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Green Bean Casserole (From Scratch)

It’s difficult to imagine any holiday table without a Creamy Green Bean Casserole (from scratch) with a crunchy, crisp topping. Green Bean Casserole is a classic Thanksgiving side dish and this one is made entirely from scratch and uses a homemade cream of mushroom soup. P.S. It can be made 2 days ahead!

There are a handful of sides that consistently show up at our holiday table and Green Beans are always on the menu! We love serving Green Bean Casserole with Mashed Potatoes, Sweet Potato Casserole, and Roasted Brussels Sprouts all paired with a stunning Prime Rib Roast or Juicy Roast Turkey for the ultimate feast!

Green Bean Casserole in white serving dish

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Hello friends! Julia from Vikalinka is here again and this time we are re-discovering an American classic.

Homemade Green Bean Casserole:

This recipe is a staple at Thanksgiving dinner and the holiday itself. Everyone loves a classic green bean casserole and this one is made from fresh real ingredients: Green beans in a creamy mushroom sauce baked under a crisp bread crumb and cheese topping.

What is Green Bean Casserole?

This traditional green bean casserole is essentially a green bean gratin. It was invented in the US by Dorcas Reilly in 1955 who developed it with Campbell’s cream of mushroom soup. This green beans casserole is baked in a homemade cream of mushroom soup and there is nothing quite like homemade! The green beans are more vibrant and the sauce is so flavorful.

Green Bean Casserole before baking

The Best Green Bean Casserole Topping:

Rather than using the deep-fried canned onion rings, this recipe has a crisp and flavorful parmesan garlic crust. The contrast of the creamy beans and the crunchy savory crumb topping is delicious.

Making a green bean casserole from scratch is really easy and so much better than canned beans cooked in canned cream of mushroom soup and topped with pre-made deep-fried onions. You will feel so good about serving this to the people you love!

Process images of homemade casserole with fresh green beans and homemade mushroom gravy

How to Make Green Bean Casserole from Scratch:

Using fresh green beans makes the beans extra sweet, tender and vibrant. You can’t match that same texture or flavor with beans that come out of a can. To make green bean casserole with fresh green beans:

  • Trim and blanch the beans for 5 minutes for firmer beans or 8 minutes if you prefer softer beans
  • Make the mushroom sauce and combine with green beans
  • Top with the Parmesan herb and garlic breadcrumbs
  • Bake immediately or store in the fridge to bake on the day of the feast

Can You Make Green Bean Casserole Ahead?

During the busyness of the holidays, it’s wonderful to have some make-ahead recipes up your sleeve. You can make this green bean casserole recipe up to 2 days ahead, covered and refrigerated until ready to bake. If baking at a later date, top with the Parmesan breadcrumb mixture immediately before baking to ensure a crisp topping.

How to make green bean casserole with close-up of Green Bean Casserole with a spoon

If I could describe this green bean casserole, I would say it tastes just like the original but better. The homemade mushroom sauce still holds the same savory punch of Campbell’s cream of mushroom soup but tastes more wholesome, and therefore infinitely more delicious.

Our Favorite Thanksgiving Side Dishes:

What are your go-to Thanksgiving side dishes? You can explore more of our favorite Thanksgiving recipes here.

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Green Bean Casserole (from Scratch)

4.99 from 181 votes
Author: Julia Frey
Green Bean Casserole in white serving dish
Creamy green bean casserole recipe made from scratch with homemade cream of mushroom soup, topped with parmesan garlic and herb breadcrumbs.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients 

Servings: 6 people

For the Green Bean Casserole

For the Parmesan Herb and Garlic Breadcrumbs

Instructions

  • Preheat Oven to 375˚F. Set a large pot with water over high heat and bring to a boil then add trimmed green beans. Cook/blanch them for 5 minutes for firmer beans or 8 minutes for softer beans. Drain and set aside. 
  • Meanwhile, Place a large pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil, then add sliced mushrooms with a pinch of salt and pepper. Saute until the mushroom liquid has evaporated and mushrooms are golden.
  • Move mushrooms to one side of the pan and add chopped onion. Saute onions over low heat for a couple of minutes then stir them together with mushrooms and saute until onions are soft (6-8 min). Add minced garlic and cook for 30 seconds longer while stirring. 
  • Add 2 Tbsp flour and stir until the flour turns into a paste. Continue cooking 1-2 minutes, stirring constantly until it smells slightly nutty, being careful not to burn the mixture.
  • Add the 1/2 cup chicken stock and bring to a boil over medium heat, stirring constantly and scraping the bottom of the pan with a spatula. Add 1 cup heavy cream, 1 Tbsp Worcestershire sauce, 1 Tbsp soy sauce and cook over low until sauce has a creamy and gravy-like consistency (it thickens more as it bakes). Season with salt to taste.
  • Add blanched green beans to the mushroom sauce and stir to combine then transfer to a casserole dish. 
  • In a separate bowl, combine 1/2 cup breadcrumbs, 1/3 cup parmesan cheese, 1/4 tsp garlic powder and 1 tsp dried parsley. Sprinkle over the green bean casserole. Bake uncovered at 375 F for 20 minutes then broil for 2-3 minutes until topping is golden. 

