Grandma’s Green Bean Casserole (No Canned Soup)

Green bean casserole belongs on the holiday table, and this one keeps it classic, no canned soup needed. My mother-in-law worked wonders with a whisk, butter, and onions, and this from-scratch sauce follows her lead. It’s rich, creamy, and comforting, with tender canned green beans and crispy fried onions on top.

 

Why We Love This Green Bean Casserole

• Extra Creamy – This green bean casserole just feels a little extra special. That homemade sauce makes everything rich and creamy, I bet you’ll even get compliments!
• Make It Ahead Of Time – Prep this recipe the night before, which saves you a ton of time and stress when prepping all your Thanksgiving recipes.
• Bring It To Share – Anything in a casserole dish travels pretty well, so it’s great for sharing with family and friends.

Ingredients For Green Bean Casserole

• canned cut green beans – drained. Frozen green beans work too. Add them straight from the freezer and bake uncovered for the last 10 to 15 minutes so the sauce doesn’t get watery.
• salted butter
• white onion, diced
• minced garlic – you can also use fresh garlic if you prefer, or a teaspoon of garlic powder
• all-purpose flour
• chicken broth – I prefer low sodium. Use vegetable broth to make it vegetarian.
• milk
• heavy cream
• seasoned salt
• salt
• black pepper
• crispy fried onions

How To Make Green Bean Casserole

1. Preheat the oven to 350°F. Spray a 9×13 casserole dish lightly with spray cooking oil. Drain green beans and add to the pan.
2. In a medium pot over medium heat, add the butter and let it melt. Reduce the heat to medium low heat, then add the onion and garlic. Cook for about 5 minutes, stirring often until softened and slightly browned.

3. Sprinkle flour over onion, stir and cook for one minute. This keeps the sauce from tasting like flour.
4. Add chicken broth slowly, whisking as you add it to keep the sauce smooth. Gradually whisk in the milk and heavy cream until the mixture is creamy and thick, like homemade cream soup. Add seasoned salt, salt and pepper to the pot and blend with a whisk.

5. Bump the heat up to medium and cook until the sauce thickens, about 2-4 minutes or until the sauce is the thickness of a cream soup.

6. Pour the sauce over the green beans in the casserole dish, spreading in a thick even layer over the green beans. You can cover with aluminum foil and place the pan in the refrigerator if making this ahead of time or bake it immediately.

7. When ready to bake, top the casserole with the crispy fried onions. Cover with aluminum foil and bake for 25-35 minutes or until warm and gooey all the way through. Uncover and bake for an additional 5 minutes to help crisp the onions. Then serve and enjoy!

Green Bean Casserole Variation Ideas

• Try Tater Tots On Top – Swap the fried onions for tater tots, like my taco tater tot casserole or tater tot breakfast casserole. For extra crispy tots, bump the oven to 375°F for the last 5 minutes on the top rack. Skip the broiler if you’re using a glass dish (see my tip above).
• Try Ritz Crackers – Crush them, toss with a little melted butter, and sprinkle on top.
• Try Adding Mushrooms – Sliced mushrooms can add a lot of flavor if they are your thing.
• Add Cheese – Some families stir in Velveeta or shredded cheddar, and they’re on to something! Mix 1 to 1 1/2 cups in with the sauce and green beans.
• Dice Up Bacon – My green bean casserole with fresh green beans and bacon is a richer take we love.

Make Ahead and Storage For Green Bean Casserole

• Make ahead: Pour the sauce over the green beans, cover with foil, and refrigerate up to a day. Add the fried onions right before baking so they stay crispy. Make sure your oven is fully preheated before the cold dish goes in, and plan on a few extra minutes of bake time (see the recipe card notes).
• Store: Leftovers keep 4 to 5 days in the fridge. I cover the pan tightly with foil, then move it to an airtight container once about half is gone.