The Best Creamy Green Bean Casserole

November 8, 2020

Here’s a bold statement: this is the BEST Creamy Green Bean Casserole, and it’s really the only one you need to make this holiday season. The best part? It’s ridiculously easy. Now, this isn’t the typical Kalejunkie recipe that’s paleo, gluten-free, vegan, etc. This Creamy Green Bean Casserole is none of the above, but I am a firm believer that when it comes to the holiday season, you’ve got to enjoy a little more and indulge.

Now that’s not to say that you can’t make any modifications to accommodate any of your dietary restrictions – you absolutely can. But for some reason, making green bean casserole the way it should be made, hits different. It feels indulgent, decadent, comforting and home-y! 

What’s going down for Thanksgiving 2020?!

I’m not sure what you guys are doing for Thanksgiving this year. It’s certainly different since we are still in the middle of a global pandemic. We are probably staying home! I will pick up a turkey from somewhere (I am not making my own because that’s just not my specialty), but what I will make is this casserole, stuffing, and my Best Ever Paleo Pumpkin Pie Bars and my Warm Baked Apples with Cinnamon Granola. Because let’s be real, Thanksgiving is all about the side dishes and desserts, anyway – at least in my world! 🙂

But back to this recipe. This recipe is near and dear to my heart, and that’s because it’s my grandma’s famous green bean casserole recipe, that I adapted with my own tweaks to take it up a few more notches. It’s perfect perfect PERFECT!

What do you need to make this Creamy Green Bean Casserole?

Here is a list of ingredients needed to make this dish, along with substitutions, where possible!

No. 1 – Green Beans

Obviously, the star of this recipe is green beans. And even if you don’t love green beans, I am convinced that you will love them in this recipe. You have the option of using fresh green beans or frozen green beans, what ever you can find. If you are using fresh green beans, you just need about 1 pound. Rinse them and cut off the ends, and you are set. If you are using frozen green beans, grab two 10-12 ounce packages. 

No. 2 – Butter

For this recipe, I do feel like the taste of real butter is just phenomenal. However, you can use ghee or vegan butter too! If you want to use oil in place of butter, I recommend using coconut oil. But, butter is best 🙂

No. 3 – Condensed Mushroom Soup

If you don’t know what condensed mushroom soup is, it’s basically just mushroom soup that is extra thick and concentrated; which makes it perfect for this recipe. You can find it at any grocery store in the soup aisle. The most common brand you will find is of course Campbell’s, but if you want to make it a little healthier, try this one from Pacific Foods. 

No. 4 – Tabasco sauce

Tabasco sauce gives this casserole a little kick, and while I love it, you can omit it if you don’t have tabasco, or if you have a similar sauce that you like more.

No. 5 – Soy sauce

Soy sauce is a key ingredient in this recipe, but if you are looking for a gluten-free option, you can always go with coconut aminos. Coconut aminos are a staple in my household, and I find it at Whole Foods, Trader Joe’s, or online

No. 6 – Sliced Mushrooms

Okay, so for this recipe, I love using sliced mushrooms that you can find in glass jars or cans. They are already nice and soft and ready to add to this dish. I’ve linked an example here of what you are looking for at the grocery store. If you can’t find mushrooms in the jar or can, go for sliced fresh mushrooms and you will be fine. 

No. 7 – Onion

You can use any onion you’d like! Just slice it pretty thin, lengthwise

No. 8 – Water Chestnuts

Water chestnuts are another must in this recipe. You can find these in the can at the grocery store as well, usually in the Asian-inspired foods section. Here’s what they look like. Grab two cans.

No. 9 – Sliced Almonds

Sliced almonds are the garnish on top of this dish, but they also add the perfect crunch, along with those green beans. Definitely don’t skip them!

No. 10 – Cheddar Cheese

For this recipe, I love using a sharp cheddar cheese. You can definitely substitute the cheese for a vegan cheese or a cheese that you love more than cheddar, but damn – that sharp cheddar cheese is absolutely amazing in this recipe! All you have to do is buy a block of cheese and grate it, or purchase pre-grated sharp cheddar, which ever you prefer!

Preparation tips for a successful Thanksgiving

This happens to be a fantastic recipe to make in advance. Every year I make this a day before Thanksgiving and just cook it on Thanksgiving. If you are preparing this dish in advance, just assemble the dish the day before, but don’t cook it. Cover it with foil and keep it in the fridge until you are ready to pop it in the oven. So easy!

If you make this recipe, be sure to leave a rating and your comment below! And don’t forget to tag me on Instagram so I can repost your beautiful creations!

The Best Creamy Green Bean Casserole

Author: Nicole Modic of @KALEJUNKIE

Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
SERVES 8
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Thank me later, welcome to the best creamy green bean casserole around town. Be sure to read the blog post to learn all about the substitutions you can make!

Ingredients

  • 1 pound fresh green beans or 2, 10 ounce packages of frozen green beans
  • 6 tablespoons butter
  • 2 10.5 oz cans condensed mushroom soup
  • 1/8 tsp Tabasco sauce
  • 2 tsp soy sauce
  • 8 or 10 ounces of sliced mushrooms in a glass jar or can
  • 1 onion sliced thin lengthwise
  • 2 4 oz cans water chestnuts
  • 1/2 cup sliced almonds
  • 8 ounces grated sharp cheddar cheese
  • 1 tsp pepper

Instructions

  • If you are using frozen green beans, bring a large pot of water to a boil, add the green beans, and cook for about 10 minutes. Drain the water, and set the green beans aside. If you are using fresh green beans, skip this step.
  • In a large pan over medium heat, add the butter.
  • Drain the jar/canned mushrooms, and add them to the pan, along with the sliced onions.
  • Sauté for about 5 minutes, or until the onions begin to get soft.
  • Next, add the mushroom soup, cheese, Tabasco sauce, soy sauce, and pepper.
  • Stir until the cheese has melted.
  • If you are using fresh green beans, add them to the pan, along with the water chestnuts, and stir to make sure the green beans are coated well.
  • If you are using frozen green beans, add them to the pan, along with the water chestnuts, and stir to make sure the green beans are coated well.
  • Preheat oven to 350.
  • Transfer the mixture to a greased casserole dish.
  • Garnish with slice almonds.
  • Cover and bake for 30 minutes.
  • Remove foil about 20 minutes into cooking time, leaving it off for the last 10 minutes.

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