I have nothing against canned mushroom soup. Just that homemade creamy sauce tastes soooo much better than the canned kind. You can taste the difference it in the casserole!

It’s fresh, it’s flavor, and it has so many different flavors going on. But the real star of the show is the homemade crispy fried onions! It truly takes this dish next level! You can definitely use store bought French’s fried onions here, but if you have extra time, make the homemade ones!

The best part is that this dish prepared ahead of time! Prepare the green bean and mushroom mixture and add it to the casserole dish. Then just save the onion topping and cheese to add to the top when you ready to pull it and our the fridge to bake!

This easy green bean casserole is the perfect side dish for the upcoming holidays, or for any occasion really! It truly pairs so well alongside ANY main dish! Pure comfort food, friends!

Looking for more Thanksgiving recipes? Try my Sweet Potato Casserole with Pecans and Marshmallows, Sausage and Sage Cranberry Stuffing or my favorite easy Air Fryer Green Beans!

Crispy Onions

If you prefer the fried kind (or your short on time), you can just use French’s onions instead.

• Onion
• Olive oil
• Flour- I used all-purpose. You could also use a gluten free flour. I would recommend at 1:1 baking flour such as Bob’s Red Mill or King Arthur GF Measure for Measure Flour.
• Breadcrumbs– I used panko breadcrumbs.
• Salt

Green Bean Casserole:

• Green beans– I used fresh green beans. I would not recommend using canned green beans here.
• Olive oil
• Mushrooms- I used baby bella mushrooms.
• Flour- I used all-purpose flour. You could also use a gluten free flour.
• Milk- I used 2% milk. You could also use unsweetened almond milk, coconut milk, oat milk or any other milk of choice.
• Mayo- I used light mayo.
• Dijon mustard
• Balsamic glaze – really brings a nice tang to this delicious green bean casserole! If you needed. you can try subbing with worcestershire sauce.
• Ranch seasoning mix
• Cheese- I used gruyere cheese. The gruyere brings a rich creaminess to it that pairs perfect with the sauce. But really you can use any cheese here. Parmesan would also work well!

How To Make

To Make the Crispy Onions:

1. Preheat the oven to 450 degrees F.
2. In a large bowl, toss the onions with olive oil then toss in the flour, panko and salt.
3. Spray a baking sheet with cooking spray and spread the onions out evenly on the pan.
4. Place the baking sheet on the middle rack of the oven and bake for 25-30 minutes (or until lightly brown and crispy). Toss a few times through and adjust pan as needed so onions do not burn.
5. When done, remove from the oven and set aside. Reduce oven temperature to 350 degrees F. 

Prepare Green Bean Casserole:

1. Bring a large pot of water to a boil and add 1 Tbsp of salt.
2. Add the green beans and boil for 7-9 minutes or until the green beans are tender, then quickly rinse under cold water. Keep green beans in a colander in the sink for now.
3. Heat olive oil in a large skillet over medium heat and add the mushrooms. Cook, stirring frequently, for about 7-8 minutes or until mushrooms are tender. 
4. Sprinkle the flour over the mushrooms and stir until the flour is evenly dispersed.
5. Then slowly add the milk and bring the mixture to a boil. Let it simmer for 10 minutes, stirring frequently, until it becomes a thick gravy.
6. Stir in the mayo, dijon, balsamic glaze, ranch seasoning mix, salt and pepper.  
7. Spray 9×13-inch casserole dish with cooking spray. Spread 1/3 of the sauce into the prepared baking dish.
8. Layer with the cooked green beans and top with the remaining sauce. Sprinkle the cheese and onion topping and bake, covered with foil, for 15 minutes. Uncover and bake for another 10-15 minutes. If the onions start to brown too much, cover the dish back with foil.
9. Serve hot and enjoy! 

Store leftover healthy green bean casserole without mushroom soup in an airtight container or covered with plastic wrap in the fridge for up to 3-4 days.