Ditch the canned soup and processed ingredients—this easy green bean casserole is made from scratch with fresh green beans, a creamy homemade mushroom sauce, and a crispy torn bread topping. Rich and flavorful, once you try it...you’ll never go back to the old way!
If you're looking for an easy green bean casserole recipe that tastes just like Grandma’s but with even more flavor, then this is the recipe for you! Made with fresh green beans, a rich and creamy homemade mushroom sauce, and fresh torn bread as the topping, you'll love every bit of this casserole. It's the ultimate comfort food!!
Unlike traditional versions of green bean casserole, this version skips the canned soup and processed ingredients, letting real flavors shine. Whether you're making it for Thanksgiving, Christmas, or a side dish for a cozy family dinner like my oven baked chicken thighs with vegetables or my homemade chicken tenders, this fresh green bean casserole recipe is guaranteed to be a favorite! And it it some to serving this for the holidays, it pairs amazingly well with this smoked turkey breast, my smoked spiral ham, and even this slow cooker whole chicken recipe!
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Why This Recipe Works
- Made with fresh green beans – no canned beans here! You get all the nutrition, better texture, and fresher flavor.
- Homemade creamy mushroom sauce – we are not using canned condensed soup! This from-scratch sauce is rich, velvety, and full of real ingredients.
- Rustic torn bread topping – instead of fried onions, we use hand-torn bread that toasts up golden and crispy, soaking in all the delicious seasoning while it bakes.
🛒 Ingredients You'll Need
- Green Beans - always use fresh green beans for the best texture and flavor—canned just won’t work in this recipe.
- Lemon - after you blanch the green beans and remove them from the ice bath, squeeze on some fresh lemon juice! This helps keep that green vibrant color and also enhances the flavor. The acidity also helps balance the richness of the creamy mushroom sauce.
- Flour - use all-purpose flour to thicken the sauce.
- Butter - salted butter enhances the richness and depth of flavor in the sauce.
- Milk - whole milk is best for a creamier, more flavorful sauce.
- Ranch Salad Dressing and Seasoning Mix Packet - used to make the sauce. It's the key ingredient that provides a bold and zesty flavor!
- Mushrooms - fresh sliced mushrooms bring an earthy depth and meaty texture to the homemade sauce.
- Bread - sourdough or an Italian round works best, and using slightly stale bread makes for an even better crispy topping.
- Onion - adds a savory and onion flavor to the dish.
- Garlic - enhances the overall richness and brings a delicious, aromatic taste.
- Salt - a flavor enhancer to add a salty flavor.
- Black Pepper - gives a mild heat that blends seamlessly into the creamy sauce.
👩🏼🍳 See the recipe card below for a full list of ingredients and measurements!
🔪 Step-By-Step Recipe Instructions
Step 1: Start by preheating the oven to 350°F. Using a sharp knife, dice 1 cup of onions. Set aside.
Step 2: Using a serrated knife, cut the bread into bite-sized cubes. Set aside.
Step 3: Using a sharp knife, remove the ends from the green beans and cut into bite-size pieces. Rinse in cold water and then set aside.
Step 4: Fill a large pot with 10 cups of water and bring it to a boil over high heat. Add 1 Tablespoons of salt to season the water. Once the water is boiling, add the fresh cut green beans and cook for 5 minutes.
Step 5: Remove the green beans from the heat and drain immediately. From there, plunge the beans into an ice bath (a bowl of very cold water with ice). Allow them to soak in the water for 2 minutes and then drain. Squeeze about 1 Tablespoon of fresh lemon juice to the green beans and then set aside.
Step 6: Melt the butter in a saucepan over low heat. Add the flour and whisk for 1-2 minutes, stirring constantly.
Step 7: A dough like rouge will form.
Step 8: Whisk in the milk and bring to a boil. Continue to cook, whisking constantly for 1-2 minutes or until the sauce starts to thicken. Whisk in the Hidden Valley Original Ranch Salad Dressing and Seasoning Mix Packet, salt, and pepper. Remove the sauce from the heat and set aside.
Step 9: In a large skillet, melt the butter. Add in the diced onions and minced garlic. Sauté for 2-3 minutes until tender and then remove half of the mixture into a bowl and set aside.
Step 10: Add the sliced mushrooms to the skillet along with the remaining sautéed onion and garlic mixture. Mix well and cook on medium heat for 5 minutes or until the mushrooms are tender. Once done, remove from heat.
Step 11: Add the cooked green beans and mushroom mixture to the large saucepan containing the white sauce. Using a large spoon, mix well to combine.
Step 12: Now, mix the bite-sized cut bread in the skillet with the remaining onion and garlic mixture. Mix well to combine. Set aside.
Step 13: Pour the green bean casserole mixture into the 9x13 baking dish.
Step 14: Sprinkle the breadcrumbs over the casserole mixture and spread evenly. Bake uncovered until done, about 30 minutes.
Step 15: When done, remove the green bean casserole from the oven and let it rest for 5 minutes before serving.
