This Green Bean Casserole is a wholesome, from-scratch version of the classic holiday side. It's made with fresh green beans, real cream sauce, sautéed mushrooms, and simple seasonings.
A Quick Look at the Recipe
✅ Recipe Name: Green Bean Casserole
🕒 Ready In: ~30 minutes
👪 Serves: 6-8
🍽 Calories: ~150 calories per serving (estimated)
🥣 Main Ingredients: Fresh green beans, mushrooms, onions, garlic, cream cheese
📖 Dietary Info: Gluten-free, vegetarian option, wholesome ingredients (no canned soup)
👌 Difficulty: Easy - cook the veggies, make the sauce, bake until creamy and golden
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Instead of relying on condensed soup or fried onions, this updated version builds flavor naturally by cooking the vegetables first, making a quick homemade sauce, and baking everything until the green beans are tender and the cheese is golden. It has the same familiar comfort as the traditional recipe, but with a fresher taste and lighter, cleaner ingredient list.
If you enjoy real-ingredient dishes like Herb Roasted Turkey Breast, Roasted Acorn Squash, or our lighter, veggie-forward favorites such as Sweet Potato Soup, this green bean casserole fits right into that simple, wholesome style.
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Why You'll Love This Green Bean Casserole:
No canned soup: A creamy, flavorful homemade sauce made with real ingredients, no condensed soup needed.
Fresh and wholesome: Uses fresh green beans, mushrooms, and onions for a lighter take on the classic.
Rich and satisfying: Cream cheese and cheddar create a velvety, cheesy texture that's both comforting and indulgent.
Easy to make ahead: Perfect for prepping in advance and baking when ready.
A holiday favorite upgraded: Classic enough to fit on a Thanksgiving table, but elevated enough to impress guests.
Key Ingredients:
- fresh green beans. Trimmed and chopped into bite-sized pieces. Boil until just tender to maintain a slight bite.
- button mushrooms. Sliced thinly; their earthiness adds depth to the creamy base.
- chicken broth. Adds savory flavor and helps loosen the sauce. Vegetable broth works as a substitute.
- cream cheese. Creates a velvety, tangy sauce, use full-fat for the creamiest result.
- cheddar cheese. Melts over the top for a golden, gooey finish. Sharp cheddar is recommended.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations
- Use frozen or canned green beans: Fresh green beans give the best texture, but frozen beans work well if thawed and patted dry. Canned beans can be used in a pinch, just drain them well and reduce the bake time so they don't become too soft.
- Swap the mushrooms: If you're not a fan of mushrooms, replace them with extra onions, shallots, or even diced zucchini.
- Lighter sauce option: You can use half-and-half or whole milk instead of cream cheese. The sauce will be slightly thinner but still rich after baking. If needed, simmer it a little longer on the stove to help it thicken before combining with the green beans.
- Add more flavor to the topping: A mix of breadcrumbs and grated Parmesan adds a golden, crisp finish. You can also use crushed crackers or panko for a lighter, extra-crunchy topping.
How to Make Green Bean Casserole:
- Step 1: Preheat the oven to 400ºF. Boil the green beans until fork tender. About 10 minutes then drain and set aside. Sauté the onions, mushrooms and garlic until caramelized.
- Step 2: Season with salt, pepper and the nutmeg. Add the chicken stock and be sure to scrape all the bits from the bottom of the pan.
- Step 3: Add the cream cheese and let it melt into the mixture.
- Step 4: Stir in the cooked green beans until everything is well coated.
- Step 5: then transfer the mixture to a 9x13 casserole dish.
- Step 6: Sprinkle the cheddar over the top and bake until the cheese is melted and bubbly, about 15 minutes.
Recipe Notes & Tips:
- Add texture if desired: Sprinkle with crispy onions or breadcrumbs before baking for a crunchy topping.
- Caramelize the onions well: Take your time sautéing, golden, tender onions add a deep sweetness that balances the creamy sauce.
- Deglaze properly: Scrape up any browned bits when adding chicken stock, these add rich, savory flavor.
- Melt cream cheese fully: Let it soften into the sauce completely before adding green beans for a smooth texture.
- Combine before baking: Stir everything together before transferring to the casserole dish so every bite is evenly coated.
- Swap cheeses for variety: Try Gruyère, Fontina, or mozzarella for different flavor profiles.
- Bake uncovered: This allows the cheese topping to melt and lightly brown, watch closely toward the end to avoid burning.
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How to Store:
Refrigerate: Let the casserole cool completely, then store in an airtight container in the fridge for up to 4 days.
Freeze: Transfer to a freezer-safe container or wrap the dish tightly in foil and freeze for up to 2 months. For best results, freeze before baking and add cheese just before reheating.
