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    Home » Vegetable Recipes

    Homemade Green Bean Casserole

    Published: May 12, 2025 · Modified: May 12, 2025 by Jessica Fisher

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    Can the canned cream soups. Make a homemade green bean casserole from scratch! This classic holiday side dish tastes amazing with homemade cream of celery soup, asiago cheese, and panko bread crumbs.

    casserole dish with homemade green bean casserole. this …

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    Want to make frozen green beans a little bit extra? I’ve got just the thing!

    This homemade Green Bean Casserole is a traditional Thanksgiving side dish that elevates the humble green bean to something remarkable. Bathed in a homemade cream of celery soup and topped with asiago cheese and panko bread crumbs, this veggie side dish tastes amazing and is very make-ahead.

    Why Make Green Bean Casserole Homemade

    As you may know, the original recipe calls for cream of mushroom soup, green beans, milk, spices, and a can of fried onions. I’ve played with the classics to deliver a super tasty holiday side dish that’s worth making a family tradition.

    There’s a homemade sauce. I’ve substituted Homemade Cream of Celery Soup for the canned. You can add 1 cup sautéed mushrooms if the mushroom element is important to you. I don’t, simply for ease of assembly.

    It’s extra rich. I use sour cream and Asiago cheese to add more flavor and richness to the basic white sauce.

    It’s not mushy. I use frozen green beans in order to achieve a fresher taste than canned. If you prefer, use canned.

    It’s got a crunchy, cheesy lid. And while I know that french fried onions are traditional, I opted out of frying my own and just topped the dish with asiago cheese, buttered panko bread crumbs, and a scattering of chopped scallions and parsley. The panko lid adds the crunch of the canned fried onions while the scallions add the oniony flavor.

    You can make it ahead of time and freeze it. Best thing of all, this Really Homemade Green Bean Casserole is freezer-friendly. If making it for the freezer, cool the creamy soup before assembling and don’t thaw the beans. Mix it all together, wrap, label, and freeze. Voila!

    Ingredients

    Here’s what you’ll need to make homemade green bean casserole:

    ingredients for homemade green bean casserole on counter.

    cream of celery soup – You can use canned of course, but since we are going scratch cooking here, why not go ahead and make your own homemade cream of celery soup and take this dish over the top? Making a homemade white sauce goes a long way to upgrade the flavor of green bean casserole.

    sour cream – sour cream adds great richness and flavor.

    Asiago cheese – Asiago cheese is similar to parmesan or romano cheese. You can use those as substitutes if you like.

    frozen green beans – I prefer using frozen green beans in my green bean casserole, but you can use steamed fresh beans or canned green beans if you prefer.

    panko bread crumbs– This adds a great crunch to your green bean casserole recipe. Usually those fried onions are used, but this does the trick. You can also use homemade bread crumbs in your food processor in a pinch if you need to. 

    melted butter– I stir my panko bread crumbs in it, to help them brown and get crunchy in the oven. 

    green onions – Since we skipped the fried onions, this gives that classic onion flavor.

    fresh parsley– A little bit of freshness and color goes a long way!

    Step-by-Step Instructions

    Here’s how to make homemade green bean casserole:

    white sauce, sour cream, and cheese in mixing bowl.
    sauce ingredients with a whisk in mixing bowl.
    green beans added to the sauce in mixing bowl.
    green bean mixture with sauce in bowl with red spatula.

    Preheat your oven and prepare your dish. Preheat the oven to 350 °. Grease a 2-quart baking dish.

    In a medium mixing bowl, combine the celery soup, sour cream, and ⅓ cup asiago cheese. Stir in the green beans.

    Spoon the mixture into the prepared pan. Sprinkle with the remaining ⅓ cup asiago cheese.

    bread crumbs and butter in small mixing bowl.
    green bean mixture in baking dish.
    cheese and bread crumbs added to topping of green bean mixture in baking dish.
    baked green bean casserole.

    In a small dish combine the panko and the melted butter. Sprinkle this mixture evenly over the cheese.

