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Active Time
1 hour 35 minutes
Total Time
1 hour 50 minutes
This is a classic green bean casserole recipe for the 21st century. Whether you grew up with the canned soup version at every Thanksgiving dinner or this is your first time encountering the storied side dish, it’s guaranteed to impress. This iconic casserole recipe is steeped in post–World War II American culture: In 1955, Campbell’s test kitchen tasked supervisor Dorcas Reilly with creating an easy recipe that featured the company’s canned green beans and mushroom soup. Reilly added in a few other pantry ingredients, packed the saucy mix into a casserole dish, and topped it with french-fried onions, securing her place in history. It was the perfect side dish for the moment: Wartime bans on aluminum had recently been rescinded, and erstwhile homemakers who’d joined the workforce could put a warm, rib-sticking casserole on the table without much prep time. Campbell’s later began printing the recipe alongside the nutrition information on the backs of cream of mushroom soup cans, further cementing its legacy and eventually becoming an indispensable Thanksgiving recipe for many families.
Our made-from-scratch green bean casserole modernizes Reilly’s midcentury triumph. It features fresh green beans and an assortment of mushrooms bound by a creamy sauce. (Incidentally, these three elements can be prepared days ahead.) But the star of the show is undoubtedly the crispy fried onions. Spiked with paprika, cumin, and coriander, they taste leagues better than any store-bought version.
If you don’t care to make the fried onions, top your green bean casserole with Parmesan cheese or sprinkle on some toasted panko breadcrumbs tossed with lemon zest. If you crave an even creamier sauce, toss a few handfuls of shredded cheddar cheese into the white sauce at the end of step three. However you choose to customize it, we think Reilly would approve.
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What you’ll need
Sheet Pan
$23 At Amazon
12-Quart Stockpot With Lid
$515 $190 At All-Clad
Slotted Spoon
$13 At Amazon
Ingredients
8 servings
Casserole
2 lb. mixed wild mushrooms, trimmed, halved or quartered if large (about ½" pieces)
4 thyme sprigs, divided
¼ cup extra-virgin olive oil
1¼ tsp. Diamond Crystal or ¾ tsp. plus ⅛ tsp. Morton kosher salt, divided, plus more
¾ tsp. freshly ground black pepper, divided
2 lb. green beans (preferably haricots verts), trimmed, cut in half on the diagonal
2 Tbsp. unsalted butter
⅓ cup finely chopped red onion
2 large garlic cloves, very thinly sliced
2 Tbsp. all-purpose flour
2 cups heavy cream, divided
1 cup low-sodium chicken broth or vegetable broth
2 dried bay leaves
1½ tsp. finely grated lemon zest (from 1 medium lemon)
Fried Onion Topping
Canola or vegetable oil (for frying)
½ cup fine-grind cornmeal
2 Tbsp. cornstarch
1½ tsp. paprika
1 tsp. ground coriander
1 tsp. ground cumin
1 medium red onion, thinly sliced into ⅛" rings crosswise with a mandoline or very sharp knife, separated into rings
Kosher salt, freshly ground black pepper
Preparation
Casserole
Step 1
Preheat oven to 425º. Line 2 rimmed baking sheets with parchment paper. Arrange 2 lb. mixed wild mushrooms, trimmed, halved or quartered if large (about ½" pieces) and 2 thyme sprigs in a single layer on prepared baking sheets. Drizzle with ¼ cup extra-virgin olive oil and season with season with ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. freshly ground black pepper. Roast mushrooms, stirring once and rotating pan halfway through, until lightly golden, crisp-tender, and liquid is evaporated (watch carefully as cook time can vary between types of mushrooms), 25–35 minutes. Remove sheets from oven and reduce oven temperature to 375ºF.
Step 2
Meanwhile, generously season a large pot of boiling water with salt. Blanch 2 lb. green beans (preferably haricots verts), trimmed, cut in half on the diagonal, in salted boiling water until crisp-tender, 3–5 minutes. Drain in a colander and rinse under cold water to stop cooking. Drain well, then layer on a rimmed baking sheet with paper towels and pat dry. Wipe pot dry.
Step 3
Melt 2 Tbsp. unsalted butter over medium-low heat in same pot. Add ⅓ cup finely chopped red onion and 2 large garlic cloves, very thinly sliced, and cook, stirring occasionally, until tender, 5–8 minutes. Stir in 2 Tbsp. all-purpose flour and cook, stirring occasionally, until aroma is mildly nutty, 4–6 minutes. Add 3 Tbsp. heavy cream and stir well to combine. Repeat twice, then stir in remaining cream, 1 cup low-sodium chicken broth or vegetable broth, 2 dried bay leaves, and remaining 2 thyme sprigs. Bring to a simmer and cook, stirring occasionally and scraping sides of pot, until sauce is the consistency of slightly thickened cream and coats the back of a wooden spoon, about 20 minutes (do not over-reduce). Discard thyme and bay leaves. Stir in 1½ tsp. finely grated lemon zest (from 1 medium lemon), ½ tsp. Diamond Crystal or ¼ tsp. + ⅛ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper.
Step 4
Arrange beans and mushrooms in 3-qt. baking dish. Pour cream sauce over; stir to evenly coat. Bake casserole until sauce is thickened and bubbling around the edges, about 20 minutes.
Do ahead: Green beans, mushrooms, and sauce can be cooked 3 days ahead; refrigerate in separate airtight containers. Let come to room temperature before using.
Fried onion topping and assembly
Step 5
Pour canola or vegetable oil into a large wide pot or high-sided skillet to a depth of ½". Place over medium-high heat until hot but not smoking (about 350° on a deep-fry thermometer). Line a rimmed baking sheet with paper towels.
Step 6
Whisk ½ cup fine-grind cornmeal, 2 Tbsp. cornstarch, 1½ tsp. paprika, 1 tsp. ground coriander, and 1 tsp. ground cumin in a large shallow bowl. Toss 1 medium red onion, thinly sliced into ⅛" rings crosswise with a mandoline or very sharp knife, separated into rings in cornstarch mixture to coat.
Step 7
Working in batches, fry onion rings, stirring and turning occasionally, until golden brown and crisp, 2–3 minutes. Using tongs or a slotted spoon, transfer to prepared sheet to drain. Season immediately with kosher salt and freshly ground black pepper.
Step 8
Top green bean mixture with fried onions and serve warm.
Do ahead: Onions can be fried 1 day ahead. Let cool. Arrange in a flat layer on a paper-towel-lined rimmed baking sheet, cover loosely with foil, and store at room temperature.
Editor’s note: This green bean casserole recipe was first printed in October 2017 as ‘Green Bean and Mushroom Casserole.’ Head this way for Our Favorite Mashed Potatoes, a pecan-topped sweet potato casserole, and more essential Thanksgiving side dishes →
