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French-cut green beans are smothered in a rich homemade cream sauce flavored with onion, paprika, dry mustard, and Worcestershire sauce—no canned soup required. Extra-sharp cheddar and buttery bread crumbs create a golden, crunchy topping that makes this casserole especially delicious.
If you love classic holiday sides, try my Paula Deen Corn Casserole, Creamed Spinach, or Sweet Potato Casserole with Cornflake Topping. For another old-fashioned green bean favorite, my Southern Green Beans are always a hit.
Green Bean Casserole Recipe Made From Scratch
This is the green bean casserole I grew up with, and my family has always made it completely from scratch. Instead of condensed soup, a simple butter-and-flour roux is combined with whipping cream to create a rich, velvety sauce that coats every bite of the French-cut green beans.
Onion, Worcestershire sauce, dry mustard, and paprika give the sauce plenty of savory flavor, while extra-sharp cheddar and buttery bread crumbs create that golden, crunchy topping my family has loved for generations. It’s old-fashioned holiday comfort food, just the way we’ve always made it.
✨ Before You Begin
✨ Drain the green beans really well. After cooking, spread the beans on a clean kitchen towel and gently blot them dry. Excess moisture can thin the homemade cream sauce and make the casserole watery.
✨ Have your ingredients measured and ready. Once you start the butter-and-flour roux, the sauce comes together quickly, so it helps to have the cream and seasonings ready to go.
✨ Don’t overcook the green beans. Cook them just until slightly softened before assembling the casserole. They’ll continue cooking in the oven.
✨ Use extra-sharp cheddar. Its stronger flavor stands up beautifully to the rich cream sauce, so you get plenty of cheesy flavor without overwhelming the green beans.
✨ Making it ahead? Hold the topping. Assemble the green beans and cream sauce ahead, then add the cheddar and bread crumbs before baking so the topping stays crisp.
Ingredients + Key Notes
Frozen French-Cut Green Beans: Their thin, delicate cut gives this old fashioned casserole a higher sauce-to-bean ratio than regular cut green beans. Cook them just until slightly softened, then drain and dry them thoroughly so they don’t water down the cream sauce.
Butter + Flour: These cook together to form the roux that thickens our homemade cream sauce. I use unsalted butter so I can control the seasoning.
Yellow Onion: Adds savory flavor and a touch of natural sweetness to the creamy sauce. Finely chop it so it melts right into the casserole.
Paprika + Dry Mustard: These simple pantry spices add subtle warmth and tang without overpowering the green beans.
Worcestershire Sauce: Just a little adds savory depth and complexity to the homemade sauce.
Whipping Cream: This is what makes the sauce so rich and velvety. I don’t recommend substituting a lower-fat dairy product—the full-fat cream gives the sauce the consistency this recipe needs.
Bread Crumbs: My family has always used toasted, seasoned, coarse bread crumbs for the topping. Panko works beautifully too; I like to give it a light crush for a slightly finer texture. Seasoned panko is another great option.
Extra-Sharp Cheddar: The bold flavor stands up to the rich cream sauce and creates a delicious cheesy layer beneath the crisp bread crumb topping.
How to Make Green Bean Casserole
Soften the green beans. Microwave the French-cut green beans just until slightly softened. Drain thoroughly, then spread them on a clean kitchen towel and gently blot dry.
Sauté the onion. Melt the butter in a large skillet and cook the onion until very tender.
Make the roux. Remove the skillet from the heat and stir in the flour, seasonings, and Worcestershire sauce until a smooth paste forms.
Make the cream sauce. Gradually stir in the whipping cream until smooth, then add the green beans and gently toss until evenly coated.
Assemble the casserole. Transfer the green bean mixture to a 2-quart casserole dish. Sprinkle evenly with the extra-sharp cheddar, followed by the bread crumbs.
Bake. Bake until the casserole is hot and bubbly and the bread crumb topping is golden. Serve warm.
See the recipe card below for complete instructions and amounts.
⭐ Pro Tips for the Best Green Bean Casserole
⭐ Dry the beans thoroughly. This is the key to a thick, creamy casserole instead of a watery one. After draining, spread the beans on a clean kitchen towel, roll them up, and let them sit for 10–15 minutes to absorb as much excess moisture as possible.
