This isn’t your average green bean casserole made with canned beans and canned cream of mushroom soup – this version uses fresh, vibrant green beans and a homemade cream of mushroom soup that’s packed with flavor.

What takes this casserole over the top is the fried onions and crisp sourdough breadcrumbs sprinkled on top.

Green bean casserole is a classic holiday side dish, but it’s also the perfect accompaniment to weeknight dinners year-round.

In this post, I’ll walk you through every step of making this fresh green bean casserole, from prepping the beans to assembling the final dish.

Let’s get started!

Jump to Recipe – Print Recipe

Why you’ll love this fresh green bean casserole recipe

Here are just a few of the many reasons you’ll love this fresh green bean casserole.

Uses fresh green beans: Fresh green beans makes all the difference. They have a bright, snappy texture that canned or frozen beans simply can’t replicate. Plus, fresh green beans pack more nutrients than their canned/frozen counterparts.

Homemade cream of mushroom soup: Most traditional green bean casserole recipes call for canned cream of mushroom soup, which can be high in sodium and additives. By making the creamy soup from scratch, you know exactly what’s in it.

Crowd-pleaser: I can assure you that everyone will love the rich, comforting flavor that makes green bean casserole such a beloved dish. The combination of the tender, sweet green beans and the creamy, savory mushroom soup is simply irresistible.

Feeds a crowd: One of the best things about green bean casserole is that it’s the perfect dish for feeding a large family or gathering. This recipe makes a generous 9×13-inch casserole that will easily serve 8-10 people as a side dish.

Ingredients and Equipment Needed

To make this green bean casserole, you’ll need the following ingredients:

Green beans – Look for firm, bright green beans without brown spots or wrinkles. They should snap easily when bent.
Mushrooms – The type of mushroom you’ll want are cremini mushrooms, also known as Baby Bella mushrooms. These type of mushrooms have a great savory, umami flavor.
Garlic – Added to the cream of mushroom soup for flavor and aroma.
Flour – A small amount is added to the mushroom soup to help thicken it.
Vegetable stock – Used in the cream of mushroom soup to make the base of the soup.
Heavy cream – Adds rich creaminess to the soup.
Soy sauce – A little added to the cream of mushroom soup deepens the umami flavor and adds a bit of salt as well.
Fried onions – A must for green bean casserole. You can use some from the store, or fry your own at home.
Sourdough bread – A couple slices of stale sourdough bread processed into crumbs makes a great addition to the fried onion topping.

As for equipment, you’ll need:

Large pot – For boiling the green beans.
9×13-inch baking dish – For baking and serving the casserole in.
Large skillet – For making the mushroom soup.
Food processor – For making the sourdough bread crumbs.

Once you have all your ingredients and tools ready, you’re set to begin prepping this fresh and flavorful green bean casserole.

How to make a casserole with fresh green beans

There are three components to this casserole: the green beans, the cream of mushroom soup, and the topping. Each component is easy to make, and when they’re all combined, you get the most delicious casserole.

Make the cream of mushroom soup. Heat a large pan over medium heat. Add the mushrooms and cook until they release their moisture. Add the oil and sauté the mushrooms for a couple of minutes. Next, sprinkle in the flour and then the garlic shortly after. Pour in the stock, cream, and soy sauce and cook until thickened slightly.
Prep the green beans. Wash the green beans well. Trim off the ends and cut into 1” pieces. Bring a large pot of salted water to a boil, then add the green beans and boil them for 2-3 minutes until just tender-crisp and bright green. Place them in a bowl of ice water, then drain in a colander and set them aside.
Make the topping. Trim off the crusts and cube two slices of stale sourdough bread. In a food processor, add the bread and two cloves of garlic and process into coarse breadcrumbs while you stream in olive oil. Add the bread crumbs to a hot skillet and toast, stirring often, until golden and fragrant.
Assemble and cook. In a large bowl, combine the green beans and cream of mushroom soup. Pour into a buttered 9 x 13 baking dish. Cover and bake in a 350º F oven for 20 minutes. Then uncover, sprinkle on the bread crumbs and fried onions, and bake for another 10 minutes. Let sit for 5 minutes before serving.

Cooking tips

Here are a couple tips to help you when making this green bean casserole recipe:

Add mushrooms to a dry pan. If you add raw mushrooms to a pan with oil in it, they will absorb all the oil. Instead, add the mushrooms to a dry pan, let the mushrooms release their moisture, then add the oil. This way the mushrooms won’t absorb all the oil and you can use less oil altogether.
Stale the bread. If you don’t have any stale sourdough bread, you can easily dry it out a couple slices by placing them directly on a rack in a 300º F oven and baking for about 10 minutes.

Conclusion

If you’re looking for a fresh, flavorful take on classic green bean casserole that the whole family will love, I highly recommend giving this recipe a try. It’s packed with vibrant, wholesome ingredients and comes together quickly for an easy make-ahead side dish.

The combination of crisp-tender green beans, a creamy homemade mushroom sauce, and a crispy breadcrumb topping is simply irresistible. Plus, by using fresh green beans instead of canned or frozen, you’re getting a healthier, more nutritious version of this holiday favorite.

I hope you and your loved ones enjoy this fresh green bean casserole as much as we do. Let me know if you have any other questions – I’m always happy to help! Thanks for reading, and happy cooking.