooling over this.
My son always requested corn bake until i made this recipe a couple of years ago so This is a for sure side for Thanksgiving and other holidays now. Excellent recipe!
This was amazing!! Nothing like the canned bean, with condensed soup origanial . So fresh, crispy ONion, I added about a half cup of shredded Asiago cheese, before I added cream mixture, tossed the beans, then relayered beans. Preped it in the morning, plastic wrapped, took out of frig 15 minutes prior to baking. What serving I had left over just became my sons lunch, like that is all he wanted, all the bean cassarole that was left over, which wasn’t much at all. A new must have ! Thank you
Would it matter if I steamed the green beans instead of boiling them?
Yes you can steam them instead 🙂
This was great! Halved the recipe just for me. 🙂 *only one that likes green beans* I’m so glad I took the time to make this. I thought it was the star of my plate!
can I use the fresh green beans that are frozen for this recipe?
Yes, absolutely! Just thaw them first before using in the recipe. You can easily thaw them in the microwave if you’re in a hurry. 🙂
I made this for the first time today (for thanksgiving). Fantastic! This is the only way i will ever make green bean casserole from now on!
This turned out amazing. Thank you!
I never grew up with the green bean casserole tradition. My father-in-law can’t have a Thanksgiving without it, so I offered to make it this year. I had to work the day of our meal, so I was able to prep the night before. I did everything, but the final step of throwing it in the oven. I made sure to keep the onions off until right before putting it in the oven. Delicious! EvEveryone gobbled it right up, including my six month old daughter! I left a couple of green beans long for her, as well as the onions off the top!
This is now a staple at our Thanksgiving table! We’ve been making this for at least three years now. Loads better than using any canned, condensed soups, and it’s sooo simple.
Can u use frozen green beans? Would you cook them first?
Yes you can use frozen. I would let them thaw in the fridge before using them in this recipe 🙂
So good! I made this for Thanksgiving last year and it’s a family favorite now. So much better than the canned soup version. I sub carbqik for the flour.
I never leave comments but this is the best casserole ever! When you please 3 sisters who are excellent cooks, that is saying something!!!! Absolutely delicious!! The sauce is what does it. Thanks!! Oh, and i made ahead and froze for a week (without the onions on top).
Made these today and they are freaking amazing! Making that homemade cream sauce was chef’s kiss. I added about 2 TBSP of Parmesan cheese in the rue and OMG!!! So good. definitely saving to my favorites. I’m going to try this same recipe with broccoli, and can’t wait.
I generally didn’t like green bean casserole but this recipe is now a family favorite. The only thing I do differently is to add garlic pepper French fried onions instead of the regular ones. It gives it a lovely finish.