This modern green bean casserole recipe is a casserole in name only. We deconstructed and elevated the traditional Thanksgiving side dish to use fresh green beans and a creamy homemade mushroom sauce, and topped it with homemade fried onions for a new take.
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And while I love a traditional green bean casserole, I wanted to make this without canned cream of mushroom soup.
This deconstructed side dish pairs perfectly with our not-too-sweet roasted cranberries, a side of small-batch mashed potatoes, and gluten-free turkey gravy.
But most importantly, it is a recipe I can serve all year round. Not just on holidays.
Green beans and mushrooms pair perfectly with our blackened cod and with our braised pork roast.
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📖Why My Recipe Works
- I eliminated the cream of mushroom soup, soy sauce, and canned French-fried onions. Instead, you will create a creamy mushroom cheese sauce and finish with crispy fried onions (which are actually baked, not fried!).
- The base of this recipe is roasted fresh green beans. Which are a cozy alternative to canned green beans.
🧾 Ingredient Notes
- Fresh green beans- a traditional green bean is what I use. Haricot vert, French beans, don't stand up as well to the roasting.
- Cremini mushrooms- You can use any mushroom you like, including rehydrated wild mushroom mixes for even more flavor!
- Dry white wine - Use a sauvignon blanc or something similar. You can also substitute chicken or vegetable broth.
- Pecorino- I use a pecorino romano cheese. You can substitute grated parmesan, just make sure it is fresh.
- Heavy Cream- Do not use milk.
- Fried Onions- Fresh onion soaked in buttermilk and coated in flour. You can also substitute slivered almonds if you aren't an onion fan. My version of the onions are gluten free but make them however you like.
⏲️ How to Make Modern Green Bean Casserole
Roast the Green Beans
Bake the green beans until tender and the skins blister, 8 to 10 minutes depending on the thickness of the green beans.
Make the Sauce
For a rich, velvety sauce, let the mushrooms brown fully before adding garlic and wine. Reduce the wine by half, then whisk in cream and cheese over low heat until smooth. The slow reduction and gentle heat prevent curdling and create a sauce that perfectly coats a spoon.
Make the Onions
Soak onion slices in buttermilk, then toss in a flour mixture until coated. Spread on the sheet, drizzle with oil, and bake until crisp and golden, turning occasionally.
Assemble
To serve, transfer the roasted green beans to a platter. Drizzle over creamy mushroom sauce and top with the fried onions.
💭 Green Bean Casserole Truffle Variation
This is officially the fanciest version of green bean casserole ever! It is big on mushroom flavor.
You will need:
- Truffle oil
- ½ ounce of dried wild mushrooms
- Grind the dried mushrooms into a fine powder using a spice grinder. (No need to rehydrate!). You will use them in the cream sauce as a thickener just like in our Madeira wine and mushrooms recipe.
- Roast the green beans and bake the crispy onions as usual.
- Follow the cream sauce steps up to adding the cream. Stir in half the usual cheese and the mushroom powder, then cook until thickened.
- Remove from heat and stir in 1-2 teaspoons of truffle oil, tasting as you go since intensity varies by brand.
- Assemble and serve as normal.
More Thanksgiving Side Dishes
🌡️ Making Ahead
You can start this recipe up to 2 days before serving. Prepare the fried onions and mushroom cream sauce ahead of time:
- Fried onions: Store in a sealed container at room temperature for up to 2 days.
- Cream sauce: Store in an airtight container in the fridge for up to 2 days.
On the day of serving, roast the green beans, then refresh the onions and sauce:
- Reheat the cream sauce over low heat, stirring occasionally-do not boil.
