Tag: Bean

Green Bean Casserole Rich, Creamy With The Perfect Crunch by Gordon Ramsay

green bean casserole hero

I love this Green Bean Casserole Recipe!  It’s the perfect blend of creamy rich sauce and crispy and crunchy onions to make this dish something you and your family will crave.  

Ingredients you will need for this perfect Green Bean Casserole are:

  • 1 pound green beans (rinsed, trimmed and cut in half)
  • Salt and Pepper
  • Butter or   olive oil
  • Medium shallot (minced)
  • 2 cloves garlic (minced)
  • Fnely chopped mushrooms I used button
  • All-purpose flour
  • Vegetable broth
  • Unsweetened almond milk or regular milk
  • Crispy fried onions 

How To Make Green Bean Casserole Step by Step Pictorial

boiling green beans

Making Green Bean Casserole Sauce

green bean casserole shallots butter garlic

add mushroos to green bean casserole



  • Slowly add in veggie stock, whisking to incorporate.


green bean casserole sauce

  • Toss to coat well, and top with remaining fried onions that are left, 1 cup.

baked Green bean casserole


green bean casserole hero


  • 1 lb Green beans
  • Salt and Pepper
  • 2 tbsp Butter or   olive oil
  • 1 Medium shallot minced
  • 2 Cloves garlic minced
  • 1 cup Finely chopped mushrooms (I use buttons)
  • 2 tbsp All purpose flour
  • 3/4 cup Vegetable broth
  • 1 cup Unsweetened almond milk or any milk you would like
  • 1 1/2 cups Crispy onions


  • Preheat oven to 400 degrees Bring a large pot of water to a boil and salt the green beans. Add green beans and cook for 5 minutes, then drain and place in an ice water bath. Drain and set aside.

  • In a large oven-safe skillet over medium heat, add butter or olive oil and shallots and garlic. Season with salt and pepper and stir. Cook for 2-3 minutes, then add mushrooms and season with salt and pepper to taste. Cook for 3-4 minutes more or until lightly browned.

  • Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking together. Add milk of your choice next and whisk to stir again. Season with salt and pepper to taste and bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.

  • Remove from heat and add 1/3 (i.e 1/2 cup) of the fried onions. Toss to coat well, and top with remaining fried onions that are left, 1 cup .Bake for 15 minutes, or until warmed through and bubbly and slightly browned on top. Serve right away.

You may also like these Casserole Recipes:

Cornbread Casserole Recipe Simple and Savory

Chicken Divan Casserole Recipe

Ham Egg and Cheese Casserole (Insta Pot or Oven!)

Cheesy Chicken and Broccoli Rice Casserole




The BEST Fresh Green Bean Casserole by Gordon Ramsay

The BEST Fresh Green Bean Casserole

This is the BEST fresh green bean casserole recipe! Fresh beans, mushrooms, and caramelized onions give it that classic flavor you and your family will love, but this easy recipe is made entirely from scratch. I’ll also show you how to make this healthy side dish low carb/keto! 

overhead view of a casserole dish of homemade green bean casserole with a spoon in it
Homemade Green Bean Casserole made from scratch

Thanksgiving dinner isn’t complete without a dish of green bean casserole (and Brussels sprouts and sweet potato casserole). But honestly canned soup and those tins of fried onions kind of weird me out. And don’t even get me started on the texture of canned green beans. 

I knew there had to be a better way to make it. And there is! 

This healthy green bean casserole recipe is made from-scratch with all fresh ingredients, from the green beans and mushrooms, to heavy cream, to caramelized onions and toasty bread crumbs that give it it’s classic crunchy, golden brown top. 

Shawn’s a huge fan of the traditional recipe, but he loved my fresh take on it — he even said it tasted better than usual! 

You can even use pork panko to make it low carb and keto friendly. 

wood cutting board ion a white tile background with ingredients for low car and gluten-free green bean casserole: green beans, onions, and pork panko
Ingredients for low carb/gluten-free green bean casserole

How do you make homemade green bean casserole from scratch?

Traditionally, green bean casserole is made with canned or frozen green beans, condensed cream of mushroom soup, and French fried onions. 

For this healthy, from-scratch version, we’ll need to make a few swaps:

  • Use fresh green beans instead of frozen or canned. You can use frozen if you really want, but fresh taste so much better!
  • Two kinds of sauteed mushrooms, garlic, and heavy cream instead of the cream of mushroom soup. This gives your casserole base so much flavor! (You can also use homemade condensed cream of mushroom soup if you prefer.) 
  • Lightly caramelized onions to give the recipe that classic oniony flavor.
  • Panko bread crumbs to mimic that crispy topping that normally comes from French fried onions. With all the flavor and texture that’s happening here, I promise you won’t miss those friend onions one bit. 

Gluten-Free/Keto green bean casserole

To make this casserole low carb and gluten-free, you’ll need to make two adjustments. 

First, use coconut flour instead of wheat flour in your mushroom soup mixture. You can, of course, use your favorite low carb thicker such as xanthan gum or almond flour, but I like the texture that coconut flour lends to this recipe – it’s smooth and silky without being gummy or gritty. 

