Homemade Green Bean Casserole

Forget all about those cans and boxes and learn how to make Green Bean Casserole from scratch! It’s easy and simple to do.
Forget all about those cans and boxes and learn how to make Green Bean Casserole from scratch! It's easy and simple to do. 


Today’s recipes is a from-scratch green bean casserole that tastes similar to the classic canned version, but is made with fresh ingredients. And it’s still easy to make!

Oh, I did throw in one canned ingredient just to keep it traditional: Canned 2% Evaporated Milk. I find the evaporated milk adds creaminess without a lot of fat. But you can use plain whole milk instead if you’d prefer.

Classic green bean casserole was invented in the 50s, 1955 to be exact. It’s made of canned green beans and canned condensed cream of mushroom soup and was created by Campbell Soup Company because they figured every American has canned green beans and cream of mushroom soup lying around. Oh, and fried onions. Can’t forget those!

I don’t love using canned food in my recipes, I think making things from scratch makes everything more special. Hence, this recipe. But, if you want to stick to the more traditional method but use fewer canned ingredients, you can make this with my homemade condensed mushroom soup. Or just follow the recipe here because I just know you’ll love it like I do.


Homemade Green Bean Casserole

  • Author: Allie McDonald
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8


Forget all about those cans and boxes and learn how to make Green Bean Casserole from scratch! It’s easy and simple to do.


  • 1 cup panko breadcrumbs
  • 1/2 cup finely grated Parmesan cheese
  • salt
  • black pepper
  • olive oil
  • 1 and 1/2 lbs. green beans, trimmed an cut into 2 inch lengths
  • 8 ounces mushrooms, thinly sliced
  • 1 medium onion, thinly sliced
  • 3 Tbsp flour
  • 1 (370ml) can of 2% evaporated milk or whole milk


  1. Preheat the oven to 425ºF.
  2. In a small bowl combine the breadcrumbs, Parmesan cheese, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 1 tablespoon of olive oil. Set aside.
  3. Combine the beans, 1 tablespoon olive oil, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a 13×9″ cake pan.
  4. Roast for 10 minutes and then shake the pan. Continue to roast until beans are fork tender, 10-15 more minutes.
  5. Meanwhile, warm 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the mushrooms and onions and cook, stirring occasionally, until well-browned, 7-9 minutes.
  6. Reduce heat to medium. Add 1/4 teaspoon of salt and the flour. Stir well to coat all the mushrooms in flour. Stir in the evaporated milk. Heat while stirring continuously until the liquid is bubbling and thick.
  7. Taste and add more salt and pepper if needed (I add about another 1/4 teaspoon of each).
  8. Pour the creamy mushrooms over the beans and stir to combine. Sprinkle with the breadcrumb mixture and bake until browned on top, 18-22 minutes.
This post originally appeared in November of 2013 and has been revised and republished in November of 2018.
Homemade Green Bean Casserole

15 Responses to “Homemade Green Bean Casserole”

  1. Arthur in the Garden! — November 7, 2016 @ 9:30 am (#)


  2. Sam — December 17, 2013 @ 4:52 pm (#)

    I’d never thought about making green bean casserole from scratch before. I always just did it the way my mom did. Am I ever going to wow my family next year.

  3. Veronica — December 17, 2013 @ 4:50 pm (#)

    I tried this recipe for Thanksgiving this year. It was perfect! I love that I can now make a green bean casserole from scratch that my family loves.Thanks for sharing this!!!

  4. JulieD — November 26, 2013 @ 2:58 pm (#)

    Love this, Christine!!


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