Meet my Boujee Green Bean Casserole With Fresh Green Beans: fresh, tender green beans bathed in a luxuriously creamy sauce, crowned with indulgently crunchy French-fried onions. This dish is definitely giving main character energy. It’s the nostalgic comfort food that really understood the assignment and dishing up coziness with a boujee twist.
Need Some Quick Meal Ideas? or Need Some Serving Suggestions?
If you’re trying to bring some holiday cheer to your Thanksgiving spread, I’m here to help. I’ve got a meal plan that pairs perfectly with the Boujee Green Bean Casserole, turning your table into a feast fit for the holiday season. These dishes aren’t just delicious—they’re giving you all the Thanksgiving vibes you crave. Here’s how we’re going to elevate your festive spread:
Main Dish – Roasted Spatchcock Turkey: It’s a spatchcocked masterpiece, giving you faster cooking times and skin so golden brown and crispy.
Additional Side – Roasted Garlic & Onion Mashed Potatoes: They’re not just a side—they’re a holiday staple that’s been turned all the way up with the flavors of roasted garlic and onion.
Salad – Roasted Harvest Salad with Lemon Herb Vinaigrette: It’s like the best of fall harvested, roasted, and tossed in a vibrant vinaigrette that’ll light up your holiday spread.
Drink – Hot Apple Butter Rum: And to top it all off, a drink that’s the embodiment of cozy holiday cheer. This hot apple butter rum is sweet, spicy, and a little naughty—just like the best holiday stories.
Boujee AF Fresh Green Bean Casserole
Hey big head! Remember that classic green bean casserole we’d whip up for Thanksgiving? The kind with the holy trifecta of canned green beans, Campbell’s cream of mushroom soup, and French’s fried onions? Baby, that was our power trio! Even amidst the sea of other dishes, that casserole held its own.
But, y’all know me, in the spirit of leveling up my first attempt at giving this traditional green bean casserole a bit of a makeover was modest. I swapped the canned green beans for the frozen ones. Then, I surrounded the dish with a crown of bread stuffing like a culinary halo. I ain’t gonna lie, that crown had our casserole tasting like royalty!
Fast forward to now, I’ve given our beloved casserole another evolution. I’m talking homemade mushroom soup (with a splash of wine because why not?). I’m talking fresh green beans that pop with every bite. And let’s not forget about the upscale herbed fried onion crumble that would make any baddie proud.
Now, I haven’t ventured into frying my own onions yet – because in the midst of juggling a turkey, cranberry sauce, and keeping the yams from drying out, one has to choose their battles. But if you’re feeling adventurous and want to put your own spin on the block, by all means, go ahead! No matter how you do it, this boujee green bean casserole slaps!
What You’ll Need For This Recipe
Green Bean Casserole Ingredients:
- Button, Baby Bella or Cremini Mushrooms: Choose fresh and firm ones for that earthy, robust flavor that’s the backbone of this dish. You’ll slice these up nice and thin.
- Unsalted Butter: We’re using this to sauté the mushrooms and onions, and also to grease the dish.
- Onion: The aromatics of the onion help elevate the flavors, make sure it’s finely diced.
- Shallots: These babies are like the boujee cousin of onions. Diced shallots give our casserole a sophisticated, delicate oniony flavor.
- Garlic: Minced up to provide that pungent, spicy note we love.
- All-Purpose Flour: To thicken up our homemade mushroom soup. It’s all about that creamy consistency.
- Madeira Wine: An elegant touch, this wine introduces a sweet, caramel note that complements the earthiness of the mushrooms beautifully.
- Low Sodium Chicken Broth or Stock: The base of our homemade soup.
- Worcestershire Sauce: For that tangy, slightly sweet complexity.
- Heavy Cream: To make our mushroom soup even creamier. We’re talking velvety smooth, y’all.
- Kosher Salt, Black Pepper, and Italian Seasoning: The trifecta of seasonings that’ll make our green beans sing.
- Fresh Green Beans: Rinsed, trimmed, and halved. These are the stars of the show, providing that crisp bite.
Crispy Onion Topping Ingredients:
- Unsalted Butter: Melted into the breadcrumbs for that rich, buttery crunch.
- Panko Breadcrumbs: The secret to that extra crispy texture we love in a topping.
- Italian Seasoning: To give our breadcrumbs an herby kick.
- Crispy Onions: Choose your favorite brand. I like “Lars Own“, but “French’s” works too. They add that nostalgic crunch that makes this dish a winner.
- Grated Parmesan (optional): It adds a bit of nutty, savory depth to the topping.
