Steph’s green bean casserole is only the best you’ll ever taste! An easy recipe with a slow cooker make-ahead option to lighten the cooking load on Thanksgiving.
Several years ago, my law firm started up a Thanksgiving pot-luck lunch. As I perused the tables and counters of food, all the usual suspects were there–mashed potatoes, gravy, pumpkin pie . . . and green bean casserole.
Now, I’d like to think I know my way around a casserole, being from the mountain west and the birthplace of mormon funeral potatoes. (And green jello salad but I refuse to accept any association with that thing they call a salad. Lol.)
But this green bean casserole…. I can’t describe it. It is creamy. It is cheesy. Salty. Chunks of mushroom. Crispy french fried onions. I know you’re rolling your eyes and saying yes, but aren’t you just describing any green bean casserole?
Yes. But no. Steph’s green bean casserole was magical. I’m not sure if it was the fresh green beans, the fact that she quartered the mushrooms instead of slicing them, or the perfect ratio of roux and sour cream in the from-scratch sauce? But there was something so good about it that I not only asked her for the recipe, but called her ON Thanksgiving morning to confirm some of the instructions. Because she is a green bean bearing saint, she has graciously allowed me to share this magic with you!
How to Make Steph’s Green Bean Casserole
- Steam the green beans until bright and just barely tender.
- Sautee the mushrooms and onions in butter, then sprinkle with flour for the base of your roux.
- Stir in milk and either sour cream or greek yogurt, as well as some lemon zest and spices.
- Toss the green beans with the sauce, some cheese, and some french fried onions.
- Either toss the mixture in the slow cooker for a stress-free Thanksgiving recipe or spread it in a casserole dish and bake until bubbly!
Why We Love It
It doesn’t matter whether there are two of us for Thanksgiving or twenty or whether you have one oven or two. Oven space is ALWAYS hard to find. So before you downsize the turkey or skip roasting the garlic for your slow cooker mashed potatoes, do yourself a favor and opt into the slow cooker option for this green bean casserole. The only thing you’ll miss is the slight browning of the cheese and french fried onions, but you still get plenty of crispness from the onions that you throw on right before serving.
I observed Steph use this very slow cooker option at our pot-luck, where she kept the mixture warming throughout the day, occasionally tossing the creamy goodness with more cheese or french fried onions. She informed me: “There is never such thing as too much cheese!”
Green Bean Casserole FAQ
Dorcas Reilly, an employee of the Campbell Soup Company, developed the original recipe for a Thanksgiving publication in 1955. Hence, the original recipe’s reliance on Campbell’s cream of mushroom soup!
Because this recipe relies on a roux (butter and flour-based sauce), the sauce is creamy and thick! But careful–don’t be tempted to cut the flour short or increase the milk, because that will affect how thick or runny your sauce is. The more flour, the thicker the sauce will be. The more milk, the runnier it will be.
Yes! I have not done it personally, but Steph says she has used both fresh and frozen with good results!
If you make Steph’s green bean casserole, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! I love looking through the photos of recipes you all have made!
1 9x13 Casserole
Fresh green beans tossed in a mushroom and onion cream sauce and topped with crispy french fried onions!
25 minPrep Time
15 minCook Time
40 minTotal Time
- 24-32 oz fresh green beans (*see notes)
- 3 Tablespoons butter
- 8 oz cremini or baby bella mushrooms, quartered
- 1 small onion, halved and thinly sliced
- 1 Tablespoon fresh parsley, chopped
- 2 Tablespoons all-purpose flour
- 1/2 cup milk (non-fat or whole)
- 1 cup plain, non-fat greek yogurt or sour cream
- 1/2 teaspoon lemon zest
- 3/4 teaspoon salt
- ground black pepper to taste
- 1 cup shredded cheddar cheese
- 1 (6 oz) can French fried onions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Steam the Beans. Place the green beans in a large pot and fill with about a 1/2 inch of water. Bring to a boil and steam, covered, until the beans are tender but still bright green--about 5 minutes. Drain the water and set aside.
- Make the Roux. Melt the butter in an extra-large skillet over medium heat. Add the sliced onions, quartered mushrooms, and parsley, and sprinkle with a 1/4 teaspoon of salt. Sautee until the onion is soft. Reduce the heat to medium-low and sprinkle the flour over the mushrooms and onions. Stir the mixture for 30-60 seconds to allow the flour to absorb all of the butter and brown slightly. Add the milk a third at a time, stirring/smushing constantly until you have a smooth mixture with no flour lumps. After the milk is incorporated, stir in the greek yogurt/sour cream, lemon zest, another 1/2 teaspoon salt, and black pepper to taste. Stir in a 1/2 cup of cheese and about 2 oz (a third of a can) of french fried onions, reserving the rest for the top.
- For Slow Cooker: Add the green beans and the sauce to a large crock pot, using tongs to toss together until well mixed. Keep the crock pot on warm until ready to serve. Just before serving, stir the remaining cheese into the mixture and top with as much of the remaining french fried onions as you desire.
- For Baking: Add the green beans and sauce to a greased 9"x13" casserole dish. Use tongs to toss the beans in the sauce until well mixed. (If you're not baking immediately, cover with plastic wrap and refrigerate until ready to bake.) Once ready to bake, spread the remaining cheese across the top and spread as much of the remaining french fried onions across the top as you desire. (Don't feel like you have to use all of it, but I usually do at least another third of the can.) Bake in the preheated oven for 15 minutes until the cheese is melty and the onions on top have started to brown! Remove from the oven and serve!
Green Beans: You can use fresh or frozen french cut green beans, and you can choose what ratio of beans to sauce you want. If you want extra saucy green beans, use 24 oz green beans. If you want less sauce that just coats the green beans, use 32 oz green beans. (In the pictures above, 32 oz of beans were used.)
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