Green beans, Brussels sprouts, bacon, and homemade Parmesan-shallot cream sauce make this truly the best Green Bean Casserole ever! A crispy topping and bacon add the perfect traditional touch.

Easy Green Bean Casserole Recipe

This green bean casserole recipe is my upgraded twist on the classic holiday side dish. Fresh green beans, smoky bacon, and tender Brussels sprouts are baked in a rich homemade Parmesan cream sauce with mushrooms and shallots. No canned soup needed. It’s creamy, savory, and packed with real flavor.

If you’re looking for a make-ahead Thanksgiving side, this green bean casserole checks every box. You can prep it in advance, assemble it in one pan, and bake it when you’re ready. It’s the perfect dish for Thanksgiving, Christmas, potlucks, or any cozy family dinner where you want something crowd-pleasing, hearty, and a little bit indulgent.

Recipe Ingredients

You’ll notice that I use frozen green beans here because they just make things faster and easier, and cook up just as bright and beautiful as fresh. But if you’d like to substitute fresh, that’s fine, too.

• Bacon: Using a sharp knife, dice up the bacon slices into small pieces.
• Brussels Sprouts: The Brussels sprouts should have the root ends trimmed short, and any discolored outer leaves discarded. From there, cut them into quarters. 
• Green Beans: I prefer French-cut green beans, but regular cut green beans are also fine. They should be thawed and well-drained in a colander so they don’t make the dish watery.
• Butter: I use a whole stick of butter, divided. Salted or unsalted, either is fine!
• Shallot: Don’t skip the shallot! Shallot helps give green bean casserole its classic flavor. Chop it finely or mince it.
• Mushrooms: You can use crimini mushrooms, button mushrooms, or whatever mushrooms you like! Slice them roughly to match the size of the quartered Brussels sprouts.
• Flour: A small amount of all-purpose flour thickens the sauce.
• Milk: Whole milk is my go-to, but if you wish, you can substitute non-dairy milk in this recipe. The texture and taste will be slightly different in that case.
• Parmesan Cheese: A generous amount of Parmesan makes the sauce thick and strong flavored, with deep umami notes.
• Salt and Black Pepper
• Breadcrumbs or Fried Onions: Store-bought fried onions add that essential green bean casserole finish. You could also make your own fried onions, if you prefer! Get this homemade fried onions recipe from Diethood.

How to Make Green Bean Casserole from Scratch

This recipe has several components, but you only need a baking dish and a Dutch oven (or a large pot) to make them! Almost everything gets a quick precook in the pot, before going into the baking dish and then the oven, to let the flavors meld together.

• Prep. Preheat the oven to 350˚F. Lightly grease a 9×13 baking dish with butter, and set it aside.
• Cook the bacon and veggies. Set a Dutch oven (or a large, heavy pot) over medium heat. Add the diced bacon, and cook it until it’s crispy. Then use a slotted spoon to remove the cooked bacon from the pot, and set it aside. Add the Brussels sprouts and thawed green beans to the bacon grease in the pot. Saute them gently for about 6 to 8 minutes, or until crisp-tender. NOTE: Get smaller sized Brussels sprouts so they cook up faster.
• Cook the mushrooms and shallots. Remove the cooked Brussels sprouts and green beans from the pot, and set them aside. Add a couple of tablespoons of butter to the pot and turn the heat up to medium-high. Cook the shallots and mushrooms in the melted pot, stirring often, until the mushrooms are browned and the shallots are caramelized. This should take 8 – 10 minutes.
• Make the sauce. Transfer the cooked shallots and mushrooms to the baking dish, and set aside. Add the remaining butter to the pot and let it melt. Stir the flour into the melted butter and cook for a minute or so, whisking the whole time to prevent scorching and remove any lumps. Next, whisk in the milk. Keep whisking the mixture for a few minutes, until it’s thickened and bubbly. Turn the heat off, and then stir in the Parmesan, salt, and pepper. 
• Assemble the casserole and bake. Stir the sauce into the Brussels sprouts, green beans, mushrooms, and shallots. Transfer the casserole to the oven and bake for 15 minutes.
• Add the topping. Take the casserole out of the oven for a moment, sprinkling it with the crispy bacon pieces and the breadcrumbs or fried onions. Bake again, for another 15 minutes or so, until golden brown.
• Enjoy! Let the green bean casserole stand for 10 minutes or so before tasting for seasonings, adjusting as needed, and serving warm.

What to Serve with Green Bean Casserole

This dish goes perfectly with other holiday classics, from turkey to cranberry sauce. Try some of these favorite, cozy, holiday dishes. They’re easy to make, and scrumptious to eat, and go perfectly with green bean casserole.

• Glazed Carrots: These simple honey balsamic roasted carrots are pretty to look at, deeply tangy, and lusciously sweet.
• Roast Turkey: A juicy whole roast turkey makes an impressive (and tasty!) main course, and even more so when served with this savory casserole.
• Potatoes: Golden-brown and ultra-cheesy scalloped potatoes are a hearty, indulgent side dish perfect for any occasion.

How to Store and Reheat Leftovers

• To refrigerate leftover green bean casserole, store it in an airtight container, or cover the casserole dish tightly with plastic wrap. It will keep for up to 3 days in the fridge.
• To freeze, place the green bean casserole in shallow, airtight containers and freeze for up to 3 months. Thaw in the refrigerator before reheating.
• To reheat, place in an oven-safe dish and bake at 350˚F until heated through.

More Holiday Favorites

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