    Bake for 45 minutes or until bubbly and the top is light golden. Top with the green onions and parsley and serve immediately.

    FAQs

    What is the story behind Green Bean Casserole?

    Green Bean Casserole is a mixture of a white sauce with green beans and a crunchy, bready, onion-y top. It was originally made with canned cream of mushroom soup, green beans, milk, spices, and canned fried onions. Home economist Dorcas Reilly developed this recipe in 1955 for the Campbell Soup Company. You can read more of the story here.

    What goes with green bean casserole?

    Typically served as a vegetable side dish, green bean casserole goes well with roast or grilled meats as well as traditionally holiday side dishes.

    Can you make Green Bean Casserole with fresh, frozen, or canned green beans?

    You can do any of the above. Every family I’ve met has a preference of their own. I’ve even heard of some coming to blows about whether or not the green beans should be plain cut or french cut. Use what you personally prefer, knowing that the finer the cut of the bean the softer the casserole will be.

    green bean casserole as a side dish to turkey, potatoes, and gravy.

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    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    close up of green bean casserole with spoon inserted in the baking dish.

    Homemade Green Bean Casserole

    Give green bean casserole an upgrade with homemade cream of celery soup, asiago cheese, and panko bread crumbs.
    5 from 2 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Servings: 8
    Calories: 158kcal
    Author: Jessica Fisher
    Cost: $7

    Ingredients

    • 1 ½ cup Homemade Cream of Celery Soup for Cooking
    • ½ cup sour cream
    • 4 oz Asiago cheese shredded, divided (for ⅔ cup)
    • 1 16-ounce bag frozen green beans no need to thaw
    • ⅔ cup panko bread crumbs
    • 2 tablespoon butter melted
    • 2 green onion (chopped)
    • 1 tablespoon parsley (chopped)

    Instructions

    • Preheat the oven to 350 °. Grease a 10-inch round baking dish.
    • In a medium mixing bowl, combine the celery soup, sour cream, and ⅓ cup asiago cheese. Stir in the green beans.
      1 ½ cup Homemade Cream of Celery Soup for Cooking, ½ cup sour cream, 4 oz Asiago cheese, 1 16-ounce bag frozen green beans
    • Spoon the mixture into the prepared pan. Sprinkle with the remaining ⅓ cup asiago cheese.
    • In a small dish combine the panko and the melted butter. Sprinkle this mixture evenly over the cheese.
      ⅔ cup panko bread crumbs, 2 tablespoon butter
    • Bake for 45 minutes or until bubbly and the top is light golden. 
    • Top with the green onions and parsley and serve immediately.
      2 green onion (chopped), 1 tablespoon parsley (chopped)

    Notes

    To freeze: The casserole can be wrapped and frozen prior to baking. Be sure to chill the soup and do not thaw the green beans before assembling. Thaw the casserole in the refrigerator before baking.
    Drained, canned green beans can be substituted for frozen.

    Nutrition

    Calories: 158kcal | Carbohydrates: 12g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 454mg | Potassium: 204mg | Fiber: 2g | Sugar: 3g | Vitamin A: 824IU | Vitamin C: 8mg | Calcium: 160mg | Iron: 1mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.

    This post was originally published on November 7, 2012. It has been updated for content and clarity.

    « Budget Grocery Haul – May 3, 2025
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    Reader Interactions

    Comments

    1. Jim Boris

      February 24, 2021 at 5:23 pm

      The cream of celery soup and panko bread crumbs a great addition. The Asiago cheese is very strong however and takes over the rest of the flavors. Going to try mozzarella next time. Great side with baked ham and twice baked sweet potatoes!

      Reply
    2. Rebekah

      March 10, 2020 at 1:46 pm

      5 stars
      Delicious!!

      Admittedly, I’ve never actually had any green bean casserole. (There are just so many other great options!) But this was really wonderful. I used homemade vegetable stock to keep it vegetarian.

      Also, I didn’t have panko so I whizzed a bunch of hard breadsticks in the food processor with some seasonings and sprinkled those on top.

