Uncle Greg's Green Bean Casserole

Fran Murray


Ever since my older brother, Greg, made green bean casserole from scratch for Thanksgiving, the Campbell's soup version just won't do. It really isn't that much trouble and it sure tastes wonderful!

Blue Ribbon Recipe

Fresh ingredients make this green bean casserole shine! The fresh green beans are cooked perfectly. Chicken broth, cream, and wine, mixed with the mushrooms, create a creamy mixture. Top with the delicious crunchy topping and you have a green bean casserole no one will pass up. This side dish is perfect for Thanksgiving or Christmas.

Note: This makes a lot of green bean casserole. If you're making this for 6 or less, we'd suggest cutting the recipe in half (you'll still have leftovers). The Test Kitchen


★★★★★ 1 vote

8 to 12
30 Min
55 Min



  • 4 slice
    sturdy white sandwhich bread, torn into pieces
  • 4 Tbsp
    unsalted butter, melted
  • 1/2 tsp
  • 3 c
    canned fried onions (French's)

  • 6 Tbsp
    unsalted butter
  • 16 oz
    white mushrooms, sliced thin
  • 1 1/2 tsp
  • 3/4 tsp
    ground black pepper
  • 8 clove
    garlic, minced
  • 1 tsp
    dried thyme
  • 1/2 c
    all-purpose flour
  • 1 c
    white wine
  • 3 c
    chicken broth, low salt
  • 3 c
    heavy cream
  • 3 lb
    green beans, trimmed and cut into 1-inch pieces, blanched
  • 1/3 c
    corn starch

How to Make Uncle Greg's Green Bean Casserole


  1. Heat oven to 400 degrees. FOR THE TOPPING: Pulse bread, butter, and salt in a food processor until coarsely ground.
  2. Combine bread mixture and onions in bowl; set aside.
  3. FOR THE CASSEROLE: Melt butter in large skillet over medium heat.
  4. Add mushrooms, salt, and pepper and cook until mushrooms release their liquid, about 5 minutes.
  5. Increase heat to medium-high and cook until liquid has evaporated (about 5 minutes).
  6. Add garlic and thyme and cook until fragrant, about 30 seconds.
  7. Stir in flour and cook until golden, about 1 minute.
  8. Slowly whisk in wine, broth, and cream; bring to boil. Reduce heat to medium and simmer, stirring occasionally, until sauce is thickened, about 10 minutes.
  9. Toss green beans with corn starch in a large bowl.
  10. Transfer to 13x9-inch greased baking pan. Pour warm mushroom mixture evenly over beans.
  11. Cover pan with foil. Bake until sauce is bubbling and beans are tender; about 40 to 45 minutes. Stir beans thoroughly after 25 minutes.
  12. Remove foil and spread topping mixture over beans. Bake until golden brown, about 8 minutes. Serve.

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