Second, you’ll need another option for those breadcrumbs on top. I LOVE how this recipe comes out with pork panko, which is essentially just crushed up pork rinds. It has a very subtle pork flavor that goes nicely with the green beans, and has that crunchy, crumbly texture that you’d expect atop a casserole. 

If you don’t want to use pork panko, you can also use almond meal on the top of your green beans. This will change the flavor of the recipe, so it won’t feel as true to the original we all know and love, but it will still be tasty. 

overhead view of chicken dinner with roast chicken, cranberry sauce, and fresh green bean casserole
Green bean casserole is a delicious part of a roast chicken dinner and a must for Thanksgiving!


How do you thicken green bean casserole?

To keep your casserole from being too watery, you’ll need to make sure your mushroom mixture is thick and a little gloopy. It should coat the back of a spoon. 

If you need to thicken it up, transfer ¼ cup of the liquid to a measuring cup. Whisk in a tablespoon or two of flour to form a paste. Wisk that mixture into the pot until it dissolves. 

If you’re following the instructions for making this recipe low carb, whisk in a few tablespoons of pork panko instead of adding more starch. 

How much fresh green beans equals a can?

One 15 ounce can of green beans is roughly equal to ½ pound of fresh beans. So if your favorite recipe calls for 2 cans of green beans, you’ll want to use one pound of fresh. 

Conversely, if you really love the flavor of canned green beans and can’t imagine making your casserole any other way, you can use two cans (drained) in place of the fresh beans this recipe calls for.

Can I make this green bean casserole ahead?


Once you add the green beans to the casserole dish and top it with onions, cover it with foil and refrigerate it for up to 3 days. You can also freeze the casserole at this point, just be sure to let it thaw completely before baking it. For maximum crispiness, I wait until just before I bake the casserole before adding the bread crumb topping.

Be sure take it out of the refrigerator while the oven heats up to allow the chill to come off. Putting something straight from the fridge to the oven is never a good idea, since the dramatic change in temperature can cause your dish to shatter.

plated chicken dinner with stuffing, healthy green bean casserole, and cranberries
overhead view of homemade green bean casserole in a dish

Fresh Green Bean Casserole

4 servings

Prep Time:
20 minutes

Cook Time:
40 minutes

Total Time:
1 hour


  • 1/4 ounce dried porcini mushrooms
  • 2 Tablespoons butter, divided
  • 1 Tablespoon olive oil
  • 1 pint sliced crimini mushrooms
  • 2 garlic cloves, minced
  • ¼ cup flour (or coconut flour, for low carb/gluten-free)
  • 1 cup vegetable broth
  • ¼ cup heavy cream
  • 1 yellow onion, sliced
  • 1 pound fresh green beans, trimmed
  • ¼ cup panko bread crumbs (or pork panko, for low carb/gluten-free)


  1. Heat your oven to 400F.
  2. Bring 1/2 cup of water to a boil. Add the porcini mushrooms and let sit for 20 minutes, until plump. Remove the mushrooms and finely chop them. 
  3. Melt 1 Tablespoon of butter and oil in a saucepan over medium heat. Add the porcini and cremini mushrooms and the garlic. Cook for 6-8 minutes, until softened. 
  4. Sprinkle the flour over the mushrooms, stirring to coat them. 
  5. Slowly whisk in the broth and heavy cream. Simmer for 10 minutes, until thick enough to coat the back of a spoon. 
  6. Add the green beans and simmer 4-5 minutes more. 
  7. Meanwhile, heat the remaining tablespoon of butter in a skillet over medium-high heat. Add the onion. Cover and cook 3-4 minutes, until the onion begins to soften. Remove the cover and continue to cook, stirring frequently, for 5-6 minutes or until a rich golden brown. If the onions start to stick to the pan, stir in a tablespoon or two of water. 
  8. Stir half of the onions into the green beans mixture, then transfer to a medium (roughly 8×6) baking dish. Scatter the remaining onions over the top, then cover with an even layer of panko. 
  9. Bake for 15-20 minutes, or until golden brown and bubbling. 
  10. Let stand 10 minutes before serving.


I bake this casserole at 400 because that’s the same temperature I roast chicken at and I usually make them together. If you’re making something that bakes at a lower temperature, that’s ok — just leave the casserole in for an extra 5-10 minutes until the top is golden. If you’re not using the oven for anything, you can also broil the casserole for 3-5 minutes to toast the top. 

To make vegetarian: Use traditional panko breadcrumbs

To make keto/gluten free: Use pork panko and coconut flour. 8 net carbs.

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Nutrition Information

Yield 6

Serving Size 1/6 recipe

Amount Per Serving

Calories 175Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 21mgSodium 226mgCarbohydrates 18gFiber 3gSugar 6gProtein 4g



Crockpot ham and bean soup made easy with a ham bone, dried beans & vegetables. Simple & flavorful slow cooker recipe that uses leftover ham and pantry ingredients.