⭐ Bake uncovered. Leaving the casserole uncovered allows moisture to escape and helps the bread crumb topping turn golden and crisp.
⭐ Watch the roux. Once the flour is added, stir until the mixture is smooth before gradually adding the cream. This helps prevent lumps and gives you a silky sauce.
⭐ Don’t overbake. The green beans are already partially cooked, so bake only until the casserole is hot and bubbly and the topping is golden. Overbaking can soften the beans too much and dry out the sauce.
Storing + Reheating + Freezing + Make Ahead
Storing: Let leftover green bean casserole cool, then cover tightly or transfer to an airtight container. Refrigerate for up to 3–4 days.
Reheating: Reheat individual portions in the microwave, or cover the casserole loosely with foil and warm in a 350°F oven until heated through. Remove the foil for the last few minutes to help crisp the bread crumb topping.
Freezing: I don’t recommend freezing this casserole. The cream sauce can separate when thawed, and since the green beans were previously frozen, their texture can become too soft.
Make Ahead: Assemble the green bean mixture up to 2 days ahead, cover, and refrigerate. For the crispiest topping, wait to add the cheddar and bread crumbs until just before baking.
What to Serve With Old Fashioned Green Bean Casserole
This creamy, from-scratch green bean casserole is right at home on a Thanksgiving, Christmas, or Easter table alongside classic holiday favorites.
Holiday Mains
Serve it with Roasted Turkey, Stuffed Turkey Breast, or Crockpot Turkey Breast for Thanksgiving, or pair it with Baked Ham for Christmas or Easter.
Classic Holiday Sides
Round out the meal with Creamy Mashed Potatoes, Sausage Stuffing, Creamed Peas, or Crockpot Creamed Corn.
Breads + Rolls
Add Quick Dinner Rolls or homemade Crescent Rolls to the table for soaking up all that creamy homemade sauce.
Holiday Desserts
Finish with Pecan Pie, Sweet Potato Pie with Condensed Milk, or Apple Cobbler for a cozy holiday dessert.
Frequently Asked Questions
◆ Can you make green bean casserole without mushroom soup?
Absolutely. This old fashioned green bean casserole is made completely from scratch with a butter-and-flour roux and whipping cream, so there’s no condensed soup needed. The homemade sauce is rich, creamy, and full of savory flavor.
◆ Can you use French-style green beans in green bean casserole?
Yes. In fact, French-cut green beans are my preference for this recipe. Their thinner, more delicate shape gives you more creamy sauce in every bite and works especially well with the bread crumb topping.
◆ Can you put bread crumbs on green bean casserole?
Yes! My family has always topped our green bean casserole with bread crumbs instead of French-fried onions. They bake up golden and crisp and pair beautifully with the extra-sharp cheddar.
◆ Can I make old fashioned green bean casserole ahead of time?
Yes. Assemble the green bean mixture up to 2 days ahead, cover, and refrigerate. For the best texture, add the cheddar and bread crumbs just before baking so the topping stays crisp.
◆ Can I use fresh or canned green beans instead of frozen?
Yes, although frozen French-cut green beans give this recipe its traditional texture. Fresh green beans should be cooked until just slightly tender before assembling. If using canned green beans, drain and dry them very thoroughly and take care not to overcook them.
◆ Why is my green bean casserole watery?
Excess moisture in the green beans is usually the culprit. Drain them thoroughly, then spread them on a clean kitchen towel and let them dry for 10–15 minutes before adding them to the cream sauce.
◆ Can you freeze green bean casserole?
I don’t recommend it. The homemade cream sauce can separate after freezing and thawing, and previously frozen green beans can become too soft. This casserole is much better made ahead and refrigerated.
Still have questions? Leave me a comment below and I’ll be happy to help!
More Holiday Side Dish Recipes
Ruth’s Chris Sweet Potato Casserole – Rich, buttery sweet potatoes topped with a crunchy brown sugar and pecan topping.
Tennessee Onions – Sweet onions baked under layers of melted cheese for an easy, crowd-pleasing holiday side.
