This Fresh Green Bean Casserole is the perfect Thanksgiving side dish. Made with homemade cream of mushroom soup and pancetta, it’s full of flavor and easy to make!
*Originally published 11/2013. Updated 10/2024*
Hi friend!
It’s hard to believe it’s almost Thanksgiving time again! I’m excited to share this Fresh Green Bean Casserole recipe with you guys because it’s the one that actually converted me into a green bean casserole eater!
Despite the vegetable being in the name of my blog, I’m very picky about my green beans 
I can’t stand canned green beans and often I actually like eating them better cold than warm. But my husband is a fan of green bean casserole so this year I set out to make a version we both would enjoy and I think I hit the nail on the head with this recipe.
Healthy Green Bean Casserole
Is this a healthy green bean casserole? I think so! It’s packed with fresh green beans and mushrooms and the cream of mushroom soup is homemade so you can easily control the amount of sodium, unlike in the canned version.
The pancetta adds great flavor and there’s just a few breadcrumbs and crispy onions on top to balance everything out! Most importantly it tastes good! And food is meant to be enjoyed
Dairy and Gluten-Free Green Bean Casserole Recipe
It’s super easy to make this a dairy and/or gluten-free green bean casserole recipe. To make the casserole gluten-free just use a gluten-free flour mix in the cream of mushroom sauce. I like King Arthur’s Measure for Measure. And use gluten-free panko breadcrumbs and french fried onions. You can find them at the store or try making your own with a recipe like these Easy Gluten-free Fried Onions. Or skip the fried onions and try crispy shallots instead like this Gluten-Free Green Bean Casserole.
To make the recipe dairy-free, use a plant-based milk like almond or soy milk in the cream of mushroom soup.
Fresh Green Bean Casserole with Mushroom Soup Ingredients
This recipe has two parts. First you make the cream of mushroom soup and then you make the casserole. For the soup you need:
- Garlic
- Mushrooms – i like mini portabello mushrooms but you can use whatever kind you like
- Pancetta – takes the flavor to the next level
- Roux ingredients- butter, flour, broth and milk – the flour and butter combine with the liquids to help thicken the soup.
For the casserole you need:
- Fresh green beans
- Butter, garlic and salt – for flavor
- Mushrooms – more of whatever kind you used in the cream of mushroom soup. You can adjust the amount depending how many you want in your casserole.
- Panko and crispy onions – to add a little crunch to the top.
How To Make Fresh Green Bean Casserole
You can make this casserole in two parts – one right after the other, or if you need to make the cream of mushroom soup ahead of time, that’s fine too.
To make the cream of mushroom soup:
- Saute the mushrooms, garlic and pancetta and set aside.
- Melt the butter, add the flour and whisk in the broth and milk, simmering until it thickens.
- Add the mushroom mixture back in and voila!
To make the casserole:
- Blanche the green beans.
- Saute more mushrooms and garlic.
- Mix the beans, mushrooms and cream of mushroom soup together, top with breadcrumbs and bake.
- Add the crispy fried onions just before serving.
Fresh Green Bean Casserole Recipe
Fresh Green Bean Casserole
This Fresh Green Bean Casserole is the perfect Thanksgiving side dish. Made with homemade cream of mushroom soup and pancetta, it’s full of flavor and easy to make!
- Yield: 9×9 pan
Ingredients
For the cream of mushroom soup:
- 1 Tbsp oil
- 2 cloves garlic, minced
- 4 oz mushrooms, finely diced
- 4 oz pancetta, finely cubed
- 2 Tbsp butter
- 2 Tbsp flour
- 3/4 cup chicken or vegetable broth
- 1/2 cup milk (I use 2%)
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
For the casserole:
- 2 pounds fresh green beans, ends trimmed, cut into roughly 1 inch pieces
- 2 Tbsp butter
- 2 cloves garlic, minced
- 4 to 8 oz mushrooms sliced (amount depending on your preference)
- 1/4 tsp salt
- 1 batch of cream of mushroom soup
- 1/2 cup panko bread crumbs
- French fried onions, to taste
Instructions
To make the Cream of Mushroom Soup:
- Heat oil in a skillet over medium heat.