Nutrition Per Serving

280kcal Calories19g Carbs6g Protein20g Fat11g Saturated Fat64mg Cholesterol464mg Sodium389mg Potassium3g Fiber5g Sugar1240IU Vitamin A12.3mg Vitamin C141mg Calcium1.8mg Iron
Nutrition Facts
Green Bean Casserole (from Scratch)
Amount per Serving
Calories
280
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
11
g
69
%
Cholesterol
 
64
mg
21
%
Sodium
 
464
mg
20
%
Potassium
 
389
mg
11
%
Carbohydrates
 
19
g
6
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
6
g
12
%
Vitamin A
 
1240
IU
25
%
Vitamin C
 
12.3
mg
15
%
Calcium
 
141
mg
14
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: green bean casserole
Skill Level: Easy/Medium
Cost to Make: $10-$15
Calories: 280

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Julia Frey

I am Julia, a London based food blogger and photographer, and vikalinka.com is my space to share bits of my life with the world. Incidentally, much of my life is taken up by cooking, due to 2 very hungry children and husband, so you will become witnesses to my culinary endeavours if you choose to stay around.

Read more posts by Julia

Read comments/reviewsAdd comment/review

  • Jessica
    November 25, 2023

    We made this and all really enjoyed it! Followed your recipe, tripled.
    Even tripled, it still all fit into one 9×13 pan. I blanched the beans for 8 minutes and baked for 30. Perfect, I thought but could also have been blanched for a minute or two less. Also, I bet we could have gotten away with just tripling the beans and only doubling the rest of the ingredients as we had more than a cup of extra sauce (we left some out of the baking).
    I automatically tripled the topping too, but since it was all in one pan, it was not necessary and I didn’t use more than the original recipe.
    I sliced and also finely chopped the mushrooms just because canned soup doesn’t usually have the slices.
    Because it was tripled, it took quite a bit longer to cook the mushrooms and onions, and the sauce never quite got to gravy consistency, so we added a bit of cornstarch (mixed with water).
    Next time, I plan to prep the sauce ahead of time so it won’t matter if it takes longer (Thanksgiving is always a time crunch).

    Reply

    • Natashas Kitchen
      November 25, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Jessica!

      Reply

  • Dave O.
    November 22, 2023

    Hi Natasha, i see a question in the comments about making ahead a day or two. My question is do i bake them when i put it all together , then refrigerate them. Then the day i serve them Put the bread crumbs on top and heat those again. Thanks

    Reply

    • NatashasKitchen.com
      November 22, 2023

      Hi Dave! There is no need to bake it ahead, you’ll bake it before serving on the day of. See my note in the blog above under, “Can You Make Green Bean Casserole Ahead?” for instructions.

      Reply

  • Eric R.
    November 22, 2023

    Well, you officially ruined Thanksgiving Natasha’s Kitchen! I’ve been making the same GB Casserole dish for twenty years and had to throw that garbage out the window! THIS is the best GB Casserole I’ve ever tasted in my life. I followed your recipe to the T and it was incredible!!!! Очень вкусно!

    Reply

    • NatashasKitchen.com
      November 22, 2023

      I’m so glad you loved it, Eric! Thank you for sharing.

      Reply

  • Doro
    November 20, 2023

    Do I leave the beans whole or cut into smaller, 2 inch pieces?

    Reply

    • NatashasKitchen.com
      November 20, 2023

      You can cut them to your preferred length. I find it easier to serve when they are smaller.

      Reply

  • Michelle Huck
    November 20, 2023

    Sounds delicious, I’m going to make it today but have a quick question, do you use panko for the bread crumbs?

    Reply

    • NatashasKitchen.com
      November 20, 2023

      Hi Michelle! We used bread crumbs that come in a container labeled. Panko can work too, but texture will different, Panko has a more “airy” texture.

      Reply

  • Maria Speer
    November 20, 2023

    can you make this without mushrooms? We are a huge fan of all your recipes! My kids just dont like mushrooms!

    Reply

    • NatashasKitchen.com
      November 20, 2023

      Hi Maria! I’m not sure how it would turn out if you remove the mushrooms as I always make this with them but feel free to experiment.

      Reply

    • Kimberl
      November 21, 2023

      My suggestion would be to cut up the mushrooms pretty small and don’t tell them that they are in it. They will never know. It’s the texture of the mushrooms they don’t like. At least that was the way it was with my kids.

      Reply

      • Mira
        November 22, 2023

        I totally agree I chop the mushrooms super small and they don’t notice!

        Reply

  • Becca
    November 20, 2023

    I’m so excited to make this! Do you use salted or unsalted chicken stock?

    Reply

    • Natashas Kitchen
      November 20, 2023

      Hi Becca, the one I used was salted. I hope you love this recipe.

      Reply

  • Diana
    November 19, 2023

    First time making but ti do have a big family- can I double this recipe? If so what is my new baking time?