Now get a spoon and dive in! With its rich, creamy homemade sauce, tender fresh green beans, and crispy, flavorful torn bread topping, this homemade green bean casserole is the ultimate comfort food—fresh, hearty, and absolutely delicious in every bite!
🙋🏼♀️ Recipe FAQs
Yes! You can assemble the casserole a day in advance, cover it, and refrigerate. Just add the bread topping right before baking in the oven.
Blanching will slightly softens the beans (and you want softer beans when making green bean casserole) and will help them maintain their bright green color.
Reheat in the oven at 350°F until warm. This will help keep the breadcrumb topping crispy.
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Expert Tips
- Use all-purpose flour – Avoid self-rising flour in the sauce, as it can make the texture too thick and affect the consistency.
- Choose whole milk for extra richness – While 2% milk works, whole milk creates a creamier, more flavorful sauce.
- Add Extra Seasoning the bread – Toss the torn bread with some melted butter and 1 Tablespoon of dry ranch seasoning mix for a crispy, extra flavorful topping.
- Let the bread dry out a little – Slightly stale bread makes for a crunchier topping that absorbs just the right amount of flavor.
- Use white pepper instead of black – White pepper gives a smoother, more balanced heat without overpowering the dish.
🥘 More Casserole Recipes To Try
If you tried this easy green bean casserole recipe or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And please leave a 🌟 rating while you're there!
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Easy Green Bean Casserole Recipe
Equipment
- large saucepan
- 9x13 baking dish
- large skillet
- large pot
- large bowl
Ingredients
To Blanch The Green Beans
- 10 cups water
- 1 Tablespoon salt
- 20 ice cubes
To Make The Casserole
- 2 Tablespoons salted butter, divided
- 3 Tablespoons all-purpose flour
- 1 ½ cups whole milk
- 4 teaspoons Hidden Valley Original Ranch Salad Dressing and Seasoning Mix Packet
- 1 teaspoon salt
- ¼ teaspoons black pepper
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 ½ cups fresh mushrooms, sliced
- 1 ¼ lbs fresh green beans, cut
- 1 cup fresh bread cubed
Instructions
To Blanch The Green Beans
- Preheat the oven to 350°F.
- Using a sharp knife, dice 1 cup of onions. Set aside.
- Using a serrated knife, cut the bread into bite-sized cubes. Set aside.
- Using a sharp knife, remove the ends from the green beans and cut into bite-size pieces. Rinse in cold water and then set aside.
- Fill a large pot with 10 cups of water and bring it to a boil over high heat. Add 1 Tablespoon of salt to season the water.
- Once the water is boiling, add the fresh cut green beans and cook for 5 minutes.
- Remove the green beans from the heat and drain immediately. From there, plunge the beans into an ice bath (a bowl of very cold water with ice). Allow them to soak in the water for 2 minutes, drain, and set aside.
To Make The Casserole
- Melt 1 ½ Tablespoons of butter in a saucepan over low heat. Add 3 Tablespoons of all-purpose flour and whisk for 1-2 minutes, stirring constantly.
- Whisk in 1 ½ cups of milk and bring to a boil. Continue to cook, whisking constantly for 1-2 minutes or until the sauce starts to thicken.
- Whisk in the 4 teaspoons of Hidden Valley Original Ranch Salad Dressing and Seasoning Mix Packet, 1 teaspoon of salt, and ¼ teaspoon of black pepper. Remove the sauce from the heat and set aside.
- In a large skillet, melt the remaining ½ Tablespoon of butter. Add in the 1 cup of diced onions and 2 cloves of minced garlic. Sauté for 2-3 minutes until tender and then remove half of the mixture into a bowl and set aside.
- Add 1 ½ cups of sliced mushrooms to the skillet along with the remaining sautéed onion and garlic mixture. Mix well and cook on medium heat for 5 minutes or until the mushrooms are tender. Once done, remove from heat.
- Add the cooked green beans and mushroom mixture to the large saucepan containing the white sauce. Using a large spoon, mix well to combine.
- Mix the bite-sized cut bread to the remaining onion and garlic mixture. Mix well to combine. Set aside.
- Pour the green bean casserole mixture into the 9x13 baking dish.
- Sprinkle the breadcrumbs over the casserole mixture and spread evenly.
- Bake uncovered until done, about 30 minutes.
- When done, let the casserole rest for 5 minutes before serving.
Notes
- Use all-purpose flour – Avoid self-rising flour in the sauce, as it can make the texture too thick and affect the consistency.
- Choose whole milk for extra richness – While 2% milk works, whole milk creates a creamier, more flavorful sauce.
- Add Extra Seasoning the bread – Toss the torn bread with some melted butter and 1 Tablespoon of dry ranch seasoning mix for a crispy, extra flavorful topping.
- Let the bread dry out a little – Slightly stale bread makes for a crunchier topping that absorbs just the right amount of flavor.
- Use white pepper instead of black – White pepper gives a smoother, more balanced heat without overpowering the dish.
WANT TO SAVE THIS RECIPE?
Enter your email to receive this recipe, along with weekly food inspiration!
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