Recipe: Green Bean Casserole (with French Fried Onions!)

It’s totally possible to have a real food Thanksgiving dinner, and this recipe is here to help. I took the standard Green Bean Casserole recipe and “real foodinized” it for you, and the outcome is just delicious! I am not going to promise it will taste exactly like the original recipe you’ve made in years past, because I think this one will actually be even better than before.

It’s really hard to beat wholesome, pure ingredients that are lovingly put together in a homemade dish like this one. And just for the record, this is now one of my 6-year-old’s favorite vegetable recipes. She gave it a huge thumbs up and has already asked me to make it again! So holidays aside, this may very well be our new standard way to eat green beans. :)

Homemade Green Bean Casserole on 100 Days of #RealFood

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4.8 from 24 reviews
Green Bean Casserole with French Fried Onions
Serves: 8
Casserole Ingredients
  • 2 pounds green beans, trimmed, cut in half, and steamed (8 to 10 minutes or until tender and easily pierced with a fork)
  • 6 tablespoons butter
  • 8 ounces mushrooms, diced (Shiitake is a great choice, but button mushrooms are good as well)
  • 2 garlic cloves, minced
  • 4 tablespoons whole wheat flour
  • ½ teaspoon salt
  • Pepper, to taste
  • 2 ½ cups milk
  • 1 tablespoon soy sauce
Onion Topping Ingredients
  • ½ onion, peeled, cut in half, and sliced very thin
  • ½ cup whole wheat flour
  • 4 tablespoons butter
  • Salt, to taste
Casserole Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a large sauté pan over medium heat, melt the butter. Add the mushrooms and garlic and cook while stirring for 2 to 3 minutes.
  3. Sprinkle in the flour and stir vigorously for 1 to 2 minutes, being careful not to let the flour burn. Stir in the salt and pepper.
  4. Carefully whisk in the milk and soy sauce while scraping the brown bits off the bottom of the pan. Bring to a light boil. Whisk and cook until the sauce thickens to the consistency of a really thick soup, about 3 to 4 minutes.
  5. Mix the sauce with the (previously steamed) green beans in a casserole dish and toss to combine. Bake in the oven until bubbly, about 15 minutes. Remove from oven and top with French Fried Onions (instructions below).
French Fried Onion Topping Instructions
  1. While the casserole is baking, spread the flour out on a large plate, carefully separate the onion pieces, and dredge them in the flour until they are evenly coated.
  2. Melt the butter for the topping in a large sauté pan over medium heat. Shake the excess flour off the onions and add them to the pan, being careful not to overcrowd the pan. Depending on the size of the pan you may need to cook them in batches. If cooking more than one batch, be sure to wipe out the pan in-between to prevent the residue from burning.
  3. Once the onions are golden brown on the bottom (after about 1 to 2 minutes), carefully flip them over to brown the other side. Add extra butter to the pan if they begin to look dry. The onions do cook quickly, so keep a close watch!
  4. Transfer the onions to a paper-towel lined plate and generously season with salt.
We recommend organic ingredients when feasible.

Green Bean Casserole Recipe (with French Fried Onions!) from 100 Days of #RealFood #Thanksgiving

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  1. Anne |

    Sorry if this has been asked before, but what kind of milk? Whole, 2%, etc.? Does it matter?

    • Amy Taylor (comment moderator) |

      Hi Anne. Lisa always uses whole milk. ;)

  2. Jayme |

    Has anyone tried baking these onions vs sautéing them? I’m just looking for a way to make them crispier this time around.

  3. Beth K |

    Possibly silly question: do you mean to cut the beans in half across or lengthwise (like French cut beans)?

    • Amy Taylor (comment moderator) |

      Hi Beth. Cut them across the middle, not lengthwise.

  4. Ali |

    I’ve read the comments and am convinced to give this a try but I really don’t want to be frying onions at the last minute before Thanksgiving dinner. I see the advice about possible ways to make it ahead, but I kind of want to hear from someone who has actually tried it. How did it turn out? Best method? Thank you!

  5. Verena |

    I’m wondering about making this ahead of time (the day before, like today)? Any suggestions?

    • Krista H. |

      I was gonna try that too. I’m thinking I’ll steam the beans, make the sauce, then refrigerate them separately and put it all together in the morning and pop it in the oven. I’ll make the French fried onions in the morning too, so they’re fresh. Hopefully this will work, and I hope that helps! Happy Thanksgiving!

    • Sheryl |

      I am wondering the same thing, I might just make the soup ahead and prep the beans tonight. Do everything else tomorrow. Made it last year and it was delish!

  6. Annette |

    I made this two weeks ago and it was wonderful! It didn’t take an excessive amount of time and was so tasty. I don’t like mushrooms, but loved the cream of mushroom base. I might make it to eat as soup, add more milk and puree (don’t like the texture of ‘shrooms) My daughter liked the onions so much she has decided to make them as a snack. I do think this could be made ahead with these adjustments: slightly under cook the beans and bring to room temp before baking. I’m not sure about preparing the onions ahead of time as they may become soggy.

    • Annette |

      Oops forgot to rate it with the stars….easily six or seven stars!

  7. Kathrine |

    So I cheated and used some all natural fried onions but made everything else. This came out amazing and I kind of feel like using the sauce recipe to make a mushroom soup in the future, it was that good. I substituted whole quinoa flour and it gave it a nice nutty flavor.

  8. Brandy B |

    This was honestly amazing! I’ve never had anything so good. Even my husband and kiddos loved it. I made extra onions to put inside AND out, but I’ll make more next time because everyone wanted to eat them!!
    I tried to give it 5 stars but it wouldn’t let me.

  9. Krista H. |

    Made this for Thanksgiving today and it was wonderful!! Best green bean casserole I’ve ever had. I should’ve made more onions though because they were so good, I wanted to snack on them! I will NEVER make this with gross, canned, processed soup again.

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