Fresh Green Bean Casserole with Gruyere
Fresh green bean casserole is even better when the beans, mushroom sauce, and cheese are made from scratch. My recipe uses blanched fresh green beans, sauteed mushrooms and onion, a creamy thyme sauce, Gruyere, and crispy fried onions. There’s no canned soup in it.
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John and I eat green beans all year, but this is what I make for Thanksgiving and Christmas. Of all the side dishes we serve for the holidays, green bean casserole is usually one of the dishes with the fewest leftovers.
The fresh beans are still hearty after baking, while the homemade sauce and shredded cheese make the casserole rich and creamy. The French fried onions add more texture and put this dish over top.
Looking for my other green bean casserole recipe? It also uses fresh green beans, french fried onions, and a creamy sauce. However, it doesn’t have mushrooms or cheese.
Helpful Things to Know
- ✓ Made with fresh green beans
- ✓ No canned condensed soup
- ✓ Ready in about about an hour
- ✓ Serves 8
- ✓ Canned or frozen beans work for a softer texture
- ✓ Best for Thanksgiving and Christmas
Kim’s Best Tips
Blanch the green beans for only 4 to 5 minutes, then move them straight into ice water. They should be tender but still have a crisp bite because they’ll continue cooking in the oven. Drain them well so extra water doesn’t thin the sauce.
Shred the Gruyere from a block. It melts more smoothly than pre-shredded cheese. If you can’t find Gruyere, Swiss cheese is the closest substitute, though sharp cheddar or mozzarella can also be used.
The sauce is made from butter, flour, whole milk, heavy cream, sour cream, and sauteed mushrooms. It replaces cream of mushroom soup, cream of celery soup, or any other canned condensed soup.
Wait until the casserole has baked for 20 minutes before adding the Gruyere and French-fried onions. If you add them too early, they’ll burn.
Round out your holiday meal with our slow cooker turkey breast, Parmesan mashed potatoes, corn casserole, or Crock Pot sweet potato casserole with marshmallows.
How to Make Cheesy Green Bean Casserole
Cook the onions and mushrooms: Melt 1 tablespoon of butter in a skillet over low-medium heat. Cook the onion and mushrooms for 5 to 7 minutes, until tender. Add the garlic during the final 30 seconds, then transfer the vegetables to a bowl.
Make the sauce: Melt the remaining 3 tablespoons of butter in the skillet. Whisk in the flour and cook for 2 to 3 minutes. Slowly pour in the whole milk and heavy cream, then add the thyme. Continue mixing until smooth. Stir in the sour cream, salt, and pepper, then remove the skillet from the heat.
Blanch the green beans: Boil the trimmed green beans in salted water for 4 to 5 minutes. They should be tender with a crisp bite. Drain them and immediately transfer them to a bowl of ice water to stop the cooking. Drain and dry them really well.
Assemble the casserole: Combine the green beans, sauteed vegetables, and sauce in a large bowl. Transfer the mixture to a greased 9 x 13-inch baking dish.
Bake and add the topping: Bake uncovered at 350°F for 20 minutes. Sprinkle the shredded Gruyere and French-fried onions over the casserole, then bake for 10 more minutes. It’s ready when the casserole is hot and the topping is lightly browned.
More Classic Thanksgiving Sides
Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion, finely diced
- 4 ounces mushrooms, sliced
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- 1 cup whole milk
- ½ cup heavy cream
- ½ teaspoon dried thyme
- 2 tablespoons sour cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound fresh green beans, ends trimmed and cut in half
- 1 cup Gruyere cheese, shredded from the block
- 6 ounces French-fried onions
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Instructions
- Preheat the oven to 350°F, and lightly grease a 9 x 13-inch baking dish.
- Heat a medium skillet over low-medium heat. Melt 1 tablespoon of the butter, then add the onion and mushrooms. Cook for 5 to 7 minutes, until tender.1 medium onion4 ounces mushrooms1 tablespoons unsalted butter
- Add the garlic and cook for 30 seconds. Transfer the vegetables to a bowl and set aside.2 garlic cloves
- Melt the remaining 3 tablespoons of butter in the skillet. Sprinkle in the flour, whisk to combine, and cook for 2 to 3 minutes.3 tablespoons unsalted butter¼ cup all-purpose flour
- Slowly pour in the milk and heavy cream, then add the thyme. Whisk until a smooth, creamy sauce forms. Stir in the sour cream, salt, and pepper, then remove the skillet from the heat.1 cup whole milk½ cup heavy cream½ teaspoon dried thyme2 tablespoons sour cream
- Bring a large pot of salted water to a boil. Add the green beans and cook for 4 to 5 minutes, until tender with a crisp bite. Drain, then immediately place the beans in a bowl of ice water to stop the cooking. Drain well.
- Combine the green beans, onion and mushroom mixture, and sauce in a large bowl. Transfer to the prepared baking dish.
- Bake uncovered for 20 minutes. Remove the casserole from the oven and top with the Gruyere and French-fried onions. Bake for 10 more minutes, until hot and lightly browned on top.
- Serve warm.
Notes
- Fresh green beans give the casserole the best texture. For canned or frozen green beans, skip the blanching step. Drain canned beans well; thaw and drain frozen beans. The finished casserole will be softer.
- Swiss cheese is the closest substitute for Gruyere. Sharp cheddar or mozzarella can also be used, but each changes the flavor and texture.
- Refrigerate leftovers in an airtight container within 2 hours and use within 3 to 4 days. Reheat in the oven at 350°F until hot.
- For freezing, bake the casserole with the cheese but leave off the fried onions. Cool completely, wrap tightly, and freeze for up to 2 weeks for the best texture. Thaw overnight in the refrigerator, then reheat at 350°F until hot. Add the fried onions during the final 5 to 10 minutes. Note: the texture may be different since you’re freezing and thawing dairy.