In this from-scratch version, tender green beans in a homemade bacon mushroom cream sauce are topped with buttery parmesan bread crumbs. It’s all baked until bubbly and golden. This version is extra rich, creamy, savory, and oh, so delicious.
A Homemade Version of Green Bean Casserole
Campbell’s green bean casserole recipe has graced holiday tables for over 60 years for good reason. It’s as easy as it is delicious and the perfect Thanksgiving side dish.
In this version, fresh green beans and mushrooms add lots of flavor and a perfect tender-crisp texture.A homemade creamy mushroom sauce replaces the condensed cream of mushroom soup and is rich and decadent.It’s easy to make and can be prepared up to 48 hours ahead of time.
Ingredients for Making Green Bean Casserole from Scratch
Green Beans: We prefer fresh green beans in this recipe but frozen work just fine too!Onions & Mushrooms: are pan-fried and added to the sauce for flavor.Bacon: Use regular uncooked bacon. The bit of fat from the bacon is used to cook the onions and mushroomsCreamy Sauce: A simple yet decadent sauce is made with light cream, chicken broth, and seasonings.Topping: Since the sauce is so decadent, I have swapped the french-fried onions for a buttery, panky topping.
How to Make Green Bean Casserole from Scratch
How to Make Ahead
This casserole can be assembled and refrigerated up to 48 hours ahead of time, keep the bread crumbs separate until you are ready to bake.If assembled ahead of time, remove from the fridge while the oven preheats and add an additional 10 minutes cooking time.Keep leftover green bean casserole covered in the refrigerator for up to 3 days.
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