With crunchy onions, colorful green beans, and gooey cheese topped with breadcrumbs, Grandma’s Green Bean Casserole is a great recipe for first time casserole makers.
If you want to impress at holiday meals without having a ton of ingredients or steps, this casserole is the simple way to make sure that everyone loves your dish.
Grandma’s Green Bean Casserole Recipe
Perfect for a weeknight dinner or a holiday side dish, this is the best green bean casserole to make if you want an original recipe that packs in the flavor (without the cream of mushroom soup).
The buttery cracker topping sprinkled over the cheese seals in the rich and savory flavor of the green beans below it.
Although there are a lot of similar recipes out there, this one is unique in that it’s fast to make and even if it’s the first time, second time, or twentieth time you’re making it, your family will never get sick of it!
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- Sweet onion – In this onion version, I chose fresh onion over fried onion rings. Swap out for white or yellow onion if needed.
- Mushrooms – Most recipes call for the standard mushroom soup, but I prefer the taste of fresh mushrooms. Can substitute canned, sliced mushrooms.
- Sour cream – Substitute for plain Greek yogurt if needed.
- Worcestershire sauce – You can create a replacement sauce with soy sauce, white wine vinegar, and ketchup if you need to.
- Cut green beans – Although the recipe calls for cans of green beans, you can choose fresh green beans, or substitute with the frozen equivalent.
- Sharp cheddar cheese – Substitute with Swiss cheese if you can’t find cheddar.
- Ritz crackers – If necessary, melt butter and mix with bread crumbs or panko instead.
- Pantry Staples – Butter, all purpose flour, black pepper, garlic powder, milk.
How To Make Grandma’s Green Bean Casserole
- Preheat oven to 350F. Spray quart casserole dish with nonstick cooking spray.
- Melt a tablespoon of butter in large skillet over medium heat. Increase to medium-high heat, saute a cup onion and mushrooms in butter until tender.
- Stir in flour and stir for 2-3 minutes to coat, until raw flour taste is gone. Pour in milk and stir until thickened. Reduce to low heat and simmer, stirring the sour cream, spices, and Worcestershire sauce into the mixture of flour until smooth and cook for 1-2 minutes more.
- Add in green beans and stir until coated. Move green bean mixture into a prepared baking dish. Top with cheddar cheese.
- Melt remaining butter in a small bowl, toss together cracker crumbs in a small bowl until coated. Cover cheese with buttery crumbs.
- Bake in preheated oven for 30 minutes or until cheese has melted and butter crackers are golden brown.
- Remove and let sit for 2-3 minutes. Serve warm and have guests add a teaspoon salt or pepper to taste!
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
What To Serve With Green Bean Casserole
Since this is a Thanksgiving style meal, it goes well with any sides that you’d typically find on the table – from turkey and cranberry sauce to mashed potatoes and biscuits!
How do I keep green bean casserole from getting soggy?
It’s best to drain the beans as best you can. And start with just lightly blanched beans that are still crisp tender.
Can I make this casserole ahead of time?
Yes, this gb casserole can be made ahead and stored in the fridge for up to 3 days in an airtight container.
Leave off the cracker crumbs, and add to the top when you reheat it according to the directions.
If it gets a little dry, add in some chicken broth to help rehydrate it before putting it in the oven or microwave.
Can I freeze Grandma’s green bean casserole?
Store in the freezer for up to 6 months, and thaw in the refrigerator until the next day when ready to eat.
Reheat according to the instructions.
Best Casserole Tips
- If you’re a cheese lover, the only things that you need to mix are your cracker crumbs with some parmesan cheese for an extra gooey topping!
- For more crunch on top of your casserole, you can add french-fried onions to the topping.
- Choose green beans that are french cut if possible. If canned, choose cans of french style green beans.
- To prep your fresh green beans, boil them for around 6 minutes before transferring them to an ice bath using a slotted spoon.
- Allow guests to add a teaspoon of salt or pepper to taste.
- If you prefer more crunch, swap out the breadcrumb topping for Crunchy French’s onions.
Need more information?
Check out this Ultimate Guide to Green Bean Casserole to answer these important questions:
- Can you make it ahead of time?
- Can you freeze it?
- How to reheat it.
- Can you make it without cream of mushroom soup?
- What to do with the leftovers, if there are any:)
Favorite Green Bean Casserole Recipes:
If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!
This recipe is not your mother’s green bean casserole – it’s your grandmothers! With savory green beans, crunchy onions, and loaded with cheese, this recipe has a little bit of something for everyone, from small children and kids in high school to the parents and grandparents. Grandma’s green bean casserole is easy to make and bound to be a hit!
- ¼ cup butter
- 1 small sweet onion, peeled and sliced (about ¾ cup)
- 8 ounces fresh mushrooms, sliced
- 3 Tablespoons all purpose flour
- ⅔ cup milk
- 1 cup sour cream
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- 3 (14.5 ounce) cans cut green beans, rinsed and drained (Or frozen equivalent)
- 1 ½ cups shredded cheddar cheese
- 3 tablespoons butter, melted
- 1 sleeve Ritz crackers, smashed into crumbs
- Preheat the oven to 350F. Spray a 9x13 baking dish with cooking spray.
- In a large skillet, melt the 1/4 cup butter. Saute the onion and mushrooms until soft and tender.
- Sprinkle in the flour and stir to coat. Cook, stirring for 2-3 minutes until the raw flour taste is gone.
- Pour in the milk and stir until it starts to thicken.
- Reduce the heat to a simmer and stir in the sour cream, spices, and Worcestershire sauce. Stir to combine.
- Stir in the green beans and stir until they are coated.
- Pour the green bean mixture into the prepared baking dish.
- Top with shredded cheese.
- Combine the remaining 3 tablespoons melted butter and cracker crumbs in a bowl. Toss to coat.
- Sprinkle the buttery crumbs over the cheese.
- Bake the dish for 30 minutes or until bubbly, the cheese is melted, and the cracker topping is a golden brown.
- Remove and let sit for 2-3 minutes for the juices to set.
- Serve warm!
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 252Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 59mgSodium: 236mgCarbohydrates: 11gFiber: 1gSugar: 5gProtein: 7g
This nutrition information was generated via a third party, Nutritionix, and we can not be held liable for any discrepancies in the information provided.
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