    Reply

    • NatashasKitchen.com
      November 20, 2023

      Hi Diana! You’ll need a larger dish if you’re doubling it. Or you can make 2 of them at the same time without changing the baking time if both dishes are the same size/dimensions.
      Keep in mind, the deeper the dish, the longer it can take. Sorry I don’t have an exact time to offer.

      Reply

  • Victoria Preston
    November 18, 2023

    What size of dish do you bake this in? Is it a 9×13 or something else?

    Reply

    • Natasha's Kitchen
      November 19, 2023

      It was a 1.5 qt and it fills a 9X13 to about 2/3.

      Reply

  • Jenn
    November 17, 2023

    This sounds so good, but my family is not mushroom fans. Can this be made without them or are they important for the overall flavor?

    Reply

    • NatashasKitchen.com
      November 17, 2023

      Hi Jenn! I’m not sure how it would turn out if you remove the mushrooms as I always make this with them but feel free to experiment.

      Reply

  • Carolyn
    November 16, 2023

    I love your recipes. My family loves them also. I will make your green bean casserole for this Thanksgiving. I do make Durkee onions from scratch. They are so easy and put them on the top of the casserole after it comes out of the oven. Thank you for all your hard work making these recipes they are glorious!

    Reply

    • Natashas Kitchen
      November 16, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Carolyn!

      Reply

  • Luciana Varverud
    November 14, 2023

    This looks so yummy. Will make it for Thanksgiving next week. I would like to make it on Tuesday before Thanksgiving. Is that ok? If so. Do I combine beans and sauce and wait to bake on the day I am serving? Thanks! I love your recipes!

    Reply

    • Natashas Kitchen
      November 14, 2023

      Hi Luciana, yes this can be made 2 days ahead! I have a note on this in the recipe under the “Can You Make Green Bean Casserole Ahead?” I hope that helps.

      Reply

      • Luciana Varverud
        November 19, 2023

        Thank you! One more quick question. Does it matter what type of onions I use? Thanks!

        Reply

        • Natasha's Kitchen
          November 20, 2023

          We used red onions but other types should be fine I think.

          Reply

  • Victoria Preston
    November 14, 2023

    What type of parmesan cheese? Is it powdered, shredded, etc.?

    Reply

    • NatashasKitchen.com
      November 14, 2023

      Hi Victoria! It’s shredded.

      Reply

  • John Eldredge
    July 26, 2023

    Just made this. Dang, Natasha strikes again!!! Ingredients are just what I was looking for; a flour and dairy roux with mushrooms, onion, and spices. As with all of Natasha’s recipes, the proportions are perfect for my taste. I think we have cloned pallets. Excellent recipe.

    Reply

    • NatashasKitchen.com
      July 26, 2023

      Hi John! That’s wonderful to hear. So glad you loved this one too.

      Reply

  • Missy
    February 27, 2023

    Can you make this in advance, put in fridge and then cook/bake the next day? Maybe don’t add the topping until ready to bake?
    Thank you?

    Reply

    • Natasha's Kitchen
      February 27, 2023

      You can make this green bean casserole recipe up to 2 days ahead, covered and refrigerated until ready to bake. I recommend reading this part in the recipe “Can You Make Green Bean Casserole Ahead?”

      Reply

  • Erin
    December 12, 2022

    Natasha, I love your recipes. I’m not a mushroom fan and I feel like you can’t have a green bean casserole without those delicious crispy onions. The crust sounds good, but I would add homemade fried onions.

    Reply

    • NatashasKitchen.com
      December 13, 2022

      Hi Erin! Thank you for sharing. Glad you love my recipes.

      Reply

  • Laura
    November 23, 2022

    This was the best cream of mushroom sauce and the easiest recipe. I will make this again!

    Reply

    • Natashas Kitchen
      November 23, 2022

      I’m so glad you enjoyed it!

      Reply

  • Susanna
    November 21, 2022

    Hi Natasha.
    This recipe looks great.
    Question, maybe a but dumb:)), if I omit parmesan cheese, would that affect the flavor too much? Or can I substitute cheese with something else?

    Reply

    • Natasha's Kitchen
      November 21, 2022

      Hi Susana, we love this recipe with cheese! I’m not sure how it would turn out without it, it will work but will definitely be missing some good flavor.

      Reply

      • Susanna
        November 23, 2022

        Thank you. I’ll make half without cheese (some of my family don’t eat cheese:-/ ). I’ll write here how it turns out.

        Reply

      • Susanna
        December 21, 2022

        So I realized, for our family, this dish is great even without the toping.
        Yay to another go to recipe:) Thank you!

        Reply

        • Natasha's Kitchen
          December 21, 2022

          Yay, love it!

          Reply

  • Melissa
    November 21, 2022

    I have chosen this recipe to make for Thanksgiving. I love the fresh green beans and making the sauce from scratch. However, I will miss the the crunch of the Durkee crispy onions. Can some of these onions be added on the top along with your breadcrumb topping?

    Reply

    • Natasha
      November 21, 2022

      Hi Melissa, that sounds like a delicious addition! Happy Thanksgiving!

