Really Homemade Green Bean Casserole

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Can the canned cream soups. Make green bean casserole from scratch!

This year I decided to take classic Thanksgiving favorites and remove the processed food from them.

Last year I took that famous Pretzel Berry Salad/Jell-O dish and healthified it. The result was Raspberry Cream Cups. It mirrors the flavor of the pretzel-berry-jello dessert of yore, but it’s so much better for you!

Last week I remade my mom’s Traveling Taco into Really Homemade Seven Layer Dip. The real food version is not any harder to make, but it’s actually fairly good for you.

So, I’m officially a woman with a mission. By the end of the month, I’ll be able to present an entire Thanksgiving meal that is just like it was when we were kids — without all the boxes and cans. I don’t recommend making the entire meal this year; your people might revolt if you switch things up too much. But, I think subbing out one or two dishes for a real food version is a fabulous, healthier, just-as-tasty trick to pull.

And next year, you can change a few more things.

This week, I made Really Homemade Green Bean Casserole. My mom never made this for our family celebrations, but as an adult I decided to give it a try. I love it, especially when it’s got some cheese in it.

I made this batch with Homemade Cream of Celery Soup for Cooking. I used the recipe from my book, but you could use this one. It’s close, though not exactly the same. I prefer the one in the book.

I used frozen green beans in order to achieve a fresher taste than canned. If you prefer, use canned. And while I know that french fried onions are traditional, I opted out of frying my own and just topped the dish with buttered panko bread crumbs.

Ultimate Recipe Swap

URS Guidelines

Remember: Each week at Ultimate Recipe Swap, there is a posted theme. You are welcome to share any recipe that fits the theme and contains a link back to Life as MOM. If you’re curious about the upcoming themes, I have a calendar here. This week’s theme is Holiday Side Dishes

If you have a recipe that fits the theme, please link it. However, things like Beef Strogonaff will be deleted from Chicken week because it doesn’t contain chicken. Please keep this meme as helpful to others as we can.

And don’t make me the bad guy! ;)

What’s a favorite holiday side dish at YOUR house

About Jessica Fisher

I believe you can get great meals on the table -- and still keep that pretty smile on your face.

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  1. Last year I made the switch to homemade cream of mushroom for this recipe. I think I’ll add the asiago cheese this year! yum! But I’m keeping the nasty container french fried onions because I don’t want to try to make them from scratch.

  2. That looks really good. I cringe every year when I open that can of onions! Thanks for sharing.

  3. Way to go, Jessica! I’m so impressed. Thanksgiving is often touted as America’s big homemade dinner, but so much of it is so processed, haha. Thanks for the recipe!

  4. Thanks for sharing this recipe. I’ve always wanted to make it, but didn’t know what to substitute in place of the cream of mushroom soup.

  5. Jessika says:

    It’s not my own recipe , but I made this wild rice stuffing last year and I adored it. Nothing from a box and it has wonderful flavor and texture. It’s from
    1 cup wild rice
    3 cups water
    1 1/2 teaspoons kosher salt
    2 tablespoons unsalted butter
    1 medium onion, chopped
    1 cooking apple, such as a Golden Delicious, Gravenstein, or Rome, peeled, cored, and chopped
    2 ribs celery with leaves, chopped
    2 cloves garlic, chopped
    1 tablespoon minced fresh thyme leaves
    Pinch ground mace or nutmeg
    Freshly ground black pepper
    1/2 pound fresh Italian-style turkey sausage, casings removed
    1/2 cup pecan pieces, toasted (see note)
    1/4 cup chopped fresh flat-leaf parsley
    For the stuffing: Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Times may very depending on the brand of rice used.) Drain and set aside.
    Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it’s dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture.

  6. Thanks for this! I always have to bring green bean casserole to our Christmas gathering, and I would love to make it less processed.

  7. Teri Duffield says:

    I love green bean casserol, but the not-so-healthy version I am “intolerant” to. I have to get your recipe. Sometimes I use a white sauce instead of the soup.

  8. can I sub reduced fat sour cream for regular? Want to make this for Thanksgiving but Dont want to do a trial run….

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