Don’t want to cook with canned cream of mushroom soup or canned green beans? Here is my favorite easy green bean casserole from scratch for Thanksgiving and Christmas using frozen green beans, fresh mushrooms, and sour cream. Recipe makes 4 servings, ideal for two people to share.
I’ve been eating Green Bean Casserole every Thanksgiving for as long as I can remember. Growing up, Mom made the famous version with canned cream of mushroom soup, canned green beans, and French fried onions. It was my absolute favorite thing to eat for the holiday.
As I started cooking for myself and my palate matured, I could no longer eat a lot of canned items, especially cream of whatever soup. Not wanting to give up the casserole, I was on a mission to make it from scratch.
And I succeeded using sour cream and fresh mushrooms plus some Worcestershire sauce to add some depth (bonus points if you can pronounce it). Mom always added cheese, and I didn’t know until a few years ago that there is no cheese in the original. You’ll definitely want the cheese.
I don’t think a year has gone by where we don’t make this casserole for Thanksgiving and Christmas. Dad doesn’t even need me to write a shopping list anymore. It’s like, holiday shopping list? Green beans, mushrooms, onions, sour cream, cheese. Done.
Because green bean casserole is typically made in the winter, I opt for frozen green beans rather than fresh. Sometimes I can find frozen French cut green beans, which is the style I used previously with the canned version. However, regular cut green beans work just as well.
When I originally posted this recipe, I was on a mission to replace everything, included the French fried onions on top. Nowadays I cut myself some slack and make the casserole from scratch using them. If you really want to go all out, fry up some shallots in butter.
Looking for more Thanksgiving recipes? Make sure you check out my Cornish Hen with Homemade Classic Stuffing, Garlic Parmesan Au Gratin Potatoes, and Homemade Gravy Without Meat Drippings.
- 16 ounces frozen green beans
- 4 tablespoons butter (divided into 2 tablespoons + 2 tablespoons)
- 1/4 cup chopped white or yellow onion
- 2 cloves minced garlic
- 2 cups sliced mushrooms
- 2 tablespoons flour
- 1/4 cup chicken or vegetable broth
- 1 teaspoon Worcestershire sauce*
- 1 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup heavy whipping cream or milk
- 1 large shallot, peeled and sliced thin (I subbed more white onion because I live in a town without shallots)
- Preheat oven to 350F. Have a 1.5-2 quart casserole dish ready.
- Bring a large pot of salted water to a boil. Boil green beans for 3 minutes. Drain and quickly run under cold water to stop the cooking. Let dry.
- In a large deep skillet, melt 2 tablespoons butter. Add onions, garlic, and mushrooms and saute until onions start to brown and soften. Stir in flour and cook 1 minute. Stir in the broth and Worcestershire sauce. Add the sour cream and stir until melted and smooth. Add the cream/milk and cheese. Stir until the cheese is melted. Add salt to taste (I use roughly 1 teaspoon). If the mixture is not thick enough, boil for another few minutes. Add the green beans.
- Spoon into the casserole dish and bake 25-30 minutes or until the beans are fork tender.
- Meanwhile, separate the shallot slices into rings. In a clean skillet, melt the remaining 2 tablespoons butter and cook the shallots until golden brown. Sprinkle with some salt then place on top of casserole.
*Worcestershire sauce contains anchovies, so for a vegetarian casserole, omit this ingredient.