Published:
Dec 15th 2021
by 
Nutritionally reviewed by 
Last updated: Oct 21st 2025
Green Bean Casserole is a beloved dish that brings warmth and comfort to any Thanksgiving table. This recipe features fresh green beans combined with a creamy sauce and topped with crispy, homemade French fried onions for a delightful crunch. Perfect as a side dish, it captures the essence of American cuisine while adding a touch of gourmet flair with Gruyère cheese and Worcestershire sauce.
This recipe offers a delightful blend of creamy and crispy textures, making it a comforting addition to any meal. It's easy to prepare and can be made ahead of time, allowing you to enjoy more time with family and friends. Versatile enough to complement various main dishes, it’s certain to become a favorite at your table.
Key nutrients
- Fiber: from green beans and onions — Supports digestive health and helps you feel full.
- Vitamin C: from green beans — Contributes to immune function and antioxidant protection.
- Calcium: from Gruyère cheese and milk — Important for bone strength and muscle function.
- Protein: from cheese, milk, and buttermilk — Supports muscle maintenance and repair.
- Iron: from green beans and flour — Helps carry oxygen in the blood.
Why it matters
- Vegetables like green beans add nutrients and color to meals.
- Combining dairy and vegetables can help meet daily nutrient needs.
- Homemade toppings let you control ingredients and freshness.
Balance & portion
Aim for a balanced plate (vegetables, protein, smart carbs). Choose portions that fit your needs.
What to watch
- Sodium — Cream of celery soup and cheese add salt; use with caution if watching sodium intake.
- Added fat — Fried onions and cheese increase saturated fat; enjoy in moderation.
Make it even better
- Use reduced-sodium soup or homemade sauce to lower salt content.
- Try baking onions instead of frying for less added fat.
- Add extra green beans for more fiber and volume.
- Swap some cheese for nutritional yeast to reduce saturated fat.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
References
Best fit
- Lacto Vegetarian: Contains dairy and no meat, poultry, or fish.
- Vegetarian: No animal flesh; uses dairy and eggs are not present.
Use with caution / avoid
- Gluten: Contains all-purpose flour in fried onions; not suitable for gluten-free diets.
- Saturated Fat: Includes cheese, whole milk, and fried onions; limit if reducing saturated fat.
- Sodium: Cream of celery soup and cheese may contribute to higher sodium; consider if watching sodium intake.
Helpful modifications
- Use gluten-free flour for onions to suit gluten-free needs.
- Choose reduced-sodium soup and cheese to lower sodium content.
- Bake onions instead of frying to reduce added fat.
- Swap whole milk for low-fat milk to decrease saturated fat.
- Replace Gruyère with a plant-based cheese for dairy-free diets.
Pair with: Steamed broccoli or a Turkey Cobb Salad for extra fiber and color.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
Contains: milk, wheat/gluten, soy.
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Milk
Where it appears: Buttermilk, whole milk, Gruyère cheese, cream of celery soup.
Swap: Use unsweetened almond or oat milk and dairy-free cheese alternatives.
-
Wheat/Gluten
Where it appears: All-purpose flour, cream of celery soup (often contains wheat).
Swap: Use gluten-free flour and a certified gluten-free cream soup.
-
Soy
Where it appears: Worcestershire sauce (often contains soy).
Swap: Use a soy-free Worcestershire or omit if non-essential.
Notes are based on the listed ingredients; always verify brand labels and local regulations. Swaps may require adjusting cook time and steps; the original recipe isn’t tailored to substitutions.
References
- FDA — Food Allergies - For guidance on identifying major food allergens in recipes.
- Food Allergy Research & Education - For information on common allergens and ingredient swaps.
Clean
- Wash hands with soap and water before and after handling ingredients.
- Rinse green beans thoroughly under running water before trimming.
- Clean all utensils, cutting boards, and surfaces before use.
Separate
- Keep raw vegetables and ready-to-eat foods apart to avoid cross-contamination.
- Use separate cutting boards for produce and any raw meats if preparing other dishes.
Cook
- Fry onions in oil heated to 350°F (177°C) for safe cooking and crispiness.
- Bake the casserole until hot and bubbling throughout before serving.
Chill
- Refrigerate leftovers within 2 hours of serving to prevent spoilage.
- Store in an airtight container and consume within 3–4 days.
References
- CDC — Food Safety - General food safety practices and temperature guidelines.
- Green bean casserole is a classic American side dish, often served at Thanksgiving and holiday gatherings.
- Fresh green beans add a crisp bite and vibrant color, contrasting with the creamy sauce.
- Homemade French fried onions provide signature crunch and savory depth to each serving.
- Gruyère cheese adds a gourmet twist with its nutty, melty character.
