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This is not your grandma’s green bean casserole: It’s so much better!! The BEST Green Bean Casserole is a homemade twist on the classic holiday side dish. Creamy, savory, and full of flavor, this casserole features a white cheddar wine sauce with mushrooms and garlic. Everyone will rave about it and ask for seconds!!
As a nutritionist, I have to say, friends don’t let friends eat casseroles with canned soup! This casserole is decadent, creamy, and absolutely delicious comfort food. But it’s made completely from scratch! Only real food ingredients you can pronounce, fresh vegetables, and pure, AHHHHMAZING flavor!!!
I am 100% team side dish when it comes to holidays like Thanksgiving or Easter. While a perfectly cooked turkey is always a hit, I personally count down the hours for the side dishes. My favorites include my Butternut Squash Au Gratin, Stuffing with Sausage and Apples, Brussels sprouts, and this fantastic Green Bean Casserole. Adding mushrooms gives it a rich, savory depth that elevates the entire dish.
What You’ll Love About This Green Bean Casserole
- Completely homemade. No canned soup in sight!
- Creamy white cheddar sauce with garlic and mushrooms
- Perfectly tender green beans with a crunchy topping
- Easy to make ahead and reheat for holidays
How to Make the BEST Green Bean Casserole
- Trim green beans into 1-1.5 inch pieces and boil for 8-10 minutes until tender.
- Make the sauce by sautéing mushrooms, shallots, and garlic in butter or oil.
- Sprinkle in arrowroot starch to coat the veggies, then stir in white wine and milk. Let it bubble and thicken. Add sharp white cheddar and a pinch of sea salt.
- Combine green beans and mushroom sauce in a casserole dish. Sprinkle with your topping of choice and bake until golden and bubbly!
Make Ahead, Storing, and Reheating
- Make ahead: Boil green beans and place in a casserole dish. Make the mushroom-cheddar sauce and pour over the beans. Store in the fridge. When ready to bake, bring to room temperature, add your topping, and bake as usual.
- Storing: Leftovers can be kept in the fridge for up to 5 days.
- Reheating: Oven is best. Cover with foil or a lid for 20 minutes, then remove for the last 5 minutes to keep the topping crispy.
Dairy-Free Option
Yes! Replace milk with full-fat coconut milk. Omit the cheese or add 1/4 cup nutritional yeast for a cheesy flavor. If skipping the cheese, add 1 tbsp arrowroot starch to thicken the sauce. You might also love my Skillet Green Beans with Bacon or Spicy Green Beans and Mushrooms for another dairy-free option.
Toppings
For a gluten-free variation, use Nutcrumbs. Other options include panko, fresh breadcrumbs, broken crackers, or crunchy onions.
Stress-Free Thanksgiving Made Simple
Green bean casserole is a holiday classic, but planning the full meal can get overwhelming. Grab my free Thanksgiving Planning Guide for easy tips, prep shortcuts, and everything you need to enjoy a delicious, stress-free holiday.
If you love make and enjoy this recipe, please leave a rating and comment below! Also, tag me on Instagram @wholesomelicious! I love seeing your creations.
The BEST Green Bean Casserole
Ingredients
- 1.5 lbs fresh green beans
- 8 oz sliced mushrooms
- 3 small shallots
- 2 cloves garlic
- 1 tbsp butter, avocado oil, or olive oil
- 1 tbsp arrowroot starch
- 1/2 tsp sea salt
- 3/4 cup white wine*
- 3/4 cup milk**
- 1.5 cups grated sharp white cheddar cheese
- 1/3 cup breadcrumbs***
Instructions
- Before starting, prep the vegetables. Trim the green beans and cut into 1 inch pieces. Dice up the mushrooms, shallots, and garlic. Add 8 cups of water to a large pot and bring to a boil. Once boiling, add the green beans. Boil for 8-10 minutes until softened. Strain and set aside.
- Preheat the oven to 350 degrees F. Heat a medium sized saucepan to medium heat. Once hot, add in the oil or butter. Saute the shallots, mushrooms, and garlic for 5-7 minutes.
- Sprinkle the vegetable mixture with arrowroot starch and stir to coat the vegetables. Now add in the wine and milk, increase the heat until the mixture begins to bubble. Reduce the heat to medium low and add in the cheese. Mix until cheese is melted.
- Place the green beans inside a 9×13 inch greased casserole dish. Pour the cheesy mushroom mixture on top. Top the casserole with breadcrumbs or topping of choice. Transfer to the oven.
- Bake for 30 minutes, or until casserole is bubbly and lightly browned. Season with salt and pepper, and optional fresh thyme to serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
