This Green Bean Casserole recipe post is sponsored by Pacific Foods.
Because we all need Green Bean Casserole in our lives. This recipe is easy and made with homemade cream of mushroom soup. Gluten free and vegan options possible.
Easy Green Bean Casserole Recipe
One of the perks of food blogging is getting to enjoy Thanksgiving flavors all season long. We start talking holiday food at the end of summer and the kitchen fills with seasonal excitement — especially when it comes to Green Bean Casserole.
As you plan your Thanksgiving or Friendsgiving menu, consider a fresher take on a classic. While many holiday dishes are passed down through generations, this Healthy Green Bean Casserole is a delicious update that’s simple to make and sure to become a new favorite.
Say goodbye to canned cream of mushroom soup. It may be traditional in some households, but making a homemade creamy mushroom base is surprisingly easy, especially when you use a high-quality stock like Pacific Foods Organic Chicken Stock.
Pacific’s Organic Chicken Stock is a pantry staple that brings clean, classic flavor to holiday recipes. It has a simple ingredient list and provides a low-sodium, protein-rich base that makes homemade sauces and soups shine.
I prefer Pacific’s stock because it doesn’t contain added cane sugar, artificial flavors, or powders. Using stock instead of broth gives you better control over seasoning, so be sure to taste and adjust as you go.
Because we all need Green Bean Casserole in our lives, here’s an easy version made with homemade cream of mushroom soup and a crunchy au gratin topping. It’s comforting, creamy, and full of texture — perfect for sharing with family and friends.
AU GRATIN TOPPING FANS — this version includes a cheesy, almondy, fried-onion topping for maximum crunch. It’s irresistible and elevates the classic casserole into something everyone will request again.
Green Bean Casserole
★★★★★
5 from 1 reviews
- Author: Kristina LaRue
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 8 servings
Description
This Green Bean Casserole is made with a homemade cream of mushroom base and a crunchy au gratin topping. It’s easy to prepare, adaptable for dietary needs, and perfect for holiday gatherings.
Ingredients
- 1 tablespoon butter
- 1 onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1/4 cup flour
- 1 cup Pacific Organic Unsalted Chicken Broth
- 1/2 cup half and half
- Salt and pepper to taste
- 24 ounces fresh green beans
- 1/2 cup sliced almonds
- 3/4 cup shredded cheddar cheese
- 3/4 cup French fried onions
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat. Sauté the onion until it begins to soften, then add the garlic and cook until fragrant. Add the mushrooms and cook until they soften.
- Sprinkle the flour over the mushrooms and stir until the flour is fully incorporated.
- Gradually stir in the chicken broth and half and half, then increase the heat to bring the mixture to a simmer. Season with salt and pepper to taste. This creates your homemade cream of mushroom sauce.
- Steam the green beans (microwave or stovetop) until crisp-tender, about 5 minutes.
- Coat a large baking dish with butter or cooking spray. Combine the steamed green beans with the cream of mushroom sauce, tossing to coat evenly.
- Top the casserole with shredded cheddar, sliced almonds, and French fried onions for texture and flavor.
- Bake for 20–25 minutes, until bubbly and lightly browned on top. Serve hot.
