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.
↓ Jump to Recipe
Homemade Green Bean Casserole on 100 Days of #RealFood

Want to Save this Recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Save Recipe

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. :)

More Real Food Holiday Recipes

Food Holiday Recipes from 100 Days of #RealFood

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

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

About The Author

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

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

  1. 5 stars
    I made this with margarine, oat milk, and gluten free flour to make it dairy free and gluten free and it was AWESOME!! Made my Thanksgiving dinner as this is my favorite dish and I didn’t know how it was going to turn out dairy free. I did not make the fried onions though, maybe I’ll give those a try next time. Thanks for the recipe!

  2. 5 stars
    I’ve made this for the past two Thanksgivings and my family loves it! It takes a little extra effort, but I think it tastes better and it’s nice knowing all the ingredients are real food. My family members that are not sold on the notion of ‘real foods’ did not taste a difference. I told them after they had seconds and they were pretty surprised.

    1. Amy Taylor (comment moderator)

      Hi Wendy. The mushroom really add to the savory taste of this dish. You could add some bacon crumbles for a boost.

  3. My family is used to the canned gmo version. They loved this real food recipe! I will make this dish again :)

  4. In the picture it looks like a 9×9 casserole dish…I’m assuming that one batch would fit one 9×9 casserole dish?

  5. I can’t wait to make this for Thanksgiving! Can I make this the night before and keep it in the fridge to warm up on Thursday? What about the topping will it store well at room temperature overnight??
    Thanks! :)

    1. Amy Taylor (comment moderator)

      Hi. While I really like both coconut and almond flour, I find a whole grain gluten free flour blend, like Bob’s Red Mill, to be the easiest sub.

  6. My family does not like mushrooms, growing up my mom always substituted cream of chicken soup for cream of mushroom. Any suggestions on leaving the mushrooms out?

    1. Amy Taylor (comment moderator)

      Hi Jennifer. You could try using a little chicken broth, butter, garlic, and flour for the sauce rather than Lisa’s mushroom combination.

      1. Could you please recommend the amounts of these ingredients? We’re not mushroom lovers either, but I don’t have the culinary prowess to experiment with altering the ingredients on my own!

      2. What amounts of these substitutions to make it mushroom-free? We also don’t care for mushrooms but I lack the expertise to tackle substitutions on my own!

      3. Amy Taylor (comment moderator)

        Hi Becky. We’ve not made these subs either. It would be a bit of an experiment. I can say that I use chicken stock to add flavor to my green beans regularly and they are always a hit. You would just be adding a little to make up for the flavor of the mushrooms. You could also just omit the mushroom and not add stock.

      4. I am not a mushroom fan either, but before we switched to real food, I used to make the unhealthy version of canned cream of celery soup. Perhaps you could swap the mushrooms for the same amount of diced celery?

      5. Amy Taylor (comment moderator)

        Hi Jamie. I’ve not tried subbing with celery but if you like the flavor that celery adds, I don’t see why it wouldn’t work. The mushrooms do add some depth of flavor. A bit of stock or bacon grease might also add some depth.

    1. 4 stars
      It’s very good! I’ve made this dish for several thanksgiving dinners and even the members of my family who don’t normally like green bean casserole were big fans. :)

  7. 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.

  8. 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. 5 stars
    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.

  10. 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.

    1. 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!

    2. 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!

  11. 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!

  12. 4 stars
    Has anyone tried baking these onions vs sautéing them? I’m just looking for a way to make them crispier this time around.

  13. I have no room in my oven on Thanksgiving for anything except the turkey (seriously, how do you all do it?). Has anyone tried this in a slow cooker?

  14. This recipe looks good! My lil sister was just asking for greenbean casserole and I told her no specifically because of the yucky canned cream of mushroom soup that’s traditionally used! I’m gonna try this!

  15. What would traditionally be a can of cream of mushroom soup is being replaced by what sounds like a plain gravy with mushrooms/garlic added in. Do you think it would work to make a large batch of that kind of gravy and can it to preserve it? or even a way to freeze it? I know at my house chicken dressing is popular, and it calls for cream of chicken soup which I want to omit, but until right now, didn’t really have a good option. Was thinking the gravy with chicken in it might be an option? Would love to make it ahead, though. thoughts?

    1. i can’t see why you couldn’t freeze it – it’s similar to a soup. Maybe try it with a single batch and see? Nothing ventured, nothing gained!