MAKE-AHEAD FRESH GREEN BEAN CASSEROLE




MAKE-AHEAD FRESH GREEN BEAN CASSEROLE


Anything I can prepare in advance, I will – including essential holiday dishes such as green bean casserole. This approach is a significant advantage for Thanksgiving preparations, allowing you to prepare this traditional side dish up to three days ahead of time, enabling you to check one item off your list a bit earlier.

Overhead view of a large rounded rectangular casserole dish containing a make-ahead green bean casserole.
What Makes This Recipe So Good
Green bean casserole ranks among my favorite Thanksgiving sides, but I appreciate it even more when I can prepare it ahead of time. 

Regardless of the occasion, the more recipes I can prepare in advance and have ready when needed, the better. However, during Thanksgiving? It is absolutely priceless. Discovering how to prepare a green bean casserole in advance has truly saved my dinner.

It encompasses everything you adore about a classic green bean casserole, including the crispy, crunchy French fried onions. How do you maintain their crispiness in the refrigerator, you may wonder? The secret lies in adding the onion topping only at the very last moment, ensuring they do not absorb the moisture from the green beans, milk, and cream of mushroom soup.

Chef’s Tips
Make sure to dry the green beans thoroughly before incorporating them with the other ingredients. Although it may seem like an unnecessary step, it significantly impacts the outcome. Failing to dry the green beans will introduce excess moisture, affecting the soup's consistency and preventing it from adequately coating the green beans. This moisture will also render the mixture wet and somewhat soggy while it sits in the refrigerator.

If you opt for a glass casserole dish, allow it to warm slightly after removing it from the refrigerator before placing it in the oven. Introducing cold glass into a hot oven can cause the glass to crack or shatter, which would undoubtedly ruin your green bean casserole (and potentially your entire dinner). 

We utilized canned green beans for their convenience and classic appeal, but you can certainly use fresh green beans instead. Just trim Prepare the beans by cooking them, allowing them to cool entirely before drying them off and incorporating them with the other ingredients.

You may include chopped bacon, shredded cheddar cheese, diced onions, or any other components that constitute your family’s preferred variation of green bean casserole.

A close-up, overhead perspective of a casserole dish featuring a make-ahead green bean casserole.

Holiday Recipes You Will Appreciate

Fried Onions: In my opinion, French’s fried onions are the finest choice for green bean casseroles, but you are welcome to substitute with any brand of your preference.

Freezer Option: Assemble the casserole as directed. When you are ready to store it, place a layer of plastic wrap directly over the casserole so that it makes contact with the food and covers it entirely. Then, secure the casserole dish with its lid or a tight layer of aluminum foil, and transfer the dish to the freezer. It can be frozen for up to one month. To bake, thaw the casserole in the refrigerator overnight.





INGREDIENTS
SAUCE
* 3 tablespoons unsalted butter
* 8 ounces fresh mushrooms, caps broken into pieces, stems roughly chopped
* 1 teaspoon kosher salt
* 1/2 teaspoon black pepper
* 6 cloves garlic, minced (don’t skimp on these)
* 1/2 teaspoon dried thyme
* 1/4 cup flour
* 1-1/2 cups chicken stock or boullion
* 1/2 cup dry white wine
* 1-1/2 cups cream
* 2 tablespoons dry sherry
* Additional kosher salt and freshly ground black pepper, if needed

BEANS
* 2 pounds fresh green beans, stems trimmed, broken into bite-size pieces
* 1/4 cup cornstarch

TOPPING
* 1 cup panko
* 2 tablespoons melted butter
* 1/2 teaspoon kosher salt
* Freshly ground pepper
* 2 cups (about 3 ounces) canned fried onions, chopped

INSTRUCTIONS
SAUCE In a large pot or Dutch oven, melt the butter on medium heat til melted. Add the mushrooms, salt and pepper and cook for about 10 minutes, stirring often, until the mushrooms are cooked and the mushroom liquid has evaporated. Add the garlic and thyme and cook for about a minute. Sprinkle the mushrooms with flour and stir in as best you can. A tablespoon at a time, stir in the chicken stock, letting each tablespoon become absorbed before adding another. (This will take several minutes, be patient or you’ll risk a lumpy mess.) Stir in the wine and cream. Bring to a boil. Let simmer, stirring occasionally, until the sauce is thickened, about 15 minutes. Stir in the sherry. Taste the sauce and add salt and pepper, if needed. (It should be slightly salty and slightly peppery since the beans themselves are unseasoned.)

