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  • 3 cans cut green beans, drained
  • 10 shallots, sliced thin
  • 1/2 C heavy whipping cream or buttermilk
  • 1/2 C AP flour
  • 2 to 3 TBLS rice flour or cornstarch
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • peanut or canola oil for frying shallots
  • 8 oz button mushrooms, diced
  • 1 tsp kosher salt
  • 1/2 black pepper
  • 1/2 tsp garlic powder
  • 3 TBLS butter
  • 3 TBLS flour
  • 1 to 1 1/2 C heavy whipping cream, plus additional cream/milk for final mixture
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For years, and years I have been making green bean casserole using canned cream of mushroom soup and the typical fried onions you can buy at your local grocery store. Not today, my friends. Yes, there are a few more steps involved. However, when I tell you this is the best Homemade Green Bean Casserole you ever tasted, believe me! It is so worth all of the effort involved.

Let’s talk green beans. To be clear, this recipe is really not about the green beans, at all. Sounds crazy, right? It’s more about the fabulous homemade cream of mushroom soup and fried onions. Do you when it comes to the green beans! It’s all about preference. So, substitute the use of canned green beans for either fresh, or frozen. Given this time of year, I find that fresh green beans tend to be very “woody.” Honestly, not sure what it was about this year, but every single time I bought fresh either at the grocery store or farmer’s market, the texture was way off. So, I decided to use canned. Frozen green beans can also be used, but I cannot guarantee that the final dish will be as good. Never have I ever been a real fan of frozen vegetables.

For a step-by-step tutorial on how I created this fabulous Homemade Green Bean Casserole, click here! This was so super fun to do. Guarantee, I will never go back to making it as I used to. Be sure to add this to your Thanksgiving Dinner table. On a final note, trust your tastebuds. You have no idea how hard it is for me sometimes to create an actual recipe with exact amounts. This was one of them. I just kind of knew how much cream to add to the mushrooms to form a soup-like consistency. The same with the taste for salt.

two casserole dishes filled with homemade green bean casserole



Heat up peanut or canola oil to 375 degrees in non-stick or cast iron pan. Definitely use shallots. If you do not know by now, I use shallots in replacement of onions, quite often. Slice the shallots as thin as you can. Place in bowl with heavy whipping cream or buttermilk. In a separate bowl, combine the AP flour and rice flour. Season with a touch of kosher salt. Dredge the shallots in the flour mixture. Be sure to shake off any excess. For this, I actually placed the coated shallots in a colander.

a bowl of sliced shallots dredged in flour

Fry the shallots in batches until they are crispy and golden brown. Keep a watchful eye, as they can burn easily. Transfer to a plate lined with paper towels to soak up any excess grease. Reserve.


Heat up a pan to medium/medium-high. Dice the mushrooms. Place the mushrooms directly into the hot pan. Do not use oil, butter or salt at this point. The mushrooms will naturally release their water content and start to cook down nicely. Now, you can season with kosher salt, black pepper and garlic powder. Add in the butter. Once the butter melts and fully coats the mushrooms, sprinkle on the flour. Mix and allow the raw flour taste to cook off for about a minute, or so. Pour in the heavy cream (a little bit at a time). This is where an actual recipe is not going to help you much. You need to kind of eyeball the mushroom “soup” to see if you need to add more cream.

If the consistency is good, remove from heat.


Heat oven to 350 degrees. Place the drained green beans in a large bowl. If you are using fresh, be sure to steam them just a bit prior to adding to the recipe. Sprinkle in about half of the fried onions. Add in the homemade cream of mushroom soup and combine well. Check the consistency. You may need to add a few more tablespoons of heavy cream or milk. Remember, you want this dish to be super creamy. Also, taste for salt. Additionally, I always add a touch more black pepper.

Pour contents into a prepared oven-safe dish, or cast iron pan. Bake for at least fifteen minutes, or until the casserole is bubbly. In the final minutes of baking, top with the homemade fried onions. You just want to warm them up. Again, keep a watchful eye so they do not burn.

That’s it! You have just prepared the most perfect side dish. Homemade Green Bean Casserole never tasted so good. ENJOY!


I am more than just recipes. I love fashion and style too! Most importantly, I love my Family. My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!


Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest!

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