      Thanks for another great recipe, Jessica!

      Reply
      • Jessica Fisher

        March 23, 2020 at 3:49 pm

        Great to hear it. Thanks for the feedback, Rebekah! The breadsticks sound like a great substitute!

        Reply
    3. Megan

      November 18, 2019 at 12:17 pm

      5 stars
      I really want to try this recipe for Thanksgiving! Not sure I should admit this, but I kinda like the fried onions – just once a year, on green bean casserole 😉 do you think I could just use those on top instead of the panko? Otherwise, I totally appreciate all the homemade ingredients rather than canned soup and such. Can’t wait to have this ready ahead of time!

      Reply
      • Jessica Fisher

        November 18, 2019 at 12:24 pm

        Yes, absolutely! They should swap just fine. Let me know how it goes!

        Reply
    4. Miranda

      November 16, 2018 at 8:46 am

      How long do I have to bake if I am cooking from frozen?

      Reply
      • Jessica Fisher

        November 18, 2018 at 12:24 pm

        I have not had a chance to test it baking from frozen. I’d recommend thawing it prior to baking for best results.

        Reply
    5. Kathy

      November 18, 2013 at 10:38 am

      can I sub reduced fat sour cream for regular? Want to make this for Thanksgiving but Dont want to do a trial run….

      Reply
      • Jessica Fisher

        November 30, 2013 at 6:57 pm

        Sorry I didn’t get around to answering this sooner. I’m not really sure since I only buy full fat sour cream. Sorry!

        Reply
    6. Teri Duffield

      November 09, 2012 at 11:48 am

      I love green bean casserol, but the not-so-healthy version I am “intolerant” to. I have to get your recipe. Sometimes I use a white sauce instead of the soup.

      Reply
    7. Bethany@OurSoCalledLife

      November 08, 2012 at 4:00 pm

      Thanks for this! I always have to bring green bean casserole to our Christmas gathering, and I would love to make it less processed.

      Reply
    8. Jessika

      November 08, 2012 at 6:38 am

      It’s not my own recipe , but I made this wild rice stuffing last year and I adored it. Nothing from a box and it has wonderful flavor and texture. It’s from foodnetwork.com.
      1 cup wild rice
      3 cups water
      1 1/2 teaspoons kosher salt
      2 tablespoons unsalted butter
      1 medium onion, chopped
      1 cooking apple, such as a Golden Delicious, Gravenstein, or Rome, peeled, cored, and chopped
      2 ribs celery with leaves, chopped
      2 cloves garlic, chopped
      1 tablespoon minced fresh thyme leaves
      Pinch ground mace or nutmeg
      Freshly ground black pepper
      1/2 pound fresh Italian-style turkey sausage, casings removed
      1/2 cup pecan pieces, toasted (see note)
      1/4 cup chopped fresh flat-leaf parsley
      For the stuffing: Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Times may very depending on the brand of rice used.) Drain and set aside.
      Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it’s dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture.

      Reply
    9. Penny

      November 08, 2012 at 6:24 am

      Thanks for sharing this recipe. I’ve always wanted to make it, but didn’t know what to substitute in place of the cream of mushroom soup.

      Reply
    10. Steph (The Cheapskate Cook)

      November 08, 2012 at 5:19 am

      Way to go, Jessica! I’m so impressed. Thanksgiving is often touted as America’s big homemade dinner, but so much of it is so processed, haha. Thanks for the recipe!

      Reply
    11. Debra

      November 08, 2012 at 5:19 am

      That looks really good. I cringe every year when I open that can of onions! Thanks for sharing.

      Reply
    12. Heather B

      November 07, 2012 at 8:00 pm

      Last year I made the switch to homemade cream of mushroom for this recipe. I think I’ll add the asiago cheese this year! yum! But I’m keeping the nasty container french fried onions because I don’t want to try to make them from scratch.

      Reply
      • Teri Duffield

        November 09, 2012 at 11:51 am

        oooooooooh! how do you do THE onion rings? I think I’d like to try it?

        Reply

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    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

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