This is literally the Green Bean Casserole with Canned Green Beans, and it’s sure to become your go-to for all holiday gatherings from here out. All of the things that make green bean casserole delicious are here – creamy sauce, canned green beans, French’s fried onions – except the canned cream of mushroom. So easy and SO good!
Thanksgiving isn’t complete without everything else we love that goes with it, so be sure to check out our world famous (well at least on the internet) Creamy Mashed Potatoes Recipe, Simple Leek and Sage Stuffing, and this Delicate Squash, Sage and Pancetta Stuffing.
Best Ever Green Bean Casserole
For me, Thanksgiving isn’t complete without an obscenely large batch of homemade green bean casserole. And by obscenely large, I mean there better be enough to feed 10 plus people AND enough leftovers to feed me for at least three days post Thanksgiving. I love the stuff. How could you not? Soft green beans entangled in a creamy, mushroom-laced sauce and topped off with crispy fried onions. It’s the perfect combination of creamy, crunchy and indulgent.
Plus, it’s a heck of a good way to trick your kiddos into eating their veggies. Win!
Typically, I tend to reach for the same classic recipe, but this year, I wanted to try my hand at a slightly richer, homemade version. Because while I’ll all about tradition when it comes to holidays, tradition could always use a little tweaking. In my version, hearty crimini (baby portabella) mushrooms, onions and garlic sautéed in butter are the base and foundation of the casserole, while a splash of dry sherry aids in a sweet, almost nutty undertone.
The cream portion is an equal mixture of whole milk and half and half, which I find to be the perfect combination to achieve that luscious, smooth-as-silk texture we all love about classic green bean casserole. A final splash of worcestershire sauce and a generous hand of salt complete the sauce.
Why Use Canned Green Beans in Green Bean Casserole?
Next up, the green beans. Because what’s a green bean casserole without the green beans? I love using canned green beans because they’re SO quick and require minimal preparation — and let’s be serious, when it’s Thanksgiving and you’re preparing a million dishes, an ingredient that’s ready to go is seriously welcomed. I’ve tried using fresh green beans, and they just don’t have that nostalgic factor I crave in my green bean casserole. I make sure I get a variety that has no added sodium, so I can control the amount of salt that goes into the dish.
Annd of course our casserole wouldn’t be complete without that quintessential crunchy topping – fried onions. You could go one of two ways here.
1. You could make your own.
2. You can pick up some store-bought.
I’m a from-scratch-is-better kind of gal when it comes to almost everything, but here, again for nostalgic purposes, I’m just fine using something store-bought. It’s Thanksgiving, you’re allowed to take SOME shortcuts, right? However, I’ve made this several times, and a few of the times I’ve made my own.
I’ve included the instructions if you’re feeling ambitious, but it you’re not, no worries. Really.
How to make homemade French fried onions
- Fill a medium pot with about two inches of canola oil. Bring the temperature up to about 375 degrees.
- Soak thinly sliced onions in whole milk
- Dredge in a bowl of lightly seasoned flour.
- Add onions a little bit at a time in the hot oil. Cook until golden brown.
- Drain on paper towels.
How to make the Best Green Bean Casserole with Canned Green Beans
- Preheat oven to 350 degrees. Grease a square baking dish (8×8 or 9×9 is fine).
- In a large skillet, melt butter over a medium heat. Add onions, garlic and mushrooms. Sauté until softened, about 4-5 minutes. Add ½ teaspoon salt. Stir. Reduce heat to low and whisk in flour. Cook one minute. Slowly whisk in sherry. Cook 30 seconds.
- Remove the skillet from the heat and SLOWLY whisk in whole milk and half half making sure to get all lumps out. Bring to a boil and then reduce to a simmer. Simmer until thickened, about five minutes. Add in remaining salt and Worcestershire sauce. Remove from heat.
- Stir in green beans and mix until combined. Stir in 1/2 cup of fried onions. Transfer to baking dish and top with remaining fried onions. Bake until onions are golden brown and filling is hot and bubbly.
Can Green Bean Casserole with Canned Green Beans be Made Ahead of Time?
Yes! Don’t put the final layer of onions on top though. Prepare all the way through transferring the mixture to the baking dish. Cool completely, and then cover with plastic wrap. When you’re ready to bake, pull it out, take the plastic off, and sprinkle with onions. Bake as instructed.
Pretty things/Tools used in today’s post:
- 2 tbsp unsalted butter
- 1/2 cup diced yellow onion
- 1 large garlic clove, minced
- 2 cups finely chopped crimini mushrooms
- 1 tsp kosher salt, divided
- 1//4 cup all-purpose flour
- 1/2 cup dry sherry
- 3/4 cup whole milk, warm
- 3/4 cup half and half, warm
- 1 tsp worcestershire
- 2 14.5 oz cans green beans, no salt added, drained and shaken of all excess moisture
- 2 cups French fried onions
Fried Onions (If Using)
- 2 small onions, sliced thin
- 1 cup milk
- 1 cup all-purpose flour
- 2 tsp kosher salt
- 1/4 tsp black pepper
- Cast iron skillet
- Baking dish
- Preheat oven to 350 degrees. Grease a square baking dish (8x8 or 9x9 is fine).
- For the casserole: In a large skillet, melt butter over a medium heat. Add onions, garlic and mushrooms. Sauté until softened, about 3-4 minutes. Add ½ teaspoon salt. Stir. Reduce heat to low and whisk in flour. Cook one minute. Slowly whisk in sherry. Cook 30 seconds.
- Slowly whisk in whole milk and half half making sure to get all lumps out. Bring to a boil and then reduce to a simmer. Simmer until thickened, about five minutes. Add in remaining salt and Worcestershire sauce. Remove from heat.
- Stir in green beans, mix until combined. Stir in 1/2 cup of fried onions. Transfer to baking dish and top with remaining fried onions. Bake until onions are golden brown and filling is hot and bubbly.
Fried Onions (If Using)
- In a medium skillet, heat about ½ inch of canola oil. Heat to 375 degrees.In a small bowl, whisk flour, salt and black pepper. Place milk in another small bowl. Working in batches coat the onions first in the milk, then flour (shaking off excess) and then into the hot oil to fry. When the onions become golden brown, remove with a slotted spoon and drain on a paper towel.