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Thanksgiving Green Bean Casserole

Thanksgiving Green Bean Casserole - recipe card
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This holiday side dish combines blanched green beans with sautéed mushrooms and onions in a thickened milk-and-cream sauce, then bakes under French-fried onions until bubbly. It tastes savory and lightly nutty from the Parmesan and nutmeg, with a velvety sauce that clings to every bean. The texture contrast — tender beans, silky sauce, crisp onion topping — is what keeps people coming back for seconds. The classic version dates to 1950s American home cooking, though this from-scratch approach skips the canned soup entirely.

Ingredients

Scale
  • 2 lb fresh green beans, trimmed and cut into 2-inch pieces
  • 16 oz cremini mushrooms, sliced
  • 2 medium onions, diced
  • 4 garlic cloves, minced
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup grated Parmesan
  • 1 tsp kosher salt, plus more for the water
  • ½ tsp black pepper
  • ½ tsp grated nutmeg
  • 2 cups French-fried onions

Instructions

  1. Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and prepare an ice bath.
  2. Blanch the green beans for 3-4 minutes until bright green and crisp-tender. Transfer to the ice bath, then drain and pat dry.
  3. Melt 4 tbsp butter in a large skillet over medium heat. Add the mushrooms and cook 6-8 minutes until golden brown.
  4. Add the onions and cook 4-5 minutes until soft. Add the garlic and cook 30 seconds.
  5. Sprinkle in 4 tbsp flour and stir constantly for 1 minute.
  6. Gradually whisk in 2 cups milk and 1 cup cream. Simmer 3-4 minutes until thickened, then stir in the Parmesan, 1 tsp salt, ½ tsp pepper and ½ tsp nutmeg.
  7. Remove from heat, fold in the green beans, and transfer to a 9×13-inch baking dish.
  8. Bake uncovered for 20 minutes until bubbly around the edges.
  9. Top with 2 cups fried onions and bake 5-7 minutes more until golden. Rest 5 minutes before serving.

Notes

Make ahead: Blanch the beans up to 2 days ahead and refrigerate. Assemble through step 7 up to 1 day ahead, cover and refrigerate. On Thanksgiving Day, let it sit out 30 minutes, bake 25–30 minutes, add the onions, and bake 5–7 minutes more.

Freezing: Assemble without the fried onions, cover tightly, and freeze up to 1 month. Thaw overnight in the fridge, then bake as directed.

Nutrition

Keywords: green bean casserole, thanksgiving side dish, homemade green bean casserole, no canned soup, fried onion topping, creamy mushroom sauce, holiday recipe, easy thanksgiving recipe, fresh green beans, baked casserole, comfort food

Find it online: https://gordonramsayeats.com/thanksgiving-green-bean-casserole/