Classic Green Bean Casserole Recipe with Crispy Onions

A green bean casserole is a beloved Thanksgiving side. Made with fresh green beans, this from-scratch casserole assembles quickly and bakes into a creamy, flavorful dish with a crisp panko topping.

I’m excited to share this fresh green bean casserole recipe. It’s been a family favorite for years and is simple enough to become a new staple at your table.

This version is made from scratch, with a creamy mushroom sauce and a perfectly crunchy panko breadcrumb topping. It bakes until bubbling and golden, making it a classic, crowd-pleasing side for holiday meals.

Green bean casserole ingredients

• Green beans: Wash, trim, and blanch before using.
• Olive oil: For sautéing.
• Butter: Unsalted is preferred; reduce added salt if using salted butter.
• Mushrooms and onions: Fresh mushrooms and sautéed onions create a rich, flavorful sauce—much better than canned soup.
• Flour: All-purpose flour to thicken the sauce.
• Thyme: Fresh thyme adds a lovely earthy note (dried works in a pinch).
• Cream and milk: Heavy cream and milk form the base of the velvety sauce.
• Garlic: Freshly minced for best flavor.
• Parmesan cheese: Adds savory depth; use a rennet-free variety to keep the dish vegetarian-friendly.
• Worcestershire sauce: A touch for umami and balance.
• Salt and black pepper: To taste.
• Panko or Italian breadcrumbs: For a crisp, golden topping.

How to make green bean casserole

• Preheat the oven to 375°F (190°C).
• Blanch the green beans in boiling water for about 5 minutes, then drain and cool.
• Sauté mushrooms in 2 tablespoons butter and a splash of olive oil until browned. Season with salt, pepper, and thyme, then set aside.
• In the same skillet, melt the remaining 2 tablespoons butter over medium heat. Stir in 2 tablespoons flour, then gradually whisk in 1 cup heavy cream and 1 cup milk. Simmer until the sauce thickens.
• Remove the sauce from the heat and stir in the minced garlic, 1/4 cup Parmesan, and 1 tablespoon Worcestershire sauce.
• Combine the green beans, mushrooms, and onions in a baking dish. Pour the sauce over and toss gently to coat. Sprinkle with 1/4 cup Panko breadcrumbs and the remaining 1/4 cup Parmesan.
• Bake at 375°F for about 20 minutes. For a golden topping, broil 3–4 minutes more—watch closely to avoid burning. Serve warm.

Can you make this casserole with frozen beans?

Yes. Frozen green beans work well—just blanch for an extra minute or two before assembling. Avoid canned beans if you can, as their texture is less appealing in this dish.

Can you make it gluten-free?

Absolutely. Substitute a 1:1 gluten-free flour for the all-purpose flour in the sauce and use gluten-free panko for the topping to make the casserole gluten-free.

To prepare ahead of time

You can assemble the casserole the night before, cover it, and refrigerate. On serving day, bake it as directed. Alternatively, bake up to two days ahead, then reheat covered with foil at 350°F (175°C) for about 20 minutes or until warmed through.

What to serve it with

This green bean casserole pairs beautifully with roasted turkey, creamy mashed potatoes, candied sweet potatoes, wild rice pilaf, honey-glazed carrots, or any favorite Thanksgiving sides. It’s a versatile accompaniment for holiday dinners and weeknight meals alike.

More easy side dishes

If you enjoyed this green bean casserole, consider other simple Thanksgiving sides such as roasted root vegetables, sweet potato casserole with pecan topping, roasted Brussels sprouts with bacon, or roasted beets and carrots.

If you tried this Green Bean Casserole recipe, please leave a star rating and share how it turned out in the comments below.