*This post may contain affiliate links. Purchases made from these links help with any costs associated with running this site, at no additional cost to you. I only recommend products and services I use and believe in! You can find my full disclosure here.
An absolute classic dish and a must for our Thanksgiving spread! I feel like most people either love it or hate it. If you don’t love it, try my 2 Secrets to Make the Ultimate Homemade Green Bean Casserole.It just might make you come back for seconds! Click To Tweet
Before I get to those 2 secrets of mine, would you just take in that delicious drool-worthy sight?
Gah! My mouth is literally watering.
Of course! You had to see that coming, right? I mean bacon makes everything better.
Crisp smokey bacony goodness is my number one secret that makes THIS Green Bean Casserole the ULTIMATE be all end all! Once the bacon is cooked to perfection I chop it up and add it to the cream of mushroom soup.
Have you guessed my second secret yet? There is a hint in the title of this article. “Homemade”. So While I can’t say that this recipe is completely from scratch, I can honestly say that it is in fact homemade. I took a bit of help from the store but only in places that it really doesn’t matter. Canned green beans and Ritz crackers. ♥
Once the whole pound of bacon is cooked up I drain off and of course, reserve that bacon grease for future cooking. Add a pad of butter to the pan in preparation for the second secret. 🙂 ♥
Chop the bacon to add to the creamy deliciousness that is the essence of a green bean casserole. At least in this Ultimate Homemade Green Bean Casserole recipe, the creamy stuff IS delicious.
Cream of Mushroom Soup From Scratch!
Oh! My heavens, YES! Skip that old canned stuff. At least here.
Look, I don’t mind a can of cream of %$!# soup in a casserole but I could NEVER just eat a bowl of it. Especially cream of mushroom. Mmmm, no. Are those even real mushrooms in there?
This Cream of Mushroom Soup, however, I could eat a big ol’ bowl with a slice of crusty bread to sop up all that creamy goodness.
Talk about comfort food!
I start this soup by sauteing an 8 oz package of baby portabella mushrooms in the same pan the bacon was cooked in. Don’t forget to add a pad of butter to the pan first.
Add some thyme, garlic, parsley, onion powder (fresh chopped onion is better but I was out so in a pinch…) salt and pepper. Saute until desired browning is achieved. These are just about there.
To thicken this soup I used all-purpose wheat flour but if you’re gluten-free you can use gluten-free flour here. Works and tastes just the same!♥ Just sprinkle it on and cook it out a bit.
After the flour cooks out about a minute or two you can add the milk. Don’t skip the cooking out step otherwise, your soup will taste like paste. 🙁
Stir continuously on medium-low heat until the soup thickens. Add in your bacon crumbles just before adding the cream of mushroom soup to the green beans.
Oh….you guys, I could just swim in it!!
Combine the Cream of Mushroom Soup with the green beans.
These last two things aren’t exactly traditional when it comes to green bean casserole. What can I say, I’m a rebel. 🙂
Traditionally it’s those fried (?) onion things that go on top. But you know, I like Ritz crackers on top of any casserole. Especially when drizzled with melted butter!
Oooh, you know what? You could put some sauteed onion on top along with the Ritz. That would be good! Goodness…you could also put shredded cheddar cheese on top, then put your crumbled Ritz and butter.
I love having the freedom to do whatever I want with my food. 🙂
Bake and devour!
Ultimate Homemade Green Bean Casserole Printable Recipe
Ultimate Homemade Green Bean Casserole
- 4 cans green beans
- 1 lb bacon cooked and chopped
- 1 8 oz pkg baby portobello mushrooms sliced
- 3 tbsp unsalted butter divided
- 1/3 cup all-purpose flour Any gluten-free all-purpose flour can be substituted!
- 1 tsp dried thyme
- 1/4 tsp dried rosemary
- 1/2 tsp dried parsley
- 1/2 tsp chopped garlic
- 1/2 tsp onion powder OR 1/2 yellow onion chopped
- 1/2 tsp black pepper
- 1 tsp Himalayan pink salt Any sea salt will due. Table salt will change the taste of the soup somewhat.
- 1/2 stick melted butter
- 3-3 1/2 cups whole milk
- 1 sleeve Ritz crackers crushed Pro tip: You can crush the Ritz crackers right in the brown sleeve they come in with your hands! I haven't used generic Ritz so keep in mind you may not be able to do this with generic. 🙂
- Cook 1 lb of bacon and chop coarsely. Drain off excess grease.
- Open cans of green beans, drain and add to your favorite casserole dish.
- Using the same skillet the bacon was cooked in, add 1 tbsp butter to the pan. Saute sliced mushrooms and onion until lightly browned.
- Add garlic, parsley, thyme, rosemary, salt, and pepper. Saute about 1 minute. Add 2 tbsp butter to mushroom mixture and stir until melted. Sprinkle flour over mushrooms and stir to incorporate. Cook for 1-2 minutes until flour smells nutty.
- Pour milk into mushroom mixture. Stir over medium-low heat until thickened.
- Add cream of mushroom soup mixture to the green beans and stir to combine.
- Top green bean mixture with crushed Ritz. Pour melted butter over Ritz crackers.
- Bake at 350 degrees for 30 minutes. Let cool for at least 5 minutes before devouring!
What is your favorite Thanksgiving side?
Hope you enjoy this recipe from my home to yours ♥
Leigh Ann 🙂