Introduction

Oh, green bean casserole. Does any dish bring back more cozy memories of holidays, family gatherings, and that unmistakable feeling of home? For me, it’s pure nostalgia in a dish! Forget those memories of watery, mushy green beans and gloppy cream of mushroom soup. Today, we’re making a green bean casserole from scratch that’s so ridiculously flavorful and easy, you’ll wonder why you ever did it any other way. It’s perfect for a weeknight treat or a showstopper at your next potluck!

Why You’ll Love This Recipe

Fast: Seriously, you can have this ready to bake in under 30 minutes!
Easy: No fancy techniques required, just simple steps and pantry staples.
Giftable: Imagine bringing a warm, bubbling casserole to a neighbor’s dinner party – it’s a thoughtful homemade gift!
Crowd-pleasing: Even the pickiest eaters in your life will adore this creamy, crunchy, savory delight.

Ingredients

Let’s gather up everything we need for this magical dish. It’s simpler than you might think!

1 1/2 lbs fresh green beans, trimmed and halved: Fresh is key here for that bright, crisp texture. Halving them makes them easier to eat.
2 tbsp butter: The foundation of our creamy sauce.
1 small onion, chopped: Adds a lovely subtle sweetness and depth of flavor.
2 cloves garlic, minced: Because everything is better with a little garlic, right?
1 tbsp flour: Our thickening agent to make the sauce beautifully rich.
1 cup whole milk: For that classic creamy base.
1/2 cup cream: A little extra richness takes this casserole to the next level!
1 tsp Dijon mustard: This is my secret weapon! It adds a tiny bit of tang and complexity that you won’t even identify as mustard, but it makes all the difference.
1 1/2 tsp fresh thyme leaves: Thyme and green beans are a match made in heaven. Fresh is best for that fragrant punch!
1/2 tsp salt, or to taste: Seasoning is crucial!
Black pepper, to taste: A good grinding of fresh black pepper is a must.
1/2 cup grated aged cheddar (optional): If you love cheese (and who doesn’t?), a little sharp cheddar melted into the sauce is pure bliss.
For the Topping:
1/2 cup sliced almonds, lightly crushed: These give us that wonderful crunch. No need to buy slivered; just give regular sliced almonds a quick chop.
1/4 cup finely grated Parmesan: Adds a salty, nutty kick to the topping.
1 tsp olive oil: To help the topping get nice and golden.
Pinch of smoked paprika or nutmeg (optional): A tiny pinch of smoked paprika adds a hint of smokiness, while nutmeg brings a warm, comforting aroma.

How to Make It

Ready to create some magic? Let’s get cooking!

Preheat your oven: Get that oven going to 375°F (190°C).
Blanch those green beans: Bring a pot of salted water to a boil. Pop in your trimmed green beans and let them cook for about 5 minutes. This just gives them a head start and keeps them bright and crisp. Drain them well and set them aside.
Sauté the aromatics: Grab a nice big skillet and melt your butter over medium heat. Toss in your chopped onion and let it soften up until it’s nice and translucent, about 5 minutes.
Add the garlic: Now, add your minced garlic and cook for just about 1 minute more, until you can really smell its lovely fragrance. Don’t let it burn!
Make the roux: Sprinkle in the flour and stir it around with the onions and garlic for about 1 minute. This little step is crucial for thickening our sauce later.
Whisk in the liquids: Slowly, whisk in the milk and cream, a little at a time, making sure it’s all smooth. Bring this mixture to a gentle simmer, stirring constantly, until it starts to thicken up to a nice sauce consistency.
Flavor it up: Stir in that Dijon mustard, fresh thyme, salt, and pepper. Give it a taste and adjust the salt and pepper if needed.
Cheesy goodness (optional): If you’re adding cheddar, now’s the time! Stir it in until it’s all melty and glorious.
Combine everything: Gently fold those blanched green beans into your creamy sauce. Make sure they’re all coated.
Prep the topping: In a small bowl, combine your lightly crushed almonds, grated Parmesan, olive oil, and that optional pinch of smoked paprika or nutmeg. Give it a good mix.
Assemble: Pour the creamy green bean mixture into your favorite baking dish.
Top it off: Sprinkle that crunchy, savory almond topping evenly over the green beans.
Bake until golden: Pop it into your preheated oven for 20-25 minutes, or until the topping is beautifully golden brown and you see those lovely bubbly edges.

