Creamy Green Bean Casserole From Scratch, with fresh baby bella mushrooms and a cheesy breadcrumb topping. This casserole is made with real ingredients (no canned soup here) and is a delicious addition to your holiday meal.
I’ve never been much of a green bean casserole person. The green bean filling, the crispy fried onion topping… none of it really appealed to me. I much prefer broccoli casserole when it comes to vegetable side dishes at holiday meals.
Last year, I shared my recipe for Broccoli Casserole From Scratch. The recipe quickly became a reader favorite, which got me thinking. If people are looking for a from scratch, no canned soup broccoli casserole recipe, maybe you’d like a real ingredient green bean casserole recipe as well?
So here you have it. My kitchen-tested, family-approved recipe for Green Bean Casserole From Scratch. And you know what? It’s made me a green bean casserole convert. One bite of this casserole and I was hooked. You see that there plate of green bean casserole in the photo? I pretty much devoured that helping as soon as the photo shoot was over. Every last crumb and bit of creamy sauce… gone.
The green bean filling in this casserole is creamy without being overly so. It’s made with fresh green beans, fresh baby bella mushrooms, onion, garlic, and a homemade cream sauce. No cream of anything soup. No mayo.
Then there’s the topping. The crunchy, cheesy, whole wheat breadcrumb topping. Paired with the green bean and mushroom filling, it’s perfection in a bite.
This Thanksgiving, I’ll be serving both my Broccoli Casserole From Scratch and this green bean casserole. The broccoli casserole is still my number one, but this Green Bean Casserole From Scratch is now a very close second.
Make your holiday meal complete with these other favorite recipes:
- 2 pounds fresh green beans, trimmed and cut in half*
- 6 tbsp. butter, divided
- 8 ounces sliced baby bella mushrooms
- 1 cup finely chopped yellow onion
- 2 cloves garlic, minced
- ¼ cup flour
- 1 cup low-sodium chicken or vegetable broth
- ½ cup half-n-half
- ½ tsp. salt
- ¼ tsp. freshly ground black pepper
- ½ cup Greek yogurt
- 1 egg, lightly beaten
- ¾ cup grated cheddar cheese
- 1 cup whole-wheat breadcrumbs (homemade** or store-bought)
- Preheat oven to 350 degrees F. Lightly spray a baking dish with cooking spray.
- Bring a large pot of water to a boil. Add green beans and boil for about 4 minutes, until crisp-tender. Transfer cooked green beans to a large bowl of ice water. Let cool in ice water for 5 minutes, then drain in a colander. Dry out the large bowl and place the dried green beans in it.
- Meanwhile, melt 1 tablespoon of the butter in a medium skillet over medium-low heat. Add the mushrooms and onion and cook until soft, 4-6 minutes, stirring occasionally. Transfer mushrooms and onion to the bowl with the green beans.
- In a small saucepan, melt 4 tablespoons of the butter over medium heat. Add the minced garlic and then whisk in the flour until smooth. Cook, whisking constantly, for 30 seconds. Whisk in the broth and half-n-half. Bring to a low simmer and continue to whisk constantly until thickened. Remove from the heat and stir in the salt, pepper, and Greek yogurt. Let the mixture cool slightly and then whisk in the egg.
- Pour sauce into the bowl with the green beans and mushrooms. Stir gently to combine. Transfer to the prepared baking dish.
- Melt the remaining tablespoon of butter and stir into the breadcrumbs. Stir in the grated cheddar. Sprinkle breadcrumb topping over the casserole.
- Bake for 45 minutes, until filling is hot and bubbly. Check after 25 minutes and cover with foil if topping is browning too quickly. Let stand 10 minutes before serving.
**To make homemade breadcrumbs:
Preheat oven to 300 degrees F. In a food processor, process 4 slices whole-wheat bread until you have fine crumbs. Lay crumbs on a rimmed baking sheet and place in the preheated oven until dry and very lightly golden, about 15 minutes. Stir after 10 minutes to help crumbs brown evenly. Unused breadcrumbs can be stored in the freezer.