This homemade Green Bean Casserole recipe requires no canned soups to make. It’s smothered with a creamy made-from-scratch sauce that includes a generous helping of bacon that takes the flavor of this potluck classic over the top.
Easy Green Bean Casserole Recipe
Where did green bean casserole originate? Green Bean Casserole was first created in 1955 by the Campbell Soup Company. The original inspiration was to make use of 2 items that most American families always had on hand. Green beans and cream of mushroom soup. Perhaps, it was also to ensure that most American families always had those items on hand. Regardless of the original intent, it’s been a staple dish on supper and special occasion tables all over the country ever since. It was a side dish designed for Thanksgiving, Christmas, Easter and other special holidays.
How to Make the Best Homemade Green Bean Casserole Recipe
This updated made-from-scratch version was shared with me by a very dear friend and fantastic cook. Tired of the old way, Lynn took on the task of updating and recreating this classic casserole to her taste. I’m so glad she did, I love her take on this green bean casserole, and I’m delighted she allowed me to pass on her homestyle creation to all of you. It’s a keeper in my cookbook and one you can find on our holiday menu every year.
- What you’ll need to make easy Green Bean Casserole from scratch: Frozen whole green beans, bacon, onion, flour, salt, lemon pepper or black pepper, granulated garlic, onion powder and herbs de provence, chicken stock, whole milk or cream, fresh portabella mushrooms and Parmesan cheese.
- The crumb topping is made using Panko Breadcrumbs, grated Parmesan cheese, bacon and sliced almonds.
- You can use fresh green beans for this recipe. They will need to be steamed until tender before adding to the remaining ingredients.
- What’s in Herbs de Provence? It’s a flavorful blend of fragrant dried herbs usually including marjoram, oregano or basil, savory, rosemary and thyme.
- You can adapt the mushrooms using canned mushrooms, if desired. Drain them well then proceed with the recipe.
- If you’d like to go old school, you can add French fried onions to the breadcrumb topping.
- You can fully assemble this green bean casserole one day ahead of time then cover and chill in the refrigerator for a timesaver. Allow 15-20 minutes on the counter to warm to room temperature before baking. Add the breadcrumb topping just before baking.
- You can assemble and freeze this casserole up to one month in advance. Thaw on the counter for an hour or in the refrigerator overnight then add the crumb topping just before baking.
- Store baked Green Bean Casserole chilled in the refrigerator for up to 4 days. Reheat in single servings in the microwave.
More Easy Southern Casserole Recipes to Make
- Easy Broccoli Casserole remains an all time favorite.
- A holiday staple, this sweet and salty Pineapple Casserole goes perfectly with ham and turkey.
- Southern Sweet Potato Casserole with a pecan streusel topping.
- Barbecue Beef Tater Tot Casserole is a one dish meal.
- Make ahead Cheesy Mashed Potato Casserole can be baked when you’re ready to eat.
- Southern Grits and Greens Casserole can be enjoyed at any meal from breakfast to supper.
- Easy Broccoli Casserole is a staple on our table year-round.
- Crouton Tomato Casserole from Taste of Home.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Green Bean Casserole
- 1 1/2 lb frozen whole green beans [i.e. 2  oz pkg Steamfresh Whole Green Beans]
- 5 slices bacon diced
- 1 medium sweet onion diced
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1 tsp lemon pepper or black pepper
- 1 tsp granulated garlic or garlic powder
- 1 tsp onion powder
- 1 tsp herbs de provence OR dried thyme
- 1 14 .5 oz can low sodium chicken stock
- 1 cup whole milk or heavy cream
- 1 cup baby portabella mushrooms sliced
- 1 cup Parmesan cheese freshly grated
- 1 cup panko breadcrumbs
- 3 slices bacon chopped
- 1/2 cup Parmesan cheese grated
- 1/4 cup sliced almonds for garnishing
- spray oil or cooking spray
- Preheat the oven to 375°F. Spray an 8 x 12 inch baking dish with cooking spray and set aside.
- Place the frozen green beans into a microwave safe bowl and microwave for 8 minutes. Drain well then set aside to cool slightly.
- In a large skillet, cook the diced bacon and onion together. Season with salt and black pepper to your taste.
- Cook over medium-high heat until browned and fully cooked. Add 1/2 cup all purpose flour to the pan. Stir until it resembles a paste. If needed, add chicken broth, additional butter or bacon fat to thin. Add salt, lemon pepper, granulated garlic, onion powder and herbes de provence.
- Slowly pour in the chicken stock and milk, stirring constantly until the flour is dissolved and no lumps remain. The sauce will immediately begin to thicken. Taste and adjust the salt and black pepper to your taste.
- Add the green beans, mushrooms and 1 cup Parmesan cheese. Stir until evenly coated.
- Pour into the prepared baking dish.
- To make the topping: Finely dice the bacon by hand or in a food processor. [Partially frozen bacon makes this task much easier.]
- Toss with the panko breadcrumbs and Parmesan cheese.
- Sprinkle evenly over the top of the casserole. Sprinkle with sliced almonds.
- Spritz the top lightly with cooking spray or spray oil.
- Bake for 35 minutes. Place aluminum foil over the top to prevent over browning if needed. Allow to rest on the counter for 5-10 minutes prior to serving.