Reheat: Warm in a 350ºF oven until heated through and the cheese is bubbly.
Green Bean Casserole FAQs:
Yes. Frozen green beans work well, just thaw them completely and pat them dry so the casserole doesn't become watery. Canned green beans can also be used, but since they're already soft, shorten the bake time to prevent them from overcooking.
Make sure the green beans are dry before adding them, sauté the mushrooms long enough for their moisture to cook off, and simmer the sauce until it's noticeably thickened. If using frozen or canned beans, draining and drying them well is especially important.
Yes. Assemble the casserole up to a day in advance, cover it tightly, and refrigerate. Add the topping just before baking. When baking from cold, you may need 5-10 extra minutes to heat it through.
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Green Bean Casserole
Ingredients
- 3 cups fresh green beans, chopped
- 1 ½ cups button mushrooms, sliced
- 2 onions, sliced
- 2 garlic cloves, minced
- 4 ounces cream cheese
- ½ cup chicken stock
- ½ cup cheddar cheese, shredded
- ¼ teaspoon nutmeg
Instructions
- Preheat the oven to 400ºF. Bring a pot of well-salted water to a boil and cook the green beans until fork-tender, about 10 minutes. Drain and set aside.
- While the green beans cook, heat a skillet over medium heat. Sauté the onions, mushrooms, and garlic until soft and caramelized. Season with salt, pepper, and nutmeg.
- Pour in the chicken stock, stirring and scraping up any browned bits from the bottom of the pan.
- Add the cream cheese and let it melt into the mixture. Taste and adjust the salt as needed.
- Stir in the cooked green beans until everything is well coated, then transfer the mixture to a casserole dish.
- Sprinkle the cheddar over the top and bake until the cheese is melted and bubbly, about 10 minutes.
Video
Nutrition
Notes
- Add texture if desired: Sprinkle with crispy onions or breadcrumbs before baking for a crunchy topping.
- Caramelize the onions well: Take your time sautéing, golden, tender onions add a deep sweetness that balances the creamy sauce.
- Deglaze properly: Scrape up any browned bits when adding chicken stock, these add rich, savory flavor.
- Melt cream cheese fully: Let it soften into the sauce completely before adding green beans for a smooth texture.
- Combine before baking: Stir everything together before transferring to the casserole dish so every bite is evenly coated.
- Swap cheeses for variety: Try Gruyère, Fontina, or mozzarella for different flavor profiles.
- Bake uncovered: This allows the cheese topping to melt and lightly brown, watch closely toward the end to avoid burning.
Beeb Ashcroft says
Whoops, I forgot to hit the rating button! 5 stars, of course! 😀
Joan And Jon Lauer Lauer says
Has anyone used canned green beans?
Linda ONeal says
I added sliced water chestnuts for the crunch factor. Delicious, lived the recipe!
Jennifer says
This was a HUGE hit in my house. So excited about doing Keto when I find recipes this delicious. Definitely filling and helps me stay on track. Will be adding this to my favorite recipes.
Stephanie says
Thank you for the recipe! This is a staple in our keto household.
Marilyn says
What did you saute in? Oil or butter?
HAU says
Same question..sautee requires fat, what was used?
Jessica McCarty says
I have cooked this so many times and everybody loves it including myself!
Chita Cor says
I added shredded chicken and OMG sooooo delicious!!!
Jill says
Delicious!
Deb RN says
I didn't have the cheddar cheese. Used Gouda instead and truffle salt ...to die doe!
Nura says
OMG this recipe was amazing. I did end up using no salt added canned beans bc I am lazy and this turned out perfect. My mom who hates “keto” foods and was super skeptical, thought this was better than the original! I also coated onion and shallot slices in coconut flour and avocado oil and air fried for about 20 mins and sprinkled on top of the casserole. Soooo so good. Wanted to be sure to leave a review so that everyone can make this. 😋
Barbara Prescott says
I love this recipe but prefer to dice the onions rather than slice them.
Debbie says
Inin the directions it says to boil green beans in salty water & reserve the salt water. I don't seem to see where it mentions what for? What am I missing?
Joan And Jon Lauer Lauer says
It says “drain water and set aside”. That means drain water down the sink and set aside the green beans.
Victoria Olinskie says
Love this recipe I make it with bacon and peppers. My whole family loves it. I made it last year and will again stih year too!
Rachel Edwards says
This recipe is delicious. Will definitely be a keeper. I cut my mushrooms up into smaller pieces but that was the only different thing I did.
Linda L Snyder says
This is an excellent recipe! It is definitely a keeper! Because I had so much fresh Romano green beans from the garden, I tripled the recipe and it was delicious!