Squash Casserole – Tender squash baked in a creamy, cheesy casserole with a crisp, buttery topping.
Corn Pudding – A soft, creamy corn casserole with just the right balance of sweet and savory flavors.
Creamed Peas – Tender peas in a rich homemade cream sauce for another old-fashioned holiday favorite.
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Green Bean Casserole
Ingredients
- 3 (16-ounce) frozen bags french cut green beans
- 6 tablespoons butter
- 1/2 cup yellow onion finely chopped
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons dried paprika
- 3/4 teaspoon dried mustard
- 3/4 teaspoon Worcestershire sauce
- 3 cups whipping cream
- 1 1/2 cups dry bread crumbs
- 1-2 cups extra-sharp cheddar cheese shredded
Instructions
- Preheat the oven to 350°F and lightly grease a 2-quart baking dish.
- Cook green beans (3 bags) by microwaving them in a microwave-safe bowl for 2-3 minutes -- just to slightly soften them. Drain well by placing them in a kitchen towel and gently wringing out excess liquid. Set aside.
- Melt butter (6 tablespoons) in a large skillet (large enough to later accommodate all the green beans). Add onions (1/2 cup) and cook until very tender. Remove saucepan from heat and add in flour (3 tablespoons) and the next 5 ingredients and blend together until smooth paste forms. Add cream (3 cups) and blend until mixture is smooth. Replace skillet on medium heat and bring mixture to a boil stirring constantly. Add green beans and mix to evenly coat.
- Pour into a 2-quart casserole dish. Sprinkle casserole with cheese (1-2 cups) then bread crumbs (1 1/2 cups). Bake in preheated oven for 20 minutes or until casserole is heated through to the center.
Fans Also Made:
Notes
- Frozen French Cut Green Beans: These green beans are thinly sliced and their length is left whole and long. Regular green beans are whole in width and cut into specific lengths. The french cut green beans create a more delicate dish and all the sauce to bean ratio t be higher. If you are a sauce girl, like me, this is an added bonus!
- Draining the Beans: After you have cooked the beans for a couple of minutes, it is then very important the beans are well-drained. I put them in a colander set in the sink for a couple of minutes then spread them out in a clean kitchen towel and roll them up for 10-15 minutes.
- Bread Crumbs: We have always made our own toasted, seasoned, coarse bread crumbs. Now that panko bread crumbs are easy to find I find, I seem to be using those after I give them a little crush. At many markets they have seasoned Panko which I love even more.
- Sharp Cheddar: this is generally my type of cheddar of choice. I love the extra flavor the sharp brings.
Nutrition
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What can be substituted for the heavy cream to make it low fat
Hey Carol, I’d try whole milk. The thinner, sauce will be quite a bit thinner.
For the Green Bean Casserole do you use the 3 bags of 16 oz frozen green beans? I saw a comment that you were adjusting the amount. Thanks!
Hey DJ. Yes, 3 bags of 16 oz frozen green beans is the correct amount. I believe the original edit was to the number of servings. There was a typo that said the recipe serve 6, when in actuality, it serve 16+.
I’m wanting to make this for Thanksgiving. 3 bags of 16 oz. beans seems like a lot, when the recipe says it serves 6 people. Each bag of beans says it serves 5 people. Just double checking on how many one recipe will serve. Thank you.
Hi Shirley. You’re absolutely correct. I updated the recipe card. Sorry, I missed that!
Great but I adored French fried onions to mix and top as well….needed that extra touch for my grandson. 😇
That’s perfect, Sandra! Thank you 🙂
Can I exchange the heavy cream for fat free evaporated milk? I don’t mean to commit heresy (😁) but I can’t have that much fat.
Hi, Marjie! Hmmm, I’m not sure. <3
My niece love this and asked for seconds!
Yaaay! That’s awesome, Jam! Thank you so much for letting us know
My kids are picky eaters… they don’t eat veggies that much. I always search veggie recipes that are suitable for picky eaters. My oh my, this was a hit! I think I’ll serve this once a week. Thank you so much!
OMG! That’s great news, Dawn! Thank you 🙂
good recipe
Thank you, Susan!