Description
This Fresh Green Bean Casserole is the from-scratch version of the classic holiday favorite—no canned soup here! With tender-crisp green beans, creamy homemade mushroom sauce, and crispy fried onions, this vegetarian side dish is perfect for Thanksgiving, Christmas, or any cozy dinner. It’s everything you love about comfort food, made even better.
Ingredients
Units
Scale
- 2 lbs fresh green beans, trimmed and cut in half or thirds
- 4 cups homemade or store-bought cream of mushroom soup, warmed if chilled
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3–4 fresh sage leaves, minced
- 12–14 oz French’s Fried Onions (or homemade crispy onions)
Instructions
- Prep Oven & Beans: Preheat oven to 400°F and set the rack in the middle. Bring a large pot of salted water to a boil.
- Boil Beans: Once boiling, add green beans and cook for 5 minutes. Drain and set aside.
- Season Beans: Place the drained green beans in a casserole dish. Sprinkle with salt, pepper, and minced sage.
- Add Soup: Pour in the warmed mushroom soup and mix everything together until well coated.
- Add Onions: Stir in a handful of fried onions, or save them all for topping.
- Bake: Top with remaining onions (if not mixed in) and bake for 10–15 minutes, until the onions are golden brown and the casserole is heated through.
- Serve: Serve hot.
Notes
- For an even richer flavor, use homemade cream of mushroom soup.
- Add sautéed mushrooms or caramelized onions for extra depth.
- Can be made ahead and baked just before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 570 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 5 mg