Green Bean Casserole (with French Fried Onions!)

30 Reviews / 4.8 Average
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, "real foodinized" it for you, and the outcome is just delicious! I've even included French Fried Onions on the top.
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Homemade Green Bean Casserole on 100 Days of #RealFood

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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. :)

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

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206 thoughts on “Green Bean Casserole (with French Fried Onions!)”

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Recipe Rating

  1. Will this recipe work with the mushrooms omitted? It sounds like a delicious alternative to the highly processed version, but a few family members (myself included!) can’t tolerate the taste of mushrooms. Thank you!

  2. Made this today as part of a Thanksgiving/Christmas in July (err, August) meal since we had to finish up a turkey purchased earlier this year. We decided to skip the onions this time but sprinkled some bread crumbs sprayed with olive oil on top for the crunchy texture and it came out great!

  3. Valerie Chandler

    This is so good! Haven’t had green bean casserole for so long because I didn’t want to eat the typical ingredients in it. It was a little more effort but not too bad and well worth it.
    I want to rate it 5 stars but my phone isn’t letting me.

  4. 5 stars
    I am having a hard time getting my flour to stick to my onions…any suggestions? Maybe wetting it with water first??? Thank you!! I already tried the green bean casserole without the onions on top and it is delish!

    1. Assistant to 100 Days (Amy)

      Hi Christy. A little brush of liquid will not hurt. Also, I sometimes grind my flour more finely which can help. ~Amy

  5. Can the French fried onions be frozen in the freezer for later use? Not sure if anyone asked this already or if some one has tried it. Thanks.

  6. Would you consider the soupy mixture to be a substitute of sorts for cream of mushroom soup? Just wondering if I could make batches of that and use it in place of the canned stuff when a recipe calls for that. Thanks! Making this casserole right now and we’ll be having it in a few hours for dinner. The soup mixture smelled delicious, and now I can’t wait to try the whole casserole!

  7. I made this with gluten free flour since 3/5 of our family are celiac. So good. Thank you so much for all the amazing recipes.

  8. 5 stars
    Made this for Christmas dinner, it was a hit even though my fresh beans were not the greatest (really what can one expect of fresh beans in December?). Thanks for the recipe, this will be our recipe going forward, just have to find better beans next time.

  9. 2 stars
    This was just ok for us. I am pretty sure I did everything according to the directions, but it turned out kind of bland and very runny. Maybe because I made it the night before…? The onions were awesome though.

  10. 5 stars
    I can’t even tell you how amazing this was! My 18 month old ate it up and my BF (who barely eats veggies) couldn’t stop commenting on how great it was! Thank you – this is becoming a family classic!

  11. One thing my husband has been missing in our less processed eating is canned cream of mushroom. He loves to put it on egg noodles & pork. After making the green bean casserol for thanksgiving dinner and realized how easy & fresh it was i decided to make the cream of mushroom part of this receipe the other night to add to our dinner. My husband liked it and was thrilled. Im wondering if this can be done ahead of time or in bigger batches & frozen so we have it on hand (the cream of mushroom part).

  12. 5 stars
    This was incredibly shocking how close to the classic version with condensed cream of mushroom soup, canned green beans, and dried onion rings. I made this for Thanksgiving and it was fantastic! Thank you!

  13. Hi all! We use coconut aminos in place of soy sauce in recipes because of soy allergies. Didn’t see it mentioned here (sorry if it was and I didn’t see it). It comes in a bottle and I found mine at the vitamin shoppe but I think I’ve seen it at whole foods or sprouts. Hope that helps!

  14. 5 stars
    Lisa, I’ve been meaning to thank you!! I made this for Thanksgiving and my mother in law, who loves the traditional green bean casserole with canned everything, loved this more. She even asked for the recipe.

    Thanks for sharing.


  15. 5 stars
    this home made version is delicious and doesn’t take long at all to prepare. I made the cream soup without mushrooms because my family doesn’t like them and it was still really good. And my niece age 15 that doesn’t like onions loved them! She helped me flour and cook them then we put them in the oven to crips them a little more. I used a sweet onion and added season salt to the flour even the baby liked them, this is a new Thanksgiving staple and will also be used in my tater tot casserole. No more buying cream soups.

  16. 5 stars
    I made this for Thanksgiving today. I’m not a huge fan of green bean casserole, but I make it because my husband loves it. THIS WAS SO AMAZING. I wanted to spoon-eat tbe cream of mushroom mixture. So so so good! The onions are time-consuming to make, but so so worth it and way tastier than the store bought ones. My husband LOVED IT too and said it’s the best he’s ever had. YUM YUM YUM. H

  17. 5 stars
    Holy cow this was good!!! Made this today for my family and turned out awesome. Tons better than the processed one. I made the onions right before serving and admit I just did a traditional flour, egg, panko (with s&p and garlic) breading and fried them in coconut oil. Will definitely be making this next year for our big family Thanksgiving. DEEEEEE-LICIOUS!!!!