- Garlic Powder: For an extra layer of garlicky goodness.
How To Make Green Bean Casserole Recipe
Remember, for more detailed step-by-step instructions, refer to the recipe card below.
- Preheat your oven to 400°F and butter up a 9×13″ casserole dish.
- Rinse and half your green beans. Boil them in salted water for 6-7 mins, then drain.
- Saute butter, onions, shallots for 2-3 mins. Add mushrooms and cook until dry. Stir in garlic.
- Sprinkle in flour, stir, then add wine, stock, Worcestershire sauce, and cream. Boil, simmer, season.
- Toss in green beans, cook 5 more mins. Move green bean mixture to the casserole dish. Bake covered for 30 mins.
- Melt butter, toast breadcrumbs with Italian seasoning. Let cool, mix in crispy fried onions, parmesan, and garlic powder.
- Top the casserole with your onion mix. Serve hot!
Make Ahead, Storage, & Reheating Recommendations
To Making Ahead
- Whip up this casserole up to 3 days early. Bake it as directed, but hit pause on adding the fried onions. Let it cool, cover with some foil and keep it chill in the fridge overnight or until D-Day.
- When you’re ready to bring it back to life, let it sit out for about 30 minutes. Dress it up with those crispy onions and pop it into a 350°F oven until it’s piping hot and the onions are strutting their golden vibes.
To Store & Reheat
- Let your masterpiece cool down to room temp, then wrap it up tight or shift it into an airtight container. It last in your fridge for up to 4 days. When you’re ready to indulge again, heat it up in the oven or microwave.
To Freeze
- Assemble your casserole, hold off on the onions, cover tightly, and let it hibernate in your freezer for up to 3 months. When you’re ready to feast, thaw it in the fridge and bake as directed.
Fresh Beans Are The VIP
Fresh green beans bring a certain ‘je ne sais quoi’ to the table. That natural crunch, that vibrant color, that tender crips flavor – SUPERIOR. Clean ’em in a mix of water and baking soda, give them a rinse, snip the ends, and halve them. Boil in salted water for 6-7 minutes to reach that perfect tender-crisp vibe. Some folks recommend blanching after boiling to retain the color, but honestly, once these babies are enveloped in mushroom soup and crowned with french fried onions, color is the least of your worries!
Need a Time-Saver? Substitutes Got Your Back If time is tickin’, don’t fret. Frozen or canned green beans can still bring a delicious casserole to your table:
- Frozen Green Beans: Defrost ’em, and remember they’re pre-cooked before freezing, so adjust the cooking time accordingly. A quick sauté to evaporate extra moisture and you’re golden.
- Canned Green Beans: Rinse them well to say goodbye to that ‘canned’ flavor. They’re softer and fully cooked, so be mindful of your cooking time.
Meiko’s Recipe Tips For Success
- Fresh is Best, Honey: I’m not trying to nag buuuttttt – fresh green beans in this dish are like the are like the period at the end of your sentence. That crisp, garden-fresh bite is second to none.Bean Boilin’: Don’t overcook your green beans during the initial boiling stage. We want them tender-crisp, not mushy.
- Mushroom Magic: If you’re down for a twist, pulse half your mushrooms in a food processor for a textural treat in your soup mix.
- Wine Wins: Opt for a good-quality Madeira. It’s not just for drinking, baby, it’s adding a flavor note that’s nothing short of divine!
- Sauce Success: Take the time to let your homemade mushroom sauce thicken up. Patience is a virtue, and in this case, it’s also the secret to a casserole that’s rich and flavorful. Alternatively, if you soup’s thickening up more than you’d like just stir in a bit of room-temp milk or broth to thin it down.
- Crispy Onion Love: While I’m yet to make my own fried onions, feel free to go the extra mile. Just remember, we want them golden and crispy, not burnt.
We Kind Of Love Green Beans Around Here. Here Are More Green Bean Recipes To Fall In Love With:
- Cajun Smothered Green Beans & Potatoes (no meat)
- Southern Green Beans Loaded With Beef Bacon
- Smoked Salmon Mediterranean Salad with Green Beans
Frequently Asked Recipe Questions
Can Green Bean Casserole be made in the Slow Cooker? If your oven’s working overtime, don’t sweat it. Get those green beans washed, trimmed, and cozy in your slow cooker. Whip up your sauce as usual, pour it over the beans, and let your crockpot do its thing on low for about 2-3 hours. Once it’s done, keep it warm until serving time.
