This classic green bean casserole, made with green beans, mushrooms, and a cream sauce, is a Thanksgiving tradition. Just say no to the can opener.
The precursor to this green bean casserole recipe was cleverly conceived by Campbell’s Soup in the ’50s to encourage the use of their products. The result has been millions of bastardized versions of a perfectly good dish. Here we make it from scratch. I am always surprised at how much taste the green beans have in this recipe. Originally published October 12, 2013.–Alex Guarnaschelli
LC Can Opener Not Required Note
We understand that some things are sacred. Honest, we do. We also understand how sometimes even tradition can stand for some fine-tuning. Which is why there’s no can opener required for this contemporary take on green bean casserole.
Classic Green Bean Casserole
- Quick Glance
- Quick Glance
- 45 M
- 1 H, 15 M
- Serves 8 to 10
Special Equipment: deep-fry thermometer
IngredientsEmail Grocery List
Recipe Testers Reviews
This is such a rich, zingy take on the classic gloppy green bean casserole. It’s time-consuming, so the fact that it can be prepped ahead of time and assembled and baked right before eating is a big plus. All I’d suggest is to be careful with the cayenne in the sauce—1 1/2 teaspoons was a lot of heat, and we love spicy! I’m just not sure it’d be suitable for the younger ones that might be gathered around the table, and as this is a classic holiday dish, I assume there would be!
All I can think is, Oh wow! I never knew that a green bean casserole could be this amazing. I’ve always enjoyed the green bean casserole I grew up with—the one using the canned soup and onion rings—but the flavor of this one almost blew us away. It’s a little more work, but so worth it in the end. I’d suggest using a deep skillet though, since this makes a quite a bit. I made mine in my cast-iron chicken fryer, which is much deeper than a standard cast-iron skillet, and it worked perfectly.
This dish was unknown to me until I married my American husband. I'd gotten the classic recipe from his family and made it every year. Though it was good, I always felt it could be better. Sure enough, this recipe brought it to a totally different level. Even my oldest daughter, who was not a great fan of the classic, loved this—she even had seconds and thirds. The end result was green beans which still had a nice crunchiness to them and a white sauce with the nice, strong flavor of mushrooms—that you could actually see and taste, too—and a topping of fried onions. Wow. I actually had to quickly make more fried onions as "little mice" were stealing them as they were fried. This will definitely be a staple at our house from now on.