      Reply

  • Jenny Flynt
    November 20, 2022

    Hi Natasha, this is my favorite dish for Thanksgiving but my husband is not a fan of the actual mushroom chucks. He likes the flavor though. When this is fully cooked, are the mushrooms still in their form?

    Reply

    • Natasha's Kitchen
      November 20, 2022

      Hi Jenny, it should be in its form still. I’m not sure how it would turn out if you remove the mushrooms as I always make this with them but feel free to experiment.

      Reply

  • Pat Bowley
    November 20, 2022

    I lost your grape jelly meatballs and want to do them for thanksgiving. Can you ‘print them again please.
    I love9 your recipes.

    Reply

  • Wendy
    November 20, 2022

    Hi Natasha, would I be able to put the canned onions on top instead of the Parmesan breadcrumbs. I would prefer the breadcrumbs, but I think the others would prefer the onions.

    Reply

    • Natasha's Kitchen
      November 20, 2022

      I haven’t tried that but feel free to test it out!

      Reply

  • Kathleen Marie Sines
    November 19, 2022

    Well I thought of adding bacon to the casserole and onions. I really like this recipe though.

    Reply

  • Saira
    November 2, 2022

    I would love to make this. Can I make this the night before thanksgiving? Or can I do few steps the night before? If so, which ones?

    Reply

    • Natasha
      November 2, 2022

      Hi Saira, Please see this note in the recipe for details: “Can You Make Green Bean Casserole Ahead?” I hope that is helpful to you.

      Reply

  • Maggie
    December 22, 2021

    So excited to make this recipe! You are always my go to when trying a new recipe. I know it’ll be fantastic! Quick question on this recipe, I see in the photos you’ve used a red onion. Do you recommend the red onion or does the yellow onion work as well?

    Reply

    • Natashas Kitchen
      December 23, 2021

      Aww, that’s the best! Thank you so much for sharing that with me, Maggie!

      Reply

  • Kathleen Mazur
    November 28, 2021

    Natasha,
    I had to give a review on the green bean casserole!! It was so delicious!! First time I made it and the family loved it!! This will be our go to recipe for all Holidays!! People you won’t be disappointed!! Try it!!

    Reply

    • Natasha's Kitchen
      November 29, 2021

      Sounds perfect, Kathleen! Thanks for the great review, we appreciate it.

      Reply

  • Diane
    November 27, 2021

    I made this for Thanksgiving. My daughter does not like mushrooms so I omitted them and ingredients to prep them. I added 8 slices of chopped bacon. Used 1 teaspoon of bacon grease and 1 tablespoon of butter. It was delicious. Definitely will make again with the mushrooms and maybe add chopped bacon to the topping.

    Reply

    • Natashas Kitchen
      November 27, 2021

      Thank you so much for sharing that with me, Diane! I’m so glad you enjoyed it!

      Reply

  • Renee
    November 24, 2021

    Double the recipe! This is so good but note that the serving size is 6. If you want a full casserole dish, you need to at least double of not triple the recipe. But it’s definitely amazing. So easy and much better than the canned stuff.

    Reply

    • Natashas Kitchen
      November 24, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Renee!! Happy Thanksgiving!

      Reply

  • Erica
    November 22, 2021

    Is the parmesan cheese, shredded or grated? I can’t tell from the pics. Thanks!

    Reply

    • Natashas Kitchen
      November 22, 2021

      Hi Erica, we finely grated fresh parmesan!

      Reply

  • Wanda L FIELDS
    November 21, 2021

    Have you ever tried swiss cheese in your green bean casserole? It’s so good!

    Reply

    • Natasha's Kitchen
      November 21, 2021

      Hi Wanda, I haven’t tried using swiss cheese yet but sounds delicious! Thanks for sharing, I’ll try that next time.

      Reply

  • Diana
    November 20, 2021

    I want to make this for Thanksgiving but we may be short on oven space. Any idea how this would turn out in a crockpot?

    Reply

    • Natashas Kitchen
      November 21, 2021

      Hi Diana! I haven’t tested that in a crockpot to advise; I truly believe the oven is best. If you experiment, let me know how you liked the recipe.

      Reply

  • Christine Takacs
    November 14, 2021

    I have made this twice and the flavor of the sauce is outstanding. Hint: i’m always afraid of overcooking the mushrooms but it’s essential to reduce the water to a minimum so the sauce thickens properly. This is great in bulk for buffet meals. I subscribe to your videos and I thank you for the guidance. Keep cooking!

    Reply

    • Natasha's Kitchen
      November 14, 2021

      Hello Christine, thank you for your review and tip! That is very useful, we appreciate it. I hope you’ll enjoy all the recipes that you will try.

      Reply

    • Katie tigert
      November 16, 2021

      I haven’t even made this yet and I’m just gonna give it a 5-star. Everything Natasha makes is a freaking home run. Whenever I’m looking for dinner recipes I always come here first. Thanks so much Natasha!

      Reply

      • Natasha's Kitchen
        November 17, 2021

        You’re the sweetest. I hope you can try it soon!

