Name: Perfect Green Bean Casserole Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 pounds fresh or frozen green beans; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon sea salt; ½ teaspoon freshly cracked black pepper; ¼ teaspoon ground nutmeg; 1 teaspoon Dijon mustard; 1 cup vegetable or chicken stock; 2 cups half and half; 1 ½ cups French fried onions

There’s something so comforting and nostalgic about a good green bean casserole, and this Perfect Green Bean Casserole Recipe really hits the spot every time I make it. It’s creamy, savory, and topped with those crispy fried onions that seal the deal—trust me, it’s worth the little effort it takes!

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Perfect Green Bean Casserole Recipe
Top Tip
How to Serve Perfect Green Bean Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Perfect Green Bean Casserole Recipe

Why You'll Love This Recipe

This is more than just a side dish. From my kitchen to yours, the magic here is how effortlessly it balances creamy, savory, and crunchy textures. Each bite brings back warm memories, and it’s so simple that you’ll want to make it a regular staple.

Freshness matters: Using fresh or properly blanched green beans keeps that bright green snap you want in every forkful.
Rich but light cream sauce: The perfect combination of half and half with stock and a touch of nutmeg makes it smooth without being heavy.
Crispy topping: Those golden French fried onions add irresistible texture and flavor that you won’t want to skip.
Super customizable: You can easily tweak spices or swap stock to fit your taste or dietary needs—I've tried it all!

Ingredients & Why They Work

Every ingredient in this Perfect Green Bean Casserole Recipe is thoughtfully chosen to create that classic comforting flavor without any fuss. Let me walk you through what makes each one special so you know exactly what to grab on your next grocery run.

Fresh or frozen green beans: Fresh is best if you can get it, but frozen works perfectly as long as you blanch them correctly to keep them crisp.
Unsalted butter: Adds richness and helps create that velvety base for the sauce; using unsalted lets you control the salt level precisely.
All-purpose flour: The thickening agent—cooks with butter to form a smooth roux that coats the beans beautifully.
Onion powder: A gentle onion flavor without overpowering chunks—essential for that classic ‘casserole’ taste.
Garlic powder: Just a hint to round out the savory notes and deepen the flavor profile.
Sea salt: Brings everything to life; I always recommend tasting as you go!
Freshly cracked black pepper: Adds gentle warmth and bite.
Ground nutmeg: Trust me on this—it adds subtle warmth and complexity that takes this beyond ordinary.
Dijon mustard: A little surprise layer of tang and depth without distracting from the main flavors.
Vegetable or chicken stock: For richness and depth in the sauce; chicken stock gives it a savory edge, vegetable keeps it veggie-friendly.
Half and half: Creates that creamy, luscious texture without being too heavy like cream.
French fried onions: The crispy crown jewels! They top the casserole with crunch and flavor that’s just unforgettable.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love how flexible this Perfect Green Bean Casserole Recipe is. Over the years, I’ve tweaked the toppings, swapped stocks, and adjusted spices to fit the occasion or whatever I have in the pantry—and you should too! Making it your own only makes it more memorable.

Variation: One time, I added a sprinkle of sharp cheddar cheese right before the last 10 minutes of baking, and it added a fantastic melty layer beneath the onions—definitely worth trying if you’re a cheese fan!
Diet-friendly swaps: Use coconut milk instead of half and half for a dairy-free twist, or gluten-free flour blends to keep it safe for sensitive stomachs.
Seasonal touches: Roasted garlic or caramelized shallots stirred into the sauce bring a sweet depth at special dinners.

Step-by-Step: How I Make Perfect Green Bean Casserole Recipe

Step 1: Blanch and Chill the Green Beans

Bring a large pot of salted water to a rolling boil, then add your green beans. If they’re fresh, cook for about 3 minutes until almost tender but still crisp. Frozen green beans only need about 2 minutes. This blanching locks in their beautiful green color and crisp-tender texture. Immediately transfer them to a big bowl of ice water to stop the cooking—trust me, this step is a game changer for keeping them from turning mushy. After a couple of minutes, drain them well and pat completely dry to avoid watery casserole.

Step 2: Make the Creamy Sauce Base

In a large saucepan over medium-high heat, melt 2 tablespoons of unsalted butter. Whisk in the all-purpose flour along with the onion powder, garlic powder, salt, pepper, nutmeg, and Dijon mustard. Stir constantly for about 2 minutes until it smells toasty and golden—that’s your roux building flavor and thickening power.

