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Growing up, green bean casserole was always on the table at our family gatherings, especially during the holidays. This version uses fresh green beans and mushrooms with a creamy mushroom sauce, Monterey Jack cheese and plenty of crispy fried onions. I like that the beans still have some texture instead of becoming really soft. It’s familiar enough to feel like the classic, with a few fresh additions mixed in.
Why You’ll Love It
Fresh green beans and mushrooms are baked in a creamy sauce with Monterey Jack cheese and finished with plenty of crispy fried onions.
Fresh green beans: They stay a little firmer than canned beans and give the finished casserole more texture.
Creamy mushroom sauce: Fresh mushrooms, condensed mushroom soup, buttermilk and chicken broth make up the sauce, with Monterey Jack melted through it.
Lots of crispy onions: Some are mixed into the casserole and the rest go on top near the end so they stay crisp.
A holiday classic: Green bean casserole has always been part of our family holiday meals, and this version still has those familiar flavors I remember.
Also try crack green beans, garlic green beans, bacon-wrapped green bean bundles, or pickled green beans.
Green Bean Casserole Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Fresh green beans: I prefer fresh beans here because they keep a little more bite after baking. Blanch them briefly rather than cooking them completely before assembling the casserole.
Mushrooms and cream of mushroom soup: Fresh mushrooms add more texture and mushroom flavor, while the condensed soup forms the base of the creamy sauce.
Buttermilk: This loosens the condensed soup while adding a little tang. Whole milk can work if you don’t have buttermilk, but the sauce won’t have quite the same flavor.
Monterey Jack: It melts smoothly into the sauce without overwhelming the green beans and mushrooms.
Crispy fried onions: Some go into the casserole and a larger amount is added toward the end of baking. I like doing it this way because you get the onion flavor throughout but still have plenty of crunchy topping.
How to Make Green Bean Casserole
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Blanch the green beans: Simmer the beans for 2 or 3 minutes until bright green, then drain well. They should still be fairly crisp since they’ll continue cooking in the oven.
Cook the vegetables: Sauté the onion and mushrooms until the onion begins to soften, then add the garlic.
Make the sauce: Stir in the cream of mushroom soup, chicken broth and buttermilk and cook until everything is heated through.
Assemble the casserole: Remove the pot from the heat and stir in the green beans, Monterey Jack and some of the crispy fried onions. Transfer to a greased baking dish.
Bake: Bake uncovered until hot and bubbly, then scatter the remaining crispy onions over the top and return to the oven until they’re golden and crisp.
Substitutions and Variations
Use frozen green beans: Fresh beans give the casserole the texture I prefer, but frozen beans can work too. Thaw and drain them well first so they don’t add excess water to the sauce.
Change the cheese: Mozzarella or cheddar can replace the Monterey Jack. Sharp cheddar will give the casserole a stronger cheese flavor.
No buttermilk: Whole milk can be substituted in the same amount, although you’ll lose some of the tang from the buttermilk.
Change the soup: Cream of celery or cream of chicken can replace the mushroom soup if you don’t want as much mushroom flavor.
Add more savory flavor: A splash of Worcestershire sauce or soy sauce can add another savory note to the mushroom sauce.
Serving Suggestions
Appetizer: Start your festive meal with a holiday charcuterie board.
Side dishes: Green bean casserole is great with pineapple glazed ham, garlic mashed potatoes and roasted acorn squash.
Dessert: Finish the meal with no-bake pumpkin pie cheesecake.
How to Store
Store: Keep leftover Campbell’s green bean casserole in an airtight container in the refrigerator for 3 or 4 days.
Freeze: You can freeze the cooked casserole for up to 3 months, although the sauce and green beans won’t have quite the same texture after thawing. I don’t recommend freezing the assembled casserole before baking.
Thaw: Thaw overnight in the refrigerator for the most even reheating.
Reheat: Warm leftovers at 350°F until hot in the center. Add some fresh crispy onions toward the end if you want to bring back the crunchy topping.
Top Tips
Don’t overcook the beans: I only blanch them for 2 or 3 minutes because I like the green beans to keep some bite. Remember that they’ll continue cooking for another 40 minutes or so in the oven.
Shred the cheese yourself: Freshly shredded Monterey Jack melts smoothly into the mushroom sauce and doesn’t contain the anti-caking ingredients commonly used on pre-shredded cheese.
Drain the beans well: Extra water on the beans can thin the mushroom sauce, so give them a good shake in the colander after blanching.
Save most of the onions for the top: I mix a smaller amount into the casserole for flavor and add the rest toward the end. That way you still get plenty of crispy onions instead of having them all soften in the sauce.
Green Bean Casserole FAQs
Yes. Substitute the same amount of whole milk if you don’t have buttermilk. The sauce will lose a little of the tang that buttermilk adds, but the casserole will still work.
Yes. Assemble the casserole without the crispy onion topping, cover and refrigerate it for up to 2 days. Add the onions when you’re ready to bake so they stay crisp.
Green Bean Casserole Recipe
Green Bean Casserole
Equipment
- Pot Large
- Baking Dish 9 x 13-Inch
Ingredients
- 2 Pounds green beans, fresh, trimmed and cut in half
- ½ Tablespoon olive oil
- 1 Cup buttermilk
- 1 Cup chicken broth
- 2 Cans condensed cream of mushroom soup, 10½-ounce cans
- 3 Cups crispy fried onions, French’s
- 1 onion, medium, chopped
- 8 Ounces mushrooms, fresh, chopped
- 4 Cloves garlic, minced
- 1 Cup Monterey Jack cheese, shredded
- nonstick cooking spray, or melted butter, for greasing
Instructions
- Preheat the oven to 350°F and grease a 9 x 13-inch baking pan.
- Bring a large pot of water to a boil. Add the green beans and blanch for 2 to 3 minutes, until bright green but still crisp. Drain well in a colander.
- Add oil to the same pot and sauté the chopped onions and mushrooms for 3 to 5 minutes over a medium-high heat until the onions begin to get translucent.
- Next add the minced garlic and sauté for 1 or 2 minutes until fragrant.
- Add the cream of mushroom soup, broth and buttermilk to the pot and stir to combine.
- Cook for 5 to 8 minutes, stirring occasionally, until heated through.
- Take the pot off the heat and stir in the green beans, cheese and ¾ cup of the crispy fried onions. Stir to combine.
- Pour the mixture into the greased baking dish and bake uncovered for 30 to 35 minutes or until bubbly.
- Take the pan out of the oven and sprinkle the remaining 2¼ cups of crispy fried onions on top.
- Return to the oven and bake for another 10 minutes, or until the crispy onion topping is golden.
- Serve immediately, garnished with fresh chopped parsley if liked.
Notes
Shred the cheese yourself: Freshly shredded Monterey Jack melts smoothly into the mushroom sauce and doesn’t contain the anti-caking ingredients commonly used on pre-shredded cheese.
Drain the beans well: Extra water on the beans can thin the mushroom sauce, so give them a good shake in the colander after blanching.
Save most of the onions for the top: I mix a smaller amount into the casserole for flavor and add the rest toward the end. That way you still get plenty of crispy onions instead of having them all soften in the sauce.
Nutrition
This green bean casserole keeps the familiar creamy mushroom sauce and crispy onion topping, but fresh beans and mushrooms give it a little more texture. It’s the kind of side dish I associate with family holiday dinners, although there’s certainly no reason to save it just for Thanksgiving or Christmas. If you have leftovers, add a handful of fresh crispy onions when reheating to bring some crunch back.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This casserole dish reminded me of home. It is always a hit with the family!