Best Southern Green Bean Casserole Recipe

Best Southern Green Bean Casserole Recipes for Thanksgiving Gatherings delivers creamy, savory green beans, tender mushrooms, and a crunchy onion crown. It suits busy cooks who want a crowd-pleasing side, and it takes about 55 minutes start to finish.

Easy Southern Green Bean Casserole Recipe

Best Southern Green Bean Casserole Recipes for Thanksgiving Gatherings leans on smart shortcuts and one-pan steps. You can use canned soup or a quick stovetop sauce, so you control the effort. The oven does the final crisp, which frees you to carve the turkey or hide the pie.

I batch components ahead, then assemble fast on the big day. The method uses simple, repeatable steps, so you avoid fussy techniques. The flavors taste rich and cozy without a long ingredient list.

Ingredients You’ll Need

• Green beans: 2 lb fresh, trimmed and halved; or 3 cans (14.5 oz each) drained; or 1½ lb frozen, thawed and patted dry.
• Thick-cut bacon: 6 slices, chopped (use turkey bacon to lighten).
• Butter: 3 tbsp (use olive oil for dairy-free).
• Yellow onion: 1 small, finely chopped.
• Mushrooms: 8 oz cremini or button, sliced (skip if you prefer).
• Garlic: 3 cloves, minced.
• All-purpose flour: 3 tbsp (use 1:1 gluten-free flour as a swap).
• Low-sodium chicken broth: 1 cup (use vegetable broth for vegetarian).
• Heavy cream: ¾ cup; pantry shortcut: swap in 1 cup evaporated milk.
• Sour cream: ½ cup for tang and body (use dairy-free sour cream for vegan).
• Sharp cheddar: 1 cup, shredded (Tillamook melts great; omit for classic style).
• Cajun seasoning or smoked paprika: 1 tsp.
• Kosher salt and black pepper: to taste.
• Pimentos: ¼ cup, drained and chopped (optional, very Southern).
• Crispy fried onions: 1½–2 cups for topping and mix-in (French’s works well).

Equipment:

• Large pot and colander (for blanching, if using fresh beans)
• 12-inch skillet
• Mixing bowl
• 9×13-inch baking dish
• Whisk, spatula

How to Make Southern Green Bean Casserole

• Prep: 20 minutes
• Cook: 35 minutes
• Total: 55 minutes

1. Prep the beans. If using fresh, boil salted water, blanch beans 4–5 minutes until crisp-tender, then drain and shock in ice water. Pat dry so the sauce clings well.
2. Cook the bacon. Heat the skillet over medium, cook chopped bacon until crispy, then scoop it to a plate. Leave 2 tbsp drippings in the skillet and save the rest for another recipe.
3. Sauté veggies. Add butter to the drippings, then onion and mushrooms. Cook until the onions turn translucent and the mushrooms brown, 6–8 minutes; add garlic and stir for 30 seconds.
4. Make the sauce. Sprinkle flour over the veg and stir for 1 minute. Whisk in broth, then cream, and simmer until the sauce thickens, 3–4 minutes. Stir in sour cream, Cajun seasoning, salt, and pepper.
5. Combine. Fold in the green beans, half the bacon, half the fried onions, cheddar, and pimentos if using. Taste and adjust seasoning.
6. Bake. Spread the mixture in the baking dish and bake at 350°F for 20 minutes until it bubbles at the edges.
7. Finish crisp. Top with the remaining fried onions and bacon, then bake 8–10 minutes until golden and crunchy. Let it rest 10 minutes so the sauce sets (and so no one scorches a tongue).

Tips for The Best Result

• Blanch fresh beans until crisp-tender, not soft; they finish in the oven.
• Dry the beans well; extra water thins the sauce.
• Salt in layers; the bacon and fried onions already bring salt.
• Use low-sodium broth so you control the final seasoning.
• Keep the roux moving; whisk to avoid lumps.
• Add cheese in the casserole, not on top; the top needs crunch.
• Don’t overbake; pull when it bubbles, then crisp the topping fast.
• Hold back some fried onions; add them at the end for max crunch.
• If the sauce looks too thick, loosen with a splash of warm broth.
• If using canned soup, skip the roux and reduce added salt.

Variations To Try

• Gluten-free: Use 1:1 GF flour and certified GF fried onions.
• Vegan: Use vegan butter, broth, dairy-free cream and sour cream, and vegan fried onions.
• No-mushroom: Replace mushrooms with extra onion or diced bell pepper.
• Spicy kick: Add ½–1 tsp cayenne or a few dashes of hot sauce.
• Extra cheesy: Fold in ½ cup more cheddar or some pepper jack.
• Herb lift: Stir in fresh thyme or chopped parsley before baking.
• Nutty crunch: Add toasted slivered almonds under the onion topping.

How to Serve Southern Green Bean Casserole

Serve it hot beside turkey, cornbread dressing, and mashed potatoes. I like a bright cranberry sauce or a simple citrusy salad to cut the richness. Pass extra hot sauce at the table for the spice fans.

Make-Ahead and Storage

• Make-ahead: Assemble through Step 5, cover, and refrigerate up to 2 days. Bake covered 15 minutes, uncover and continue as written, then add topping to finish.
• Freeze: Assemble without fried onions and bacon topping, wrap tight, and freeze up to 2 months. Thaw overnight in the fridge, bake covered until hot, then add topping and crisp.
• Store leftovers: Refrigerate in an airtight container 3–4 days. Reheat at 350°F, covered, until hot, then uncover 5 minutes to refresh the crunch; the microwave works for speed, but the oven keeps the texture.

Adaly Kandice

Best Southern Green Bean Casserole

A Southern-style green bean casserole made with fresh green beans, creamy mushroom sauce, and crispy onions. Perfect for Thanksgiving gatherings or as a favorite side at family dinners.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8

Course: Dinner

Cuisine: American

Ingredients

  

• 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
• 2 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 8 ounces cremini or white mushrooms, sliced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups crispy fried onions, divided

Instructions

 

1. Preheat oven to 350°F (175°C).
2. Bring a large pot of salted water to a boil. Add green beans and cook for 4-5 minutes until just tender-crisp. Drain and set aside.
3. In a large skillet over medium heat, melt butter. Add chopped onion and cook until soft, about 3-4 minutes.
4. Add sliced mushrooms and cook until they release their juices and are browned, 6-8 minutes.
5. Stir in minced garlic and cook for 30 seconds.
6. Sprinkle flour over the vegetables and cook, stirring constantly, for 1-2 minutes.
7. Slowly pour in chicken broth, stirring well, then add heavy cream. Bring to a simmer and cook until thickened, about 3 minutes.
8. Season with salt and black pepper.
9. Add the cooked green beans and 1/2 cup of the crispy fried onions to the skillet. Stir to combine.
10. Transfer the mixture to a greased 9x13-inch baking dish.
11. Bake uncovered for 20 minutes. Remove from oven, sprinkle remaining crispy fried onions evenly over the top, and bake an additional 5-10 minutes, until bubbly and the onions are golden.
12. Let cool for a few minutes before serving. Enjoy your Southern green bean casserole!

Notes

For best results, use fresh green beans, but frozen may be substituted in a pinch. You can assemble the casserole a day in advance and bake just before serving. Makes an excellent Thanksgiving side dish.