        Reply

  • Kate
    November 11, 2021

    Can this be frozen prior to baking to allow more time to prepare in advance? Rather than just making it a couple days ahead and keeping it in the fridge? Thank you.

    Reply

    • Natashas Kitchen
      November 11, 2021

      Hi Kate, I have not tested that and worry it will become soggy once thawed. If you experiment, let me know how you liked the recipe

      Reply

  • Carol Troendle
    November 7, 2021

    First let me say I love your recipes. I for have a few questions about your green bean casserole.
    1. If I make it in a 9×13 pan filled to the top how long would I bake it?
    2. How do I know when it’s done? Bubbling?
    3. Can it be reheated in the microwave as there will be no room in the oven?

    Reply

    • Natasha
      November 9, 2021

      Hi Carol, the pan used in the post above was a 1.5 qt and it fills a 9X13 to about 2/3. I haven’t tested increasing the quantity so I won’t be able to give you a precise bake time. The best doneness indicator is the topping color (as long as you use conventional bake mode and not convection). You might be able to see some bubbling. You can reheat in the microwave but the topping will soften and wont’ have that nice crispness to it if microwaved to reheat. I would not bake this initially in the microwave though.

      Reply

  • Lana
    March 27, 2021

    The best green bean casserole I’ve tried so far!

    Reply

    • Natasha's Kitchen
      March 28, 2021

      Thank you so much for your awesome comments, Lana!

      Reply

    • Susan childs
      November 23, 2021

      To make it 2 days ahead, I don’t bake it right? I just prepare?

      Reply

      • Natashas Kitchen
        November 23, 2021

        Hi Susan, that’s right! Please see this note in the recipe for details: “Can You Make Green Bean Casserole Ahead?” I hope this helps!

        Reply

  • Birgit
    December 25, 2020

    Made this recipe for Christmas Dinner. Received many compliments – absolutely delicious. Followed recipe but used Panko instead of breadcrumbs.

    Reply

    • Natasha's Kitchen
      December 26, 2020

      So great to hear that it was a success!

      Reply

  • Rissa
    December 13, 2020

    Whats the difference between chicken stock and chicken broth?

    Reply

    • Natasha's Kitchen
      December 14, 2020

      Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones. I’m sure you’ll be able to find more info on Google but I hope that helps!

      Reply

  • Mariam
    November 30, 2020

    What can you substitute vegetable or chicken broth with? I don’t have any of that at the moment

    Reply

    • Natasha's Kitchen
      November 30, 2020

      You may use water with more seasoning but the flavor will not be the same. I also have a homemade chicken stock recipe that you can use.

      Reply

    • Patricia Garcia
      November 11, 2021

      Do you have chicken bouillon cubes or ‘Better than Bouillon’ to dilute with water. Just follow directions on the container. Usually, one teaspoon per cup of water

      Reply

  • Kate
    November 28, 2020

    First time making it from Scratch and not the generic Campbell’s recipe. I must say we will never ever go back. This was amazing! Everyone raved. I doubled the recipe. Did half cremini and half white mushrooms. I added a pinch of nutmeg & a pinch of Hatch Green Chile Powder. Thanks for the amazing recipe!

    Reply

    • Natashas Kitchen
      November 28, 2020

      That’s just awesome! Thank you for sharing your wonderful review, Kate!

      Reply

  • Simone Jackson
    November 27, 2020

    I will never make Green Bean Casserole with cream of mushroom soup ever again. This recipe is wonderful and I enjoyed making it. Was worried that it wouldn’t taste right but the taste was so much more and a huge hit on our Thanksgiving!!!! I will have to say that during this time I have discovered your site and made at least 20 of your recipes and and they have all been so wonderful, I am thankful that I have your help in my kitchen and I look forward to cooking many more of your recipies!!!

    Reply

    • Natasha's Kitchen
      November 29, 2020

      Wow, that makes me so happy! I am so glad that you have loved the recipes that you have tried from me so far. Thank you so much for sharing that with us, Simone.

      Reply

  • Sherry
    November 27, 2020

    Tried your casserole recipe.
    Came out great ..
    Thank you 🥰

    Reply

    • Natasha's Kitchen
      November 29, 2020

      Awesome, glad you enjoyed it!

      Reply

  • Heather K
    November 26, 2020

    You are my Go To recipe site. Everything is always good when I make it. Your directions are easy to follow. I decided to make green bean casserole and looked on your site for the recipe. I made it and to say it was a hit was an understatement. Let me tell you, everyone said this was the best green bean casserole they have ever had. I agree. It was so full of flavor and savory… Thank you for your awesome recipes.

    Reply

    • Natasha's Kitchen
      November 26, 2020

      Hi Heather, thank you so much for your kind words and great feedback. We appreciate you sharing your experience with us!

      Reply

  • Fatin
    November 26, 2020

    Hi Natasha, what can I substitute the Worcestershire because I don’t have it?

    Reply

    • Natasha
      November 26, 2020

      Hi, I haven’t tested any other substitutions, but using a little more soy sauce could work (just not a full Tbsp since soy sauce can be saltier). Here is a good article I found online on substitutes for Worchestershire sauce.

