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Green Bean Casserole Recipe
Green Bean Casserole Recipe that’s creamy, crunchy, and so easy to make is perfect for your next holiday meal.
This classic side dish has been a star at my table for over twenty years—especially on Thanksgiving and other festive gatherings. There’s something about fresh green beans bathed in a velvety sauce, then crowned with golden fried onions, that turns every crowd into believers. You know what? Google Trends even shows a sharp spike in searches for “green bean casserole” every November—so you’re definitely not alone if you’re craving that comforting flavor. I first tweaked this easy recipe after realizing store-bought condensations could be swapped out for healthier ingredients like Greek yogurt and low-sodium broth, giving it a homemade lift without adding fuss. Whether you’re feeding a hungry family or bringing a side dish to a potluck, this creamy, classic holiday favorite always hits the spot.
Why You’ll Love This Recipe
• Creamy texture without heavy cream—thanks to whole-milk Greek yogurt
• Crunchy, golden top from classic French fried onions
• Ready in under an hour, even with blanching and baking
• Simple pantry ingredients—easy substitutions if you need gluten-free or dairy-free
• Ideal Thanksgiving or holiday side dish that everyone recognizes
• Vegetarian-friendly (just choose vegetable broth)
• Make-ahead friendly: assembly the night before cuts stress
• Great for leftovers—reheats beautifully for lunches or next-day dinners
Ingredients
• 1½ pounds fresh green beans, trimmed andhalved (or two 12-oz bags frozen green beans, thawed)
• 2 tablespoons extra-virgin olive oil (or light avocado oil for higher smoke point)
• 1 medium yellow onion, finely diced (Vidalia is sweeter; red onion adds color)
• 3 cloves garlic, minced
• 1 tablespoon all-purpose flour (sub gluten-free 1:1 baking mix)
• 1 cup low-sodium chicken or vegetable broth
• ½ cup whole-milk Greek yogurt (swap sour cream or dairy-free yogurt)
• 1 teaspoon Dijon mustard (adds a mild tang)
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• 1½ cups French fried onions, divided (store-bought or homemade)
• Optional: 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
Tips: Use crisp, bright green beans—avoid limp or yellowing pods. Greek yogurt brings creaminess without extra calories; full-fat works best for silky sauce.
Directions
-
Preheat oven to 375°F.
Let the rack sit in the middle; that way your topping browns evenly. -
Blanch the green beans.
Bring a large pot of salted water to a rolling boil, add beans, cook 3–4 minutes until bright green and just tender, then plunge into an ice bath to stop cooking. Drain well. -
Sauté onions and garlic.
Warm olive oil in a skillet over medium heat, add diced onion, cook 5–6 minutes until translucent, then stir in garlic for 30 seconds—aroma is your cue to move on. -
Stir in flour.
Sprinkle the flour over onions, stirring constantly for about one minute; this creates a light roux that’ll thicken the sauce. -
Add broth and simmer.
Slowly pour in broth while whisking; let the mixture bubble for 2–3 minutes until it thickens slightly. -
Finish the sauce.
Remove from heat, whisk in Greek yogurt, Dijon mustard, salt, pepper, and thyme (if using). Taste and adjust seasoning. -
Combine beans and sauce.
Gently fold drained green beans into the creamy mixture—coat every piece without mashing them. -
Transfer to casserole dish.
Spread the mixture in a 9×13-inch baking dish, smoothing the top with a spatula. -
Top with fried onions.
Reserve ½ cup of onions for garnish, then sprinkle the rest evenly over the casserole. -
Bake and rest.
Bake 20–25 minutes until bubbly around the edges; in the last 3 minutes, sprinkle reserved onions and return to oven for extra crunch. Let rest 5 minutes before serving.
Pro tip: If your kitchen is chilly, let the assembled dish sit at room temperature for 10 minutes before baking—this avoids thermal shock and ensures even cooking.
Servings & Timing
Yield: Serves 6–8 as a side dish
Prep Time: 20 minutes (including blanching and mise en place)
Cook Time: 25 minutes
Rest Time: 5 minutes
Total Time: About 50 minutes
Variations
• Swap Greek yogurt for vegan cream cheese to keep it dairy-free.
• Stir in ½ cup shredded sharp cheddar for an extra cheesy twist.
• Crisp bacon bits add a smoky, savory crunch.
