Green bean casserole just got an upgrade with a quick, homemade cream sauce that’s made in minutes. It’s rich, creamy, and infused with bacon flavor. A lot of green bean casseroles notoriously use cream of mushroom soup, but why use a can when we can make something that tastes even better with just a few extra minutes? You’ll get great, made-from-scratch flavor without any extra hassle. This is the green bean casserole recipe that wins over everyone!

For more delicious green beans, try our recipe for the best green beans ever!

Why Our Recipe

  • No cream of mushroom soup here! Our recipe is made with a quick and easy homemade cream sauce.
  • We infuse bacon flavor straight into the sauce along with a hint of garlic for maximum flavor.
  • Easy to make using canned green beans, or use our option for fresh green beans if you’ve got them.
A pan of green bean casserole with a spatula in the pan ready to dish out the next serving.

This recipe is easy to throw together with canned green beans, but we’ve got you covered if you prefer using fresh. In fact, you could always add mushrooms if you prefer too! Our goal with this recipe is to give you the best flavor possible, with the least amount of fuss. We had a fan visit on the day this recipe was photographed. These two lovely ladies were hooked at first bite wondering how green bean casserole could possibly taste this good.

Ingredient Notes

An overhead view of the ingredients needed to make green bean casserole.
  • Bacon: This adds great flavor to the casserole. Use scissors or a knife to cut into small pieces before cooking. Don’t drain the grease, since that will add even more flavor!
  • All-Purpose Flour: This is what thickens the sauce. You can also use cornstarch.
  • Garlic: Freshly minced always has the best flavor. Pre-minced jars of garlic tend to have a little bitterness. If you are fresh out of garlic, you can replace it with 1/2 teaspoon garlic powder.
  • Chicken Broth: Use reduced sodium to better control the salt levels and flavor.
  • Half and Half: This makes the sauce nice and creamy. For an even creamier casserole, use heavy cream.
  • French Fried Onions: These usually come in a can or box. You can find them near canned vegetables at most grocery stores.

Using Fresh Green Beans

You can definitely use fresh green beans in this recipe! You just need to make sure they are softened in advance. We recommend steaming them for 15 to 20 minutes.

Start by trimming about 1 1/2 pounds of green beans and rinsing well. Set up a steamer basket in a large pot with about 1 inch of water beneath it. Bring the water to a boil, add the green beans to the basket, cover, and steam for 15 to 20 minutes, until tender but still crisp. Drain and let the beans cool slightly before adding them to the baking dish.

A collage of four images showing the steps to making homemade green bean casserole with no cream of mushroom soup.

Adding Mushrooms

If you love mushrooms in your green bean casserole, they’re easy to add in. Start by slicing about 8 ounces of mushrooms (button or cremini both work) or you can dice them into small pieces.

Once the bacon is cooked and crispy, add the sliced mushrooms to the skillet with the bacon and cook them in the bacon fat over medium heat for about 5 minutes until softened. Then, sprinkle the flour over the bacon and mushrooms, and continue with the recipe as directed.

An overhead view of a plate of green bean casserole with a fork sticking out.

Make Ahead Instructions

Since this dish is softened served at larger meals and holidays, it’s important to note how to make it ahead!

  1. Assemble the Casserole: Prepare the recipe up to the point where the bacon mixture is poured over the green beans. Spread everything evenly in the baking dish, but do not add the crispy fried onions on top.
  2. Cover and Refrigerate: Cover the baking dish tightly with plastic wrap or foil and refrigerate for up to 24 hours.
  3. Bake When Ready to Serve: When you’re ready to bake, preheat the oven to 450°F. Remove the casserole from the refrigerator and let it sit at room temperature for 20-30 minutes while the oven heats up. Bake as directed, adding an extra 5-10 minutes to the bake time if needed, until heated through.
  4. Add the Topping: After the casserole has baked, sprinkle the crispy fried onions on top and bake for an additional 5 minutes, until the onions are golden and crispy.

Storage and Reheating Instructions

Refrigerate leftovers in an airtight container for up to 5 days.

Reheat portions in the microwave on high in 30-second increments, stirring in between until heated through.

More delicious veggie casseroles…

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.