Lightened up Green Bean Casserole with tender green beans, a homemade mushroom cream sauce and crunchy panko onion topping! No canned soup mix required!

Love casseroles as much as I do? Then give my Sweet Potato Casserole Recipe or my Broccoli Rice Casserole Recipe a try!

green bean mushroom casserole with crispy panko topping in casserole dish

Homemade Green Bean Casserole

This Green Bean Casserole is the perfect side dish to bring to any gathering. I took this casserole and made it healthier with all homemade ingredients. There is no cream of mushroom soup or french fried onions in this casserole.

Instead of using canned soup I opted for my own homemade mushroom cream sauce. It is the best part of this recipe! I saute mushrooms in butter and add flour to thicken the sauce along with milk, chicken stock and parmesan cheese.

To give this easy green bean casserole lots of crunch I top it with toasted panko breadcrumbs and diced onions for my homemade crispy onion topping. It is so much better than the canned version!

Fresh green beans are best in this recipe however I have tried it with frozen green beans in a pinch. If you are using frozen make sure to drain any excess moisture out of the beans before adding to the mushroom sauce.

scooping a serving on green bean casserole

How to make (THE BEST!) Green Bean Casserole

  • Saute green beans: Add 1 tablespoon olive oil to a large skillet. Add in green beans and sauté for 3-4 minutes. Set aside. (They will still be crunchy that is fine they will continue to cook in the oven.)
sautéing green beans in skillet
  • Make the crispy onion topping: Add 1/2 tablespoon of butter to the same skillet as the green beans. Add onion and sauté for 2-3 minutes or until slightly tender (they continue to cook in the oven). Set aside in a medium bowl. Add the remaining 1/2 tablespoon of butter to the same skillet. Add panko and cook until golden brown and toasted, 1-2 minutes. Remove from the pan and toss with the onions along with the parmesan cheese, salt and pepper. Set aside.
stirring panko breadcrumbs and onions in small clear bowl
  • Make the mushroom cream sauce: Heat butter in a medium sauce pan. Add mushrooms and saute for 3-4 minutes or until tender and golden brown. Add garlic and sauté for 1 additional minute. Whisk in flour and stir constantly for 1 minute. Slowly pour in chicken stock and milk. Allow the sauce to simmer stirring constantly until thickened. Season with salt and pepper to taste and set aside.
making homemade mushroom cream sauce
  • Assemble: Toss the green bean mixture in the mushroom sauce and spread in a 9 x 13 baking dish. Top with the crispy onion panko topping.
stirring green beans with mushroom cream sauce
  • Bake: Bake for 20-25 minutes or until golden brown and warmed through. Serve immediately and enjoy!
casserole out of the oven
  • Store: Leftovers can be stored in an airtight container up to 3 days!
  • Reheat: To reheat this casserole simply bake at 350 degrees for 20 minutes or until heated through.

Can this green bean casserole recipe be made ahead?

Yes! Simply make all of the components as directed and assemble. Cover and place in the refrigerator overnight. When you are ready to eat bake in a 350 degree oven for 20-25 minutes!

What to serve with Green Bean Casserole

scooping up lightened up green bean casserole with a large silver spoon

More easy side dish recipes to try!

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    A hand uses a fork to serve delicious Green Bean Casserole topped with golden breadcrumbs from a white baking dish.
    Recipe

    Green Bean Casserole

    5 from 2 votes
    Lightened up Green Bean Casserole with a homemade mushroom cream sauce and crunchy panko onion topping!
    Author: Kelley Simmons
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Serves 6
    Rate Print

    Ingredients 

    Green Bean Casserole

    • 1 tablespoon extra virgin olive oil
    • 1 pound fresh green beans, (can use frozen just make sure to thaw and drain excess moisture)

    Crispy Onion Topping

    • 1 tablespoon unsalted butter, divided
    • 1 medium onion, small dice
    • 1/2 cup Panko breadcrumbs
    • 1/4 cup Parmesan cheese
    • 1/8 teaspoon salt
    • 1/8 teaspoon black pepper

    Mushroom Cream Sauce

    • 2 tablespoons unsalted butter
    • 8 ounces mushrooms, thinly sliced
    • 2 cloves garlic, minced
    • 3 tablespoons all-purpose flour
    • 1/2 cup chicken stock
    • 1 cup milk
    • 1/2 cup Parmesan cheese
    • salt and pepper to taste

    Instructions

    Green Bean Casserole

    • Preheat oven to 375 degrees.
      Add 1 tablespoon olive oil to a large skillet. Add in green beans and sauté for 3-4 minutes. Set aside. (They will still be crunchy that is fine they will continue to cook in the oven.)
      A hand uses a wooden spoon to stir fresh green beans in a white pan on a stovetop, preparing the base for a flavorful Green Bean Casserole.

    Crispy Onion Topping

    • Add 1/2 tablespoon of butter to the same skillet as the green beans. Add onion and sauté for 2-3 minutes or until slightly tender (they continue to cook in the oven). Set aside in a medium bowl.
      Diced onions cooking in a light-colored frying pan on a stovetop, being stirred with a wooden spoon, form the perfect savory base for a classic Green Bean Casserole.
    • Add the remaining 1/2 tablespoon of butter to the same skillet. Add panko and cook until golden brown and toasted, 1-2 minutes. Remove from the pan and toss with the onions along with the parmesan cheese, salt and pepper. Set aside.
      A hand mixing breadcrumbs and diced onions into a bowl of creamy Green Bean Casserole mixture with a fork, on a light marble surface.

    Mushroom Cream Sauce

    • Heat butter in a medium sauce pan. Add mushrooms and saute for 3-4 minutes or until tender and golden brown.
      Sliced mushrooms being sautéed in a light-colored pan, with some pieces browned and releasing steam, indicating they are being cooked—perfectly prepared for a classic Green Bean Casserole.
    • Add garlic and sauté for 1 additional minute. Whisk in flour and stir constantly for 1 minute.
      Sliced mushrooms are being sautéed in a white pan, with a mound of flour added on top—an essential first step in preparing the creamy base for a classic Green Bean Casserole, ready to be mixed in for cooking.
    • Slowly pour in chicken stock and milk. Allow the sauce to simmer stirring constantly until thickened. Season with salt and pepper to taste.
      Sliced mushrooms cooking in a skillet, with cream being poured in from a glass measuring cup, creating a creamy sauce over the mushrooms—the perfect base for a classic Green Bean Casserole.

    Assembly

    • Toss the green beans in the mushroom sauce and spread in a 9 x 13 baking dish.
      A hand stirs green beans and mushrooms coated in a creamy sauce, preparing a classic Green Bean Casserole, in a white pan on a light surface.
    • Top with the crispy onion panko topping. Bake for 20-25 minutes or until golden brown and warmed through.
      A Green Bean Casserole in a white dish, topped with a golden breadcrumb and diced onion crust. The edges appear bubbly and crisp, with green vegetable pieces visible beneath the topping.
    • Serve immediately and enjoy!
      A close-up of a serving of classic Green Bean Casserole with breadcrumbs and vegetables in a baking dish, with a spoon scooping some out.

    Notes

     
     

    Nutrition Information

    Calories: 226kcalCarbohydrates: 18gProtein: 10gFat: 13gSaturated Fat: 7gCholesterol: 28mgSodium: 340mgPotassium: 399mgFiber: 3gSugar: 7gVitamin A: 860IUVitamin C: 12mgCalcium: 237mgIron: 2mg
    A hand uses a fork to serve delicious Green Bean Casserole topped with golden breadcrumbs from a white baking dish.

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