Next, slowly add in your stock, whisking constantly to avoid lumps. Then pour in the half and half and bring the mixture to a simmer. Cook, whisking occasionally, until the sauce thickens enough to coat the back of a spoon—around 5 minutes. This creamy sauce is really the star, and getting the thickness right makes all the difference.

Step 3: Combine and Bake

Transfer the blanched green beans to a 9x13-inch baking dish. Pour the warm cream sauce over the beans and gently toss everything together to coat each piece. Pop it into a preheated oven at 375°F (190°C) on the middle rack and bake for about 20 minutes until the sauce starts bubbling happily around the edges.

Remove the casserole, give it a gentle toss to mix again, then sprinkle the 1 ½ cups of French fried onions evenly over the top. Return it to the oven for another 10 minutes, or until those onions are perfectly golden and crispy. That crunch on top is what makes this casserole *sing* to me every time.

Top Tip

From all the times I’ve made this Perfect Green Bean Casserole Recipe, a few little tricks make a huge difference. These tips have saved me from soggy toppings and bland sauce more than once!

Blanch and shock: Don’t skip the ice bath after boiling the green beans; it locks in that vibrant color and prevents mushiness.
Pat dry green beans: Excess water dilutes your sauce and can make the casserole watery, so give those beans a good towel dry before mixing.
Whisk roux carefully: Cooking the butter and flour until golden before adding liquids helps avoid pasty flavors and ensures a smooth sauce.
Add onions last: Adding the fried onions on top right before the final bake keeps them crispy and fresh instead of soggy.

How to Serve Perfect Green Bean Casserole Recipe

green bean casserole - Serving Suggestion

Garnishes

I usually stick to classic French fried onions as a garnish because they bring that perfect crunchy texture I adore, but sometimes I sprinkle a few toasted sliced almonds or freshly grated Parmesan for a little extra flair. A sprinkle of fresh chopped parsley brightens it up visually and adds just a light herbal note that I love.

Side Dishes

This casserole pairs beautifully with almost any hearty main—you’ll find it’s a favorite alongside roasted turkey, glazed ham, or even a simple baked chicken. Mashed potatoes or a warm bread dinner roll make the meal feel complete and comforting.

Creative Ways to Present

For holiday dinners or potlucks, I like making individual servings in mini ramekins topped with a sprinkle of crispy onions and a tiny sprig of thyme—that always gets plenty of “oohs” and “aahs.” You can also serve it family-style in a beautiful ceramic dish to invite everyone to dig in, which always feels so cozy and inviting.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftovers in an airtight container in the fridge for up to 3 days. I like to keep the crispy onions separate and add fresh ones when reheating—that way, you don’t lose that satisfying crunch.

Freezing

I’ve frozen this casserole both before and after baking. If freezing before baking, cover tightly and freeze for up to 3 months; thaw overnight in the fridge before baking. If freezing leftovers already baked, it’s best to avoid topping with fried onions—they can get soggy after thawing.

Reheating

Reheat leftovers in a 350°F oven covered with foil until warmed through, about 15-20 minutes. Add fresh French fried onions on top for the last 5-7 minutes to revive that crispy topping you love so much.

Frequently Asked Questions:

Can I use frozen green beans for this recipe?

Absolutely! Frozen green beans are a great shortcut. Just make sure to blanch them quickly to lock in freshness and avoid overcooking for the best texture.

What if I don’t have French fried onions?

You can make your own crispy topping by toasting panko breadcrumbs with a little butter and seasoning, or swap with crushed fried shallots or even toasted nuts for a unique crunch.

Is there a dairy-free version of this recipe?

Yes! Use a dairy-free milk such as almond or oat milk mixed with vegetable stock instead of half and half, and find dairy-free butter alternatives to keep it creamy.

Can this casserole be made ahead of time?

Definitely. You can assemble the casserole a day ahead, cover it tightly, and refrigerate. When ready, bake it and add the crispy onions just before finishing to keep them crunchy.

Final Thoughts

This Perfect Green Bean Casserole Recipe holds a special place in my heart because it reminds me of family gatherings and cozy nights in. I hope when you make it, you feel that same warmth and comfort. It’s one of those recipes you’ll return to year after year because it just works—simple, satisfying, and always delicious. Give it a try, and I can almost guarantee it’ll become one of your favorites too.