A Healthy and Delicious Green Bean Casserole Recipe

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Green Bean Casserole Recipe

A healthy, delicious green bean casserole recipe made from scratch! Ditch the canned cream of soup and crispy onions and make them yourself.

Green bean casserole is a staple side dish for Thanksgiving celebrations. However, traditional versions use canned cream of mushroom soup and are topped with those crispy onions that come in a tin. So, what to do when you’re craving the childhood comfort of green bean casserole, but you want it without all the junk?

Make your own, of course, from scratch!

Tip: try our cranberry sauce recipe too!

About This Green Bean Casserole Recipe

The Sauce

Green bean casserole was actually created in the 1950s by the Campbell Soup Company as an easy recipe to use their canned Cream of Mushroom Soup. A look at the ingredients on the can is less than ideal:


So, naturally, the first task for homemade green bean casserole is a homemade cream of mushroom soup. While the task may seem daunting, cream of mushroom soup is actually an easy soup to create from scratch. If you’ve ever made gravy or a white sauce for pasta, all you need to do is add mushrooms!

Green Bean Casserole Topping

Oh, crispy onions in a tin. There’s something SO wrong with you.

Have you ever tried to make crispy onions? Outside of battered and deep-fried, onions don’t naturally become (or stay) that crisp. Trust me. I’ve tried.

I’ll admit, even after avoiding them for quite a few years, I still had this built-up impression of them. I didn’t eat them because I knew there was something not right about “onions” that would stay that crisp. But, it was more of an “I shouldn’t” avoidance, not an “I don’t want them.” Until, one holiday after not eating them for years, I was faced with an open tin. And out of curiosity, I tried one. (Don’t hate me. You know you would have too.) What I discovered shouldn’t have been as much of a revelation as it was: THEY TASTE FAKE. Like, nothing remotely oniony about them. Why people love them, I don’t know, but for me, the temptation was no longer an issue.

If you’re curious, here’s the ingredient list for the most popular French’s French Fried Onions:


Let’s Make Our Own!

So, we have to let go of the beloved crispy onions when it comes to a truly homemade green bean casserole. But, don’t go pulling out the tissues and wiping your teary eyes yet. Because there is still hope. (So much hope, that when my crispy-onion casserole loving husband tried this green bean casserole, even he proclaimed it a very close replica.)

What we love about the onions is their salty, oniony flavor and crisp texture. And, a bread crumb topping can do the trick. But, not just any breadcrumb topping. I’m talking about one that has been toasted in an onion-infused butter. This gives us the flavor and the crispness we crave, without all the fake. (And, yes, this bread crumb topping is so good that you might be tempted to eat it with a spoon, just the way you may have been tempted by those crispy tinned onions.)

The result of our homemade sauce and the onion-infused bread crumb topping is a green bean casserole that will rival any memories of the canned and tinned version. Yes, it does take a bit longer to make. But, if needed, it can be prepared ahead of time. And the result is well worth it.

Green Bean Casserole Recipe

Green Bean Casserole Recipe

4.84 from 6 votes

A healthy, delicious green bean casserole recipe made from scratch! Ditch the canned cream of soup and crispy onions and make them yourself.

Prep Time
15 minutes
Active Time
40 minutes
Total Time
55 minutes
8 people
Side Dish
American, French
Estimated Cost


  • 1 lb fresh green beans (trimmed and halved)

For the Topping

  • 1 Tbsp butter
  • ¼ onion (diced – you'll use the rest later)
  • cup fresh bread crumbs
  • ¼ tsp salt

For the Sauce

  • 2 Tbsp butter
  • ¾ onion (diced)
  • 8 oz mushrooms (diced)
  • 2 garlic cloves (minced)
  • ¼ cup whole wheat flour
  • 1 tsp dried thyme or 1 Tbsp fresh
  • ¼ tsp ground mustard seed
  • ¼ tsp ground black pepper
  • 1 cup chicken broth (you can also use vegetable broth)
  • 1 cup milk
  • ½-1 tsp salt


  1. Preheat your oven to 400°F.
  2. Boil 4 cups of water in a large saucepan. Add green beans and blanch for 1-2 minutes, until vibrant in color. Remove the beans and transfer to a bowl of ice water to stop their cooking. Drain beans and place them in an 8×8 baking dish.
  3. In a large skillet, heat 1 Tbsp butter over medium-high heat. Add ¼ diced onion and sauté over medium heat until soft, 2-3 minutes. Add the bread crumbs and salt. Continue to sauté 1-2 minutes, or until bread crumbs are fragrant and toasted. Transfer breadcrumbs to a paper towel-lined plate and set aside.
  4. In the same (now empty) sauté pan, heat 2 Tbsp butter over medium-high heat. Add the onions and sauté 1-2 minutes, until soft. Add the mushrooms and continue to sauté 1-2 minutes, until they begin to soften.
  5. Reduce the heat to medium-low. Add the flour, thyme, ground mustard, and pepper. Cook, stirring constantly, for 1 minute.
  6. Add the broth and milk. Bring the mixture to a simmer over medium heat, and simmer 10-12 minutes, until the gravy has thickened.
  7. Pour the mushroom gravy over the green beans in the baking dish, and mix to coat. Top the beans with the seasoned bread crumbs. Place the dish in the oven and bake 15-20 minutes, until bubbly to the center.


Serving: 8ounces | Calories: 119kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 415mg | Potassium: 316mg | Fiber: 3g | Sugar: 5g | Vitamin A: 572IU | Vitamin C: 11mg | Calcium: 73mg | Iron: 1mg
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Helpful Tips

*Need to serve a crowd? This recipe can easily be doubled to fill a 9×13 baking dish. Just add 5-10 minutes to the baking time.

**To prepare the dish ahead of time, store the cooled topping mixture in an air-tight container on the counter. Mix the sauce and blanched green beans in the baking dish. Cover them and store them in the refrigerator. Remove the baking dish from the refrigerator an hour or two before you want to cook it, to let it come to room temperature. Bake the green bean mixture, covered for 10-15 minutes. Remove it from the oven and top it with the bread crumbs. Then return it to the oven, uncovered for 15-20 minutes, until bubbly to the center.


About Sarah Ozimek

Sarah is a writer, recipe developer, traveler, gardener, and lover of (almost) all things outdoors. Together with her husband Tim, she writes the blog Curious Cuisiniere where they explore world cuisines and cooking using real ingredients and tried and true methods, the way our ancestors have done for ages. Connect with Sarah on Instagram, Facebook, and Twitter.

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  1. Elizabeth Wayne says

    I wanted to try something other than my tried and true green beans w/crispy almonds sautéed in butter. Everything in the recipe sounded great. I doubled this according to the instructions, however adding only 1 cup of milk as there would have been too much liquid; even so there was A LOT of sauce. I think the topping should have been quadrupled since there was not much of a taste. Also the timing on the baking was insufficient as the beans were harder than I would have liked in this recipe. Sorry — it was OK, but not outstanding. Will stick to my previous recipe for green beans.

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  3. Chris says

    I’m going to give this a test run before TG…I have everything except the mustard seed in the house. Can I sub mustard powder and if so, how much and can frozen green beans be used instead of fresh?

    • Sarah Ozimek says

      Hi Chris. Yes, you can use mustard powder for the ground mustard seed. Just use the same amount, 1/4 tsp. You can substitute frozen green beans for the fresh without a problem, just make sure they are thawed before using them.

  4. Brenda says

    Thank you so much for this recipe! I stopped making green bean cassarole because of unhealthy ingredients. We have missed it too! I’m going to make it using dried onions and mushrooms (rehydrated) and it will be another food storage creation.