The Best Green Bean Casserole

green bean casserole

Growing up, we did not have green bean casserole during the holidays.  I was chomping on eggrolls and pancet during the festivities.  It wasn’t until I left the nest and celebrated Thanksgiving with friends that I realized how monumental this dish is.    I can’t remember who brought it to our Thanksgiving Potluck but they threw down.  They didn’t just buy cans of premade soup and onions, it was from scratch and it made me want to eat the dish every week, none the less during the holidays.

green bean casserole

Ok, so yes, this recipe is takes some time since you’re making everything from scratch.  I made the soup two days ahead so I wasn’t scrambling like a mad woman  on the big day.  By the way, the soup also makes an excellent gravy for those mashed “potatoes.”  green bean casserole

I realized how ridiculously easy it is to make fried onions and oh mama, the smell of this dish baking in the oven was heaven.  There were no leftovers and we had 9 people over for our holiday celebration.

green bean casserole

5.0 from 5 reviews
The Best Green Bean Casserole
Prep time
Cook time
Total time
Serves: 6
Cream of Mushroom Soup
  • 1 medium onion, diced
  • 2 tbsp of coconut oil
  • ¼lb of crimini mushrooms, rough chopped
  • ½ tsp of dried thyme
  • ¼ tsp of black pepper
  • 1½ tsp salt
  • 5 cups of chicken broth
  • 4 tbsp of tapioca flour
  • ½ cup of coconut milk
Fried onions
  • 1 larger onion, peeled and sliced into strips
  • 2 tbsp of tapioca flour
  • ¼ tsp of salt
  • 1 cup of coconut oil
Green Beans
  • 4 cups of water
  • 1¼lb of green beans, trim and clean
  • 4 strips of crispy bacon, diced
  1. To make the mushroom soup in a pan over medium heat warm the coconut oil and then add in the diced mushrooms, thyme, salt, black pepper and chicken broth. Cook for 30 minutes and remove from stove.
  2. Pour the soup in a blender and then add the tapioca flour and coconut milk and blend until smooth. Set aside.
  3. To make the crispy onions, place the coconut oil in a small pan over medium heat. In a bowl combine the diced onions, salt and tapioca flour and toss until well coated.
  4. Drop the onions in small batched in the hot oil and book until golden brown, roughly 3 -4 minutes per batch.
  5. Set the onions on a paper towel to drain.
  6. For the green beans, place the water in a pan and bring to a boil. Add the green beans and bring to a boil and cook for 10 minutes.
  7. Drain and add to a casserole dish.
  8. Add 4 cups of the mushroom soup and the diced bacon and stir until coated.
  9. Top with the fried onions and set the pan your oven at 350 degrees for 30 minutes.
  10. Enjoy!


green bean casserole

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  1. says

    Oh, man! I am so going to make this! It’s like three fab recipes in one! I have been pining for cream of mushroom soup; I’d given up hope for fried onions, and this recipe puts it all together! Thanks

  2. says

    I love green bean casserole. LOVE it! I am the only one who eats it but I make it for every holiday. I never thought to make it from scratch. I am going to try this for New Years.

  3. Rachael says

    This was absolutely delicious!! Thank you so much for posting this recipe! The soup tasted awesome, but it turned out to be a very watery consistency… is that how it should have turned out? Is there any way to make it thicker without changing the flavor? Thank again!


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