This green bean casserole is a classic Thanksgiving side dish. You can make this recipe with either fresh or frozen green beans. The recipe comes together quickly and easily and can be made a day in advance.
Green bean casserole is a Thanksgiving staple. I love it so much I put it on sandwiches with leftover turkey the day after thanksgiving. My super easy recipe is made with stuffing, sour cream, and green beans. That’s it!
You can make this recipe with fresh or frozen green beans. My mom likes to use frozen French Style Green Beans with Almonds, but I usually opt to start with fresh green beans. It’s totally up to you. Using fresh green beans is a little more time consuming because you need to trim the beans and lightly saute them, but I think the end result tastes better.
I like to add some mushrooms to the recipe. This is optional, but I love the extra flavor they give the side dish. I saute beans in a bit of butter first, then I saute the mushrooms, prepare the stuffing mixture, and then mix everything together. The total preparation time is just about 20 minutes.
You can make this recipe a day in advance. When you make the green bean casserole in advance I do recommend adding in about 1/2 cup extra chicken broth to prevent the casserole from drying out overnight.
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Green Bean Casserole Recipe:
- 2 pounds of Green Beans or 2 packages of French Style Green Beans with Almonds
- 3-4 tablespoons Butter
- 8 ounces Sliced Mushrooms
- 1 White Onion, chopped
- 2-2 1/2 cups Chicken or Turkey Broth
- 1 12-ounce package Pepperidge Farm Country Style Stuffing Mix
- 1 15-ounce container of Sour Cream (you can use light)
- Optional: garnish with Toasted Almonds
Preheat oven to 350 degrees.
If you are using fresh green beans, trim the ends off and cut them into pieces about 3 inches long. Melt 1 tablespoon of butter in a medium pot (not a skillet) over medium heat. Add the green beans and a dash of salt and saute the green beans for about 5 minutes. You want them to be a bit undercooked.
If you are using frozen green beans, cook them according to the directions on the box.
Once cooked, place the cooked green beans in a large bowl.
Use the same pot to saute the mushrooms and onion. Melt 3 tablespoons of butter over medium heat, add the mushrooms and onion and season with salt and pepper. Saute until lightly browned, this will take about 6 minutes.
Add the broth to the pot and bring to a boil. Add an extra 1/2 cup of broth if you are making this recipe in advance. Then stir in the stuffing mix.
Combine the green beans, stuffing, and sour cream. Mix well.
Place in a buttered casserole dish, and sprinkle almonds on top. You can bake right away or cover and store in the fridge overnight.
Bake for 30-40 minutes until hot.
Amount Per Serving: Calories: 322 Total Fat: 22g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 84mg Sodium: 345mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 3g Sugar: 5g Sugar Alcohols: 0g Protein: 17g
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