When I think of Thanksgiving, Green Bean Casserole is right up there with the other Thanksgiving essentials. You absolutely cannot have a complete Thanksgiving dinner without Green Bean Casserole. Tender green beans drenched in a creamy mushroom sauce is delicious, but what really takes this casserole to the next level is the crispy onions on top!
There are plenty of different dressed up Green Bean Casserole recipes out there, but after playing with different ideas, I firmly believe that a scratch-made version of the original recipe is by far the best. And one of the most important parts of the original recipe is the crispy onion topping.
I firmly believe that a scratch-made version of the original recipe is by far the best.
I have tried to make homemade onion rings for this recipe before. In fact, there are still grease marks on the ceiling of my dad’s house from the onion explosion that happened during that experiment. Frying onion rings takes a lot of valuable time in your holiday cooking spree, and honestly, the French’s Crispy Onions that we all know and love taste the best. They also stay crisp for hours while homemade get soggy very quickly.
Really the only major change that I made to the original recipe is to ditch the condensed mushroom soup and make a mushroom cream sauce from scratch. I think the mushroom flavor and the texture of the homemade cream sauce are richer than the condensed soup version, and it really doesn’t take that much longer to put together.
Green Bean Casserole will satisfy everyone at your holiday dinner for sure! Be sure to make plenty as I can guarantee people will go back for second helpings. Let me know what your family thinks about the recipe in the comments section below.
If you’re looking for more Thanksgiving recipes, check out my Thanksgiving post with my full menu and helpful planning tips!
I can’t even list all the way you will use a food processor if you don’t already have one. In this recipe, it makes getting the mushrooms the right consistency for the cream sauce super easy!
Thanksgiving Green Bean Casserole
- 2 lbs green beans
- 8 oz cremini mushrooms
- 1 small onion
- 6 oz French’s crispy onions
- 1 C heavy cream
- 1 C chicken stock
- 1 stick butter
- 1 clove garlic
- 1 Tb olive oil
- 2 Tb flour
- 1 tsp salt
- 3/4 tsp pepper
- 1 tsp fresh thyme
- 2 dashes Worcestershire sauce
- Preheat oven to 375 degrees and prepare a 9″ x 13″ casserole dish with baking spray.
- Bring a large pot of water to a boil. Trim or snap the ends off of the green beans and break or cut into bite-size pieces. I usually aim for about 1.5-inch pieces. Once the water has reached a rolling boil, add the green beans and boil for 5 minutes. Drain and set aside.
- Wet a paper towel and ring out well. Wipe the caps of each mushroom well to remove any dirt. Remove the stem. If using a food processor, quarter each mushroom and place in the food processor. Pulse until the mushrooms resemble a fine mince. If you don’t have a food processor (there’s a link to one above if you’re interested in purchasing one), then you can also finely dice by hand. Just try to get the mushrooms as fine as possible so they blend well into the cream sauce.
- Using the same pot that was used to boil the green beans, melt 1/2 stick of butter on medium-high heat. Add the mushrooms and stir distribute. Cook for 2-3 minutes or until softened.
- While the mushrooms cook, thinly slice the onion, finely mince the garlic, remove thyme from the sprig and roughly chop. Once the mushrooms have cooked 2-3 minutes, add the onions and cook for another 4-5 minutes until the onions soften. Add the minced garlic and thyme and cook for 30-60 seconds or until aromatic.
- Add the flour to the mushrooms, and cook for another 2 minutes. Add the chicken stock and heavy cream and return to a low boil. Add the salt, pepper, and Worcestershire as the liquid comes to a boil. Boil for about 5 minutes, stirring constantly, or until the sauce thickens slightly and becomes smooth. Turn off the heat. Add green beans and stir to combine.
- Pour the green bean mixture into your prepared baking dish. Bake for 45 minutes. Scatter the French’s onions evenly across the top and bake for another 5-10 minutes or until golden brown. Let sit for 10 minutes before serving.