Green Bean Casserole
Inside: This simple made-from-scratch green bean casserole is the perfect side dish for your Thanksgiving menu.
It’s never too early to start thinking about your Thanksgiving menu. Whether you are hosting the meal or just attending a friend or family gathering, you often are expected to bring at least one dish. This easy green bean casserole is a classic Thanksgiving dish everyone is sure to love.
This casserole is also a great dish to take to church potlucks or to serve alongside some grilled chicken and potato salad. This recipe originally came from Laura at Heavenly Homemakers, though I have modified it quite a bit.
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A Green Bean Casserole Without The Canned Soup?
A green bean casserole is one of those side dishes that is on almost every Thanksgiving table. It is often made with a can of cream soup that contains numerous unhealthy ingredients (like MSG & soy protein concentrate, just to name a few).
My recipe contains no cans of cream-of-whatever soup and can easily be made gluten-free. It is also made with real food as long as you don’t include the French fried onions.
Now, for the record, I do top mine with the traditional french-fried onions. I know they aren’t good for you, but I can’t help it. I LOVE them!
Since I only make this once or twice a year, I do splurge and put them on top. If you use the french-fried onions, this casserole won’t be gluten-free or completely from scratch, but you can top it with cheddar cheese instead for an equally delicious (real food) casserole.
Another alternative to the French-fried onions is to top the casserole with carmelized onions or make your own fried onion strings.
This green bean casserole is also very adaptable. You can make this with fresh, frozen, canned, or dehydrated green beans. If using fresh, frozen, or dehydrated beans, you will need to lightly cook them first. I usually use my home-canned green beans, since that is what I have on hand.
The other thing I love about this casserole is that it can be made ahead of time! I don’t have time on Thanksgiving morning to make all the side dishes for our noon meal.
You can mix this up a day ahead of time (leaving off the french-fried onions), store it overnight in the refrigerator, and just pop it in the oven on Thanksgiving morning.
As written, the casserole serves 6. I usually double it and bake in a 9″ x 13″ casserole dish for a crowd.
Please try this recipe just once. I bet you’ll never go back to using that can of processed soup again.
Green Bean Casserole
You’ll find a printable copy of this recipe at the bottom of this post, no email required!
Ingredients:
- 3 cups of green beans, fresh, frozen, dehydrated, or canned
- 1/4 cup (4 Tablespoons) butter
- 1/2 cup diced onion
- 1 Tablespoon cornstarch or arrowroot powder
- 1 cup heavy cream
- 1/2 teaspoon garlic powder
- salt and pepper to taste – If you are using canned green beans (that usually have salt added) you will need less than if you are using fresh, frozen, or dehydrated beans.
- 1 cup french-fried onions
Instructions:
- If not using canned green beans, cook the beans until just tender. Drain. If using canned green beans, drain them also.
- In a medium saucepan, melt the butter. Cook the onion in the butter for 4 to 5 minutes until tender, but not browned.
- Sprinkle cornstarch or arrowroot powder over butter and then add cream. Cook, stirring constantly until the sauce begins to thicken. Stir in garlic powder, salt, and pepper.
- Mix green beans and sauce. Pour into a 7″ x 11″ casserole dish.
- Top with french-fried onions. Bake at 350 degrees for 30 minutes until hot.
Make-Ahead Instructions:
Follow steps 1 through 4 in the recipe above. Refrigerate for up to a day. Just before baking top with french-fried onions. Slide the casserole in the cold oven and set the temperature to 350 degrees. Bake for 30 to 40 minutes until hot and bubbly.
How soon do you start thinking about your Thanksgiving menu? What is your must-have dish?
The best green bean casserole recipe that uses a homemade sauce instead of cream soups.
- 3 cups green beans, fresh, frozen, dehydrated, or canned
- 1/4 cup butter
- 1/2 cup diced onion
- 1 Tablespoon cornstarch or arrowroot powder
- 1 cup heavy cream
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 1 cup french-fried onions
-
If not using canned green beans, cook the beans until just tender. Drain. If using canned green beans, drain them also.
-
In a medium saucepan, melt the butter. Cook the onion in the butter for 4 to 5 minutes until tender, but not browned.
-
Sprinkle cornstarch or arrowroot powder over butter and then add cream. Cook, stirring constantly until the sauce begins to thicken. Stir in garlic powder, salt, and pepper.
-
Mix green beans and sauce. Pour into a 7" x 11" casserole dish.
-
Top with french-fried onions. Bake at 350 degrees for 30 minutes until hot.
Make-Ahead Instructions:
Follow steps 1 through 4 in the recipe above. Refrigerate for up to a day. Just before baking top with french-fried onions. Slide the casserole in the cold oven and set temperature to 350 degrees. Bake for 30 to 40 minutes until hot and bubbly.
As written, the casserole serves 6. I usually double it and bake in a 9″ x 13″ casserole dish for a crowd.
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Meet Julie
I’m a farm girl born and bred in North Carolina. I’ve been growing a vegetable garden for over 20 years (and helping my Mom grow hers even longer). I’ve been raising chickens in my bathtub and backyard for 12+ years. I believe that homegrown food can be made simple. Let’s get started.