      Reply

  • lola
    November 25, 2020

    How many qt was your casserole dish

    Reply

    • Natashas Kitchen
      November 25, 2020

      Hi Lola, It was a 1.5 qt and it fills a 9X13 to about 2/3.

      Reply

  • Bob Marks
    November 25, 2020

    Natasha,
    I really enjoy your recipes. However I am a horrible cook, and like do most cooking before sit down time. Big problem is how to reheat. I need what temp, covered or not, how long to reheat etc. Any advice you have for this amateur, I would greatly appreciate . Thanks in advance.

    Reply

    • Natasha
      November 25, 2020

      Hi Bob, to reheat in the oven, cover the casserole with foil then heat for about 20-30 minutes at 350º or until hot.

      Reply

  • Josue
    November 24, 2020

    Hey Natasha! I just made the best green bean casserole! My family and myself were speechless after the first bite. Thank you so much for the fancy and easy recipe!

    -Josue

    Reply

    • Natasha's Kitchen
      November 25, 2020

      That is fantastic! Thank you so much for sharing your great feedback with us.

      Reply

  • Alison
    November 19, 2020

    What could I could use as a substitute for the mushrooms? I’m cooking for someone with a mushroom allergy. Thanks in advance!

    Reply

    • Natashas Kitchen
      November 19, 2020

      Hi Alison, the mushrooms do impart a nice flavor and are difficult to replace flavor-wise, but you could omit the mushrooms, and the recipe will still work.

      Reply

  • Nyoka Johnston
    November 18, 2020

    Would a bag of frozen green beans work? And, aren’t the frozen beans already blanched?

    Reply

    • Natasha
      November 19, 2020

      Hi Nyoka, Frozen green beans would work, but I would still blanch the green beans for 3-5 minutes until crisp-tender to get the best texture. Fresh green beans would take a little longer to blanch while frozen take less time and you can blanch them from frozen (no need to thaw)

      Reply

  • Nola McLaren
    May 6, 2020

    Absolutely love this. Make a head and cook later. As I am on my own and cook for 1, it was nice to make separate dishes for individual meals. Much better than Cream of mushroom soup and canned green beans for sure. Winner.

    Reply

    • Natasha's Kitchen
      May 6, 2020

      Thanks for your great feedback, Nola. I’m glad you loved this recipe!

      Reply

      • IZAK FOURIE
        October 20, 2020

        Natasha I enjoy watching you cook and bake and I get amazing recipes and tips. Thank you very much for sharing.

        Reply

  • Claudine
    December 15, 2019

    Amazing !!!!!
    I separated the cooking of onion and mushrooms because I didn’t trust adding each one to each other
    But I’ll try it the next time and see if it makes a difference
    And I made the rooo separately
    Ingredients made a perfect green bean casserole
    Thank you

    Reply

    • Natashas Kitchen
      December 16, 2019

      You’re welcome, Claudine! I’m so glad you enjoyed it.

      Reply

  • Olya
    November 27, 2019

    Do you think i could add bacon to this recipe?

    Reply

    • Natasha
      November 27, 2019

      Oh yeah! I would brown the bacon first then remove bacon bits with a slotted spoon and sautee the veggies in the bacon fat. Would be delicious then you could either stir in the bacon bits or use them as a topping.

      Reply

  • Andra
    November 26, 2019

    I wanted to double the recipe. Do you think I Should make 2 separate batches or could I make one in a larger casserole dish? Thank you

    Reply

    • Natasha
      November 26, 2019

      Hi Andra, you could make one in a larger casserole dish but increase the baking time slightly if you are going to be layering them taller in the dish.

      Reply

  • Lynne
    November 19, 2019

    This looks very good do you think I can freeze it? I am trying to make as much a head of time as I can now. We are having so many house guests. I feel it is easier to cook when they are not in the house.

    Reply

    • Natashas Kitchen
      November 19, 2019

      Hi Lynne, I have not tested that and worry it will become soggy once thawed. If you experiment, let me know how you liked the recipe

      Reply

  • Sharon Schrader
    November 18, 2019

    I have greatly enjoyed your recipes too and have added many to my “file”! My sun is gluten intolerant. How can I make the sauce with using the 2 T flour?

    Reply

    • Natasha
      November 18, 2019

      Hi Sharon, you could also try this with a GF flour substitute – a 1:1 GF flour such as the Namaste brand one would work fine.

      Reply

      • Sherri Selin
        September 25, 2020

        I have used cornstarch as a replacement before. Love your recipes

        Reply

        • Natashas Kitchen
          September 25, 2020

          Thank you so much for sharing that Sherri!

          Reply

    • Jackie
      November 21, 2020

      I’m hoping Natasha will do a cookbook , it’s hard to save the recipes , without running out of storage .

      Reply

      • Natashas Kitchen
        November 21, 2020

        Thank you, Jackie! We are working on one, but it is a time-consuming process. Stay tuned!

