Fresh Green Bean Casserole (from scratch) – a quick and easy recipe for making a classic green bean casserole with fresh green beans and homemade mushroom soup. The perfect holiday side dish that is always a family favorite!

This creamy Green Bean Casserole with Fresh Green Beans is a classic side dish recipe that is a must at your holiday table! Those fresh green beans, creamy mushroom soup, and crunchy french fried onions make the most amazing combination that the whole family loves!

Easy Green Bean Casserole From Scratch

At our house, Thanksgiving dinner is a meal that we look forward to every year and this side dish recipe is something we can’t live without! It is such a family favorite that we don’t just have it at the Thanksgiving table, we also enjoy it at our Christmas dinner and Easter dinner too. It is simply the best green bean casserole recipe that is made with fresh green beans and homemade cream of mushroom soup, instead of that canned soup stuff! Fresh ingredients that come together quickly and can go with just about anything (although, we love a classic holiday turkey or ham)!

What You Will Need

  • green beans – this recipe is based around using fresh beans, but you could also use canned green beans or frozen green beans.
  • butter – always love that buttery flavor and used to sauté the onions and garlic.
  • sweet yellow onion & garlic – the perfect flavor starters that are a must!
  • baby bella mushrooms – we love the flavor of these, but you could also use button mushrooms.
  • all-purpose flour – option to use gluten-free flour if you want to make the recipe gluten-free.
  • creamer – we love using NutPods unsweetened, unflavored creamer to lighten things up but you could also use half & half.
  • chicken broth – just pick up your favorite one from the local grocery store or make your own.
  • kosher salt & ground black pepper – simple seasonings that are always a must.
  • french-fried onions – some mixed in and some on top for just the right amount of crunch!
  • optional: red pepper flakes – add in a little bit for an extra kick of heat.

How To Make Green Bean Casserole With Fresh Green Beans

The first steps to making this traditional green bean casserole are to blanch the green beans. This can be done by quickly boiling your green beans for about 2-4 minutes and then carefully placing them in an ice bath.

Next, it is time to start the creamy homemade sauce! Bring a large skillet to medium heat, add 3 tablespoons of butter, and then toss in the onions and garlic for 2-3 minutes.

Add the mushrooms to the skillet and move around for 2-3 minutes or until softened. Use a slotted spoon to remove the mushrooms and onions from the pan.

Now add the rest of the butter to the skillet to melt and then your flour of choice.

Use a whisk to combine the butter and flour into a paste or roux. Next, gradually pour in the creamer and broth while whisking continuously. Let this simmer for about 3-5 minutes or until nicely thickened to a creamy sauce and remove from the heat.

Now you can add the mushrooms and onions back to the pan.

Mix to fully combine the sauce for your creamy green bean casserole.

Spray a casserole dish with cooking spray, add the tender green beans, the mushroom mixture, and about 3/4 cup of the crispy onions.

Mix to fully combine the casserole before baking. Bake in the preheated oven at 350 degrees F for about 20-25 minutes.

Add the rest of the crispy fried onions to the top of the green bean mixture and return to the oven for a couple of minutes or until bubbly and golden brown on top.

Can You Mix Up Green Bean Casserole The Night Before

Absolutely! You can easily complete steps 1-5, cover the baking dish with plastic wrap, and then the next day pull it out of the fridge to return to room temperature. Then cook according to the directions in the recipe card below.

We do recommend waiting on adding the french onions until you are ready to cook so they don’t get soggy. Also, if the casserole is still a bit chilled going into the oven it might take a few more minutes to bake.

Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!


Fresh Green Bean Casserole (with fresh green beans) is your classic holiday side dish made from scratch with fresh green beans!


  • 1 pound fresh green beans
  • 7 tablespoon butter, divided (regular or dairy-free)
  • 1 medium yellow onion, diced
  • 1 teaspoon garlic, minced
  • 12 oz baby bella mushrooms, sliced
  • 3 1/2 tablespoons all-purpose flour (or gluten-free flour)
  • 1 1/2 cups Nutpods unsweetened/unflavored creamer OR half-and-half
  • 3/4 cup chicken broth
  • 1 teaspoon kosher salt (more to taste)
  • 1/4 teaspoon ground black pepper
  • (optional) 1/4 teaspoon red pepper flakes
  • 2 cups french fried onions, divided (regular or a gluten-free version)


  1. Oven: Preheat oven to 350 degrees F.
  2. Blanch Green Beans: Fill a medium saucepan 3/4 full of water and bring to a simmer. Meanwhile, take a large bowl and fill 3/4 of the way with water. Add ice to create an ice bath. Set aside. Add green beans to the simmering water. Let cook 2-4 minutes. Using a pair of tongs, carefully remove the green beans from the simmering water and place them directly into the ice bath. Let sit for 5 minutes or until fully cooled. Remove and place into a 9×13 baking pan.
  3. Cook Onions + Mushrooms: Bring cast iron skillet to medium/medium-high heat. Add 3 tablespoons of butter and let melt; swirl to coat the pan. Add onion and garlic. Move around pan until until the onions have softened, approximately 2-3 minutes. Add mushrooms and move around pan until they have softened, another 2-3 minutes. Remove mushrooms and onions with slotted spoon and place on a plate. Set aside.
  4. Make Sauce: Add remaining 4 tablespoons of butter to pan and let melt. Add flour and use a whisk to combine into a paste (aka a roux). Slowly add in the creamer and then the chicken broth, whisking the entire time and ensuring the mixture is hot enough to just barely simmer. Let simmer, uncovered, 3-5 minutes. Once thickened remove from heat and add back in the mushrooms and onions as well as the salt, pepper and red pepper flakes (if using). Stir to combine. Taste and adjust salt or pepper, as needed.
  5. Combine: Pour the creamy mushroom sauce over the green beans and add approx. 3/4 cup of the french fried onions; stir to combine.
  6. Bake: Place in oven, middle rack and uncovered, for 20-25 minutes. Remove and cover with remaining french fried onions. Return to oven for an additional 5-10 minutes.
  7. Cook + Serve: Remove and let cool sightly before serving (sauce will thicken as it cools).


  • Gluten-Free: to make this gluten-free use gluten-free flour and gluten-free french fried onions.
  • Dairy-Free: to make this dairy-free use a plant-based butter and Nutpods creamer (unsweetened/unflavored).
  • Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.