GRANDMA’S GREEN BEAN CASSEROLE

Grandma’s Green Bean Casserole – From-Scratch & Full of Heart

Hey there, friend! Isla here, welcoming you back to BiteTide. Is there any dish that screams “gathering” more than a bubbling, golden-topped green bean casserole sitting proudly in the center of a holiday table? I can almost smell it now—the savory aroma of creamy sauce, melted cheese, and that buttery, crunchy topping wafting from the oven. It’s the ultimate comfort food sidekick, the dish everyone secretly saves room for.

But let’s be real for a hot second. The classic version we all know often relies on a few… let’s call them “shortcut” ingredients. You know the ones. And listen, no judgment from me! I’ve made that version in a pinch and happily gobbled it up. But today? Oh, today we’re doing something different. We’re taking a delicious detour to Flavor Town, population: you and me.

This is Grandma’s Green Bean Casserole. This is the from-scratch, no-canned-soup, full-of-love legend I grew up with. We’re making a rich, velvety sauce with real butter and tangy sour cream, folding in loads of green beans, blanketing it all in a ridiculous amount of sharp cheddar, and crowning it with a buttery Ritz cracker crunch that will have everyone begging for the recipe. I’ve even included my favorite little chef-y twists to give it an extra depth of flavor that will make your taste buds dance. So, tie on your favorite apron, preheat that oven, and let’s make a memory together. This isn’t just a recipe; it’s a hug in a baking dish.

The Secret Ingredient (It’s Always Love)

This recipe lives in my heart, right next to the memory of my grandma’s kitchen. It was a tiny, warm space that always smelled like freshly baked bread and simmering stew. Every Thanksgiving, my job was “Official Green Bean Washer.” I’d stand on a little wooden stool at the sink, meticulously rinsing what felt like a mountain of fresh green beans, while Grandma would hum old tunes and work her magic on the sauce.

One year, I must have been about seven, I decided to be more than just the washer. I wanted to stir. With the dramatic focus only a kid can muster, I gripped the wooden spoon, stood on my tiptoes, and stirred that creamy sauce like my life depended on it. Of course, my enthusiasm outweighed my coordination. A giant plop of sauce flew out of the pot and landed right on the nose of our sleeping Labrador, Murphy. He woke up, licked his snout, gave a happy tail thump, and went back to sleep. Grandma didn’t miss a beat. She just laughed, wiped a little sauce off my cheek, and said, “Well, I guess it’s Murphy-approved, honey. That’s how you know it’s good.” That moment of messy, joyful, shared cooking is what this dish is all about for me. It’s not about perfection; it’s about the love you stir into it.

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Gathering Your Flavor Wave

This recipe is doubled to feed a crowd (or to guarantee fantastic leftovers!), making two generous casseroles. Here’s everything you’ll need, with my little chef insights to guide you.

For the Green Bean Base:

• 4 tablespoons butter – The rich, flavorful foundation of our from-scratch sauce. Unsalted is best so we control the salt level ourselves!
• 4 tablespoons all-purpose flour – This combines with the butter to make a roux, which is our magic thickener. It gives the sauce body and a lovely silky texture.
• 2 cups sour cream – This is the star! It brings a incredible tangy creaminess that canned soup just can’t match. For a lighter option, full-fat Greek yogurt can work in a pinch, but the tang will be stronger.
• ½ cup finely diced onion – Sweetness and aroma. I use yellow onion, but a sweet Vidalia onion would be lovely here too. Pro tip: if you’re short on time, a heaping tablespoon of dried minced onion works surprisingly well!
• 2 teaspoons salt – Essential for making all those flavors pop. Always taste before you add your beans and adjust if needed.
• 2 teaspoons white sugar – A tiny bit of sweetness to balance the tang of the sour cream and the savoriness of the cheese. It’s a game-changer, trust me.
• 6 (14.5 oz) cans French-style green beans, drained – Grandma always used canned for convenience, and it works beautifully. Chef’s Swap: Want to go extra fresh? Use 3 pounds of fresh green beans, trimmed, blanched, and drained. Or, 4 (16 oz) bags of frozen French-cut green beans, thawed and drained well, will also do the trick!
• Optional twist: 1 teaspoon Dijon mustard + 1/2 teaspoon garlic powder – This is my secret weapon. The Dijon adds a subtle, sophisticated sharpness, and the garlic powder gives a warm, savory backbone. Highly, highly recommend!