Substitutions & Additions

Want to make this recipe your own? I love a good kitchen experiment! Here are a few ideas:

Veggies: Not a fan of green beans? Try this with blanched broccoli florets or even asparagus!
Mushrooms: For a nod to the classic, sauté some sliced cremini mushrooms with your onions.
Creamier Sauce: If you prefer an even richer sauce, use all cream instead of milk and cream.
Topping Twists: Swap almonds for pecans or walnuts. You could also add a sprinkle of panko breadcrumbs for extra crunch. A little bit of crumbled crispy bacon on top? Yes, please!
Spice it Up: A pinch of cayenne pepper in the sauce will add a subtle warmth.

Tips for Success

A few little pointers to make sure your green bean casserole turns out perfectly every time:

Don’t Overcook the Beans: Blanching them just until they’re tender-crisp is the goal. Mushy beans in the oven will just become more mushy.
Taste as You Go: Seriously, taste that sauce before you add the beans! Adjusting salt and pepper is key.
Prep Ahead: You can blanch the green beans and make the sauce (without the beans) a day in advance. Store them separately in the fridge, then combine and bake when you’re ready.
Uniform Topping: Make sure your almonds are lightly crushed, not powdered, for the best texture.

How to Store It

Leftovers are the best, aren’t they? If, by some miracle, you have any of this delicious casserole left:

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave until warmed through. The topping might not be quite as crispy after reheating, but it will still be delicious!

FAQs

Got a few lingering questions? I’ve got you covered!

Q: Can I use frozen green beans?

A: Yes, you can! Thaw them completely and pat them very dry before blanching or adding them to the sauce. You might need to adjust the cooking time slightly.

Q: How do I make the topping extra crispy?

A: Ensure your oven is properly preheated and bake for the full time to allow the topping to toast. You can also broil for the last minute or two, keeping a very close eye on it to prevent burning.

Q: Can I make this dairy-free?

A: This is a bit trickier with the creamy sauce and cheese, but you could experiment with plant-based milk (like cashew or oat) and a dairy-free cheese alternative. For the topping, you’d skip the Parmesan and ensure your oil is vegan.

Homemade Green Bean Casserole

A flavorful and easy green bean casserole made from scratch, offering a creamy, savory delight with a crunchy topping, perfect for holidays or weeknights.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 25

Servings 6

Equipment

Pot For blanching green beans.
Skillet Large skillet for sautéing aromatics and making sauce.
Baking dish
Small bowl For preparing the topping.

Ingredients

Main ingredients

1.5 lbs fresh green beans trimmed and halved
2 tbsp butter
1 small onion chopped
2 cloves garlic minced
1 tbsp flour
1 cup whole milk
0.5 cup cream
1 tsp Dijon mustard
1.5 tsp fresh thyme leaves
0.5 tsp salt or to taste
Black pepper to taste
0.5 cup grated aged cheddar optional

For the Topping

0.5 cup sliced almonds lightly crushed
0.25 cup finely grated Parmesan
1 tsp olive oil
smoked paprika or nutmeg Pinch, optional

Instructions

Preheat your oven to 375°F (190°C).
Blanch the green beans: Bring a pot of salted water to a boil. Cook trimmed green beans for about 5 minutes until tender-crisp. Drain well and set aside.
1.5 lbs fresh green beans
Sauté the aromatics: Melt butter in a large skillet over medium heat. Add chopped onion and cook until softened and translucent, about 5 minutes.
1.5 lbs fresh green beans
Add minced garlic and cook for 1 minute more until fragrant. Do not let it burn.
1.5 lbs fresh green beans
Make the roux: Sprinkle flour over the onions and garlic and stir for about 1 minute.
1.5 lbs fresh green beans
Whisk in liquids: Slowly whisk in milk and cream, a little at a time, ensuring smoothness. Bring to a gentle simmer, stirring constantly, until the sauce thickens.
1.5 lbs fresh green beans
Flavor the sauce: Stir in Dijon mustard, fresh thyme, salt, and pepper. Taste and adjust seasoning if needed.
1.5 lbs fresh green beans
Add cheddar (optional): If using, stir in grated cheddar until melted.
1.5 lbs fresh green beans
Combine: Gently fold blanched green beans into the creamy sauce, ensuring they are all coated.
1.5 lbs fresh green beans
Prepare topping: In a small bowl, combine lightly crushed almonds, grated Parmesan, olive oil, and optional smoked paprika or nutmeg. Mix well.
1.5 lbs fresh green beans
Assemble: Pour the green bean and sauce mixture into a baking dish.
Top: Sprinkle the almond topping evenly over the green beans.
1.5 lbs fresh green beans
Bake: Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the edges are bubbly.

Notes

You can prepare the green beans and sauce a day in advance and store them separately. Reheat leftovers gently in the oven or microwave; the topping may lose some crispness.