- Toast the onions on a dry baking sheet for 10 minutes until crisp.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Modern Green Bean Casserole
Ingredients
- 1 pound green beans trimmed
- 2 Tablespoons olive oil
- ¼ teaspoon kosher salt
Creamy Parmesan Mushroom Sauce
- 12 ounces cremini mushrooms
- 1 Tablespoon olive oil
- 3 cloves garlic finely minced
- ⅓ cup dry white wine or sub chicken stock
- 2 Tablespoons fresh thyme leaves
- ½ cup grated pecorino or sub grated parmesan
- 1 cup heavy cream
- kosher salt and pepper
French Fried Onions
- 1 white onion halved and cut into thin strips
- 1 cup buttermilk
- 2 Tablespoons olive oil divided
- ¼ cup rice flour or plain flour if not gluten-free
- ¼ cup cornmeal
- ½ teaspoon salt
- ¼ teaspoon garlic powder
Instructions
- Preheat oven to 400 F degrees. Place the green beans on a sheet pan and drizzle with olive oil and sprinkle with salt and toss to coat. Roast the green beans until tender and the skins blister, 8 to 10 minutes depending on the thickness of the green beans.1 pound green beans, 2 Tablespoons olive oil, ¼ teaspoon kosher salt
- To serve, transfer green beans to a platter. Drizzle over creamy mushroom sauce and top with fried onions.
Creamy Parmesan Mushroom Sauce
- In a pan, heat oil and sauté the mushrooms until they are golden brown. Add the garlic and sauté for another minute.12 ounces cremini mushrooms, 1 Tablespoon olive oil, 3 cloves garlic
- Deglaze the pan with the wine, bring to a boil. Then reduce the heat and simmer until reduced by half.⅓ cup dry white wine
- Stir in heavy cream and bring back to a simmer. Do not boil. Reduce the heat to low and whisk in the cheese. Simmer until thickened slightly, 2 to 3 minutes. Stir in thyme leaves and taste for salt and pepper.2 Tablespoons fresh thyme leaves, ½ cup grated pecorino, 1 cup heavy cream, kosher salt and pepper
French Fried Onions
- Preheat oven to 425 F degrees. Brush half the oil on a baking sheet.
- Soak onions in buttermilk for 10 minutes.1 white onion, 1 cup buttermilk
- While the onions soak, mix rice flour, cornmeal, salt and garlic powder together in a large plastic freezer bag.¼ cup rice flour, ¼ cup cornmeal, ½ teaspoon salt, ¼ teaspoon garlic powder
- Drain onion and add to freezer bag. Toss onion in flour mixture until coated.
- Spread onion mixture onto the prepared baking sheet. Drizzle remaining oil over onion. Bake in the preheated oven, tossing onions occasionally, until crisped and golden, about 30 minutes.2 Tablespoons olive oil
Notes
- Fried onions can be made up to 2 days ahead and stored in a sealed container at room temperature. Lightly toast on a dry baking sheet to crisp back up before serving.
- See post for make ahead instructions.
- This recipe serves 4 as the main side dish or 6 when served with multiple side dishes (i.e. Thanksgiving).
- Store any leftover casserole in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F until warmed through, or on the stovetop over low heat. Crisp the onions separately in a dry skillet or oven before topping.
Equipment
Nutrition
Common Recipe Questions
Scoop out the mushrooms and set them aside. In a small pan, reduce ½ cup of heavy cream and reduce it down to ⅓ of its original volume over very low heat. Slowly drizzle in the curdled sauce while whisking vigorously. Add the mushrooms back in.
Gina says
This is definitely a green bean casserole I'd eat! None of those processed food ingredients - super fresh and tasty!
Michelle says
Looks so fresh! I love this healthier take.
Toni says
It is seriously amazing! Such a perfect side dish for people in gluten-free diet!
Jen says
Thanks so much!
Dannii says
This looks like such an amazing way to serve green beans. I love the sound of the onions on it.
Sisley White - Sew White says
This look absolutely fabulous. Can you add a touch of chilli to it, to add some spice?
Jen says
Absolutely. I would add cayenne to the cornmeal for the onions and/or crushed red pepper to the cream sauce.
Susan C says
The mushroom sauce is amazing! Don’t salt the green beans too much as the sauce and French fried onions make up for it . My green beans took around 30 minutes to come to the right texture. The French fried onions didn’t brown up like I expected, but they were still good.
Jen says
Thanks for the review. We are obsessed with the sauce.