The Best Green Bean Casserole

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The Best Green Bean Casserole recipe is made with fresh green beans that are covered in a creamy homemade sauce and topped with a layer of crispy fried onions. This delicious dish will make any holiday meal only better!

A delicious green bean casserole with a creamy homemade sauce, fresh green beans and lots of fried onions.

If you’re planning on making a green bean casserole for Thanksgiving or Christmas then this Best Green Bean Casserole recipe is the one you need to make and will not disappoint!

You may be asking yourself, “Now Holly, why are you being so bold to claim that this recipe is ‘The Best’”?

Well, I can fully explain. That title is given due to the heavenly homemade sauce and the lack of anything canned in this recipe. It’s completely made from scratch.

The sauce is so easy to prepare and comes together SO quickly, yet it tastes like it’s been simmering on the stove all day. It’s thick, creamy, buttery and has just a hint of garlic flavor that leaves you wanting more!

A delicious green bean casserole with a creamy homemade sauce, fresh green beans and lots of fried onions.

To kick things up a notch, I also use fresh green beans rather than canned ones because it gives the casserole the most refreshing flavor that’s just to die for. That isn’t to say that you can’t use canned or frozen, if that’s easier for you then go right on ahead! By doing so, you may not be able to achieve the same degree of fresh flavor, but it will still have that delicious green bean flavor we’ve all come to love!

Last, but certainly not least, is the French’s fried onions. I’d have to argue that these are probably the most important part of the entire dish. They add that much needed crunch and saltines that just completes the dish.

Believe me when I say that this is definitely one of those instances when less does not equal more. I always make sure to be generous and just load them on. They make it totally worth every single calorie. Ha! 😉


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5 from 12 votes

The Best Green Bean Casserole

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8
Author Holly


  • 1 ½ pounds fresh green beans rinsed, trimmed then halved
  • 2 Tablespoons butter
  • 2 cloves garlic minced
  • 2 Tablespoons all-purpose flour
  • 3/4 cup chicken broth
  • 1 ¼ cups half-and-half or use whole milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup French’s fried onions


  • Preheat oven to 375 degrees F. Grease a 9×13-inch baking dish with cooking spray.
  • In a large pot of salted boiling water, cook green beans for 5 to 7 minutes. Drain water. Pour cooked green beans in the prepared dish in an even layer.
  • In a medium saucepan, over medium heat, melt butter. Once melted add garlic and stir for 30 seconds. Whisk in flour until smooth. Cook for 1 minute while constantly stirring.
  • Pour in chicken broth. Stir and cook for 3 minutes.
  • Next, pour in half-and-half or whole milk. Decrease heat to low and continue to stir and cook until sauce thickens. About 10 minutes. Season sauce with salt and pepper.
  • Pour sauce evenly over the green beans in dish. Sprinkle the fried onions on top.
  • Bake in preheated oven for 20 to 25 minutes. *Place a piece of tinfoil over the top the last 10 minutes to prevent onions from burning.*
  • Remove from oven and let rest 5 minutes or so before serving. Enjoy!



A delicious green bean casserole with a creamy homemade sauce, fresh green beans and lots of fried onions.
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41 thoughts on “The Best Green Bean Casserole

  1. I add a cup of the French’s to the beans along with a 1/4 cup of slivered almonds and teaspoon of Worcestershire sauce as well.


  2. This is the most amazing green bean casserole. So glad I saw this recipe. This is the STAR of any meal and you will enjoy it for sure, we loved it!

  3. Could this be made ahead of time and stored in the fridge before baking? Looking to make this for thanksgiving but it’s a good amount of stove time along with oven time. Wondering if you think completing all steps (except fried onions) ahead of time would be possible the day before. Thoughts?

    1. Lindsay, I have not tried to prepare it in advance, but I don’t see why you couldn’t. I’m actually thinking of doing that for Thanksgiving this year! And yes, I wouldn’t put the onions on until your ready to bake it. I would only make it one day in advance.

        1. How exactly? Sorry, i’m Not a cook. Do you just bake the beans with the sauce, then bake it again the next day with the onions on top?

          1. You would put everything together except for the fried onions and leave it in the fridge until you are ready to bake it in the oven.

  4. I signed up for bringing a green bean casserole for my sons school (they do a thanksgiving feast for the teachers on the last day). Would this dish work to bake and then put into a crock pot just to keep warm? From all the reviews I want to take this, but need a way to keep it warm.
    Thank you!!

  5. This recipe was easy and this turned out so delicious for Thanksgiving. My husband said he can never eat the canned recipe again. Thanks for sharing. I will be making this again for Christmas.

  6. So if I did a double batch do you recommend I do it all in the same casserole dish and just double tue time to cook.

  7. I also use fresh beans and the same amount of fresh mushrooms. I crumble potatoe chips on top instead of the onions! Been making this for decades now!

  8. This is so delicious! I made this last year and so excited to make it again this year! I did double the recipe and put it all in one pan! Hoping it turns out ok!

    1. David, you can always add a little bit more flour to help it thicken more. Mine usually thickens up just fine though with only 2 Tablespoons.

  9. 5 stars
    I adore your recipe and I make it every year. This year, I need to prep it in advance so I will be following your Note 1 suggestions. Can you please clarify whether the beans need to be baked for 10 minutes without toppings and then baked again with toppings? I apologize if I’m asking the obvious, but I’m afraid to overcook this.

    1. Thank you! Yes, you still need to cook the green beans first before baking. So I would do everything up until the last step (baking it) and leave it covered in the fridge for only up to 24 hours before baking.

  10. 5 stars
    This looks really wonderful. I do think spaghetti squash is a great option for enjoying traditional noodle dishes on a grain-free diet. Thanks for posting this on Food Flicks Friday.

  11. 5 stars
    My son always requested corn bake until i made this recipe a couple of years ago so This is a for sure side for Thanksgiving and other holidays now. Excellent recipe!

  12. 5 stars
    This was amazing!! Nothing like the canned bean, with condensed soup origanial . So fresh, crispy ONion, I added about a half cup of shredded Asiago cheese, before I added cream mixture, tossed the beans, then relayered beans. Preped it in the morning, plastic wrapped, took out of frig 15 minutes prior to baking. What serving I had left over just became my sons lunch, like that is all he wanted, all the bean cassarole that was left over, which wasn’t much at all. A new must have ! Thank you

  13. 5 stars
    This was great! Halved the recipe just for me. 🙂 *only one that likes green beans* I’m so glad I took the time to make this. I thought it was the star of my plate!

  14. 5 stars
    I made this for the first time today (for thanksgiving). Fantastic! This is the only way i will ever make green bean casserole from now on!

  15. 5 stars
    I never grew up with the green bean casserole tradition. My father-in-law can’t have a Thanksgiving without it, so I offered to make it this year. I had to work the day of our meal, so I was able to prep the night before. I did everything, but the final step of throwing it in the oven. I made sure to keep the onions off until right before putting it in the oven. Delicious! EvEveryone gobbled it right up, including my six month old daughter! I left a couple of green beans long for her, as well as the onions off the top!

  16. 5 stars
    This is now a staple at our Thanksgiving table! We’ve been making this for at least three years now. Loads better than using any canned, condensed soups, and it’s sooo simple.

  17. 5 stars
    So good! I made this for Thanksgiving last year and it’s a family favorite now. So much better than the canned soup version. I sub carbqik for the flour.

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