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Green Bean Casserole in a Lodge Skillet with garlic, onion, parmesan and napkin around it
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Homemade Green Bean Casserole

A tradition on every holiday table, our scratch version of Green Bean Casserole uses fresh green beans, fresh mushrooms, homemade creamy sauce and a couple twists, like dijon mustard and a panko and parm topping for an added crunch to go with homemade crispy onions.
Prep Time20 mins
Cook Time50 mins
Course: Dinner, Food + Drink, Main Course, Side Dish
Cuisine: American, Canadian, north american
Keyword: Casserole, easy holiday recipes, Thanksgiving Recipes
Servings: 8 Servings
Calories: 436kcal


For the fried onions:

  • 2 medium onions thinly sliced into rounds
  • ¼ cup all-purpose flour
  • ¼ teaspoon sea salt

For the casserole:

  • lbs fresh green beans rinsed and trimmed
  • 4 tablespoon salted butter
  • 8 oz mushrooms sliced
  • 3 cloves garlic chopped
  • ¼ cup all-purpose flour
  • 1 ½ cups chicken broth
  • 1 ½ cups heavy cream
  • 2 tablespoon dijon mustard
  • Sea salt and fresh ground pepper

For the Cheese Crumble:

  • cups freshly grated parmigiano-reggiano
  • 1 cup panko bread crumbs
  • 4 tablespoon salted butter room temperature


  • Preheat the oven to 450°F.
  • Bring a large pot of salted water to a boil. Clean and trim the beans then place in the boiling water. For small beans, blanch for 2-3 minutes and for larger beans, blanch for 4-5 minutes. Meanwhile, fill a large bowl with ice water. Drain and transfer the beans to the ice water and once cool, drain them and set aside.
  • In a medium bowl, toss onion rings with flour and a pinch of salt until coated. Place a large, oven-safe skillet on medium-high heat. Add the olive oil and once it is hot, spread the onions evenly in the pan. Fry for 6-7 minutes, tossing often, until lightly browned and crispy. Transfer to a plate and set aside.
  • Using the same large skillet. Melt butter on medium-high heat. Add the mushrooms, season with a good pinch of salt, and saute for 8-10 minutes, stirring occasionally, until they are deep brown and beginning to crisp.
  • Sprinkle in the flour and stir until the mushrooms are coated. Cook for 2 minutes, then pour in the chicken stock. Stir until the stock absorbs the flour, then mix in the cream and dijon. Season with fresh pepper, reduce heat, and simmer for 10 minutes, until the sauce is slightly thickened.
  • While the mushroom cream sauce is thickening, combine breadcrumbs, butter, Parmigiano, and a pinch of salt in a medium bowl. Set aside.
  • Add the blanched beans to the skillet. Using tongs, carefully toss the beans until all the ingredients are evenly distributed.
  • Sprinkle the top of the skillet with the breadcrumb topping. Arrange fried onions over top, then place the casserole in the oven to bake for 20 minutes, or until the topping is golden brown.
  • Allow to cool for a few minutes before serving family style.


  • Butter - butter can be replaced with any butter-like substitute such as coconut oil, vegan butter, or olive oil.
  • Cream - full-fat coconut milk will work as a replacement for the heavy cream. Half and half can be used to make the dish slightly lighter. 
  • Chicken Broth - swap with vegetable stock for a vegetarian green bean casserole.
  • Parmigiano-Reggiano - any hard cheese will work as a substitute. Cheddar cheese is also a good alternative.


Calories: 436kcal | Carbohydrates: 23g | Protein: 13g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 762mg | Potassium: 432mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1743IU | Vitamin C: 17mg | Calcium: 315mg | Iron: 2mg