Name: Green Bean Casserole With Crispy Fried Onions
Cook time: 1 hour 35 minutes
Total time: 1 hour 50 minutes
Yield: 8 servings
Ingredients: 2 lb. mixed wild mushrooms, trimmed, halved or quartered if large (about ½” pieces); 4 thyme sprigs, divided; ¼ cup extra-virgin olive oil; 1¼ tsp. Diamond Crystal or ¾ tsp. plus ⅛ tsp. Morton kosher salt, divided, plus more; ¾ tsp. freshly ground black pepper, divided; 2 lb. green beans (preferably haricots verts), trimmed, cut in half on the diagonal; 2 Tbsp. unsalted butter; ⅓ cup finely chopped red onion; 2 large garlic cloves, very thinly sliced; 2 Tbsp. all-purpose flour; 2 cups heavy cream, divided; 1 cup low-sodium chicken broth or vegetable broth; 2 dried bay leaves; 1½ tsp. finely grated lemon zest (from 1 medium lemon); Canola or vegetable oil (for frying); ½ cup fine-grind cornmeal; 2 Tbsp. cornstarch; 1½ tsp. paprika; 1 tsp. ground coriander; 1 tsp. ground cumin; 1 medium red onion, thinly sliced into ⅛" rings crosswise with a mandoline or very sharp knife, separated into rings; Kosher salt, freshly ground black pepper

Green bean casserole in green rectangular dish with handles.

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi

Active Time
1 hour 35 minutes
Total Time
1 hour 50 minutes

This is a green bean casserole recipe for the 21st century. It’s guaranteed to impress, whether you grew up with the canned soup version at every Thanksgiving dinner or this is your first time encountering the storied side dish. This classic casserole recipe is steeped in post–World War II American culture. In 1955, Dorcas Reilly, a Campbell’s test kitchen supervisor in Camden, New Jersey, was asked to create an easy recipe featuring the company’s canned green beans and mushroom soup. Reilly combined them with a few other pantry ingredients in a casserole dish, baked it, then topped it all with canned french fried onions and secured her place in history. It was the perfect side dish for the moment: Wartime bans on aluminum had recently been rescinded, and erstwhile homemakers who’d joined the workforce could put a warm, rib-sticking side dish on the table without much prep time. Campbell’s later began printing the recipe alongside the nutrition information on the backs of cream of mushroom soup cans, further cementing its legacy.

This all-homemade green bean casserole recipe modernizes Reilly’s midcentury triumph. It features fresh green beans and an assortment of mushrooms, both of which can be prepared ahead of time. The star of the show, however, is the crispy fried onions spiked with paprika, cumin, and coriander. You can even customize your recipe for green bean casserole by grating fresh Parmesan or sprinkling homemade bread crumbs over the top. We think Reilly would approve.

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What you’ll need

13x9 Baking Dish
$70 $65 At Amazon
Sheet Pan
$23 At Amazon
12-Quart Stockpot With Lid
$515 $190 At All-Clad
Slotted Spoon
$13 At Amazon

Ingredients

8 servings

Casserole

2 lb. mixed wild mushrooms, trimmed, halved or quartered if large (about ½” pieces)

4 thyme sprigs, divided

¼ cup extra-virgin olive oil

1¼ tsp. Diamond Crystal or ¾ tsp. plus ⅛ tsp. Morton kosher salt, divided, plus more

¾ tsp. freshly ground black pepper, divided

2 lb. green beans (preferably haricots verts), trimmed, cut in half on the diagonal

2 Tbsp. unsalted butter

⅓ cup finely chopped red onion

2 large garlic cloves, very thinly sliced

2 Tbsp. all-purpose flour

2 cups heavy cream, divided

1 cup low-sodium chicken broth or vegetable broth

2 dried bay leaves

1½ tsp. finely grated lemon zest (from 1 medium lemon)

Fried Onion Topping

Canola or vegetable oil (for frying)

½ cup fine-grind cornmeal

2 Tbsp. cornstarch

1½ tsp. paprika

1 tsp. ground coriander

1 tsp. ground cumin

1 medium red onion, thinly sliced into ⅛" rings crosswise with a mandoline or very sharp knife, separated into rings