  18. 5 stars
    Made this tonight for our thanksgiving dinner and it turned out delicious! I couldn’t have been happier with it! All guests loved it. Thank you! Will definitely make again!

  19. 5 stars
    Thank you for this! I didn’t think it possible but this was better than ever! A ‘real food’ T-day HIT! My family and I loved it!

  20. I am sensitive to soy and since it was such a small amount–I found a little recipe on google and mixed a little maple syrup, ginger, and salt…I hope it turns out good. :)

  21. SO excited to make this! Do you think the whole wheat flour could be subbed with white rice flour to make it celiac friendly? Or maybe organic cornstarch?

  22. 5 stars
    My husband made this for us tonight, a trial run of one of our thanksgiving sides and it was DELICIOUS! So much better than the “traditional” kind we thought we loved. Another 100 days recipe to add to our rotation :)

  23. If you make both the grean bean mixture and the onions ahead of time, do you just keep them separate in the frig, then put the onions on before throwing in the oven to reheat? Can I just leave out the mushrooms?

    1. Assistant to 100 Days (Amy)

      Hi Cassie. Keeping them separate and reheating them should work just fine. You will lose some flavor if you leave the mushrooms out. ~Amy

  24. Can you make this recipe without soy sauce. I am allergic to soy so I was wondering if you thought it would taste the same? Thank you!

      1. Terri, I would like to know this also. Tamari is also may with soy so would be safe for a soy allergic individual.

  25. I am going to make this recipe for Thanksgiving to serve at a dinner that is usually highly processed. This family is very picky so I want to do canned green beans(GMO/MSG Free). I’m easing them into this clean eating. How many cans should I get?

    1. You could do frozen and it would be a bit healthier, and crunchier. They *may* not notice. I would think if you still want to do cans, 3-4 cans for the amount of soup that is produced.

  26. So, I made this last night and refrigerated. It was fairly easy to put together, and at 1045 at night I was thankful! From start to fridge it took about 20 minutes with cleanup. This am I heated it at 375, for about 20-30 minutes. It wasn’t piping in the middle but very warm. I really enjoyed the tastes that I sampled! I fried the onions in 3 batches, using 2 forks to flip. I think the best way might be to use a large electric skillet so you can do them in one go because the 2nd-3rd batches just didn’t get as crispy. They were delicious though! Can’t wait to hear the reviews, but I’d say this is 5 stars!

    1. Alissabeth, 20 minutes from start to finish including clean up? Including making the 3 batches of onion crisps? What is your secret to such speed?

    2. Yes, I’d love to know your secret. It took me 20 minutes just to trim and cut all my beans. I’m not the quickest with a knife but I think 20 minutes is very optimistic for most people. However, this was delicious and a hit at my Thanksgiving potluck. People liked the crispness of non-canned beans. I do think my onions could’ve been crispier on top, maybe next time I’ll try more butter for frying.

      1. 5 stars
        Ok, I misled you all (not intentionally, just didn’t clarify things)! Ha, sorry!

        I bought precut and washed organic green beans from the produce dept., threw them in the steamer for 12 minutes. My mushrooms were already sliced, so I just had to chop them up a little more and throw them in. It was 20 minutes prep to pan, but not including the heating and onions the next morning. ;-) It took me 30 minutes to heat and do the onions while it was heating. Definitely worth it though! I think they key to the crispiness is the butter, but I really hate to use 2 sticks of butter for the 3 batches I did!

        I did get some leftovers and I have to say this is the closest thing to the ‘traditional’ recipe that has all the junk. It was mostly gone except for a few spoonfuls.

      2. I also actually didn’t cut them in half until they were cooked (missed the step), which actually worked well, because the ‘soup’ was ready and I just cut them in 1/3’s and mixed them right in the soup.

  27. Wow, great recipe! I actually detest the regular cream soup type casserole, but your’s looks good enough to try. Though I’ll be using frozen green beans, since fresh local ones are no longer available. Plus, since the beans are lightly coated and not gloppy, my girls might eat it. It is hard to get my oldest to eat bland grocery store produce now that the “good” stuff is no longer in season at the farmer’s market.

  28. Do you think it would work if you cook off the onions the day before and reheat that they would recrisp? Looking to see if this can be become a full or partial make ahead dish.