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Homemade Green Bean Casserole, the Grown-up, Food Lovers Version

I have a lot of Non-American readers, making it necessary for my to explain why I’m doing a post about a green bean casserole.

In America, we have this very strange tradition of making our Thanksgiving feast from cans of food. Nearly every dish that most Americans grew up eating on that November Holiday involved a can of soup, or a package of Jell-o. I see you all, nodding your American heads in agreement. A smile for Grandmas Jell-o salad that still graces your Holiday table because your own kids would FLIP if it wasn’t there in that big Pyrex bowl. I know, don’t think I was exempt from this in my upbringing. But we are grown-ups now. We live in a country that has over 13 million acres of farm land dedicated to fruits and veggetables. We even grow 100 million TONS of produce every year.

We should eat it.

A lot of it. Eat food, not chemicals.

Try it, my American friends, we are lucky enough to live in a country with more produce that we could ever eat. Let’s give it a shot.

Could you do it? Cook an entire Thanksgiving without ONE can? I’m gonna.

Grown-up Homemade Green Bean Casserole



  • 2 leeks
  • 1 large white onion
  • 1 tbs olive oil
  • 1/2 cup Panko bread crumbs
  • 1 tbs salt


  • 5 cups fresh green beans, trimmed and cut in half
  • 2 tbs butter
  • 4 cups Crimini mushrooms (baby bella), washed and chopped
  • 3 large cloves of garlic, chopped
  • 1 cup of chicken broth
  • 2 tbs flour
  • 1 cup cream


  1. Preheat oven to 400.
  2. Cut the leeks (white and very light green portion only) into thin rings. Cut the onion into thin slices. place in a small bowl and toss with the olive oil to coat. Add to a baking sheet and add the Panko bread crumbs and salt, toss to combine.
  3. Bake at 375 for about 25 minutes, tossing about every 8-10 minutes. Remove from the oven when a golden brown color is reached.
  4. Place the green beans in a pot of rapidly boiling water. Boil for 5 minutes and immediately drain by pouring into a colander, rinse with cold water for 2 minutes to stop the cooking.
  5. In a sauce pan over medium heat, melt the butter. Add the mushrooms and cook for about 5 minutes, or until they turn a dark brown. Add the garlic and cook for about 30 seconds.
  6. In a separate bowl, add the chicken broth and the flour, stir to combine. Pour into the pan through a mesh strainer to remove any flour lumps. Stir until thickened, about 3-5 minutes. Remove from heat, add the cream and stir until combined. Return to heat and allow to cook until thickened, about 5 minutes. Remove from heat, add the green beans and 1/2 cup of the onion/leek mixture, stir. Pour into a 2 quart baking dish.
  7. Time management tip: If you want to make this the day before Thanksgiving, this is where you stop. Cover the baking dish and put it into the fridge. Put the cooled onion/leek mixture in a separate container of Ziplock bag to prevent them from getting soggy from sitting on the top of the casserole all night.
  8. Bake at 375 for 10 minutes, covered with aluminum foil. Remove foil, add onions, and bake for 10 more minutes or until warmed through.

(note: if you are cooking this after removing from the fridge, as in the above Tip, cook covered for 20 minutes then add the onions and bake for ten more.)

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Ann from Sumptuous Spoonfuls November 14, 2011 um 1:19 pm

Yes, we can do this! Thanksgiving the way it is SUPPOSED to be done … celebrating the bounty of the earth. πŸ™‚ … I love this recipe. It looks incredibly delicious and so much better than the "canned" versions!


Jackie November 14, 2011 um 1:29 pm

This was one thing I never had growing up! I know, weird. My husband introduced me to Green Bean Casserole, the French’s version, when we started dating. I love that real life green beans still have a bit of a snap and don’t turn to mush when you bake them!


Tiffany {A Clove of Garlic} November 14, 2011 um 1:20 pm

YES! I am guilty of the can thing, I admit, but this year I have turned over a leaf and I am trying to live as can free as possible. Thanks for making a dish I love with a recipe I can follow sans cans. πŸ™‚


Jackie November 14, 2011 um 1:30 pm

Great! Hope you love the can-free version and never go back πŸ™‚


Blog is the New Black November 14, 2011 um 1:29 pm

I was never a huge fan of this because of the canned ingredients that went with it! As an adult, I can appreciate the fresh ingredients!