Can you use canned green beans or frozen green beans instead? While you can use canned or frozen, fresh is best! You just have to keep a close eye and adjust the cooking time because both alternatives are precooked and don’t take as long as fresh green beans.
Can I use canned condensed mushroom soup? You can, but again, homemade is where the magic happens. That said, if you’re in a pinch, go ahead and use the canned stuff.
Can I make homemade fried onions? If you’ve got the time and wanna show off a bit, homemade onion strings will take your casserole from great to spectacular. But store-bought onions work in a snap when you’re pressed for time. I prefer the Lars Own brand crispy onions.
What if I don’t like mushrooms? No worries! Double up on those onions in place of the mushrooms and make yourself a creamy onion soup for the casserole. It’s all about tweaking it to your taste!
Prep Your Tools & Ingredients
- Here is a quick list of things to do before the recipe to ensure everything goes smoothly. This list may contain affiliate links which won’t change your price but will share some commission to help support this blog.
- Gather Your Tools:
- 9×13 Baking Dish or Casserole Dish
- Colander
- Large pot or dutch oven
- Food Processor
- Recipe Prep
- Always read the recipe through at least 1 time before you start. It helps you move faster when you already know what step is coming next.
- Measure out all of your ingredients.
- Trim and halve green beans.
- Clean your veg (green beans and mushrooms).
- Boil green beans for 6-7 min in salted water.
- Preheat oven 400°F.
- Gather Your Tools:
Now Its Your Turn!
Darlings, we’ve taken the traditional Green Bean Casserole and swung it into the 21st century with some serious southern charm. Fresh green beans, a creamy homemade mushroom soup, and that irresistible crispy onion crumble. – this ain’t your grandma’s casserole (though she’d surely give it her blessing!).
Go on, roll up those sleeves, and let’s make magic happen in your kitchen. Once you’ve wowed your crowd, don’t forget to share the love – rate this recipe and drop me a comment below. It helps the blog and I sure appreciate it! Plus, if you show off your handiwork on social, tag @meikoandthedish so I can swoon over your creation.
Ingredients
Green Bean Casserole
- 1 lb button or baby bella mushrooms sliced
- 2 tablespoons unsalted butter + extra for greasing dish
- 1 small onion diced
- 3 shallots diced
- 2 garlic cloves minced
- 2 tablespoons all-purpose flour
- 1/4 cup Madeira wine
- 1 cup low sodium chicken stock or broth
- 2 teaspoons worcestershire sauce
- 3/4 cup heavy cream
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 ½ lbs fresh green beans cleaned, trimmed and halved
Crispy Onion Crumble Topping
- 1/2 tablespoon unsalted butter
- 1/4 cup panko breadcrumbs
- 1 tablespoon Italian seasoning
- 1 cup crispy fried onions roughly crumbled (I use “Lars Own” but “Frenches” also works)
- ¼ cup grated parmesan optional
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
Instructions
- Preheat the oven to 400°F. Lightly butter 9×13″ casserole dish and set aside.
To Make Green Bean Casserole
- Rinse green beans, cut off ends, and snap/cut them in half. Bring a large pot of salted water to a boil on high heat. Once boiling, add the cut green beans and cook for 6-7 minutes. Drain.
- [Optional Step] Add half the mushrooms to a food processor and pulse until most reach a coarse chop (1/4 inch) for texture.
- To a large pot over medium-high heat add the butter, onions, and shallots and saute for 2 to 3 minutes until softened. Add mushrooms and cook until liquid evaporates, 6 to 10 minutes, stirring constantly. Add in garlic and cook until fragrant, about 1 minute.
- Add flour, stirring constantly, until light golden blond, 1 to 2 minutes. Whisk in wine, chicken stock, worcestershire sauce and heavy cream. Bring to a boil then reduce to a simmer and cook for 3 minutes. Season with salt, pepper and Italian seasoning and allow sauce to thicken (5 minutes).
- Add in green beans and toss until coated with sauce. Allow mixture to cook for 5 minutes then remove from heat and carefully transfer mixture to a casserole dish. Cover with foil and bake in the oven for 30 minutes.
To Make Crispy Onion Crumble Topping
- In a medium skillet add butter medium until butter is melted and foaming subsided. Stir in breadcrumbs and Italian seasoning and cook until golden brown (1-2 minutes).
- Stir in crispy onion crumble, grated parmesan, garlic powder and cook for 1 minute or until toasted and warm. Remove the skillet from the heat and let it cool for 5 minutes.
- Remove the casserole from the oven and top with crispy onion mix right before serving.
Nutrition
*Nutrition information is a rough estimate.
**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.