For the Topping:

• 4 cups shredded sharp Cheddar cheese – Please, for the love of all that is cheesy and good, shred your own! Pre-shredded bags contain anti-caking agents that prevent it from melting as smoothly. The sharpness cuts through the richness of the sauce perfectly.
• 1 cup crumbled buttery round crackers (like Ritz) – The classic. That iconic buttery, flaky crunch is non-negotiable. Just give them a rough crush with your hands—you want a mix of fine crumbs and some bigger pieces for texture.
• 2 tablespoons butter, melted – Tossed with the crackers to help them get even more golden brown and delicious.
• Optional twist: Mix crackers with 2 tablespoons grated Parmesan and a pinch of paprika – The Parmesan adds a salty, umami punch, and the paprika gives a hint of smoky color and flavor. So good!

Let’s Build That Casserole!

Okay, team! Let’s do this. It’s easier than you think, and I’ll be with you every step of the way with my best tips.

1. Preheat your oven to 350°F (175°C). Grease two 2½-quart baking dishes with a little butter or non-stick spray. Get your beans drained and ready to go—this is key for a sauce that’s not watery.
2. In a large saucepan or Dutch oven, melt the 4 tablespoons of butter over medium heat. Let it foam a little but don’t let it brown. We’re making a blonde roux here, not a Cajun one!
3. Whisk in the 4 tablespoons of flour until smooth. Keep whisking for about a minute to cook out that raw flour taste. It should look like a pale, pasty mixture. This is your sauce’s best friend!
4. Reduce the heat to low. Now, stir in the sour cream, diced onion, salt, sugar, and your optional Dijon and garlic powder if you’re using them. This is where the magic happens! The mixture will look thick and gloppy at first—that’s totally normal. Keep stirring! It will loosen up and become a beautiful, creamy, homogenous sauce. Cook for 3-4 minutes, stirring constantly, until it’s hot and noticeably thickened. Chef’s Hack: If it seems too thick to coat the beans, you can whisk in a splash of milk or even a bit of the liquid from the canned beans to thin it out slightly.
5. Take the pan off the heat. Now, gently fold in the drained green beans until they are evenly and lovingly coated in that creamy sauce. I like to use a big rubber spatula for this to make sure I don’t crush the beans.
6. Divide this beautiful green bean mixture evenly between your two prepared baking dishes. Smooth the tops out so they’re nice and even.
7. Now for the cheese! Top each casserole with 2 cups of that gorgeous shredded sharp cheddar. Cover every last bean. This is the cheesy blanket of dreams.
8. In a small bowl, combine the crumbled Ritz crackers, 2 tablespoons of melted butter, and your optional Parmesan and paprika. Toss it all together until the crackers are moistened. Then, sprinkle this mixture evenly over the cheese layer on both casseroles.
9. Bake uncovered for 30-35 minutes. You’re waiting for that magical moment: the sauce is bubbling vigorously around the edges, the cheese is completely melted and gooey, and the cracker topping is a deep, glorious golden brown.
10. This is the hardest part: let it sit for 5 minutes before serving. I know, I know! The smell is incredible and everyone is hovering with a fork. But this rest time allows the sauce to set just enough so you get perfect, non-sloppy servings. It’s worth the wait, I promise!

