The Ultimate Make-Ahead Homemade Green Bean Casserole
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The ultimate make-ahead homemade green bean casserole is rich, creamy, and most importantly, homemade. Perfectly tender green beans are smothered in a homemade cream sauce flavored with sauteed mushrooms. This recipe can be made up to two days in advance of cooking making it the ultimate time saver. We all know oven space is at a premium on Thanksgiving day or any other holiday and this casserole is made in a smaller 9×9 inch baking dish.
I use our classic French bechamel sauce to make a fantastic homemade cream of mushroom soup. Making your own is simple and allows you to control the ingredients – especially the salt. Canned products are loaded with sodium and this recipe has only the amount of salt you add to it. Your holiday table just won’t be complete without the ultimate make-ahead homemade green bean casserole.
Origin Of Green Bean Casserole
The origin of green bean casserole is a bit of a mystery. Some say it was invented in the 1930s by a Campbell’s Soup cook named Dorcas Reilly, while others claim it was created by a restauranteur in the 1950s. Regardless of its origins, green bean casserole has become a classic American dish that is often served at Thanksgiving and Christmas.
The first known recipe for green bean casserole appeared in a 1955 edition of the Campbell’s Soup cookbook. The recipe called for canned green beans, cream of mushroom soup, and fried onions. This recipe was likely inspired by the popularity of creamed vegetables, which were popular in the United States in the early 1900s. Try my creamed peas and new potatoes recipe!
Green bean casserole quickly became a popular dish, and it is now a staple of Thanksgiving dinner and Christmas tables. There are many different variations of the recipe, but the basic ingredients remain the same. Some people like to add bacon or ham to the casserole, while others prefer to use fresh green beans instead of canned. Regardless of how you make it, green bean casserole is sure to be a hit with your family and friends
What Type Of Green Beans Work For Green Bean Casserole
Several main types of green beans are used in classic green bean casserole. My preference is either fresh or frozen French-style green beans.
- Fresh green beans
- Frozen green beans (cut or French-cut)
- Canned green beans
- String beans are the most common type of green bean used in green bean casserole. They are thin and have a string running down the center.
- Haricots verts are also known as French green beans. They are thinner and more delicate than string beans.
All of these styles work for this traditional green bean casserole. However, canned green beans add unnecessary sodium and a much softer texture.
The Homemade Version Of The Creamy Sauce
The creamy mushroom sauce is so simple to make homemade. No more of the canned condensed soup, this is the real deal. I have a separate post showing all the steps in detail on how to make a classic white sauce (Bechamel sauce). It is equal parts butter and flour cooked together to make a roux and then a liquid is added. Typically milk or cream, but you can use chicken broth or vegetable broth to make more of a gravy.
For this classic holiday side dish we are using heavy cream, but half and half is great too. (Half and half is half milk, half cream). This beautiful bechamel sauce is used for so many other recipes like this mac & cheese or these creamed peas and new potatoes. It is also a traditional topping for lasagna and moussaka. I have been making this delicious cream sauce for a long time and it is always a hit with the whole family.
Fresh Mushrooms For Easy Green Bean Casserole
Mushrooms are added to the cream sauce to produce an amazing and aromatic flavor to this ultimate green bean casserole recipe. You can use any mushrooms you like.
Here are some suggestions:
- Sliced white button mushrooms (button)
- Portabella mushrooms
- Shitake mushrooms (for a modern twist)
- Creminis
- Wild mushroom bouquets
- Maitake mushrooms (hen-of-the-woods)
- Morels
Toppings For Make Ahead Green Bean Casserole Recipe
There are so many great toppings for this favorite side dish, or you can choose to leave it plain like me (it is full of flavor!) For the best results put the topping on right before you bake the prepared casserole dish. If you let the topping sit, it will become soggy.
Here are my ideas for the top of the casserole:
- Crispy fried onions – this is the traditional topping that is most used. (French fried onions, or crispy onions)
- Crushed crackers
- Bread crumbs
- Panko bread crumbs (really crunchy)
- Parmesan cheese
- Cheddar cheese
- Carmelized onion topping
- Pretzel crumbs
- Unsweetened cereals like cornflakes or Chex
- Chopped nuts
- Crushed chow mein noodles
- Swiss cheese
- Crushed potato chips (like wavy lays or ruffles)
Ingredients For The Ultimate Make-Ahead Homemade Green Bean Casserole
The fresh ingredients for the best green bean casserole recipe are simple and can be found already in your kitchen or at your local grocery store. Here’s what you will need:
- 8-ounce package of mushrooms
- 12-ounce package of frozen French-cut green beans
- 3 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- 1 teaspoon of mustard
- 1/4 teaspoon of freshly grated nutmeg
- Salt and Pepper to taste
- Optional – topping
Notes:
- If using fresh green beans, I would recommend partially cooking them first in a large pot of salted water over medium-high heat for about 6-8 minutes. Transfer them immediately to a bowl of cold water/ice bath to stop the cooking process and keep the beautiful green color. Add them to the creamy mushroom sauce.
