Name: Green Bean Casserole
Yield: 8

Green Bean Casserole Recipe made from scratch with a creamy cheese sauce, crisp topping, and no canned soup. It’s straightforward to double, triple, and make ahead.

Ready-to-eat green bean casserole in a pan, showcasing its crisp top.

author’s note

The Green Bean Casserole That Finally Lives Up To The Hype!

I can’t believe I’m admitting this, but Green Bean Casserole used to be a dish I’d skip. I’d only ever had the classic version with canned green beans, cream of mushroom soup, and French fried onions. Don’t get me wrong, it’s fine, but with a whole Thanksgiving spread (turkey, mashed potatoes, sweet potato casserole, and cranberry sauce), it just didn’t stand out. That is, until THIS Green Bean Casserole came along. Now I can’t get enough of it!

The fresh, creamy cheese sauce makes all the difference, and it’s still so simple. It’s the kind of dish that really wows guests, and Thanksgiving just isn’t the same without it now.

Fresh green beans being added to the casserole dish for the green bean casserole recipe.

Green Bean Casserole Recipe Ingredients

Ingredient	Swaps or Tips
Fresh green beans	Boil for a few mins before adding
Butter and flour	Gluten-free flour works for a gluten-free option
Milk	Add gradually to ensure a smooth, lump-free sauce
Chicken broth	Use vegetable broth to keep this vegetarian
Cheddar and Parmesan cheese	Freshly grated gives the best flavor
Sour cream	Fat-free works great in this recipe
Dijon mustard	Don’t skip; it boosts flavor without tasting like mustard
Panko crumbs	Gluten-free panko works great; toast in butter for best crunch

Quick Tip

Make sure the green beans are completely dry before adding them to the casserole dish. Wet green beans will make the casserole soggy and less flavorful.

Cream sauce being poured over the other ingredients for this recipe.

How To Make Green Bean Casserole

Prep the Green Beans: Boil until tender, cool in ice water, then dry well.
Sauce: In a pot, melt butter, mix in flour, and slowly mix in milk and broth. Add cheeses, sour cream, and spices until smooth.
Assemble: Mix green beans with sauce in a baking dish, add Parm on top.
Add Topping: Toast panko in butter, sprinkle over the casserole.
Bake: Cover with foil and bake for 30 minutes, until bubbling. Serve hot.

Featured Comment

“Can’t beat a classic like this but it was SO MUCH better because it was from-scratch! Loved it!”
– Ashley

Cheese being generously added over the green beans in the casserole dish for the green bean casserole.

Variations

Switch Things Up

Bacon: Cook bacon (fry or bake), chop, and add on top after baking.
Lighter: Use 1% milk and fat-free sour cream in this green bean casserole recipe.
Mushrooms: Cook up to 8 ounces of mushrooms and mix into the sauce.
Gluten-Free: Use gluten-free breadcrumbs and flour.

Panko bread crumbs being toasted and sprinkled on top of the other ingredients.

Storage

Make Ahead And Leftover Tips

Prep: Put the green bean casserole recipe together without the panko. Store cooled panko in a bag.
Refrigerate: Cover the dish with plastic wrap; store in the fridge for up to 24 hours.
Bake: Bring to room temp, add panko, cover with foil, and bake for 35-40 minutes.

Leftovers: Store in a sealed container in the fridge for up to 3 days. Reheat slowly.
Freezing: Not advised, as the sauce can get watery.