Green Bean Casserole for Holiday Meal

Holiday meals are all about warmth, comfort, and tradition — and few side dishes embody those values better than a classic green bean casserole. Creamy, savory, and topped with a crispy golden layer, this dish is a seasonal staple that earns its spot on the table year after year.

Whether it’s Thanksgiving, Christmas, or a festive winter gathering, green bean casserole has a way of making everyone feel at home. In this recipe, you’ll learn how to make a green bean casserole from scratch, with no pork, no alcohol, and no shortcuts — just whole ingredients and timeless flavor.

Perfectly tender green beans smothered in a rich homemade mushroom sauce and finished with a golden onion topping — this dish is the definition of holiday comfort food.

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Why Green Bean Casserole Belongs on Every Holiday Table

• Familiar and nostalgic: A dish your guests already love

• Flexible: Works for vegetarian guests and can easily be made dairy- or gluten-free

• Prep-friendly: Make it ahead and bake it fresh just before serving

• Scalable: Double or triple it for large gatherings

• Balanced: Adds veggies and creaminess to rich, meaty meals

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What Makes This Version Special?

This holiday green bean casserole doesn’t rely on canned soup or deep-fried onion snacks. Instead, it’s made with fresh green beans, a from-scratch mushroom sauce, and a crispy topping you’ll actually feel good about serving.

Made without pork or alcohol, this dish is inclusive for more guests, making it a great choice for gatherings with mixed dietary needs. It’s also easy to customize for dairy-free or gluten-free lifestyles with just a few swaps.

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Ingredients

This recipe makes enough to serve 6–8 guests as a side. It can easily be doubled for a larger holiday spread.

For the Green Beans

• 1 ½ pounds fresh green beans, trimmed and halved

• Large pot of boiling salted water

• Ice bath (large bowl of ice water)

For the Mushroom Cream Sauce

• 2 tablespoons olive oil

• 1 medium yellow onion, finely diced

• 3 cloves garlic, minced

• 10 oz fresh cremini or button mushrooms, finely chopped

• ¼ cup all-purpose flour

• 1 ¾ cups unsweetened almond milk (or oat milk)

• ¾ cup low-sodium vegetable broth

• ½ teaspoon sea salt

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• Optional: pinch of smoked paprika or ground nutmeg for depth

• ⅓ cup plain Greek yogurt (or dairy-free alternative like coconut yogurt)

For the Crispy Onion Topping

• 1 large shallot or small yellow onion, thinly sliced

• ½ cup panko breadcrumbs

• 1 tablespoon olive oil

• Salt and black pepper

• Optional: fresh parsley or thyme for garnish

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Step-by-Step Instructions

Preparing the Green Beans

Start with fresh green beans — they provide the best texture and color.

1. Blanch the beans: Bring a large pot of salted water to a boil. Add green beans and cook for 4–5 minutes until bright green and slightly tender.

2. Shock them: Immediately transfer beans to an ice water bath to stop the cooking process and keep them vibrant.

3. Drain and dry: Once cooled, drain thoroughly and pat dry with a clean towel. Excess moisture can water down your casserole.

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Making the Creamy Mushroom Sauce

The heart of this dish lies in the savory mushroom cream sauce.

1. Sauté the base: In a large skillet, heat olive oil over medium heat. Add chopped onion and cook for 5 minutes until softened. Add garlic and mushrooms and cook for another 8–10 minutes until mushrooms are browned and their liquid has evaporated.

2. Add flour: Sprinkle the flour evenly over the mushrooms. Stir constantly for 2–3 minutes to cook out the raw flour taste.

3. Pour in liquids: Slowly whisk in the almond milk and vegetable broth. Stir continuously until smooth and thickened (about 5–7 minutes).

4. Season and finish: Add salt, pepper, garlic powder, and optional spices. Remove from heat and let cool slightly. Then stir in the yogurt to add creaminess without splitting.

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Making the Crispy Topping

Skip the canned fried onions and go homemade for a fresher crunch.

1. Preheat oven to 375°F (190°C).

2. Toss sliced onions with olive oil, panko, salt, and pepper in a small bowl.

3. Spread onto a baking sheet and bake for 10–15 minutes until golden brown, stirring once halfway through.

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Assembling the Casserole

1. Lightly grease a 9×9 or similar-sized baking dish.

2. In a large bowl, mix blanched green beans with the mushroom sauce until well coated.

3. Transfer to the baking dish and spread evenly.

4. Top with the crispy onion mixture.

5. Bake uncovered at 375°F for 25–30 minutes, until bubbling and golden.

6. Let rest for 5–10 minutes before serving. Garnish with fresh herbs if desired.

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Holiday Pairings

This green bean casserole pairs beautifully with classic holiday mains and sides. Try serving it alongside:

• Roasted turkey or plant-based roast

• Mashed potatoes and gravy

• Stuffing or cornbread dressing

• Cranberry sauce

• Roasted sweet potatoes

• Fresh dinner rolls or biscuits

It also holds its own as a leftover — reheat and enjoy the day after the holiday with sandwiches or on a plate of mixed sides.

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Make-Ahead Tips

Prep in advance to simplify your holiday:

• 1–2 days ahead:

  • Blanch the green beans

  • Make the mushroom sauce

  • Prepare the crispy topping (store in an airtight container)

Assembly day:

• Combine everything in your baking dish

• Bake fresh before serving

Note: Add an extra 5–10 minutes to the bake time if baking straight from the fridge.

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How to Store and Reheat

Leftovers can be stored in the refrigerator in an airtight container for up to 4 days.

To reheat, use:

• Oven: 350°F (175°C) for 15–20 minutes, uncovered

• Microwave: 2–3 minutes per serving (note that topping may lose its crispiness)

For freezing, assemble the casserole without the topping. Freeze in a covered dish. When ready to use, thaw overnight, top with crispy onions, and bake fresh.

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Dietary Variations

Vegan

• Use plant-based milk and yogurt

• Confirm breadcrumbs are vegan

• Replace Greek yogurt with cashew cream or coconut yogurt

Gluten-Free

• Use gluten-free flour blend and panko

• Make sure broth is certified gluten-free

Nut-Free

• Choose oat milk or rice milk instead of almond milk

• Avoid nut-based yogurt if substituting dairy

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Common Questions

Can I use frozen green beans?
Yes, but blanch them briefly before adding. Fresh beans are preferred for texture.

Can I make this in a slow cooker?
It’s best baked, but you can keep it warm in a slow cooker on low for serving.

What can I use instead of mushrooms?
For mushroom-free diets, try sautéed zucchini or finely chopped eggplant.

How do I double the recipe for a large family?
Use a 9×13 baking dish and double all ingredients. Bake for an extra 10 minutes.

Can I prepare this dish dairy-free?
Yes! Use plant-based milk and dairy-free yogurt or sour cream alternative.

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Final Thoughts

When it comes to holiday meals, it’s the side dishes that often steal the show. This green bean casserole for holiday meals is a timeless favorite that blends tradition with fresh ingredients and a from-scratch approach.

It’s rich and savory enough to feel indulgent, but light enough to balance the rest of your holiday spread. Whether you’re hosting a Thanksgiving feast, Christmas dinner, or simply gathering around the table with loved ones, this casserole is a must-make dish that fits right in.

Put it on your holiday menu and watch it disappear faster than you can say, “Pass the gravy!”