You will love this roundup of 15 green bean casserole recipes, ranging from the classic to variations using whatever you have left in the fridge. This is a sort of dish that can be used just about anywhere, on nights after soccer practice or even Thanksgiving. The instructions are straightforward with accurate measurements, so they are guaranteed to be a success.
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My own favorite dishes are scalloped potatoes; nobody ever complains, and I never have any left by the end of the meal. It's a great way to sneak some green veggies into your diet. I always keep a bag of green beans specifically for this.
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
I love cooking recipes like these as they are very forgiving. It teaches you how to cook without having to work from a specific number of ingredients in a recipe. Being able to use what you have and instinctively create something delicious is a skill worth having.
1) Classic Mushroom-Stuffed Green Bean Casserole
Ingredients
Method
- Preheat oven to 375°F (190°C). Steam or boil green beans 5 minutes until crisp-tender; drain.
- Melt butter in a skillet over medium heat. Sauté onions and mushrooms 6-8 minutes until soft and browned.
- Stir in flour and cook 1 minute. Whisk in milk and broth until sauce thickens, about 2-3 minutes.
- Remove from heat. Stir in cheese, salt, and pepper.
- Toss beans with mushroom sauce in a baking dish. Top with crispy fried onions.
- Bake 15-20 minutes until bubbly and topping is golden.
You will love this classic mushroom-stuffed green bean casserole, with mushrooms folded in throughout. This is a classic version that everybody is familiar with. I love adding mushrooms, as they give such a big hit of umami flavor. You can use whatever mushroom you wish; I always tend to go for chestnuts, or even shiitake; they have so much flavor.
I always like to play around with traditional recipes, as this is how you learn to be a better cook. Try adding things, try variations, see what works and see what doesn't, and have fun doing it. Anything with mushrooms in it is always popular in my house.
2) Crispy Fried Onion Topped Green Bean Casserole
Ingredients
Method
- Blanch green beans in boiling water 4 minutes, then drain. Ice water bath if you have it.
- Melt butter in a skillet over medium heat. Add sliced onion and cook until deep golden, about 12 minutes.
- Add mushrooms and garlic; cook 4 minutes more.
- Sprinkle flour over veggies and stir 1 minute. Pour in milk and broth, whisking until sauce thickens.
- Stir in beans, salt, pepper, and cheese if using. Transfer to a 9×13 baking dish.
- Top with French fried onions and bake at 350°F for 20 minutes until bubbling and topping is crisp.
The green bean casserole has to be topped with crispy fried onions, no question. The topping is the whole point of the dish. You get that gorgeous, crunchy fried onion complementing the soft and creamy beans, and for me, you definitely have to have a crispy topping on a casserole, whether it's fried onions, potatoes, or cheese.
For the fried onions, I generally like to make my own, but you can use pre-bought. If I don't have onions, I will make crispy fried shallots instead; they're packed with flavor, and you can use the leftover oil as a base for salad dressings. It's so important to get that texture contrast in your food, since it's all about not just the flavor but also the mouthfeel. The great thing about making a batch of your own fried onions is you can scatter them over just about anything; they're so delicious.
3) Cheesy Bacon and Green Bean Casserole
Ingredients
Method
- Preheat oven to 375°F (190°C). Boil green beans 5-6 minutes until crisp-tender; drain and set aside.
- Cook bacon in a skillet until crisp. Remove bacon, leaving 1 tbsp drippings.
- Sauté onion in drippings with butter until soft, about 4 minutes. Add garlic and cook 30 seconds.
- Stir in flour, then whisk in milk until thickened, about 2 minutes.
- Remove from heat; stir in cheddar, sour cream, bacon, salt, and pepper.
- Toss sauce with green beans in a baking dish. Top with crispy fried onions.
- Bake 15-18 minutes until bubbly and lightly browned on top.
If you're looking to make your green bean casserole heftier and more indulgent, try this one by adding extra bacon and cheese. I think this is quite good for those who don't like eating vegetables, because once they hear there is bacon involved, they usually will settle down. Plus extra cheese is always good in my opinion.
Remember, this one is designed to be a little bit not traditionally healthy. You can use whatever bacon you like, but I prefer streaky bacon because it crisps up so well, and you can also use the rendered bacon fat in another recipe.
4) Creamy Slow-Cooker Green Bean Casserole
Ingredients
Method
- Put green beans, diced onion, and garlic in the slow cooker. Stir to mix.
- Whisk soup, broth, sour cream, soy sauce, and pepper in a bowl. Pour over beans.
