Green Bean Casserole
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  • Food: Green Bean Casserole

  • Writer: Alice

  • Content-Type: Food Blog

You’ll never need another recipe for green bean casserole! A velvety mushroom sauce, fresh green beans, and crunchy roasted onions make it a surefire hit.

For years, I’ve had a recipe for green bean casserole on my to-make list. In principle, it should be a veggie-centric dish as it has a creamy mushroom sauce, tons of crunchy onions, and green beans as the headline ingredient.

However, it’s a Thanksgiving tradition in my family. I finally got around to developing my own green bean casserole recipe this year, and I have to say that the results are rather outstanding!


Green Bean Casserole
Food: Green Bean Casserole
Source: The Spruce Eats

Since I am a mushroom lover, I substitute a tangy, creamy homemade mushroom sauce for the standard cream of mushroom soup.

As one of my all-time favorite combos, mushrooms, thyme, and Dijon mustard are used here along with tamari to accentuate the mushroom flavor and Parmesan cheese for an umami boost. This sauce is so delicious I could eat it off a spoon, I bet you’ll love it!

I then use fresh green beans rather than those that are tinned or frozen. Before baking them in the casserole, I blanch the vegetables, and they turn out bright green and have a beautiful al dente bite. Yum!

Last but not least, I add a substantial amount of crispy baked onions in place of the typical can of French-fried onions.

These guys are the ideal garnish for this nutritious green bean casserole, adding a delicious oniony taste and crunchy texture. Remember to include a little bit of everything in each bite!


The crispy onions, the green beans, and the mushroom sauce are the three main ingredients in this recipe for green bean casserole.

With the onions, start. Toss the onions with panko, flour, salt, and thinly sliced onions in olive oil. On two big baking sheets, spread them out evenly. Roast them until they are golden brown and start to crisp up, stirring them every ten minutes.

Green beans are then blanched. Green beans are added to a big saucepan of boiling, salted water. Stirring regularly, cook the beans for 4 minutes or until they are a slightly soft and bright green color.

To halt the cooking, drain them and place them in a big dish of icy water. Spread them out on a kitchen towel to dry after they have cooled.

Make the sauce next. Tamari, garlic, and thyme are added to the softened mushrooms after they have been sautéed for flavor. Flour should be added, followed by almond milk and Dijon mustard.

Simmer for about 20 minutes or until thickened. Add black pepper and parmesan cheese after that.

After that, layer everything and bake! The sauce should be spread thinly across the bottom of a baking dish that has been buttered.

Place the green beans on top and drizzle the remaining sauce over them. Top with the crispy onions and bake for 10 minutes covered. Bake for a further 10 minutes after removing the dish’s cover.



  • To find haricots verts, look. Any fresh green bean variety would work in this dish, but we found that thin haricots verts produced the finest results. Since they are slimmer than typical green beans, the sauce, and onion topping better complement them. Additionally, they have a tasty crisp texture!
  • Rotate the pans as you watch the onions fry. Rotate the baking sheets with the onions as you toss them every ten minutes until they cook. You don’t want one skillet to burn before the other gets crispy, thus this will aid in balanced cooking. Near the end of the cooking period, keep a close eye on them because they can suddenly move from perfectly cooked to scorched.
  • Verify the dryness of your green beans. After you blanch the green beans, be careful to completely dry them because no one enjoys a wet green bean casserole!
  • Do it in advance! This green bean can be prepared up to a day ahead of time. Green beans should be blanched before being cooked, and the sauce should be made. After that, put the green beans and sauce in the, cover it, and chill it until shortly before serving. Separately, keep the crispy onions at room temperature. When you’re ready to serve, top the casserole with the crispy onions and continue baking it according to the recipe until it’s well warm. Enjoy!


The only recipe you’ll ever need for green beans! It’s a tasty and healthful dish made with fresh green beans, a creamy mushroom sauce, and crispy baked onions.

Prep Time: 20 mins
Cook Time: 1 hr.
Total Time: 1 hr. 20 mins
Serves: 8



  • 2 medium yellow onionsthinly sliced
  • 4 teaspoons extra virgin olive oil
  • 1/2 cup all-purpose flour
  • 2 tablespoons panko breadcrumbsplus more for sprinkling
  • 1/2 teaspoon salt


  • 1 1/2 pounds green beanstrimmed and halved
  • 2 tablespoons extra virgin olive oil
  • 16 ounces cremini mushroomssliced
  • 2 tablespoons tamari
  • 4 garlic clovesminced
  • 2 tablespoons fresh thyme leaves
  • 1/4 cup all-purpose flour
  • 3 cups unsweetened almond milk
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 cup grated Parmesan cheeseplus more for sprinkling
  • 1/4 teaspoon freshly ground black pepper


Green Bean Casserole
Food: Green Bean Casserole
Source: The Spruce Eats
  1. Creating the crispy onions Set the oven’s temperature to 450 degrees Fahrenheit. A 9×13-inch baking dish should be lightly greased and two big baking sheets lined with parchment paper.
  2. Toss the onions with the oil, flour, panko, and salt in a large basin. Spread the mixture equally across the baking sheets, then bake for 25 to 35 minutes, tossing after 10 minutes (turning the pans around in the oven as needed), or until crisp and lightly browned. Take the food out of the oven and turn down the heat to 400°F.
  3. Get the filler ready: Set a sizable dish of ice water nearby and bring a large saucepan of salted water to a boil. Green beans should be dropped into hot water and blanched for 4 minutes. To stop the cooking process, drain the food and then immediately submerge it in freezing water. Transfer to a towel to dry after draining.
  4. In a big skillet over medium heat, add the mushrooms and simmer for 8 to 10 minutes, or until they are tender. Add the tamari, garlic, and thyme by stirring. Re-stir the mushrooms after adding the flour. Stir in the mustard and almond milk after adding them. Cook for 20 minutes, whisking often until thickened. Add pepper and Parmesan cheese after stirring.
  5. The baking dish should have 1/3 of the sauce on it. Green beans should be layered before the remaining sauce. Bake the onions on top for 10 minutes with the cover off. Bake for 10 more minutes without the lid. Cover the dish for the remaining baking time if the onions begin to brown too much. If preferred, add a few panko and Parmesan crumbs as a garnish. Serve warm.


*By leaving out the cheese and seasoning the mushroom sauce with a few extra pinches of salt, you can make this vegan.