Easy Crockpot Ham and Bean Soup recipeThis is quite possibly the best ham and bean soup recipe that I know of. Of course, I’m a little biased towards it, but I’m sure that once you try it, you’ll see what I mean. It’s super simple to prepare and after a few hours of cooking, this slow cooker ham and white bean soup tastes (and looks) incredible.

What is Crockpot Ham and Bean Soup?

This ham and navy bean soup is a simple broth soup filled with shredded or chunked ham, a few veggies and a lot of those white beans we like. Every bite is packed with protein, flavor, and blend of texture that work well with one another. You can use leftover holiday ham to create this simple soup recipe or buy ham for the occasion, either way- it’s worth it to try.

Easy Crockpot Ham and Bean Soup recipeCrockpot Ham and Bean Soup Ingredients

-Ham bone: You can use 1 ham bone with ham or 2 smoked ham hocks depending on what you have on hand.

-White beans: We need 1 pound great northern beans or white beans, sorted and washed.

-Carrots: With 3 shredded carrots we can add more vibrant colors to the pot. They also add a little sweetness and flavor as well.

-Celery: We need 2 stalks of celery (diced) to add a little green and texture.

how to make Easy Crockpot Ham and Bean Soup recipe-Onion: One diced onion will help to add some great aroma and flavor.

-Water: Creating our own flavorful broth, we need to start with a base of water. You’ll need enough to cover the ingredients in your crockpot, so this amount may vary.

-Salt and Pepper: This is added to taste.

-Leftover Ham: We need any leftover ham that you have, cubed up and tossed into the soup. You can also cut meat off of the ham bone when we finish cooking.

how to make Easy Crockpot Ham and Bean Soup recipeHow to Make Crockpot Ham and Bean Soup

Place your ham bone or ham hock in the crock pot. Add the beans, carrots, celery and onion on top.

Cover the beans and ham bone with water. As it cooks, this will become a naturally flavorful broth.

Turn the crockpot on high and cook for 6-8 hours or until the beans are tender.

Take the ham bone out of the pot and then remove all of the ham from it. Shred or dice the ham and then return it to the pot.

Season the soup with salt and pepper to taste.  Serve & enjoy!

Easy Crockpot Ham and Bean Soup recipe

Easy Crockpot Ham and Bean Soup recipe

Crockpot Ham and Bean Soup

Crockpot ham and bean soup made easy with a ham bone, dried beans & vegetables. Simple & flavorful slow cooker recipe that uses leftover ham and pantry ingredients. 


Course: Main Dish, Soups & Stews

Cuisine: American

Keyword: Crock Pot Ham & Bean Soup

Prep Time: 5 minutes

Cook Time: 8 hours

Total Time: 8 hours 5 minutes

Servings: 8

Calories: 171kcal


  • 1 ham bone with ham or 2 smoked ham hocks
  • 2 cups ham cubed
  • 1 lb great northern beans or white beans, sorted and washed
  • 3 large carrots, shredded
  • 3 stalks celery, diced
  • 1 onion, diced
  • Water or chicken/ vegetable broth, if you prefer
  • Salt and pepper to taste


  • Place ham bone in the bottom of the crockpot. 

  • Place beans, carrots, celery, and onion in the pot.  

  • Cover beans and ham bone with water.  

  • Turn on high for 6 to 8 hours until beans are tender.  

  • Take ham bone out of the pot and remove all ham. 

  • Shred or dice ham and return it to the pot.

  • Season with salt and pepper if needed.


Tip: Beans can be soaked overnight, then drained before adding to the crockpot.  This will shorten the cooking time. 
May be stored in the refrigerator for 7 days.


Calories: 171kcal | Carbohydrates: 16g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 448mg | Potassium: 467mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4578IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 2mg

Easy Crockpot Ham and Bean Soup recipe

How do you thicken ham and bean soup?

To thicken soup, ladle out 2-3 TBSP broth from the soup. Stir in 1 TBSP cornstarch. Return broth to soup and stir. Replace lid on slow cooker and let cook until thickened to desired consistency.

You can always take a cup of soup and run it through a blender or food processor until creamy. Then return it to the pot and stir it in. While the appearance will change, the texture changes as well. The crushed beans will help to make the soup feel thicker without any additional ingredients.

Do I need to soak beans if cooking in slow cooker?

You don’t have to soak the beans, but you could. With soaked beans you can reduce the amount of actual cooking time. Whether you choose to soak or not is up to you, just make sure you don’t skip the wash and sorting beans step because that will help to remove dirt, rocks, and other debris that end up in dried beans.

Easy Crockpot Ham and Bean Soup recipeCan I freeze ham and bean soup?

You can. This soup is freezer friendly. I recommend storing cooled soup in freezer-friendly containers for up to a few weeks. Then, thaw and cook or put it in a pot on medium/low until it’s cooked through.

Crockpot ham and bean soup made easy with a ham bone, dried beans & vegetables. Simple & flavorful slow cooker recipe that uses leftover ham and pantry ingredients.Crockpot ham and bean soup made easy with a ham bone, dried beans & vegetables. Simple & flavorful slow cooker recipe that uses leftover ham and pantry ingredients. 

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