- Cover and cook on low for 4-5 hours or high for 2-3 hours until beans are tender.
- Stir in 1 cup fried onion crisps. Taste and add salt if needed.
- Scatter extra onion crisps on top before serving.
If you're making a lot of food, this creamy slow-cooker version of green bean casserole works wonders. It's perfect if you're already using the oven for something else. I love my slow cooker; it's honestly one of the best purchases I've made for my kitchen.
Not only does it free up space in the oven, but once you set it off, you can just let it do its own thing. They open up so many possibilities in the kitchen. I always use mine to make stews or soups, and they can genuinely save you so much time. Perfect if you're a busy person.
5) Cajun-Spiced Green Bean Casserole
Ingredients
Method
- Preheat oven to 350°F. Steam or boil green beans 5-7 minutes until just tender; drain.
- Melt butter in a skillet over medium heat. Sauté onion 4 minutes until soft. Add garlic and mushrooms; cook 3 minutes.
- Stir in soup, milk, Cajun seasoning, and smoked paprika. Season with salt and pepper.
- Toss green beans with sauce. Transfer to a 9×13-inch baking dish. Top with crushed fried onions.
- Bake 20 minutes until bubbly and onions are golden. Let rest 5 minutes before serving.
The green bean casserole is for those who like it spicy. It takes the traditional recipe and gives it that Cajun kick. If you haven't used Cajun seasoning before, it's spicy but also really packed with flavor for you. I always have Cajun seasoning on hand since it's incredibly versatile and you can use it in so many different ways.
I personally like a lot of spice in my food, so I have to tone down what I make when cooking for a crowd. Don't forget to be aware of your guests and how they like their food; you don't want to make it too spicy. If you don't have a specific Cajun spice mix, you can try making your own or even play around with different spices or chili powders to create something to your own taste. That's the great thing about cooking: you can experiment, which also makes you a better cook.
6) Garlic-Parmesan Green Bean Casserole
Ingredients
Method
- Preheat oven to 375°F. Boil green beans 4-5 minutes until crisp-tender; drain and set aside.
- Melt butter in a skillet over medium heat. Add garlic and cook 30-45 seconds until fragrant.
- Stir in cream and broth; simmer 2-3 minutes until slightly thickened. Remove from heat.
- Mix in 3/4 cup Parmesan, lemon zest, salt, and pepper. Toss sauce with green beans in a baking dish.
- Combine panko and remaining 1/4 cup Parmesan; sprinkle over beans.
- Bake 15-18 minutes until topping is golden and sauce bubbles. Let rest 5 minutes before serving.
You'll love this garlic parmesan green bean casserole, a great flavor combination. Instead of the traditional cream of mushroom soup base, I think of this as an Italian version. I like to use plenty of fresh garlic because I enjoy the flavor, but use as much as you like depending on your taste. I love using grated parmesan on vegetables. A dusting over the top helps it crisp up in the oven and adds good texture and flavor.
I don't know anyone who doesn't like Italian food, so this always goes down well. I try to add garlic to just about all my recipes. It really does give that base flavor you can't replicate. With richer dishes like these, it's quite good to add some lemon juice or zest to your recipe. It helps bring all the flavors together and cut through the richness, keeping it from being too heavy.
7) Turkey-Fajita Green Bean Casserole
Ingredients
Method
- Preheat oven to 375°F. Spray a 9×9-inch baking dish.
- Sauté onion in a bit of oil over medium heat until soft, about 5 minutes.
- In a bowl, mix soup, sour cream, salsa, chili powder, cumin, salt, and pepper.
- Fold in green beans, turkey, and half the cheese. Stir until combined.
- Spread mixture into the baking dish. Top with remaining cheese and crushed chips.
- Bake 20-25 minutes until bubbly and chips are golden. Let sit 5 minutes before serving.
The green bean casserole has been given a turkey-fajita twist, and you can use leftover turkey or even fresh. This is a big upgrade from the standard, traditional green bean casserole. The great thing about adding turkey is you can turn this into a main meal, not just a side dish.
I love the flavor of fajita seasoning. If I don't have it, I often turn to Cajun spice. This is the kind of recipe that gives you great ways of using up leftover meat, such as chicken and turkey. There are so many ways you can use leftovers, not just in sandwiches, and this is a great example- one of my favorites. I always have frozen green beans in the freezer, so you can add just about whatever you like to make something filling but also nutritious.
If you don't have turkey, use a rotisserie chicken, or even mix it in with other meats you have that need to be used up.
