green bean casserole
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Easy Green Bean Casserole

Homemade, from scratch green bean casserole with no condensed soups or onions with weird ingredients. Creamy and delicious - maybe even better than Mom's. Shhh...don't tell.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
Author Marye Audet-White


  • 2 lbs of fresh green beans trimmed, washed, and cut
  • 1 lbs baby portabella mushrooms sliced thickly
  • 1 onion peeled and chopped I used purple
  • 2 cloves of garlic peeled and minced
  • 2 strips of bacon applewood smoked or peppered
  • 4 cups heavy cream
  • 1 tablespoon sherry or vermouth
  • 1 tablespoon balsamic vinegar
  • 1/4 cup butter cut in chunks
  • Salt and pepper to taste
  • 2 cups sliced onions sauted until golden OR 2 cups Copycat French's Onions


  • Preheat oven to 350F. Butter a 13x9 inch casserole dish
  • Cook green beans until crisp - tender. They will cook more in the oven, so don't get them too mushy
  • Drain green beans well and spoon into prepared pan
  • Chop bacon into a small dice, add with onions to the pan
  • Saute until the bacon is crisp and brown and the fat is rendered but the onion is not scorched
  • Add garlic and mushrooms
  • Saute mushrooms in the bacon fat until tender, remove the contents of the pan to casserole dish and mix into the green beans
  • Add the sherry ( or vermouth) and the balsamic
  • Add the cream and bring to a boil
  • Once it reaches a boil turn heat down and maintain a simmer until the cream is reduced and coats the back of a spoon, 5 to 10 minutes
  • Whisk in the butter, small pieces at a time and whisk until the butter is melted and the sauce absorbs it
  • Taste and adjust seasonings
  • Pour over the green bean mixture, top with sauteed onions or Copycat French's Onions and bake for 20 minutes