BEANS While the sauce cooks, toss the green beans and cornstarch well. Transfer to a 9x13 ceramic baking dish. Pour hot mushroom sauce over top. Gently press green beans into the sauce so that all the beans are submerged. Cool completely. Cover with plastic wrap, making sure there’s no air between the green beans and the plastic. Wrap with foil. Freeze. Do not thaw before baking.

TOPPING No more than a day before, mix the panko, butter, salt and pepper in a skillet. On medium heat, let the crumbs brown, stirring often, being careful not to burn. Stir in the fried onions.

BAKING Preheat oven to 400F. IMPORTANT: remove plastic wrap from casserole, then replace the foil. Bake for 30 minutes, stir, leave the foil off and bake for another 50 minutes. (If the sauce is too thin, leave in oven, stirring every 5 minutes or so, until it thickens.) Spread topping over the casserole, bake for another 10 minutes until golden. The green bean casserole is ready to serve....enjoy it !

Grandma's Green Bean Casserole




Grandma's Green Bean Casserole

Grandma’s Easy Green Bean Casserole may be the most straightforward dish on the dinner table, yet it should not be underestimated! Tender green beans are mixed with a rich, creamy mushroom sauce and garnished with crispy fried onions. This is a reliable recipe that is packed with delightful, savory flavors that you will adore. It is ideal for Thanksgiving or as a complement to weeknight meals!
This green bean casserole will enhance your Thanksgiving feast! It is a side dish recipe that is consistently linked with the holidays, particularly Turkey Day. Even if you are not particularly fond of green beans, I assure you that you will find this creamy, comforting side dish irresistible. It has been a part of my family tradition since before my birth, and there is not a November that passes without me relishing bite after bite.

Reasons we cherish this recipe
Delicious! Tender green beans, enveloped in a creamy, savory mushroom sauce and crowned with those crunchy, crisp, and flavorful onions! This is one of those recipes that will have everyone returning for seconds.
Quick & easy. Just 4 ingredients and 10 minutes of preparation! The oven does all the work, and this will be ready on your table in just over 30 minutes.
Nostalgic. One taste of this dish transports me back to my grandparents’ dining room for Thanksgiving dinner. Oh, how I long for those days. This recipe may evoke memories of your grandmother as well!
This is undoubtedly the finest green bean casserole recipe available. Each time I prepare it, people rave about how delicious it is. Simply delightful.

Ingredients required
This traditional green bean casserole recipe may have originated from the back of the Campbell’s cream of mushroom soup can. All I know is that it is the one my grandmother, then my mother, and now my sister always prepares. And it is the one we yearn for every year! Here is the straightforward list of ingredients:
Cream of mushroom soup. While canned soup is frequently criticized, I believe it is essential for this recipe. It contains all the necessary flavorings, such as garlic.

Green beans. Although fresh green beans can be used, we prefer the softness of canned green beans. They pair perfectly with the crispy onions. Ensure you rinse and drain them prior to incorporating them into the mixture.

Milk. Incorporate a small amount of milk (your preference) to achieve the desired consistency.

Crispy fried onions. This is my favorite component! These are not only used as a topping but are also blended with the soup, milk, and green beans.

Variations
We suggest trying this Thanksgiving side dish as it is before making any alterations, but if you are preparing it as a regular side dish for a weeknight meal, feel free to get inventive and modify it! Here are some suggestions:

Bacon. Cook and crumble approximately 4 to 8 ounces of bacon and mix it into the mushroom soup along with the green beans.

Cheese. For a cheesy variation, sprinkle some parmesan cheese on top, or mix about 6 ounces of shredded cheese, such as cheddar or Monterey Jack, into the green bean mixture. You may also add half of the cheese to the green beans and reserve the other half for the topping.

Breadcrumbs. To introduce a different texture, combine about 1 cup of panko breadcrumbs with the fried onions intended for the topping.

