Casseroles
$0.56per plate
Prep
15 min
Casseroles · Green Bean Casserole
Green Bean Casserole
Green bean casserole is the classic holiday side dish, and it does not need a can of condensed soup to taste like the holiday table. This version builds the sauce from scratch with butter, flour, milk and sautéed mushrooms, then finishes under a thick layer of crispy fried onions. It bakes in one 9x13 dish and feeds eight as a side alongside the main dish for about a dollar fourteen a plate, no can-opener required. It joins our other casserole recipes, all priced before you shop.
$1.14per plate
Estimated recipe total
$9.09 · serves 8
Cook
30 min
Total
50 min
Serves
8
Recipe from Budget Plates · https://www.budgetplates.com/green-bean-casserole
Equipment
- 9x13 baking dish
- Large skillet or saucepan
- Whisk
Variations
- Swap in canned or fresh green beans; see substitutions above.
- Stir a splash of soy sauce or Worcestershire into the sauce for extra savoriness.
- Top with a mix of canned and freshly fried onions for more texture.
1 How to make it
1
Heat the oven and prep the dish
Heat the oven to 400 F. Grease a 9x13 baking dish.
2
Cook the mushrooms
Melt the butter in a large skillet or saucepan over medium heat. Add the sliced mushrooms and cook until they release their liquid and it evaporates, about 5 to 6 minutes. Add the garlic and cook 30 seconds more.
3
Build the sauce
Whisk in the flour and cook 1 minute. Slowly whisk in the milk. Cook, stirring, until the sauce thickens enough to coat the back of a spoon and hold a trail when you drag a finger through it, 4 to 5 minutes. Season with salt and pepper. A thin, watery sauce is the most common way this dish goes wrong, so do not rush this step.
4
Combine and assemble
Stir the thawed, well-drained green beans into the sauce until every bean is coated. Spread the mixture evenly in the prepared dish.
5
Bake, then add the topping
Bake uncovered for 20 to 25 minutes, until bubbling at the edges and hot in the center. Scatter the fried onions evenly over the top and bake 5 to 8 more minutes, watching rather than timing, until the onions are deep golden brown. Adding the topping late is what keeps it crisp instead of soggy.
6
Rest before serving
Let the casserole rest 5 minutes before serving so the sauce sets instead of running.
2 Cheaper ingredient swaps
- Canned green beans instead of frozen. Drain two 14.5 oz cans well and skip the thawing step. Canned beans are already soft, so watch the first bake closely to avoid overcooking them further.
- Fresh green beans instead of frozen. Trim and blanch about 1 lb of fresh beans in boiling salted water for 4 minutes, then shock in ice water and drain well before stirring into the sauce.
- Homemade crispy onions instead of canned. Thinly slice one onion, toss in flour, and shallow-fry in batches until deep golden. More work than the can, but no can required.
3 Budget tips
- A from-scratch butter-and-flour sauce costs about a dollar and replaces a can of condensed soup with no additives.
- Buy the fried onions in the larger 26.5 oz resealable pouch if you make this more than once a season; it works out cheaper per can-equivalent than buying single 6 oz cans.
- Frozen green beans hold their color and price steady year-round, unlike fresh beans which spike around the holidays.
- See more recipes priced per serving in the Budget Plates Index.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers, covered, for up to 3 days. The topping softens as it sits, so expect less crunch on day two.
Freezer
Best assembled and served fresh. If you want to freeze it, freeze the sauce-and-bean base without the topping, then add freshly baked or freshly warmed fried onions after reheating - frozen-and-reheated onions do not stay crisp.
Reheating
Reheat covered in a 350 F oven for about 15 minutes, or in the microwave in a pinch. Add a few fresh fried onions on top after reheating if you want back the crunch.
5 Nutrition (per serving)
Calories
250
Protein
4g
Fat
17g
Carbs
24g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
Do I need a can of condensed soup for green bean casserole?
No. This version builds the sauce from scratch with butter, flour, milk and sautéed mushrooms in about 10 minutes - no can of condensed soup needed.
How do I keep the topping from getting soggy?
Add the fried onions only for the last 5 to 8 minutes of baking, not the whole time. Onions added too early steam under the heat and lose their crunch.
Can I make green bean casserole ahead of time?
Assemble the sauce-and-bean base a day ahead and refrigerate it covered, then bake and add the topping just before serving so it stays crisp.
How is $1.14 a plate figured?
About $9.09 for the whole 9x13 dish, split eight ways. The canned fried onions and mushrooms are the biggest costs; the sauce itself is only about a dollar.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 9x13 baking dish. A 9x13 dish is the standard size for casseroles and baked pasta, so one dish feeds the whole table. Best for casseroles, baked pasta, stuffed peppers, and baked oatmeal.
- Mixing bowls set. A set of nesting bowls handles prep, mixing, and marinades without dirtying every dish in the house. Best for mixing meatball and patty mixtures, tossing ingredients, and holding prepped components.
- Measuring cups and spoons set. A basic set of measuring cups and spoons keeps amounts consistent, which keeps budget recipes reliable. Best for rice, liquids, and any recipe where the ratio matters.
- Instant-read meat thermometer. An instant-read thermometer takes the guesswork out of doneness, so lean or cheap cuts stay juicy instead of overcooking. Best for chicken, pork, and meatloaf, where a few degrees decides juicy or dry.
Feeding a crowd tonight? This one is also part of our Easy Family Dinner Recipes collection.
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