Easy Green Bean Casserole With Fresh Green Beans
Easy Green Bean Casserole made with fresh green beans, mushrooms, onions, and a crispy Parmesan–panko topping is a twist on the classic that your family will love. Creamy, lighter, and perfect for holidays.
Table of Contents
The Green Bean Casserole I Actually Make Every Holiday
If you’re here because you were searching for an easy green bean casserole to make for Thanksgiving, Christmas, or whatever holiday you’re celebrating this month, welcome — this is the version I make every year, and it’s the one I recommend to anyone who wants the classic flavor without the heavy, gloopy sauce.
I grew up on the vintage, cream-of-mushroom-plus-canned-green-beans version (and never touched it), but once I started cooking for myself, I wanted to make a version that I would actually enjoy.
So I modernized it: fresh green beans, real mushrooms and onions, and a crispy Parmesan–panko topping that adds the golden crunch that makes everyone come back for seconds. It’s still incredibly easy thanks to Campbell’s Cream of Mushroom Soup — just with a better ratio and a much brighter taste.
- Prepare the topping: In a small bowl, combine the panko, ¼ cup Parmesan, and 2 tablespoons olive oil. Mix until the breadcrumbs feel evenly coated. Set the bowl aside.
- Blanch the green beans: Bring a large pot of water to a boil. Add the green beans and cook for 3 minutes, just until they turn bright green and feel crisp-tender when you bite into one. Transfer immediately to an ice bath to stop the cooking. Once cool, dry the beans really well with a clean towel. (Any leftover water will thin the sauce.)
- Cook the mushrooms and onions:
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the mushrooms and cook until browned. Add the onion and cook until soft and golden, about 10 minutes. Stir in the garlic, thyme, salt, and pepper, then add the cream of mushroom soup and broth. Simmer 3–4 minutes until smooth and creamy, then stir in the remaining ¼ cup Parmesan.
- Add the topping and bake: Grease a 9×13 baking dish with the remaining 1 tablespoon olive oil. Add half the green beans, then spoon half the sauce over top. Repeat with the remaining beans and sauce. Smooth everything into an even layer so it heats evenly.
Expert Tips from Recipe Testing
These tiny details make a big difference:
- Dry the green beans fully before assembling — excess water makes a thin, watery sauce.
- Cover the mushrooms for 2–3 minutes to speed up browning and moisture release.
- If the sauce looks too thick, add a splash of broth — it should be creamy, not gluey.
- Broiler timing varies — check every 20–30 seconds.
- Leftovers hack: Reheat with rotisserie chicken for an easy, balanced meal.
Variations to Try (If You Want to Switch It Up)
- Crispy bacon folded into the sauce
- Swap thyme for rosemary for a deeper winter flavor
- French fried onions instead of panko for the classic vibe
- Vegetarian version: use veggie broth
- A splash of white wine in the mushrooms is chef’s kiss
What to Serve It With
- Herb-Roasted Turkey Tenderloin
- Baked Chicken Cutlets
- Mashed Potato Cakes
- Thanksgiving Potluck Recipe Roundup
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Easy Green Bean Casserole
This easy green bean casserole uses fresh green beans, sautéed mushrooms, sweet onions, and Campbell’s cream of mushroom soup for the perfect balance of classic flavor and fresh, lighter texture. Finished with a golden Parmesan-panko topping, it’s the holiday side that feels upgraded without being complicated.
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Equipment
Ingredients
- 1 cup panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese dided
- 4 tablespoons olive oil divided
- 2 pounds fresh green beans ends trimmed and cut in half
- 1 pound cremini mushrooms sliced
- 1 yellow onion thinly sliced
- 2 garlic cloves minced
- 1 tablespoon fresh thyme or 1 tsp dried
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 10.5 ounces Cream of Mushroom Soup 1 can
- 1/2 cup chicken broth
Instructions
- In a small mixing bowl, combine the panko, 1/4 cup parmesan cheese, and 2 tbsps of olive oil. Set aside.1 cup panko breadcrumbs, 1/2 cup freshly grated Parmesan cheese dided, 4 tablespoons olive oil divided
- Blanch the green beans: Bring a very large pot of water to a boil. Prepare an ice water bath and set out a large, clean kitchen towel. Place the green beans in the water and cook just until crisp-tender, about 3 minutes. Then transfer them into an ice bath to stop the cooking. Lightly pat the green beans dry.2 pounds fresh green beans
- Meanwhile, heat 1 tbsp of olive oil in a large skillet over medium heat. Add the mushrooms and cook until they release their juices (you can speed this up by covering them for a few minutes), then add the onion. Continue cooking, stirring frequently, for 10-15 minutes, or until the onion is soft and golden and the mushrooms have started to brown.1 pound cremini mushrooms, 1 yellow onion
- Add the garlic, thyme, salt, and pepper, and cook for 1 more minute.2 garlic cloves, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 tablespoon fresh thyme
- Stir in the cream of mushroom soup and chicken broth. Mix until smooth and simmer for 3-4 minutes. Then stir in 1/4 cup parmesan. You can add a splash more broth if the mixture is too thick.10.5 ounces Cream of Mushroom Soup, 1/2 cup chicken broth
- Grease a 9×9 baking dish with the remaining 1 tbsp of olive oil. Add half the green beans to the baking dish and spread half the sauce over top. Add the remaining green beans and top with the remaining sauce. Sprinkle the panko mixture over top.
- Place the green bean casserole in the oven under the broiler and cook for 1-3 minutes, until the casserole is bubbling and the panko starts to brown.
- Garnish with more thyme or fresh parsley before serving.
If you tried this recipe, please leave a review letting me know how it was!
Notes
Make ahead instructions:
- Assemble the casserole but don’t add the topping.
- Refrigerate tightly covered for up to 48 hours.
- Before baking: let the casserole sit at room temperature for 30–45 minutes so it isn’t ice-cold.
- Add the panko-Parmesan topping.
- Bake covered at 350°F for 15-20 minutes until hot and bubbling, then uncover and broil 1–2 minutes at the end for the golden crust.
Nutrition
Calories: 169kcal | Carbohydrates: 21g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 316mg | Potassium: 774mg | Fiber: 4g | Sugar: 6g | Vitamin A: 825IU | Vitamin C: 16mg | Calcium: 105mg | Iron: 2mg
Nutrition information is approximate and was calculated using a recipe nutrition label generator.
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