- Add garlic, mushrooms and pancetta and saute over medium heat for 5 minutes.
- Remove from pan and set aside.
- Melt 2 Tbsp butter in the skillet.
- Add flour and whisk to combine.
- Slowly add broth and then milk and salt, whisking constantly to combine.
- Bring to a boil, then reduce heat to a simmer and whisk constantly for 2-3 minutes to thicken.
- Add mushroom mixture back in, stir to combine, then remove from pan and set aside.
For the casserole:
- Preheat oven to 350 degrees F.
- Bring a large pot of water to a boil. Add green beans and boil for 5 minutes.
- Drain and run under cold water to stop cooking. Set aside.
- Meanwhile, melt 2 Tbsp butter in a skillet.
- Add sliced mushrooms, garlic and salt and saute for 5 minutes.
- In a 9×9 pan, combine green beans, sauteed mushrooms and cream of mushroom soup.
- Top with panko breadcrumbs and bake 20 minutes F.
- Sprinkle with French fried onions just before serving.
Fresh Green Bean Casserole FAQs
Can I use canned green beans?
If you prefer to use canned green beans, I would skip the blanching the beans and just combine 2 (drained) cans of beans with the sauteed mushrooms and cream of mushroom soup mixture!
Can I use frozen green beans?
I wouldn’t recommend putting the green beans in frozen because it will be too watery. If you need to use frozen, you could try cooking them first and draining the water before mixing them with the mushrooms and soup.
Can I make this fresh green bean casserole ahead of time?
Yes! Feel free to assemble this casserole ahead of time. Add the breadcrumbs just before baking and then add the French fried onions right after baking!
You can also make the cream of mushroom soup ahead of time and/or blanch the green beans ahead of time so assembly goes more quickly when you’re ready to make the casserole.
How to store fresh green bean casserole?
Store this container in an airtight container in the fridge. Add fresh crispy onions after reheating!
Can I make fresh green bean casserole without mushrooms?
Yes! You’re more than welcome to leave the mushrooms out of this recipe. I add about 4 oz of sliced mushrooms to the casserole. You can add up to 8 oz or none at all!
Can I make fresh green bean casserole with store-bought cream of mushroom soup?
Yes. In a pinch you could sub one can of store-bought cream of mushroom soup but i highly recommend giving the homemade version a try!
Can I leave out the pancetta?
Yes! If you can’t find it or don’t want to use it you can leave out the pancetta. But I really love the flavor it adds. You could also substitute a few pieces of diced up bacon for the pancetta.
Can you make fresh green bean casserole in the slow cooker?
Yes! Here are a couple of recipes to try:
These would be a great option if you really need to free up some oven space for the holidays!
Other healthy green bean casserole recipes
Here are a few more recipes to try:
- Healthy Homemade Green Bean Casserole
- Healthier Green Bean Casserole
- Healthy Vegan Green Bean Casserole
Need more Thanksgiving recipes to pair with this Fresh Green Bean Casserole? Try:
Sweet Potato Apple Cranberry Crumble
This Sweet Potato Apple Cranberry Crumble is the perfect addition to your holiday dinner. Make it for a quick and easy Thanksgiving side dish or pop it in the oven while eating and serve it with ice cream for dessert!
Leftover Turkey and White Bean Soup
This Leftover Turkey and White Bean Soup is perfect for transforming holiday leftovers into a new meal. Or make it with chicken any time of year!
Easy Strawberry Jello Salad with Cool Whip
This Strawberry Jello Salad with Cool Whip is the perfect kid-friendly side dish for your next holiday gathering or weeknight dinner!
Bisquick Cornbread
A non-traditional sweet cornbread that the whole family will love! Makes enough to feed a crowd and pairs well with everything from Thanksgiving turkey to chili!
Sausage and Wild Rice Stuffing
This Sausage and Wild Rice Stuffing makes the perfect holiday side dish but is also hearty enough to enjoy as a meal on its own.
