Classic Green Bean Casserole Recipe for Holiday Dinner

Green beans, Brussels sprouts, bacon, and a homemade Parmesan-shallot cream sauce combine to make a truly outstanding green bean casserole. A crisp topping and savory bacon provide the familiar, comforting finish.

Easy Green Bean Casserole Recipe

This is an elevated take on the classic holiday side. Fresh Brussels sprouts and green beans are sautéed with smoky bacon, mushrooms, and shallots, then baked in a rich, homemade Parmesan cream sauce—no canned soup required. The result is creamy, savory, and full of real, layered flavor.

It’s an ideal make-ahead side for Thanksgiving or Christmas: assemble in advance, refrigerate, and bake when you’re ready. This casserole is also great for potlucks or any family dinner when you want a crowd-pleasing, slightly indulgent vegetable side.

Recipe Ingredients

I use frozen green beans for convenience—they cook quickly and stay bright—but fresh green beans work fine if you prefer. Drain thawed beans well so the casserole isn’t watery.

• Bacon: Dice into small pieces and cook until crispy.
• Brussels sprouts: Trim the root ends, remove any discolored leaves, and quarter them. Smaller sprouts cook faster and evenly.
• Green beans: French-cut or regular cut are both fine; thaw and drain thoroughly.
• Butter: A full stick (8 tablespoons) divided between cooking and the sauce.
• Shallot: Finely chopped—adds classic aromatic flavor.
• Mushrooms: Crimini or button mushrooms, sliced roughly to match the size of the sprouts.
• Flour: All-purpose flour to thicken the sauce.
• Milk: Whole milk yields the creamiest result; you can substitute plant-based milk if needed.
• Parmesan cheese: Shredded Parmesan gives the sauce deep umami and a silky texture.
• Salt and black pepper to taste.
• Breadcrumbs or fried onions: For the crunchy topping—store-bought fried onions are classic, or use homemade breadcrumbs or panko.

How to Make Green Bean Casserole from Scratch

You’ll only need a Dutch oven or large skillet and a 9×13 baking dish. Most ingredients are briefly cooked on the stovetop before finishing in the oven so the flavors meld and the sauce thickens properly.

• Prep: Preheat the oven to 350°F. Grease a 9×13 baking dish with butter and set aside.
• Cook the bacon & vegetables: In a Dutch oven or large skillet over medium heat, cook the diced bacon until crispy. Remove it with a slotted spoon and leave the rendered fat in the pot. Add the quartered Brussels sprouts and thawed green beans to the bacon fat and sauté for 6–8 minutes until crisp-tender. Transfer them to the prepared baking dish.
• Sauté mushrooms and shallots: Add 2 tablespoons of butter to the pot and turn the heat to medium-high. Cook the shallot and mushrooms, stirring often, until the mushrooms are browned and the shallot is caramelized—about 8–10 minutes. Add them to the baking dish.
• Make the Parmesan cream sauce: Melt the remaining butter in the pot, whisk in the flour, and cook for about a minute. Gradually whisk in the milk and cook until the mixture thickens and bubbles, about 3–4 minutes. Remove from heat and stir in the Parmesan, salt, and pepper until smooth.
• Assemble and bake: Pour the sauce over the vegetables, stir to combine, and bake uncovered for 15 minutes.
• Add the topping: Remove the casserole, sprinkle with cooked bacon and your choice of breadcrumbs or fried onions, and return to the oven for about 15 minutes more, until the top is golden and crisp.
• Rest and serve: Let the casserole rest about 10 minutes before tasting for seasoning and serving warm.

What to Serve with Green Bean Casserole

This casserole pairs beautifully with traditional holiday mains and sides. Consider these complementary dishes for a complete meal:

• Glazed carrots: Sweet and tangy roasted carrots are a colorful, flavorful companion.
• Roast turkey: A juicy roast turkey is an obvious and delicious main to serve alongside this casserole.
• Potatoes: Creamy scalloped or mashed potatoes add comforting richness to the plate.

How to Store and Reheat Leftovers

• Refrigerate: Store leftovers in an airtight container or cover the dish tightly; keep for up to 3 days.
• Freeze: Place in shallow, airtight containers and freeze up to 3 months. Thaw in the refrigerator before reheating.
• Reheat: Bake in an oven-safe dish at 350°F until heated through. Add the topping toward the end if you want it crisp.

The Best Green Bean Casserole Recipe

by Katerina | Easy Weeknight Recipes

Green beans, Brussels sprouts, bacon, mushrooms, and Parmesan sauce come together for a rich, classic casserole.

Prep Time: 15 minutes

Cook Time: 55 minutes

Resting Time: 10 minutes

Total Time: 1 hour 20 minutes

Servings: 10

Ingredients

• 6 slices bacon, diced
• 1 pound Brussels sprouts, trimmed and quartered
• 2 (15 oz) packages cut green beans, thawed
• 8 tablespoons butter, divided
• 1 large shallot, chopped
• 8 ounces sliced mushrooms
• 6 tablespoons all-purpose flour
• 4 cups milk
• 1½ cups shredded Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Breadcrumbs, for topping (optional)
• Crispy fried onions, for topping (optional)

Instructions

• Prep: Preheat the oven to 350°F and grease a 9×13 baking dish with butter.
• Cook the bacon: Cook diced bacon in a Dutch oven or large skillet over medium heat until crispy. Remove bacon with a slotted spoon and keep the fat in the pot.
• Cook the veggies: Add Brussels sprouts and thawed green beans to the bacon fat, season with salt and pepper, and cook 6–8 minutes until tender-crisp. Transfer to the baking dish.
• Cook mushrooms and shallots: Add 2 tablespoons butter to the pot over medium-high heat. Cook shallot and mushrooms, stirring often, until mushrooms are browned and shallots are caramelized. Add to the baking dish.
• Make the cream sauce: Melt remaining butter in the pot, whisk in the flour and cook 1 minute. Gradually whisk in milk and cook 3–4 minutes until thick and bubbly. Remove from heat and stir in Parmesan, salt, and pepper.
• Combine and bake: Pour the sauce over the vegetables and stir to combine. Bake uncovered for 15 minutes.
• Add toppings: Sprinkle with cooked bacon and breadcrumbs or fried onions, then bake another 15 minutes until golden.
• Finish: Let rest for 10 minutes, adjust seasoning if needed, and serve warm.

Nutrition

Calories: 329 kcal |
Carbohydrates: 20 g |
Protein: 15 g |
Fat: 22 g

Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and preparation methods.

More Holiday Favorites

• Roast Beef Tenderloin with Horseradish
• Christmas Ham with Brown Sugar Glaze
• Easy Oven Roasted Vegetables
• Corn Souffle