Green Bean Casserole

 A holiday favorite, elevated! This Homemade Green Bean Casserole takes the classic dish to a whole new level with fresh green beans, a sprinkle of grated Parmesan, and no canned soup in sight. It’s the ultimate upgrade to a timeless recipe—and easily the best green bean casserole you’ll ever taste!  

If your family’s holiday menu is anything like ours, it’s a lineup of tried-and-true staples that make an appearance every Thanksgiving, Christmas, or even Easter. And let’s be honest: green bean casserole is usually non-negotiable.  

For me, it’s a must-have—but with a twist. I’ve always made mine with fresh green beans, and let me tell you, the difference is game-changing. The crispness and vibrant flavor of fresh beans bring this dish to life in a way canned or frozen just can’t match. A small adjustment with a big payoff, perfect for your next holiday spread!

Ingredients

• 2 pounds fresh green beans washed and trimmed
• 1/2 cup salted butter
• 8 ounces baby bella mushrooms chopped
• 2 Tablespoons all purpose flour
• 1 1/2 cups heavy cream OR half & half OR whole milk
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 cups parmesan cheese freshly grated
• 2 cups french fried onions

Instructions

1. Preheat oven to 375° F.
2. Spread green beans evenly in a 9×13 inch baking pan.
3. Heat a large skillet over medium low heat. Add the butter and melt, then add the mushrooms, salt and pepper. Sauté for 4-5 minutes, stirring regularly.
4. Stir in the flour and continue cooking, stirring regularly, for 1-2 minutes.
5. Add the cream; cook and stir just until small bubbles form.
6. Stir in the cheese and continue stirring for 1-2 minutes until cheese is melted and sauce starts to thicken and bubble.
7. Pour the sauce over the green beans in the pan. Stir until beans are evenly coated. Top with French fried onions.
8. Bake, uncovered, for 45 minutes. Check for doneness. If beans are still too crisp, cover loosely with foil and bake for an additional 15 minutes.

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