Crispy & Fresh Make Ahead Green Bean Casserole (From Scratch) (2024)

1

Trim the green beans. Remove the stringy ends and cut the bean into 1-inch pieces to 2-inch pieces. Pro Tip! ⇢ Use kitchen shears to snip each end of the green bean! It makes for super quick and precise work.

2

Blanch the green beans. Simmer the trimmed fresh green beans in generously salted boiling water for just a few minutes, then transfer them to an ice bath in a large bowl. Why? ⇢ Blanching is a quick process that partially cooks the green beans so they’re tender, yet still nice and crisp. The drastic temperature change of the ice bath liquid shocks the green beans, abruptly stopping the cooking process.

1

Brown the mushrooms and shallot. Cook them in butter until they are soft and fragrant, but not yet browned. Simple Swap! ⇢ We like the mild flavor of shallots, but onions and garlic work just fine if that’s what you already have on hand!

2

Deglaze. Slowly pour dry white wine into the pan and allow it to reduce for a few minutes. Why? ⇢ Deglazing plays double duty in this recipe. The steam created as the wine hits the bottom of the pan lifts any flavorful browned bits from the bottom, while the aromatic flavors of the wine infuse the mushrooms with tons of flavor as it simmers.

3

Build the creamy mushroom béchamel. Sprinkle flour over the top to coat the veggies. This creates a roux, which helps the sauce thicken. Add vegetable broth and stir constantly as the sauce bubbles and thickens, then finish with half and half.

1

Prep.Let the chilled casserole come up to room temperature before transferring it to the oven to help ensure it bakes up evenly.

2

Finish and bake. Stir some French fried onions into the casserole, then cover the dish and bake for about 30 minutes. Remove from the oven and top it off with more onions and slivered almonds. Bake for another 10 minutes, until it’s bubbling and golden.

If you’re wondering whether you can make green bean casserole ahead of time for Thanksgiving this year, this Make Ahead Green Bean Casserole recipe is perfect for you!

Aside from its make-ahead-ability, you’ll love this recipe because it’s completely homemade using fresh ingredients – not a can in sight! Blanched fresh green beans are smothered in a homemade creamy mushroom béchamel.

In true make-ahead fashion, you can prep this green bean casserole up to 2 days in advance, finishing it off with a sprinkling of French fried onions and slivered nuts just before baking at dinnertime.

As the casserole bakes, the creamy mushroom sauce simmers and bubbles the fresh green beans to a perfect tender-crisp doneness, while the crispy onion topping becomes golden and crunchy. The result is a classic green bean casserole with amazing creamy texture and scratch-made flavor. Everyone at your Thanksgiving, Friendsgiving, or holiday dinner table will love it!

Be sure to check out the blog post, above, for plenty more tips and tricks, and if you love the idea of a make-ahead Thanksgiving, be sure to check out our complete Make-Ahead Thanksgiving guide. ♡ Happy holidays!

Ingredients

Scale

• 2 ½ pounds fresh green beans, ends trimmed and cut into 2-inch pieces
• kosher salt andground black pepper, to season
• 3 tablespoons unsalted butter, divided
• 1 large shallot, diced
• 8 ounces white button or cremini (baby bella) mushrooms, cleaned, trimmed, and thinly sliced
• ¼ cup dry, unoaked white wine
• ½ cup all-purpose flour
• 1 ¾ cups vegetable broth
• ½ cup half and half
• for reheating: 1 ½ cups French fried onions, divided
• for reheating: ½ cup slivered almonds

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1. Par-cook the green beans: Bring a large pot of generously salted water to a boil. Prepare an ice bath by filling a large mixing bowl with ice and topping it off with cold water and set aside. Once the water is boiling, add the trimmed green beans. Once the green beans are vibrant green and tender but still crisp, after about 4-5 minutes, drain them. Working quickly, rinse the par-cooked green beans with cold water, then transfer to the prepared ice bath to stop the cooking process. Once the green beans are cold, transfer to a kitchen towel and thoroughly dry. Set aside.
2. Prepare the mushroom sauce:In a large skillet over medium-high heat, melt 2 tablespoons of the butter. Once melted, add the shallot and mushrooms. Cook, stirring occasionally, until softened and fragrant, about 5 minutes. Deglaze the pan with wine and allow to reduce about 2 minutes before sprinkling the flour over top, stirring to coat the veggies well. Slowly pour in the vegetable broth, stirring constantly, and cook until the sauce begins to bubble and thicken. Reduce heat to medium low. Stir in the half and half, seasoning with 1 teaspoon kosher salt and ground black pepper as desired. Once warmed through, remove from the heat and set aside to cool slightly, about 10 minutes.
3. Store for later:Place the dry par-cooked green beans in a lightly greased 9×13 baking dish. Pour the mushroom sauce over top, stirring to coat the green beans well. Cool completely, then tightly cover the baking dish with plastic wrap then foil. Refrigerate up to 2 days.
4. Reheating: Remove the baking dish from the refrigerator at least 30 minutes or up to 1 hour before you’d like to finish them in the oven. Remove the foil and plastic wrap. Stir ½ cup of the French fried onions into the green bean mixture, then tightly recover the baking dish with foil. Transfer to 350 degree F oven and reheat for 30 minutes. Remove the foil and sprinkle the remaining 1 cup French fried onions and the slivered almonds over the green bean casserole. Return to the oven for 10 minutes longer, until the green bean casserole is bubbling and the topping is golden.
5. Serving:Serve alongside your roast turkey or roast chicken, stuffing, mashed potatoes, and gravy. Enjoy!

• Storage and Reheating: Leftover reheated make ahead green bean casserole (i.e. prepared through Step 4 of Recipe Directions above), will keep, stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warmed through.