Green Bean Casserole

Rule #318: Be nice to the casseroles.

Green Bean Casserole sometimes gets a bad wrap, and I’m really sad for it! I think it hurts the traditional side dish’s little ole feelings. I love this recipe because it uses fresh green beans, savory mushrooms, and an always favorite: cheese! It’s also easy to assemble so Thanksgiving Dinner doesn’t have to be stressful!

green bean casserole

Using fresh green beans over their canned counterparts is truly a game changer. They retain their texture and don’t get all mooshy. Just chop 12 oz. to 1 lb. fresh, trimmed green beans into 1″ pieces.

fresh green beans

To make things easier, I always suggest chopping your veggies the day before Thanksgiving to make the day go smoother. I diced 1/2 a medium yellow onion in preparation for this Green Bean Casserole.

First, In a large skillet over medium-high heat, melt 5 tbs. unsalted butter. Sauté your diced onion and 1 lb. sliced baby bella (or white button) mushrooms until softened (about 8 minutes), stirring occasionally.

baby bella mushrooms

Meanwhile, pour 4 cups (1 quart) chicken stock into a large stockpot. Bring to a boil, then add in your fresh green beans. Boil for 10 minutes, then drain, rinse with cold water, and set aside.

cook green beans in chicken stock

I like to season my Green Bean Casserole with 1/4 tsp. Kosher salt, 1/8 tsp. freshly ground black pepper, and 1/4 tsp. garlic powder. It gives the dish just enough seasoning without being overpowering. You can also mix these spices ahead of time and store in an airtight container, too.

salt pepper garlic powder

Next, in a large bowl, combine 2 (11-oz.) cans of cream of mushroom soup with 1 (6-oz.) can French-fried onion rings and the seasonings.

french fried onion rings

Then, add in your cooked onions and mushrooms and 1/8 lb. of shredded Gruyere (or Swiss) cheese.

add gruyere cheese

Next, stir in your cooked green beans until everything is well combined.

mix cooked green beans into mushroom mixture

Finally, pour into a baking dish coated with cooking spray. Top with the remaining 1/8 lb. shredded Gruyere (or Swiss) cheese. Bake at 350 (uncovered) for 30 minutes. Let rest 5 minutes before serving.

top with gruyere cheese

Well hello there, you Sassy Cass-e-role, you! Looks like you’re getting all the love you deserve on that Thanksgiving Table.

green bean casserole recipe

Suggested Recipe Pairings:

Thanksgiving Turkey


Mashed Potatoes


Thanksgiving Dressing


I hope you and yours enjoy a warm and hearty Thanksgiving Day!

Green Bean Casserole

5 tbs. unsalted butter
½ medium yellow onion, diced
1 lb. baby bella mushrooms, sliced (white button work, too)
12 oz. – 1 lb. fresh green beans, ends trimmed and cut into 1” pieces
4 cups (1 quart) chicken stock
2 (11-oz.) cans cream of mushroom soup
1 (6‑oz.) can French‑fried onion rings
¼ tsp. Kosher salt
1/8 tsp. freshly ground black pepper
¼ tsp. garlic powder
¼ lb. Gruyere cheese, shredded (Swiss works, too)

Preheat the oven to 350 degrees.

Melt the butter in a large skillet. Sauté the onions and mushrooms in the butter until softened (about 8 minutes).

Meanwhile, boil the green beans in the chicken stock for 10 minutes. Drain, rinse with cold water, and set aside.

In a large bowl, combine the onions, mushrooms, green beans, mushroom soup, onion rings, and seasonings. Stir well. Add in half of the Gruyere cheese; stir to combine.

Pour into a casserole dish sprayed with cooking spray. Top with remaining Gruyere cheese. Bake, uncovered, for 30 minutes. Let rest 5 minutes before serving.

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