Jackie November 14, 2011 um 1:32 pm

Exactly! And we are so lucky to live in a country where we are always surrounded by fresh produce. It’s those little things that we sometimes forget to appreciate! or maybe that’s just me…


Christine November 14, 2011 um 1:50 pm

Sounds great.


Christine November 14, 2011 um 1:51 pm

Love green bean casserole… yours sounds good.


Lindsey@Lindselicious November 14, 2011 um 2:04 pm

Oh this looks seriously delish! I love the grown up version of this dish, lets see if I get assigned this – this year!


Colleen November 14, 2011 um 6:28 pm

I love love LOVE homemade green bean casserole. The original is so good on its own. Making it from scratch just makes it that much more awesome!


Kim Bee November 14, 2011 um 8:58 pm

This is fantastic. Love the grown up version. The pictures are beautiful!


chinmayie @ love food eat November 15, 2011 um 9:02 am

Love your efforts to replace cans with REAL vegetables πŸ™‚ Looks colourful and delicious…


Keenan Sweetwood November 17, 2011 um 3:42 pm

OMG This is splendid! Thanks! πŸ™‚


Jo November 26, 2011 um 9:20 pm

This looks so delicious. Would love for you to share this with us over at


Julie at Burnt Carrots November 29, 2011 um 8:55 am

I totally agree about the cans. Its either canned or frozen. This recipe looks like a great adult green bean casserole. I might have to make this even though thanksgiving is over!


Michelle November 29, 2011 um 4:29 pm

Made this for Thanksgiving. It came from the fridge so I put the timer on for 20 minutes. Burned a good bit of the topping while the interior stayed cold. I would recommend covering for 20 minutes, add the topping and brown for 10 minutes at 350.

Otherwise it came out great!


Jackie November 29, 2011 um 5:53 pm

Thank you so much for the feedback! I just made it stove to oven so it’s good to know what happened from the fridge to oven. I updated the recipe and the PDF. Thanks for letting me know!


Meal Planning Monday: Try new recipes to spice up traditional Thanksgiving side dishes | Our Food and Fun November 12, 2012 um 10:32 am

[…] Bean Casserole – Instead of using the traditional recipe with canned soup try this grown up, sophisticated version. It looks delicious and I can’t wait to make it for Thanksgiving! […]


Ashley November 19, 2012 um 9:43 pm

I know this might sound weird but what kind of cream? I new to cooking so like where would I find this cream in the grocery store?


Jackie November 19, 2012 um 9:47 pm

Not a problem! it’s heavy cream. You buy it in the milk section, it is usually in a smaller container, near the buttermilk and the coffee creamer. Also, you can make your own whipped cream with it. It’s really, really easy. Just put 1 cup heavy cream, 1/3 cup powdered sugar and 1 tsp vanilla in a stand mixer (or you can use a hand mixer) and beat on high for about 3 minutes until it sets up.


Hannah Dados November 21, 2012 um 9:23 am

Wonderful! Turned out great πŸ™‚


Teresa K September 22, 2013 um 8:22 pm

I made this last night, it was absolutely fantastic!!! Creamy and delicious, full of flavor! Made gluten free by using gf breadcrumbs, and 1 tbs white rice flour and 1 tbs corn starch instead of the 2 tbs flour. Thank you for making recipes that don’t have canned garbage in them, that I can actually convert to gf! You rock!


Jackie September 22, 2013 um 8:24 pm

Awesome! Thanks for the GF adaptions πŸ™‚


Lauren October 8, 2013 um 1:11 pm

Any idea about how many people this might feed?


Jackie October 8, 2013 um 1:12 pm

It makes about 8 servings


Thanksgiving Recipes from the AHA Staff November 20, 2013 um 9:14 am

[…] Grown-up Homemade Green Bean Casserole (from Domestic Fits) and Twice-Baked Sweet Potato with Chipotle Pecan Streusel (from Cookin’ Canuk) […]


Meal Planning Monday: Be thankful for those who share meal, traditional or with a twist | Our Food and Fun November 25, 2013 um 8:58 am

[…] Green Bean Casserole – To see the recipe which uses fresh, not canned, ingredients, click here.   Glazed Carrots – Leah Kelley reports: “In my family, we always have carrots on […]


Obligatory Thanksgiving day food thread – SLUniverse Forums November 27, 2013 um 9:00 pm

[…] and pies and sides and such. Making a basic dressing a la Ruhlman, and the green bean casserole is basically this recipe without the cream, and I'm lazy and using TJ's fried onions for the topper. __________________ […]


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