Name: joanna gaines green bean casserole
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 pounds fresh green beans, ends snapped; 1 large yellow onion, thinly sliced; 1/2 cup buttermilk; 1 cup cornstarch; 1 teaspoon seasoned salt; Canola oil, for deep-frying; 5 tablespoons unsalted butter, divided; 16 ounces portobello mushrooms, sliced; 2 garlic cloves, minced; 1/3 cup all-purpose flour; 3/4 cup chicken broth; 1 3/4 cups heavy cream; 1 tablespoon plus 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper

This creamy, crunchy joanna gaines green bean casserole is made with fresh green beans, a rich homemade mushroom sauce, and hand-breaded onion strings, ready in about an hour. The dish transforms when you top the bubbling, velvety sauce with those golden, freshly fried onions that shatter with every bite. I love how this recipe completely ditches the canned soup for something honest and comforting.

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💚 Why This Classic Works:

Growing up, green bean casserole meant a can of condensed soup and mushy vegetables, but this version rewrites the script entirely. By using fresh green beans blanched to crisp-tender perfection and a sauce thickened with heavy cream and real mushrooms, you get a depth of flavor that convenience products just can’t match.

The first time I made this, I was intimidated by frying my own onions, but it turned out to be the most rewarding part. The contrast between the fresh, snappy beans and the rich, garlic-infused cream sauce is exactly what makes this dish a modern staple on my holiday table.

Joanna Gaines Green Bean Casserole Recipe

🥒 Joanna Gaines Green Bean Casserole Ingredients

Green Beans: 2 pounds fresh green beans, ends snapped (fresh is essential here for texture).
Onion Strings: 1 large yellow onion (thinly sliced), 1/2 cup buttermilk, 1 cup cornstarch, 1 teaspoon seasoned salt, and canola oil for frying.
Butter: 5 tablespoons unsalted butter, divided (used for sautéing mushrooms and making the roux).
Mushrooms: 16 ounces portobello mushrooms, stems removed and sliced (cremini or button mushrooms also work).
Aromatics: 2 garlic cloves, minced.
Thickener: 1/3 cup all-purpose flour.
Liquids: 3/4 cup chicken broth and 1 3/4 cups heavy cream.
Seasoning: 1 tablespoon plus 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper.

🍲 How To Make Joanna Gaines Green Bean Casserole

Make the Crispy Onions: Dip the thinly sliced onions in buttermilk, then toss them in a mixture of cornstarch and seasoned salt until coated. Heat 3 inches of oil in a deep pot to 350°F. Fry the onions in batches for 2-3 minutes until golden brown, then drain on a paper towel-lined rack.
Blanch the Green Beans: Bring a large pot of water with 1 tablespoon of salt to a boil. Add the green beans and cook for about 6 minutes until they are crisp-tender. Immediately transfer them to a bowl of ice water to stop the cooking, then drain well.
Create the Mushroom Sauce: In a large skillet, melt 4 tablespoons of butter over medium-high heat. Add the sliced mushrooms and sauté for 2-3 minutes until browned. Stir in the garlic, remaining salt, and pepper.
Thicken the Gravy: Sprinkle the flour over the mushrooms and stir to coat. Pour in the chicken broth and simmer for 2 minutes. Lower the heat to medium and slowly whisk in the heavy cream, stirring constantly for 4-6 minutes until the sauce is thick and creamy.
Bake the Casserole: Preheat your oven to 375°F. Stir the drained green beans into the mushroom sauce and transfer the mixture to a 9×11-inch baking dish. Bake for 15-20 minutes until the sauce is bubbling. Top with the crispy fried onions just before serving.

