Green Bean Recipe Make Ahead

This Make-Ahead Green Bean Casserole recipe incorporates fresh green beans and a homemade cream-of-mushroom soup that is delicious enough to be eaten on its own.

I'm going to show you how to make homemade cream of mushroom soup that is so good that you can eat it by itself.

The best news is that most of this can be done a day or two in advance, which saves you time on the big day.

The Ultimate Homemade Green Bean Casserole Recipe

More importantly, you can make most of itahead of time so that all you have to do is pop it in the oven when the turkey comes out to rest.

The soup comes out so delicious that you'll have to restrain yourself from eating it all. It's not even in the same universe as that canned cream-of-nasty stuff that many of us grew up with.

I've also prepared the casserole 2 days in advance, in which case I keep it in the refrigerator, wrapped as I've explained above.

Make Ahead Green Beans With Garlic Bread Crumbs And Almonds

Blanch the green beans by boiling them 3-5 minutes, until still crisp-tender. Drain and plunge them into a large bowl of ice water to stop the cooking process.

You can actually do this step a month in advance and freeze your green beans in a freezer bag, although I recommend starting with fresh beans if you plan to freeze your casserole.

Next, strain the mushroom rehydrating liquid into a measuring cup and mix it with some chicken broth (or water) to bring the total amount to 1 ½ cups.

How To Make Easy Garlic Green Beans

They're packed with earthy, umami goodness. Simply rinse them and chop finely. Add all the mushrooms (fresh and rehydrated) to a large, heavy bottomed pot with butter, salt and pepper. Cook until the liquid from the mushrooms has evaporated.

Left: rehydrating dried mushrooms in hot water; Center: draining the mushrooms; Right: adding chopped rehydrated and fresh mushrooms to a Dutch oven.

Next, slowly stir in the rehydrating liquid and broth mixture. Always wait until the liquid is completely absorbed before you add more.

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Stir in the cream and wine, and bring to a boil. Then simmer, stirring occasionally, until the sauce is thickened (~15 minutes).

And the cornstarch-bean mixture to a 9x13 baking dish. Pour the sauce over the beans and push them down so that they’re completely covered with sauce.

Finally, cover the baking dish tightly with foil, then refrigerate for up to two days or freeze for up to a month.

Sautéed Green Beans With Garlic

If you're serving your green bean casserole as part of a traditional turkey dinner, the perfect time to bake it is while the turkey rests.

Bake the casserole at 350° for 20 minutes with the foil on, then remove the foil and bake an additional 10 minutes or until your topping is golden-brown (the casserole should be 165 ºF).

Want a separate recipe for Cream of Mushroom Soup? Check out my easy Homemade Cream of Mushroom Soup: I include instructions for regular-consistency and condensed so you can use it in casseroles and sauces!

Make Ahead Green Beans With Lemon Herb Panko Crumbs

Nutrition data provided here is only an estimate: if you are tracking this information for medical purposes, please consult a trusted external source. Thanks!

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Make Ahead Classic Green Bean Casserole

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F-OF uses cookies to ensure that you get the best experience on our website. If you continue to use this site, we will assume that you're A-OK with this.OkNoPrivacy policyThis easy Make Ahead Green Bean Casserole can be baked from frozen, and taken out the day of! With a sauce made from scratch with no canned soup- this fresh to frozen casserole is a great way to make a classic favorite ahead of time!

A quintessential Thanksgiving side in my house, this Make Ahead Green Bean Casserole is an easy and stress free way to make sure you’ve got one delicious side dish checked off your Holiday table list!

Make Ahead Green Bean Casserole Recipe

Made with a homemade sauce, fresh mushroom and a classic crispy onion topping, this tasty casserole tastes just as great from the freezer as it does made the day of!

This recipe for Make Ahead Green Bean Casserole was designed to make in advance, so you can take one thing off your list on Turkey Day! It freezes well for a few weeks in advance, and can also be stored in the fridge for up to 3 days ahead instead!

This casserole works because it contains minimal dairy, helping it to not break when baked. You can cook it right from the freezer, with a bit longer bake time, and none of the fuss!

Greek Green Beans (fasolakia)

Yes! If using fresh, just be sure to trim them first. You may also want to keep an eye on the beans when boiling, and reduce the cook time if needed. They may take a bit less time than the frozen variety. Both will be briefly boiled, then transferred to an ice bath to retain their vibrant green color. Be sure to remove any excess liquid when adding to the sauce and assembling the casserole.

You can! Just be sure to use more of them, and drain them well. I would recommend 2-3 cans (such as Del Monte) for 1 lb fresh or frozen. You could use cut or French cut, according to your preference.

If you are not freezing the casserole- bake for 20 minutes covered, and 25-30 uncovered.If it was previously refrigerated, leave it out while the oven preheats.

Can You Make Green Bean Casserole Ahead Of Time?

If you want to double this recipe, you could expand to a larger baking dish, or make 2 and freeze/store them separately. If making a double batch and cooking from frozen- you’ll want to adjust the cooking time. Approximately 1 hour 15 minutes covered and 40 minutes uncovered. A bigger batch frozen would benefit from sitting on the counter for about an hour prior to baking as well.

You can prepare this Make Ahead Green Bean Casserole up to 3 days ahead of time for storing in the refrigerator. Once it has been baked, it will last up to 3 days in the fridge in an airtight container, too!

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