        Reply

      • Deana Huntley
        November 24, 2020

        I agree, I will be the first to buy one of her cookbooks. C’mon Natasha you need to make one!

        Reply

        • Natasha's Kitchen
          November 24, 2020

          Hi Deana and Jackie. I am currently working on a cookbook, watch out for it. Thank you for your patience!

          Reply

  • Melissa
    October 29, 2019

    Hi Natasha. You’re too adorableand your recipies are great! What can I use in place of the mushrooms? Not a fan of them.

    Reply

    • Natashas Kitchen
      October 29, 2019

      Hi Melissa, the mushrooms do impart nice flavor are are difficult to replace flavor-wise, but you could just omit the mushrooms and the recipe will still work.

      Reply

  • liana
    October 14, 2019

    Natasha you are so good and super cute, you make cooking so enjoyable, i got all the recipes you posted, thank you!!

    Reply

    • Natashas Kitchen
      October 14, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Marie Czarnecki
    June 8, 2019

    I have always looked for a good green bean casserole, and now I found one, thank you Natasha, you are super. I will make this on Thanksgiving, and Christmas.

    Reply

    • Natashas Kitchen
      June 9, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Marie!

      Reply

  • Magda
    January 26, 2019

    Wow! Wow! Wow! This casserole is just perfect!!!! I thought that 1 tbsp of Worcestershire will be far too much but dear oh dear…how wrong was I!!! My guests were so impressed! Thank you for this recipe. Definitely a keeper.

    Reply

    • Natashas Kitchen
      January 26, 2019

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Anna
    January 15, 2019

    I’m a foodie and I’ve always hated green bean casserole. In my opinion it was the most bland, unappetizing dish ever. This recipe blew me away! I absolutely love this green bean casserole, it actually has flavor and the texture is amazing! Also, its really easy to make which is a plus.

    Reply

    • Natashas Kitchen
      January 15, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Anna! 🙂

      Reply

  • sally
    December 28, 2018

    id like to make but not w/cream ill stick w/ soup as base. sounds great and luv the pics of ur food and want to make some of these recipes! keep the recipes coming! happy new year!

    Reply

    • Natashas Kitchen
      December 28, 2018

      Thank you, Sally! Happy New Year!

      Reply

  • Carmen
    December 26, 2018

    I have been searching high and low for the perfect green bean casserole made from fresh ingredients…and sans canned soup!
    Sadly, this was NOT it :/
    I purchased only high quality, organic foods…and followed the instructions exactly and just…nope.
    My husband and I are foodies and cook regularly, and while we’re not chefs, we’re known for our cooking and frequently have dinner parties.
    My husband almost…almost spit it out. We both think the soy and Worcestershire sauce were the culprits. I would guess that the recipe is including these items to “up” the umami flavor in the dish. It’s just too much. I think the mushrooms provide enough of that if cooked properly.
    What I liked about the dish is the overall concept, the fresh beans and the simple ingredients. I’ll play with it some; remove the aforementioned items…maybe add some acidity…and probably fry some onions for the topping as the author suggested as an alternative for someone willing to spend the time. Thanks to the author for providing a foundation to start with!

    Reply

    • Natasha
      December 26, 2018

      Hi Carmen, with 1 cup of cream and half a cup of broth, the Worcestershire and soy sauce should not have overpowered the sauce. Did you use the same proportions listed without any modifications?

      Reply

      • Carmen Kennedy
        December 26, 2018

        We did! We followed the recipe exactly.
        Taste is subjective and while we didn’t care for this recipe, the pumpkin cake recipe is out of this world! We just finished a huge slice 🙂
        Thanks for responding…my husband and I are huge fans and follow you on Facebook.

        Reply

    • Chalom Strope
      December 12, 2019

      Can you make this a day ahead and bake it later?

      Reply

      • Natasha
        December 12, 2019

        HI Chalom, yes, please see instructions for that in the post above.

        Reply

      • Natasha
        December 12, 2019

        HI Chalom, yes, please see the instructions for that in the post above.

        Reply

  • Sophia
    December 8, 2018

    Such a great recipe! Everyone loved it for Thanksgiving dinner. Will be making it often.

    Reply

    • Natashas Kitchen
      December 9, 2018

      Sounds like you have a new Thanksgiving favorite! Thank you for that great review!

      Reply

  • Shanna
    November 22, 2018

    I liked the recipe and the flavors were good but I must give a warning. The bread crumb Parmesan topping is flammable under the broiler! Mine started on fire….other than that like the recipe.
    Happy Thanksgiving everyone.

    Reply

    • Natasha
      November 22, 2018

      Hi Shanna, I haven’t had that happen, but I suppose if you keep something under the broiler long enough, it could happen. I always keep a close eye on things under the broiler since browning happens very quickly when broiled.

      Reply

      • Jen
        December 24, 2019

        Can I make this early morning and cook it later? I couldnt find your detailed response prior??

        Reply

        • Natasha
          December 24, 2019

          Hi Jen, yes. Please see the section above titled “Can You Make Green Bean Casserole Ahead?”