✅ Recipe Tips

Don’t Skip the Ice Bath: Shocking the beans in ice water locks in their bright green color and prevents them from turning mushy when baked in the sauce.
Fry in Batches: If you overcrowd the oil when frying onions, the temperature will drop and they will become greasy instead of crispy.
Sauce Consistency: The mushroom sauce should coat the back of a spoon thickly before you add the beans; if it’s too thin, the casserole will be watery.
Prep Ahead: You can blanch the beans and make the sauce a day in advance, storing them separately in the fridge, but fry the onions fresh for the best crunch.

♻ Substitutions

Joanna Gaines’ version is famous for using fresh ingredients rather than the traditional “can-dump” method. Here are the best substitutions if you are missing something or want a shortcut:

1. The Green Beans (Fresh)

Frozen Green Beans: The best alternative. Thaw them completely and pat dry before using. No need to blanch them as long as fresh beans.
Canned Green Beans: The “emergency” option. Rinse them thoroughly to remove the metallic taste and salt. Add them at the very end of the cooking process so they don’t turn to mush.

2. The Homemade Mushroom Sauce

Shortcut: Swap the homemade roux (butter, flour, broth, cream) for 2 cans of Condensed Cream of Mushroom Soup.
Mushroom Hater? Use Cream of Celery or Cream of Chicken soup instead.
Dairy-Free: Use full-fat coconut milk or a plant-based heavy cream alternative (mix with cornstarch to thicken).

3. Heavy Cream / Half-and-Half

Whole Milk: Works well but will be slightly thinner. You may need to simmer the sauce a few minutes longer to reduce it.
Evaporated Milk: A shelf-stable option that mimics the richness of cream without the refrigeration.

4. Bacon Grease

Joanna often sautés the onions/mushrooms in bacon fat.

Substitute: Salted Butter or Ghee.
Flavor Hack: If using butter, add 1/4 tsp of Smoked Paprika to mimic the smoky bacon flavor.

5. French Fried Onions

Panko Breadcrumbs: Mix with melted butter for a lighter, crispier topping.
Crushed Ritz Crackers: Adds a buttery, salty crunch that is very popular in Southern casseroles.
Homemade: Thinly slice shallots, toss in flour, and fry in oil until golden (time-consuming but delicious).

🧆 What To Serve With Green Bean Casserole?

This rich side dish is the perfect companion for a roasted Thanksgiving turkey or a honey-glazed ham, as the creamy sauce complements lean proteins beautifully. It also pairs well with garlic mashed potatoes, acting as a secondary gravy that ties the whole holiday plate together.

🎚 How To Store Leftovers Green Bean Casserole?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F to help crisp up the topping, though the onions will naturally soften over time. Freezing is not recommended as the cream sauce may separate and the beans can lose their texture.

🔋 Can I Make Green Bean Casserole Ahead Of Time?

Yes.

Assemble Early: Mix the green beans, mushroom soup, and milk/soy sauce in your baking dish up to 48 hours in advance. Cover tightly with foil or plastic wrap and refrigerate.
Crucial Step: Do NOT add the fried onions. Store them in an airtight container at room temperature. If you add them now, they will get soggy.
To Bake: Remove the casserole from the fridge while the oven preheats. Bake as directed (usually 25–30 minutes) until bubbly.
Finish: Stir the mixture gently, sprinkle the fried onions on top, and bake for another 5 minutes until golden.

FAQs

Can I use canned green beans?
While you can, the texture will be much softer. If you must use canned, drain and rinse them thoroughly, and skip the blanching step entirely.
Can I use store-bought fried onions?
Yes, you can substitute French’s fried onions if you are short on time. However, the homemade cornstarch-battered onions offer a lighter, crispier texture that elevates the dish.
Why is my casserole runny?
This usually happens if the beans weren’t drained well after blanching or the sauce wasn’t reduced enough. Make sure the heavy cream mixture is thick before combining it with the vegetables.

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📊 Green Bean Casserole Nutrition Fact

Calories: 380
Total Fat: 28g
Saturated Fat: 16g
Cholesterol: 85mg
Sodium: 980mg
Total Carbohydrate: 24g
Protein: 6g