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8) Honey-Mustard Green Bean Casserole with Pecans
Ingredients
Method
- Preheat oven to 375°F. Steam or boil beans until just tender, 5-6 minutes, then drain.
- Melt butter in a skillet over medium heat. Cook onion 5 minutes until soft, then stir in garlic 30 seconds.
- Whisk mustard, honey, sour cream, and broth in a bowl. Season with salt and pepper.
- Toss beans, onion mixture, and sauce in a baking dish. Stir in cheddar and half the pecans.
- Mix panko with olive oil and sprinkle over casserole. Top with remaining pecans.
- Bake 20-25 minutes until bubbly and golden on top. Let sit 5 minutes before serving.
The green bean casserole goes somewhere slightly different here, using a honey mustard flavor with pecans. You get a gorgeous sweet and tangy taste plus the crunchy texture from the nuts. Honey mustard can sometimes only be thought of as a dipping sauce, but in this recipe it's the main event for you, and rightly so; it's stunning.
I love to use nuts in my cooking; it really does give your recipes great texture. If you don't have pecans, I would go for walnuts or even almonds. This sweet and savory combo is always guaranteed to work.
9) Vegan Cashew-Cream Green Bean Casserole
Ingredients
Method
- Preheat oven to 375°F. Boil green beans 5 minutes until bright but not soft. Drain and set aside.
- Drain cashews. Blend cashews and plant milk until very smooth, about 2 minutes. Set aside.
- Heat oil in a skillet over medium. Cook onion and mushrooms 6-8 minutes until soft. Add garlic and cook 1 minute.
- Stir in flour and cook 1 minute. Slowly add cashew milk while stirring to thicken. Add soy sauce, salt, and pepper.
- Mix green beans with sauce and pour into a 9×9-inch baking dish. Top with fried onions.
- Bake 20 minutes until bubbling and the top is golden.
This plant-based version of the green bean casserole is perfect for your vegan friends. This uses cashew cream, which I have heard of but not used in my own cooking. I have tried quite a few vegan dishes and plant-based versions of classics, and if done right, they are super tasty. The great thing about these is that when you make them, the non-vegans aren't even aware that it is vegan because it tastes so good.
I tend to use coconut creams and milks quite a bit in my cooking, and I've had great results. It's great to make some plant-based recipes, as going dairy-free can be so important for some people. Make sure you blend the cashews long enough for them to become thick and creamy. If you don't want to make your own, you can always buy a store-bought version.
10) Keto Bacon-Cheddar Green Bean Casserole
Ingredients
Method
- Preheat oven to 375°F (190°C). Steam or boil beans 6-8 minutes until just tender. Drain and set aside.
- Fry bacon until crisp in a skillet. Remove bacon and drain on paper towels. Reserve 1 tbsp bacon fat.
- Sauté onion and garlic in butter plus reserved bacon fat until soft, about 4 minutes.
- Stir in cream, sour cream, Dijon, salt, and pepper. Heat until warm and slightly thickened.
- Toss beans, most of the bacon, and cheddar with the sauce in a baking dish.
- Sprinkle remaining bacon and crushed pork rinds over top.
- Bake 15-20 minutes until bubbly and golden on top.
If you want to follow a keto diet, this green bean casserole is for you: low-carb and avoiding the usual flour-based sauce. The great thing about this recipe is that although it's keto, it definitely doesn't compromise on flavor. Bacon and cheddar always work together, and it's great for when you're trying to please everyone.
I sometimes follow a keto-type diet when trying to lose a little fat, so I am used to adapting classic recipes. My favorite is a keto cauliflower mac and cheese. Recipes like this are always packed with flavor from the high fat content.
11) Campbell’s-Style Green Bean Casserole (Made from Scratch)
Ingredients
Method
- Preheat oven to 350°F. Melt butter in a skillet over medium heat.
- Cook onion and mushrooms until soft, about 5 minutes. Stir in flour and cook 1 minute.
- Whisk in broth and milk. Add soy sauce. Cook until sauce thickens, 3-5 minutes.
- Stir in green beans and half the fried onions. Season with salt and pepper.
- Transfer to a 2-quart baking dish. Top with remaining onions.
- Bake 20 minutes until bubbly and onions are golden.
This green bean casserole mimics the classic but without using the canned mushroom soup. I do love Campbell's mushroom soup, and it is nostalgic, but I do like this version better. Making something from scratch is genuinely pleasing and fulfilling to me. Sometimes it is worth the extra effort to go one step further when making something tasty.
