There’s nothing more comforting than a creamy green bean casserole topped with golden, crispy onions.

This classic holiday side dish is homemade from scratch, with rich mushroom sauce, tender green beans, and crunchy fried onion topping.

Why You’ll Love This Recipe

It’s made entirely from scratch—no canned soup needed—for the freshest flavor.

The homemade fried onions are crisp, golden, and far better than store-bought.

The creamy mushroom sauce is rich, savory, and pairs perfectly with tender green beans.

Perfect for holiday meals, potlucks, or Sunday dinners.

What You’ll Need (Ingredient Highlights)

Fresh green beans give the casserole its crisp-tender bite.

An extra-large onion makes plenty of crunchy topping.

Mushrooms add earthy depth to the homemade cream sauce.

White wine deglazes the pan, adding richness and flavor.

Soy sauce and thyme balance the creaminess with umami and freshness.

Butter, cream, and broth create a silky, flavorful base.

Pro Tips Before You Start

Slice onions thinly for maximum crispiness when fried.

Blanch green beans briefly and shock in ice water to keep them bright green.

Cook mushrooms until their liquid evaporates for the best flavor.

Taste and adjust the cream of mushroom soup—this is what seasons the entire casserole.

How to Make Green Bean Casserole with Fried Onions

Step 1 – Make the fried onions

Coat onion slices in flour and salt, dip in milk, then coat again with flour.

Fry in hot oil until golden, then drain on paper towels.

Step 2 – Cook the mushrooms

butter, sauté onion and garlic until soft.

Add mushrooms and cook until tender and most liquid evaporates.

Deglaze with wine and simmer until absorbed. Remove and set aside.

Step 3 – Make the cream sauce

Melt more butter, stir in flour, then whisk in chicken broth and cream.

Simmer until thickened into a gravy.

Return mushrooms, soy sauce, and thyme.

Season well with salt and pepper.

Step 4 – Blanch the green beans

Boil green beans for 5 minutes, then transfer to ice water to stop cooking and keep color. Drain well.

Step 5 – Assemble the casserole

In a 9×13 dish, combine beans, mushroom sauce, and half the fried onions.

Cover and bake at 350°F for 20–30 minutes, until bubbly.

Step 6 – Add final topping

Top with remaining onions and bake for 5 more minutes until golden and crispy. Serve warm.

What to Serve Them With

Serve alongside roasted turkey or chicken for a holiday dinner.

Pairs perfectly with mashed potatoes and gravy.

A fresh salad balances the richness of the casserole.

Variations / Substitutions

Use French fried onions if you want to save time.

Swap white wine for chicken broth if preferred.

Add shredded cheese to the sauce for extra richness.

Make it vegetarian by using vegetable broth.

Storage & Leftovers

Refrigerate leftovers in an airtight container for up to 3 days.

Reheat in the oven at 350°F until warmed through.

Fried onions may lose crispness, but you can add fresh ones before reheating.

Freeze unbaked casserole (without fried onions) for up to 2 months.

FAQs

Can I make this ahead of time?
Yes, assemble the casserole without onions, cover, and refrigerate up to 24 hours.

Add fried onions just before baking.

Do I need to blanch the green beans?
Yes, it keeps them tender yet crisp and prevents mushy texture.

Can I use canned green beans?
Fresh is best, but canned works for convenience. Just reduce baking time.

What type of mushrooms should I use?
Cremini, white, or a mix work well for flavor and texture.

Can I skip the wine?
Yes, replace it with broth. The flavor will be slightly less rich.

How do I keep the onions crispy?
Add them at the very end of baking, just 5 minutes before serving.

Final Thoughts

This green bean casserole with fried onions is creamy, rich, and full of flavor—everything a comfort side dish should be.
It’s a holiday favorite that feels homemade and special, with textures of creamy, crunchy, and savory all in one bite.