• Try asparagus or Brussels sprouts in spring for a seasonal swap.
• Use Panko mixed with Parmesan instead of fried onions for a lighter topping.
Storage & Reheating
Refrigerator: Store covered in the casserole dish or airtight container for up to 4 days.
Freezer: Freeze in a sealed, freezer-safe container for up to 2 months—leave off the topping, then add fresh onions before baking.
Reheat: Warm in a 350°F oven for 10–12 minutes until heated through, or microwave individual portions on medium power, stirring halfway.
Make-Ahead: Assemble up to 24 hours in advance, keep refrigerated, then bake just before serving for no-stress hosting.
Notes
• Testing tip: If sauce seems too thin after baking, stir in a teaspoon of cornstarch mixed with cold water, then return to oven for 2–3 minutes.
• Texture adjuster: For an ultra-velvety sauce, blend half the beans with the yogurt mixture, then stir in the rest.
• Flavor boost: A splash of white wine or sherry added with the broth deepens the aroma.
• If using frozen beans, skip blanching—just thaw and pat dry before folding into sauce.
FAQs
Q: Can I make this gluten-free?
A: Yes—use a gluten-free flour blend in place of all-purpose flour and ensure your fried onions are certified gluten-free.
Q: How do I keep the topping from getting soggy?
A: Add the final layer of onions during the last 3–5 minutes of baking; this preserves the crispness.
Q: What’s the best way to thaw frozen green beans?
A: Place in a colander under cold running water for a few minutes, then pat dry with paper towels before using.
Q: Can I double this recipe for a crowd?
A: Absolutely—just use two 9×13 dishes or a larger pan, and increase bake time by 5–10 minutes if it’s especially deep.
Q: Is this casserole healthy?
A: By swapping condensed soup for Greek yogurt and using low-sodium broth, you cut back on added preservatives and excess sodium without sacrificing creaminess.
Q: What can I use instead of French fried onions?
A: Toasted breadcrumbs mixed with a little butter and Parmesan make a tasty, homemade topping.
Q: Can I assemble this casserole and bake later?
A: Yes, you can fill and cover the dish up to a day ahead—just add onions and bake when you’re ready.
Conclusion
This Green Bean Casserole Recipe strikes the perfect balance between creamy sauce, crisp green beans, and crunchy onions—a timeless comfort food side dish that feels both classic and fresh. Give it a try at your next holiday feast, and don’t forget to leave a comment sharing your favorite variation or twist! For more warm, easy recipes, explore my Classic Mashed Potatoes or Sweet Potato Casserole next.
Green Bean Casserole
Ingredients
- 1½ pounds fresh green beans trimmed and halved
- 2 tablespoons extra-virgin olive oil or light avocado oil for higher smoke point
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 tablespoon all-purpose flour sub gluten-free 1:1 baking mix
- 1 cup low-sodium chicken or vegetable broth
- ½ cup whole-milk Greek yogurt swap sour cream or dairy-free yogurt
- 1 teaspoon Dijon mustard adds a mild tang
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1½ cups French fried onions divided (store-bought or homemade)
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried (optional)
Instructions
- Preheat oven to 375°F. Let the rack sit in the middle for even browning of the topping.
- Bring a large pot of salted water to a boil. Add green beans and cook for 3–4 minutes until bright green and tender. Plunge into an ice bath to stop cooking, then drain well.
- In a skillet over medium heat, warm olive oil. Add diced onion and cook until translucent, about 5–6 minutes. Stir in garlic for 30 seconds.
- Sprinkle flour over onions, stirring constantly for about a minute to create a light roux that will thicken the sauce.
- Slowly pour in broth while whisking. Let the mixture bubble for 2–3 minutes until slightly thickened.
- Remove from heat and whisk in Greek yogurt, Dijon mustard, salt, pepper, and thyme. Taste and adjust seasoning.
- Gently fold drained green beans into the creamy mixture, ensuring every piece is coated without mashing.
- Spread the mixture in a 9x13-inch baking dish, smoothing the top with a spatula.
- Reserve ½ cup of onions for garnish, then sprinkle the rest evenly over the casserole.
- Bake for 20–25 minutes until bubbly around the edges. In the last 3 minutes, sprinkle reserved onions for extra crunch. Let rest 5 minutes before serving.