How to make this recipe
This could be the ultimate green bean casserole! The combination of textures and flavors is so delightful that you may forget about the turkey! Here’s how easy it is to prepare:

Prep. Preheat the oven to 350 degrees F and apply non-stick cooking spray to a 9×13-inch baking pan or casserole dish. Set it aside.

FAQ
Make the green bean mixture. In a large bowl, mix together the cream of mushroom soup, drained green beans, milk, and one container of crispy fried onions. Stir until well combined.
We typically utilize canned cut green beans; however, you may opt for frozen cut or French-cut green beans instead. If you choose to use frozen beans, they can be cooked directly from their frozen state without the need for thawing.

As per the Campbell Soup Company, the green bean casserole was invented by Dorcas Reilly, an employee at the Camden, New Jersey headquarters, in 1955. She was among the first full-time staff members of Campbell’s Home Economics department, which is now referred to as the Campbell Test Kitchen. The initial title was "Green Bean Bake," and it varied slightly from this recipe, requiring either canned or fresh green beans, Campbell’s Cream of Mushroom soup, soy sauce, black pepper, milk, and French-fried onions. The original recipe card can be viewed here.

This recipe does not necessitate a thickening agent, such as all-purpose flour or a slurry. The combination of condensed soup and crispy fried onions will prevent the casserole from becoming overly soupy.

Storage recommendations
Storing leftovers: Any remaining casserole should be placed in the baking pan, covered, or stored in an airtight container in the refrigerator for up to four days.
To reheat: An individual portion can be warmed in the microwave for approximately 45 seconds to 1 minute, or the entire baking dish can be reheated in the oven for a few minutes.
Freezing: Although this dish is best enjoyed fresh, it can be frozen. Assemble it (excluding the topping), cover it with a layer of plastic wrap and foil, and freeze for up to 3 months. Thaw it in the refrigerator overnight, add the topping, and bake as instructed, allowing an additional 5 to 10 minutes for the baking time. It is not advisable to freeze a baked casserole, as the fried onions will become soggy upon thawing.

Additional holiday side dish recipes

  • Nutritious Cranberry Sauce
  • Cornbread Stuffing
  • Cheesy Potato Casserole
  • Mashed Sweet Potatoes
  • Simple Sweet Potato Casserole
If you attempt this recipe, please inform me!

Grandma's Simple Green Bean Casserole may be the easiest dish on the dinner table, yet it should not be disregarded! Tender green beans are mixed with a rich, creamy sauce and garnished with crispy fried onions. It is a reliable recipe that is packed with delightful, savory flavors you will appreciate. Ideal for Thanksgiving or served alongside weeknight meals!

Notes
Fried onions. You are not required to use all of the crispy fried onions. We truly enjoy them, so we utilize the entire amount, but feel free to use your desired quantity.
Halving the recipe. This recipe can be reduced by half and baked in a 2-quart (or 8-inch square) baking dish.
Preparation in advance. You can prepare this green bean casserole 24-48 hours ahead of time and store it covered in the refrigerator. Be sure to add the fried onion topping just before baking.
Storing leftovers. Store any remaining casserole covered in the baking dish or in an airtight container in the refrigerator for up to four days.
Reheating. Warm an individual serving in the microwave for approximately 45 seconds to 1 minute, or alternatively, reheat the entire baking dish in the oven for a few minutes.
Freezing. Although this dish is best enjoyed fresh, it is possible to freeze it. Assemble it (excluding the topping), cover it with a layer of plastic wrap and foil, and then freeze for up to 3 months. Thaw in the refrigerator overnight, add the topping, and bake as instructed, adding an additional 5 to 10 minutes to the baking time. We do not recommend freezing the baked casserole, as the fried onions will become soggy upon thawing.





A great green bean casserole to try !
INGREDIENTS

* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 teaspoon salt
* 1 teaspoon white sugar
* 1/4 cup onion, diced
* 1 cup sour cream
* 3 (14.5 ounce) cans French style green beans, drained
* 2 cups shredded Cheddar cheese
* 1/2 cup crumbled buttery round crackers
* 1 tablespoon butter, melted


INSTRUCTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
The green bean casserole is ready to serve...nice ! Enjoy it !
green-bean-casserole