Grandma’s Green Bean Casserole
Grandma’s green bean casserole is a twist on the classic recipe with crispy onions, tender green beans, gooey cheese, and a buttery cracker topping that’s absolutely delicious. This version skips the canned cream of mushroom soup for a homemade sauce that delivers even more flavor!
What makes Grandma’s version so special is that buttery cracker topping. It’s the perfect contrast to the tender green beans and creamy sauce below it. Just like the classic, only WAY BETTER!
Don’t think about it just being for the holidays, it’s great for weeknight dinners too. And even though you are making it from scratch, it comes together quickly.
With tons of different green bean casserole recipes out there, it’s hard to make a new one. But that buttery, crunchy topping paired with cheesy, creamy green beans is a combination that I never get tired of eating.
Serve it next to a roasted turkey, a honey glazed ham, a humble meatloaf, or prime rib for special occasions. And if you happen to have any leftovers (which is rare!), they’re perfect for mixing into my Thanksgiving leftovers casserole.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Onion – I like to use a sweet onion like Vidalia or a white onion.
- Mushrooms – Fresh mushrooms are not usually found in these casseroles (they use the standard mushroom soup) but they add more flavor and texture. Substitute canned ones in a pinch, just drain and rinse them first!
- Green beans – The recipe calls for canned green beans, but I really like to use the frozen ones or fresh green beans that are steamed or blanched first.
- Crackers – Ritz crackers are my go-to for the topping but you can also use panko crumbs.
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How To Make Grandma’s Green Bean Casserole
- Preheat oven to 350F and prep a 9×13 casserole dish with cooking spray. Melt a tablespoon of butter in large skillet over medium heat. Increase to medium-high heat, and add onions and mushrooms. Cook until tender.
- Sprinkle the flour over the top and stir to coat and cook for 2-3 minutes. Pour in the milk and stir until sauce thickens.
- Reduce to simmer, stir in sour cream, spices, and Worcestershire sauce. Cook for 1-2 minutes more.
- Add in green beans and stir until coated. Spread the green bean mixture into the prepared baking dish and top with cheddar cheese.
- Melt remaining butter in a small bowl, and stir in the cracker crumbs until the combined. Spread over the green bean mixture and cheese.
- Bake for 30 minutes or until cheese is melted and the top is golden brown. Remove and let sit for 2-3 minutes before serving.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Store leftovers in the fridge, in an airtight container, for up to 4 days. Reheat in the oven (350F) or microwave in 30 second intervals until warmed through.
You can top with fresh cracker crumbs to bring the crispy texture back.
Prep Ahead
This is an easy recipe to make ahead of time. Prep and then spread into the casserole dish. Cool and wrap tightly. Store in the fridge for up to 3 days.
Before baking, remove the casserole from the fridge and let sit on the counter so the chill can come off a little. Then add the topping right before baking.
Serving Suggestions
Typically a Thanksgiving recipe, serve it with mashed potatoes and biscuits!
And the holiday wouldn’t be complete without something cranberry related. This cranberry casserole is a great option.
For desserts, a simple bundt cake slathered with white chocolate cream cheese frosting is one of my favorites.
Frequently Asked Questions
Be sure to blanch or steam the beans so they don’t release too much water. If using frozen or canned, be sure to drain them really well.
Bake and cook completely. Wrap the baking dish tightly with a layer of plastic wrap and aluminum foil. Freeze for up to 4 months. Thaw overnight before reheating in the oven. Leave off the cracker topping until ready to reheat so it doesn’t get soggy.
Green Bean Recipes
I love green beans so much I serve them 2-3 times a week. Mostly because my whole family loves them. Some of my favorite recipe to use them in is this smothered green beans recipe, this green bean bundle casserole, this copycat Magnolia Table green bean casserole, and this cracked green bean casserole. So many ways to enjoy them!
Recipe Tips & Tricks
- Better topping – Mix parmesan cheese into cracker crumbs for extra flavor, or French fried onions for more crunch.
- French-style beans – Thinner beans look fancy and cook faster, so reduce baking time slightly if using.
- Prep fresh beans – Quick boil for about 6 minutes, then transfer to an ice bath with a slotted spoon and drain completely before using. This keeps their bright green color!
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This Grandma’s green bean casserole recipe is a delicious take on a classic. I don’t know about you, but my Ma always added her own little spin on traditional recipes!
Ingredients
- ¼ cup butter
- 1 small sweet onion about ¾ cup peeled and sliced
- 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 cans cut green beans 14.5 ounces each rinsed and drained (Or frozen equivalent)
- 1 ½ cups shredded cheddar cheese
- 3 tablespoons butter melted
- 1 sleeve Ritz crackers roughly 30 crackers smashed into crumbs
Instructions
- Preheat the oven to 350F. Spray a 9×13 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!
Notes
- Better topping – Mix parmesan cheese into cracker crumbs for extra flavor, or French fried onions for more crunch.
- French-style beans – Thinner beans look fancy and cook faster, so reduce baking time slightly if using.
- Prep fresh beans – Quick boil for about 6 minutes, then transfer to an ice bath with a slotted spoon and drain completely before using. This keeps their bright green color!
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