This easy Green Bean Casserole recipe is made 100% from scratch with lightened-up ingredients, including a delicious creamy green bean filling and a crispy onion topping. It’s also easy to make ahead and always a crowd fave.
Move on over, canned creamy soup, frozen green beans, and packaged fried onions.
This green bean casserole recipe is made entirely from scratch, and tastes a million times better than the old-school classic casserole full of processed ingredients. And it is my hands-down favorite. ♡♡♡
Mainly, I just love this recipe because it legitimately tastes fresh and flavorful. For too many years, I always took a pass on the green bean casserole at Thanksgiving because it was so mushy and bland and boring. But turns out — when this casserole is well-seasoned and made with scratch ingredients, it comes to life and is bursting with fresh flavors!
Instead of soggy frozen green beans, fresh green beans are the star of the show here, which are ever-so-briefly cooked in order to preserve their crisp texture and bright flavor. Instead of cream of mushroom soup, fresh mushrooms are sautéed and folded into a lightened-up creamy alfredo sauce. And instead of dry, packaged, palm-oil-fried onions, a fresh red onion is sautéed with panko breadcrumbs, which then toast up to golden perfection as the casserole bakes.
Altogether, it adds up to an absolute showstopper of a green bean casserole. I make it every Thanksgiving, and friends and family all agree that it’s the best!
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