- Add a dash of soy sauce for a deeper/saltier flavor.
- For a lower calorie diet use whole milk to make the cream sauce.
- You can bake this dish as directed, keep it warm, and serve it out of a slow cooker.
Instructions On How To Make The Ultimate Make-Ahead Homemade Green Bean Casserole
Here is a step-by-step guide on how to make this classic Thanksgiving side dish (I think it should be made more often no matter the time of year!).
1. Clean your mushrooms and slice them thinly. I usually wash and then thoroughly dry them.
2. Melt butter (1 tablespoon) in a 12″ cast iron large skillet and add in the sliced mushrooms. Sprinkle with salt to flavor and release any moisture in the mushrooms. Cook on medium heat until golden brown for about 5-7 minutes. Remove the mushrooms to a bowl.
3. Add in the remaining 2 tablespoons of butter and let it melt. Sprinkle flour (2 tablespoons) over the butter and whisk together to make a roux. Add the mustard, grate in the nutmeg, and stir.
4. Measure out the cream and heat in the microwave until room temperature (about a minute). Slowly add the cream to the pan whisking constantly until smooth. Let this mixture come to a boil and thicken – only takes a few minutes. Taste and add salt and pepper to your liking.
5. Add back in the mushrooms and stir. Take the frozen green beans run them under warm water to thaw and dry them in a towel. Add them to the creamy mushroom mixture.
6. If making right away leave in the skillet- add topping if you like and bake in a 350-degree F oven for 20-30 minutes until bubbly and golden brown.
7. If making this family favorite ahead of time, transfer the green bean mixture to a 9×9 inch casserole dish, cover it, and store it in the refrigerator for up to 2 days before baking. Top right before you bake it. Increase the cooking time to 30-40 minutes.
How To Store And Reheat Homemade Green Bean Casserole
Store leftovers in an airtight container or cover tightly with plastic wrap for 3-4 days in the refrigerator.
To reheat:
- Place the casserole in a microwave-safe dish and heat at 30-second intervals until hot.
- Heat the oven to 350 degrees and heat in an oven-safe dish until hot.
Thin the leftovers with milk or chicken stock if needed.
Wrapping Up The Ultimate Make-Ahead Homemade Green Bean Casserole
I can’t remember a Thanksgiving table or a holiday season for that matter that didn’t have this perfect side dish. The best part is this is a healthier version – still using the original recipe but turning it into a more classic version. It pairs perfectly with a roast turkey or pork roast. Last year some of my side dishes were some of my most popular recipes like these classic and simple mashed potatoes.
This is a great recipe to make for beginners in the homemade sauce world. It is simple and versatile with seasonings and mushroom choices. No matter how you make it the best way to enjoy it is with friends and family. Have a happy Thanksgiving, a merry Christmas, a happy Easter, or even just a happy weekend.
Cheers,
Sarah
Recipe Card For The Ultimate Make-Ahead Homemade Green Bean Casserole
The Ultimate Make-Ahead Homemade Green Bean Casserole
Ingredients
- 8- ounce package of mushrooms
- 12- ounce package of frozen French-cut green beans
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon of mustard
- 1/4 teaspoon of freshly grated nutmeg
- Salt and Pepper to taste
Instructions
- Clean your mushrooms and slice them thinly. I usually wash and then thoroughly dry them.
- Melt butter (1 tablespoon) in a 12″ cast iron large skillet and add in the sliced mushrooms. Sprinkle with salt to flavor and release any moisture in the mushrooms. Cook on medium heat until golden brown for about 5-7 minutes. Remove the mushrooms to a bowl.
- Add in the remaining 2 tablespoons of butter and let it melt. Sprinkle flour (2 tablespoons) over the butter and whisk together to make a roux. Add the mustard and nutmeg and stir.
- Measure out the cream and heat in the microwave until room temperature (about a minute). Slowly add the cream to the pan whisking constantly until smooth. Let this mixture come to a boil and thicken – only takes a few minutes. Taste and add salt and pepper to your liking.
- Add back in the mushrooms and stir. Take the frozen green beans run them under warm water to thaw and dry them in a towel. Add them to the creamy mushroom mixture.
- If making right away leave in the skillet- add topping if you like and bake in a 350-degree F oven for 20-30 minutes until bubbly and golden brown.
- If making this family favorite ahead of time, transfer the green bean mixture to a 9×9 inch casserole dish, cover it, and store it in the refrigerator for up to 2 days before baking. Top right before you bake it. Increase the cooking time to 30-40 minutes.
This looks delicious, better than cream of mushroom soup.