Still, I am also a big fan of shortcuts in cooking, and canned soups definitely have their place. One of my favorites is classic ramen noodles. I like to upgrade these by adding garlic and any vegetables I have, then topping with a fried egg.
12) Green Bean Casserole with Roasted Cherry Tomatoes
Ingredients
Method
- Preheat oven to 400°F (200°C). Toss tomatoes with 1 tbsp oil and 1/4 tsp salt. Roast 12 minutes.
- Blanch green beans 4 minutes, then shock in ice water. Drain well.
- Sauté onion in remaining oil until soft, about 5 minutes.
- Mix soup, milk, cheddar, sautéed onion, beans, roasted tomatoes, and pepper in a bowl.
- Transfer to a 9×9-inch dish. Top with fried onion rings.
- Bake at 350°F (175°C) for 20 minutes until bubbly and topping is golden.
If you want something bright and fresh, try using roasted cherry tomatoes in your next green bean casserole. I love the flavor of roasted tomatoes and use them in my own cooking. It helps to elevate the flavor of classic creamy-style dishes. This is a great way of using up fresh vegetables and making you think a little bit more about the recipes you create.
You also don't have to stop with the tomatoes. Roasted peppers work here as well. It's always good to pair something rich and creamy with a little acidic flavor. It just helps lift everything and take it to another level.
13) Italian-Style Green Bean Casserole with Mozzarella
Ingredients
Method
- Preheat oven to 375°F. Steam or boil green beans until just tender, 4-6 minutes, then drain.
- Heat oil in a skillet over medium. Cook onion 4 minutes until soft, then add garlic and cook 30 seconds.
- Stir in tomatoes, broth, oregano, and red pepper flakes. Simmer 5 minutes to thicken slightly. Season with salt and pepper.
- Toss beans with tomato mixture in a baking dish. Sprinkle mozzarella and Parmesan on top.
- Mix panko with melted butter and sprinkle over cheese.
- Bake 15-20 minutes until cheese melts and crumbs are golden.
This is the Italian-style version of a green bean casserole, using mozzarella cheese and shying away from the traditional watery cream of mushroom base. I like to keep mozzarella regularly in my fridge, as using it to top something other than pizza or pasta is a favorite of mine. Not only do you get a nice melty texture, but you can brown it under the grill to get it slightly crispy too.
If you have fresh herbs like Italian parsley or basil and oregano, you can use these, but also try incorporating a good dried herb mix, as these can also be a great flavor. I always like to make sure I use fresh garlic too, as garlic paste and powders just don't have the same flavor profile.
14) Green Bean and Wild Rice Casserole
Ingredients
Method
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Sauté onion and garlic in a tablespoon of oil until soft, about 5 minutes.
- In a large bowl, mix cooked wild rice, green beans, soup, milk, cheese, salt, and pepper.
- Pour mixture into the baking dish and spread evenly.
- Bake uncovered for 20 minutes, then sprinkle fried onions on top.
- Return to oven and bake 5-7 more minutes until onions are golden.
Bulk up your green bean casserole by adding some wild rice. This is a great way of turning this classic side dish into more of a main meal. I enjoy keeping wild rice and white rice in my pantry for standby cooking, but you can swap it out for any rice that you have. Cooking like this is a great way of making a side dish the main feature of your dining table.
If you don't have rice, you can also incorporate things like orzo or other pastas. I love a green and vegetable combination, and a great way of doing this is a rice bowl, using whatever rice or vegetables you have to create something delicious and filling.
My favorite side dish to use as a meal is fried rice. You can throw just about anything into it, and finish it up with a fried egg and some crispy fried shallots, and you've got your main meal right there.
15) Leftover-Turkey Green Bean Casserole (Holiday Rescue)
Ingredients
Method
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Mix turkey, green beans, soup, milk, salt, pepper, and cheese in a bowl.
- Pour mixture into the dish and dot with butter.
- Bake 20 minutes until bubbly.
- Sprinkle fried onions or breadcrumbs and bake 5 more minutes until topping is golden.
Using leftover turkey in your green bean casserole is perfect at holiday times. You know the feeling when you have all that leftover turkey at Thanksgiving or Christmas. This is definitely a recipe you should know how to make. I always like to add my leftover turkey or chicken to recipes like this. Casseroles and bakes are so easy, and they're always my go-to strategy.
I actually look forward to having leftover turkey, as it forces me to think, and I always like to try something a little more imaginative than just turkey sandwiches. One of my favorite ways to use leftover turkey is to make a turkey curry. It's different, and it's also so delicious.