French’s Green Bean Casserole
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This French’s green bean casserole recipe makes the perfect Southern side dish. It features a deliciously rich creamy sauce, crunchy fresh green beans, and French’s crispy fried onions on top.
There are many great Southern side dishes, like cornbread, mac and cheese, fried okra, and turnip greens. But I’m a big fan of Frenchs green bean casserole. This is a family favorite and thankfully, it doesn’t take long to make. All you have to do is boil the green beans, make the sauce, combine the ingredients, and bake it quickly in the oven. In about 30 minutes, you’ll have a delicious side dish.
No one will be able to resist the casserole’s rich and creamy mushroom sauce, combined with the crunchy fried onions and tender green beans. While this is a classic holiday side dish that goes perfectly with turkey breast or baked ham for , I like to make it year-round.
Many green bean casserole recipes opt to just use cream of mushroom soup, but I love going that extra step and using fresh mushrooms, shallots, garlic, and vegetable broth to create a delicious homemade cream sauce. Trust me, once you try this easy green bean casserole recipe, you won’t use a can of mushroom soup again!
Recipe Ingredients
- 1 pound green beans (rinsed, trimmed, and cut in half)
- Salt and black pepper
- Butter or olive oil
- Medium shallot (minced)
- 2 cloves garlic (minced)
- Finely chopped mushrooms (I used button)
- All-purpose flour
- Vegetable broth
- Unsweetened almond milk or regular milk
- French’s French fried onions
How To Make French’s Green Bean Casserole
Preheat oven to 400 degrees.
Bring a large pot of water to a boil and add salt. Add cut green beans and cook for 5 minutes.
Drain and place in an ice-water bath to stop cooking. Drain and set aside.
Making the Sauce
Slowly add in veggie stock, whisking to incorporate.
Toss to coat well and top with remaining French fried onion bits (about 1 cup).
Bake for 15 minutes, or until warmed through, bubbly, and slightly browned on top. Serve immediately in a beautiful casserole dish.
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Storage
Store leftovers in an airtight container in the fridge for up to 5 days. Simply reheat in the microwave before serving.
Recipe Notes
- If you have a big crowd to feed, it’s easy to double this recipe and bake it in a 9×13-inch baking dish instead. You’ll just have to increase the cooking time by about 10 minutes.
- If you’re team cheese, add 1 cup of shredded cheddar cheese when you stir in the green beans.
Recipe FAQs
What type of green beans do I use in this classic casserole?
You can make this French’s green bean casserole recipe with canned green beans, fresh green beans, or even frozen green beans. Once thawed, follow instructions as above. If you opt to make a classic green bean casserole with canned green beans, you won’t have to boil them. Just drain the can and set them aside while you make the sauce. Canned green beans will have a softer texture compared to fresh green beans, which some people prefer.
Can I make this casserole ahead of time?
Yes, you can prepare the dish 24 hours in advance. Just wrap the unbaked casserole without the fried onions in foil and place it in the fridge. Stir the crispy fried onions in just before you pop the baking dish in the oven. It might need an extra 5 minutes of baking time.
Here are more comforting casserole recipes:
Cornbread Casserole Recipe Simple and Savory
Chicken Divan Casserole Recipe
Ingredients
- 1 lb green beans
- salt and pepper
- 2 tbsp butter or olive oil
- 1 medium shallot minced
- 2 cloves of garlic minced
- 1 cup finely chopped mushrooms (I use buttons)
- 2 tbsp all-purpose flour
- 3/4 cup vegetable broth
- 1 cup unsweetened almond milk or any milk you would like
- 1 1/2 cups crispy onions
Instructions
- Preheat oven to 400 degrees.
- Bring a large pot of water to a boil and salt the green beans. Add green beans and cook for 5 minutes, then drain, place in an ice-water bath, and set aside.1 lb green beans
- In a large oven-safe skillet over medium heat, add butter or olive oil, shallots, and garlic. Season with salt and pepper and stir. Cook for 2-3 minutes, then add mushrooms and season with salt and pepper to taste. Cook for 3-4 minutes more or until lightly browned.salt and pepper, 2 tbsp butter or olive oil, 1 medium shallot, 2 cloves of garlic, 1 cup finely chopped mushrooms (I use buttons)
- Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking together. Add milk of your choice next and whisk to stir again. Season with salt and pepper to taste and bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.2 tbsp all-purpose flour, 3/4 cup vegetable broth, 1 cup unsweetened almond milk
- Remove from heat and add 1/3 (i.e 1/2 cup) of the fried onions. Toss to coat well, and top with remaining onions (1 cup). Bake for 15 minutes, or until warmed through, bubbly, and slightly browned on top. Serve right away.1 1/2 cups crispy onions
Nutrition
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This looks so delicious! Did not know that you could use fresh green beans instead of the can! I definately will be giving this recipe a try! Yum Yum Yum!
I don’t usually make a green bean casserole, but this recipe sounds so good it could easily change my mind to try it!
No wonder my kids HATE my green bean casserole!!! This recipe makes it SO creamy and delicious!!! The fresh green beans are also a huge improvement over my recipe!!! This one is a keeper!!!!
I posted on the other email about this recipe, do I need to repost to enter the drawing? Hate to miss out, really need all the $ hope possible!
I serve this kind of green beans at all holidays, and everyone now says they could never go back to the ‘soupcan’ kind again! I do put sautéed 1/2’d mushrooms in though, and some dried minced onion, and I use the crispy onions in a bag for salad topping( mine are in the produce dept. by the bagged salads)…This recipe is so much better and healthier! Thanks for showing it, maybe the ‘soupcan beans’ will finally be defeated!
Love this recipe!Although I grew up with the canned cream of mushroom soup version… I prefer this fresh tasting casserole. Yum!
Oh gosh this sounds so good! Our local grocery store has never had fresh green beans I would buy. So I’ll have to use some of my homegrown beans that I’ve frozen. I’m assuming since I blanched them for 3 minutes before freezing, that I should thaw them and then boil them for maybe 3 minutes?