How to Serve This Masterpiece

This casserole is the ultimate team player on your dinner table. I love serving it right from the baking dish—it’s rustic and inviting. Use a large spoon to get deep down to the bottom, ensuring you get every layer in one scoop: creamy beans, melty cheese, and that crunchy top. It’s the perfect sidekick to roasted turkey, honey-glazed ham, or even a prime rib. For a cozy weeknight twist (yes, we make this outside the holidays!), it’s amazing next to a simple roasted chicken or even a juicy burger. It’s comfort food that plays well with others!

Ride Your Own Flavor Wave!

One of my favorite things about cooking is making a recipe your own. Here are a few delicious twists on this classic:

• The “Mushroom Lover”: Sauté 8 oz of sliced cremini mushrooms with the onions and add them to the sauce. Earthy, savory, and incredible.
• “Bacon Bliss”: Crumble 6 slices of cooked, crispy bacon and fold half into the sauce with the beans. Use the other half mixed in with the cracker topping. Because… bacon.
• Lightened-Up Version: Use full-fat Greek yogurt instead of sour cream and reduced-fat sharp cheddar. It’ll still be creamy and delicious!
• Gluten-Free Friend: Swap the all-purpose flour for a 1:1 gluten-free baking blend and use your favorite gluten-free crackers (like Glutino or Schär table crackers) for the topping. Easy!
• French-Fried Onion Finish: Can’t quit the classic? Go half-and-half! Do a layer of 1 cup of French-fried onions under the cracker topping for the best of both worlds.

Isla’s Final Thoughts

This recipe has evolved so much over the years. My grandma’s original was a handwritten card that simply said “butter, flour, sour cream, beans, cheese, crackers.” My mom added the sugar. I added the Dijon and garlic. It’s a living, breathing recipe that changes with each generation and each cook who makes it. The first time I made it alone in my first apartment, I was so nervous I burned the roux and had to start over. The kitchen was a disaster, but the final result still tasted like home. That’s the beauty of it. It’s resilient. It’s forgiving. It’s made with love, not perfection. So don’t stress if your sauce seems too thick or if you accidentally use an extra can of beans. It will be delicious. I promise. Now, go make a memory (and maybe a small mess) in your kitchen!

Your Questions, Answered!

Q: Can I make this casserole ahead of time?

A: Absolutely! This is a fantastic make-ahead dish. Assemble the casseroles completely—right up to adding the cracker topping. Instead of baking, cover them tightly with plastic wrap and refrigerate for up to 24 hours. When you’re ready, take them out of the fridge while you preheat the oven (about 20-30 minutes), then bake as directed. You might need to add 5-10 minutes to the baking time since it’s starting from cold.

Q: My sauce seems really thick after I add the sour cream. Did I do something wrong?

A: Not at all! A thick, pasty-looking mixture is completely normal when you first add the sour cream to the roux. Just keep stirring over low heat. It will magically smooth out and become a beautiful, thick, creamy sauce as it heats through. If it’s still too thick to coat the beans after the 4 minutes of cooking, just whisk in a tablespoon or two of milk until it’s a better consistency.

Q: Why did my casserole turn out watery?

A: The most common culprit is not draining the green beans well enough. Canned beans hold a lot of liquid! Make sure you drain them in a colander and give them a few good shakes. If using frozen, thaw them completely and press them gently in the colander to remove excess water. This step is crucial for a non-watery sauce.

Q: Can I freeze green bean casserole?

A: I don’t recommend freezing the assembled casserole after baking. Dairy-based sauces with sour cream can separate and become grainy when thawed and reheated. The green beans can also become mushy. For the best texture and flavor, this is a make-ahead-and-refrigerate situation, not a freeze-for-later one.

Nutritional Information*

*This is an estimated nutritional breakdown per serving, provided for informational purposes only. Calculations will vary based on specific ingredients used.

• Calories: ~260
• Protein: 9g
• Carbohydrates: 14g
• Fat: 19g

Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Serves: 20

There you have it! My heart and soul in a casserole dish. I hope you and your family love this recipe as much as mine does. If you make it (and I really hope you do!), tag me @BiteTide on social media so I can see your beautiful creations! Now go ride that flavor wave!

– Isla 💛