          Reply

  • Sarah
    November 22, 2018

    Would I be able to add sausage to this casserole. If so what step would I add it in at? Thanks

    Reply

    • Natasha
      November 22, 2018

      Hi Sarah, I would sautee the sausage separately then remove them to as separate dish and sauté mushrooms in the same pan (no need to clean the pan). I hope that helps and let me know how it works out. I’m curious since a sausage green bean casserole sounds amazing!

      Reply

  • Sefora Franciuc
    November 20, 2018

    Hi! Would organic Cannes Green beans work instrad of fresh??

    Reply

    • Natashas Kitchen
      November 20, 2018

      I have only made these fresh Sefora. I think that may work but worry they will be too soggy from the can.

      Reply

  • Joan
    November 19, 2018

    A family member has an allergy to soy. Would leaving out the soy sauce change the taste much?

    Reply

    • Natasha
      November 19, 2018

      Hi Joan, when replacing soy sauce, I usually opt for soy free coconut aminos. Here is what I use for my family (Amazon affiliate link). Some grocery stores carry it for a better price than online. I think it’s $5-$6 at Fred Meyer. If you omitted it completely, you would have to add more seasoning to taste (especially salt).

      Reply

  • Yula
    November 19, 2018

    Oh Natasha, please please come up with a stuffing/dressing casserole made from scratch

    Reply

    • Natasha
      November 19, 2018

      Hi Yula, we don’t currently have a stuffing recipe since it isn’t something we grew up eating (neither my husband or I), but if I come up with something great, I will be sure to share it! 🙂

      Reply

  • Rhiannon Martin
    November 16, 2018

    The recipe calls for 2 cloves of garlic but doesn’t say what to do with them. I’ve reread the recipe over and over. When do you add that?

    Reply

    • Natashas Kitchen
      November 16, 2018

      The garlic is added at the end of step 3, after the onions have been sauteed. Stir in the garlic and cook while stirring for 30 seconds.

      Reply

  • Kristina
    November 13, 2018

    When do I add the garlic?

    Reply

    • November 15, 2018

      Hi Krstina, sorry we must’ve missed that! The garlic is added at the end of step 3, after the onions have been sauteed. Stir in the garlic and cook while stirring for 30 seconds.

      Reply

  • Katheen
    November 12, 2018

    I will be making this Green Bean Casserole Recipe for Thanksgiving. Do you have a video on this Recipe?

    Reply

    • Natashas Kitchen
      November 12, 2018

      No video for this one Kathleen.

      Reply

  • Emalee
    November 10, 2018

    Hello I want to try your recipe, it looks wonderful but my husband doesnt eat mushrooms is there anyway to replace mushrooms/mushroom sauce with something else?

    Thank you!

    Reply

    • Natasha
      November 12, 2018

      Hi Emalee, the mushrooms do impart nice flavor are are difficult to replace flavor-wise, but you could just omit the mushrooms and the recipe will still work.

      Reply

  • Milada Ewing
    November 8, 2018

    This will be my dish Green beans casserole for Thanksgiving 2018. Looks good and yummy like all your recipes

    Reply

    • Natasha
      November 8, 2018

      I’m so happy to hear that! I hope this green bean casserole from scratch becomes a new favorite for you!!

      Reply

  • Sharon
    November 7, 2018

    My mum used to make a dish that I loved. Blanch beans as above. Add fresh or canned tomatoes. Put in a oven dish, season. Lots pepper. Then grate tasty cheese over top. Generous amount then bake til bubbling and getting colour.

    Reply

    • Natashas Kitchen
      November 7, 2018

      That sounds wonderful! Thank you for sharing this with us Sharon!

      Reply

  • Katerina @ diethood .com
    November 7, 2018

    WOW!! This looks and sounds incredibly delicious!! A must make!!

    Reply

    • Natashas Kitchen
      November 7, 2018

      I hope you love it! Thanks Katerina!

      Reply

  • Aimee Shugarman
    November 7, 2018

    LOVE the homemade sauce on this green bean casserole. Delicious!

    Reply

    • Natashas Kitchen
      November 7, 2018

      Isn’t it so rich and creamy!! Thanks Aimee!

      Reply

  • Lori Lange
    November 7, 2018

    So delicious! I love your homemade version of this classic.

    Reply

    • Natashas Kitchen
      November 7, 2018

      Thanks for the great review Lori! I love a good classic recipe!

      Reply

  • Kimberly
    November 7, 2018

    Such a delicious classic and from-scratch is always the best!

    Reply

    • Natashas Kitchen
      November 7, 2018

      Yes!! Homemade and from scratch just makes it that much more special! I can’t wait for Thanksgiving!

      Reply

  • Erin | Dinners,Dishes and Dessert
    November 7, 2018

    Oh! This is definitely a must make!

    Reply

    • Natashas Kitchen
      November 7, 2018

      I agree, Erin! It will be so perfect for Thanksgiving!

      Reply

  • kathy
    November 6, 2018

    all i can say is yummy i will cook this every night so easy

    Reply

    • Natashas Kitchen
      November 6, 2018

      It sounds like you have a new favorite! I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

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