Kosher salt, freshly ground black pepper

Casserole
Step 1
Preheat oven to 425º. Line 2 rimmed baking sheets with parchment paper. Arrange 2 lb. mixed wild mushrooms, trimmed, halved or quartered if large (about ½” pieces) and 2 thyme sprigs in a single layer on prepared baking sheets. Drizzle with ¼ cup extra-virgin olive oil and season with season with ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. freshly ground black pepper. Roast mushrooms, stirring once and rotating pan halfway through, until lightly golden, crisp-tender, and liquid is evaporated (watch carefully as cook time can vary between types of mushrooms), 25–35 minutes. Remove sheets from oven and reduce oven temperature to 375ºF.
Step 2
Meanwhile, cook 2 lb. green beans (preferably haricots verts), trimmed, cut in half on the diagonal, in a large pot of boiling generously salted water until crisp-tender, 3–5 minutes. Drain in a colander and rinse under cold water to stop cooking. Drain well, then layer on a rimmed baking sheet with paper towels and pat dry. Wipe pot dry.
Step 3
Melt 2 Tbsp. unsalted butter over medium-low heat in same pot. Add ⅓ cup finely chopped red onion and 2 large garlic cloves, very thinly sliced, and cook, stirring occasionally, until tender, 5–8 minutes. Stir in 2 Tbsp. all-purpose flour and cook, stirring occasionally, until aroma is mildly nutty, 4–6 minutes. Add 3 Tbsp. heavy cream and stir well to combine. Repeat twice, then stir in remaining cream, 1 cup low-sodium chicken broth or vegetable broth, 2 dried bay leaves, and remaining 2 thyme sprigs. Bring to a simmer and cook, stirring occasionally and scraping sides of pot, until sauce is the consistency of slightly thickened cream and coats the back of a wooden spoon, about 20 minutes (do not over-reduce). Discard thyme and bay leaves. Stir in 1½ tsp. finely grated lemon zest (from 1 medium lemon), ½ tsp. Diamond Crystal or ¼ tsp. + ⅛ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper.
Step 4
Arrange beans and mushrooms in 3-qt. baking dish. Pour cream sauce over; stir to evenly coat. Bake casserole until sauce is thickened and bubbling around the edges, about 20 minutes.
Do ahead: Green beans, mushrooms, and sauce can be cooked 3 days ahead; keep chilled in separate airtight containers. Let come to room temperature before using.
Fried Onion Topping and Assembly
Step 5
Pour canola or vegetable oil into a large wide pot or high-sided skillet to a depth of ½". Place over medium-high heat until hot but not smoking (about 350° on a deep-fry thermometer). Line a rimmed baking sheet with paper towels.
Step 6
Whisk ½ cup fine-grind cornmeal, 2 Tbsp. cornstarch, 1½ tsp. paprika, 1 tsp. ground coriander, and 1 tsp. ground cumin in a large shallow bowl. Toss 1 medium red onion, thinly sliced into ⅛" rings crosswise with a mandoline or very sharp knife, separated into rings in cornstarch mixture to coat.
Step 7
Working in batches, fry onion rings, stirring and turning occasionally, until golden and crisp, 2–3 minutes. Using tongs or a slotted spoon, transfer to prepared sheet to drain. Season immediately with kosher salt and freshly ground black pepper.
Step 8
Top casserole with fried onions and serve warm.
Do ahead: Onions can be fried 1 day ahead. Let cool. Arrange in a flat layer on a paper towel-lined rimmed baking sheet, cover loosely with foil, and store at room temperature.

Editor’s note: This green bean casserole recipe was first printed in October 2017 as ‘Green Bean and Mushroom Casserole.’ Head this way for Our Favorite Mashed Potatoes, a pecan-topped sweet potato casserole, and more essential Thanksgiving sides →

Leave a Review

Reviews (10)

I've made this recipe two Thanksgivings in a row. The second time I used Crimini mushrooms, doubled the cream sauce and bought the dang fried onions [cause let's face it... frying is not my preferred method of cooking]. It was amazing and I'm glad I tried it again. The thing that put it over the top for me was the lemon zest. My family asked me to make it again for Christmas.
- Anne
- Jacksonville, FL
- 12/22/2022
Made this last year for Thanksgiving. It was a first for my family - green bean casserole was not something we had growing up. They loved it! Now, I'm on the hook for making this every year!
- Catherine H.
- New York City
- 11/24/2021
I haven't made this yet but it looks delicious. I'd like to do as much as I can beforehand. I see that I can make the mushrooms, green beans and fried onions in advance. Can I make the sauce in advance also? Thanks.
- Oneontacat
- New York City
- 12/2/2019
Made this as a trial before Thanksgiving dinner and the family loved it. Will definitely make this one again. It was time consuming, with lots of different cooking techniques but the final result was creamy, earthy and good. The beans were cooked to perfection. If you grew up on green bean casserole with Cream of Mushroom soup, you have to try this recipe!
- ksadamson
- Idaho
- 10/15/2019
Made this twice now ! How can you not love this and all made from scratch! The fried onions are amazing and worth it!
- cburger100
- Ponte Vedra Fl
- 12/24/2017
Made this as a "last minute" side for thanksgiving potluck since the person who usually attends my thanksgiving dinners and brings green beans had to bow out unexpectedly. What can I say but I didn't have any leftovers: 15 people attending. I think this recipe was a hit. The only comments I really have are: use 2 whole red onions and ignore the 1/3 cup direction. Also, I believe in english we call them green beans but they're the same vegetable as what we in French term haricots verts.
- raikawolf
- Santa Cruz, CA
- 11/25/2017
Hopwood, stop rating things you haven't cooked. We are sorry you can't follow directions. Instructions pretty straight forward to me. Dish was wonderful.
- Anonymous
- Realville
- 11/13/2017
To Hopwood. Your comments are misleading to give the recipe one fork when you haven’t tried it! No brainer to figure out the baking directions are given twice!
- Syrupysuzy
- Australia
- 11/13/2017
Haven't made but to the editors - you have the baking directions noted twice. For those readers who novice cooks, the way written implies cooking the bean and cream sauce mixture twice. Delete the paragraph above the directions after the fried onions to avoid this confusion,
- hopwood
- Brentwood
- 11/12/2017