- Cream of celery soup is a traditional shortcut for creamy texture and mild flavor.
Name & origins
This casserole is a staple of American holiday tables, celebrated for its comforting flavors and easy preparation.
Ingredient spotlight
- Green beans: Deliver freshness, color, and a tender-crisp texture to the dish.
- French fried onions: Add crunch and savory flavor as the casserole's iconic topping.
- Cream of celery soup: Provides a creamy, cohesive base with subtle vegetal notes.
- Gruyère cheese: Melts into the casserole, lending richness and a nutty finish.
Technique tidbit
Blanching green beans then shocking in ice water locks in their bright color and keeps them crisp for baking.
Before you start
- Gather all ingredients and tools to streamline your cooking process.
- Preheat your oven to 350 F/177 C for even baking.
- Ensure green beans are fresh and well-drained before use.
During cooking
- Fry onions until golden brown for the perfect crispy texture.
- Check for bubbling and browning to know when to stir or remove from heat.
- Avoid overcooking green beans; they should remain vibrant and crisp.
- Fry onions in batches to prevent overcrowding and ensure even cooking.
Make-ahead & storage
- Prep the green beans and sauce a day ahead; store separately in the fridge.
- Re-crisp fried onions in a hot oven for a few minutes before serving.
Common mistakes
- Over-soaking onions → Limit marinating time to avoid sogginess.
- Skipping the ice bath → Ensure green beans stay bright and crisp.
Serve with
- Fluffy mashed potatoes or creamy polenta for a comforting side.
- A turkey cobb salad with a light vinaigrette for freshness.
- Homemade cranberry sauce to add a sweet-tart contrast.
Toppings & textures
- Chopped fresh parsley or chives for a bright, herby finish.
- A sprinkle of red pepper flakes for a hint of heat.
Occasions
- Perfect for Thanksgiving, holiday gatherings, or family dinners.
Substitutions
- If you lack buttermilk, use a mixture of whole milk and vinegar for a similar tangy flavor.
- For a dairy-free option, substitute whole milk and Gruyère cheese with almond milk and nutritional yeast.
Variations
- For a classic Southern twist, add cooked bacon or ham for a smoky flavor.
- Incorporate sautéed mushrooms for an earthy depth that complements the green beans.
Refrigerate
- Allow to cool slightly, then store in an airtight container.
- Consume within 3–4 days for best quality.
Freeze
- Freezing not recommended; cream may separate and fried onions lose crispness.
Reheat
- Reheat in the oven at a low temperature until heated through.
- Add a splash of milk to restore creaminess if needed.
Repurpose ideas
- Mix into a creamy pasta dish for added flavor and texture.
- Use as a filling for savory stuffed peppers or casseroles.
- Buttermilk: Adds creaminess and tanginess to the dish, enhancing the flavor of the fried onions.
- Onions: Provides a sweet and savory base, crucial for the crispy topping in this recipe.
- All purpose flour: Coats the onions for frying, creating a crispy texture that contrasts with the creamy casserole.
- Salt: Enhances all flavors, balancing the richness of the dish.
- Black Pepper: Adds a subtle heat and depth to the overall flavor profile.
- Oil: Essential for frying the onions, contributing to their crispy texture.
- Green Beans: The star ingredient, providing freshness and a vibrant color to this recipe.
- Cream of Celery soup: Serves as a creamy base, adding flavor and richness to the casserole.
- Whole Milk: Enhances creaminess and helps blend the ingredients smoothly.
- Worcestershire Sauce: Adds umami and depth of flavor, enhancing the overall taste of the dish.
- Garlic Powder: Infuses a savory aroma and flavor that complements the green beans.
- Gruyère Cheese: Melts beautifully, adding a rich, nutty flavor that elevates this recipe.
What can I use as a substitute for buttermilk in this Green Bean Casserole recipe?
If you don't have buttermilk, mix two tablespoons of vinegar into 500 ml of whole milk and let it sit for a few minutes to achieve a similar tangy flavor.
Can I make this Green Bean Casserole ahead of time?
Yes, you can prepare the green beans and sauce a day in advance and store them separately in the fridge until you're ready to bake.
How should I reheat this Green Bean Casserole?
Reheat in the oven at a low temperature until heated through, adding a splash of milk if needed to restore creaminess.
Time & Serves
Ingredients
500 ml Buttermilk
4 Medium Onions thinly sliced
1 cup All purpose flour
1/2 teaspoon Salt
½ teaspoon Black Pepper
Oil For Frying
600 grams Green Beans fresh
1 can of 10.5 ounce Cream of Celery soup
100 ml Whole Milk
1 teaspoon Worcestershire Sauce
1 teaspoon Garlic Powder
1/2 cup Gruyère Cheese shredded
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