Martha Stewart Green Bean Casserole Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

This Martha Stewart green bean casserole takes the holiday classic back to scratch, with tender green beans and sliced mushrooms folded into a creamy, thyme-scented sauce. Instead of a can of soup and a tin of fried onions, you build a real sauce on the stovetop and finish the dish with golden onions and buttery panko. The result is rich and savory, with a soft, creamy center and a crisp, crunchy top. It’s inspired by Martha Stewart’s classic entertaining style, and it earns its place at the table.

From start to finish it takes about 65 minutes, with 25 minutes of prep and 40 minutes in the oven. The sauce comes together in one skillet, so it’s simpler than the ingredient list suggests and very doable for a home cook. It fits best on a holiday table, at a potluck, or alongside a weeknight roast when you want something a little special.

Why This Martha Stewart Green Bean Casserole Works

The key move is cooking the flour into the mushrooms before any liquid goes in. That one minute of stirring coats the flour in fat and cooks off the raw taste, which is what gives you a smooth, glossy sauce instead of a pasty one. Add the milk and broth gradually, and the sauce thickens evenly.

Blanching the green beans first keeps them bright and crisp-tender, so they don’t turn to mush in the oven. Patting them dry matters too, since extra water thins the sauce. And the topping does double duty: caramelized onions for sweetness, panko and Parmesan for crunch.

What You’ll Love About It

• Made from scratch — A real mushroom sauce beats the canned version every time.
• Make-ahead friendly — Assemble it a day ahead and bake when you’re ready.
• Crisp topping — Golden onions and panko stay crunchy on top.
• Crowd pleaser — It feeds eight and disappears fast at any gathering.

Ingredients

Here’s everything you need for the casserole and its topping, in the order you’ll use it.

• Kosher salt — for blanching the beans.
• 2 pounds (910g) fresh green beans — trimmed and cut into 2-inch pieces.
• 4 tablespoons (57g) unsalted butter — plus more for the dish.
• 1 large yellow onion (about 10 ounces/285g) — halved and thinly sliced.
• 1 cup (60g) panko breadcrumbs — or regular breadcrumbs for a denser topping.
• 1/4 cup (25g) grated Parmesan cheese
• 1/2 teaspoon freshly ground black pepper — divided between the topping and the sauce.
• 1 pound (450g) cremini mushrooms — trimmed and sliced 1/4 inch thick.
• 2 medium shallots (about 2 ounces/55g total) — finely chopped.
• 1 teaspoon fresh thyme leaves — chopped.
• 1/4 cup (31g) all-purpose flour — for thickening the sauce.
• 1 1/4 cups (300ml) whole milk — whole milk gives the creamiest sauce.
• 1 cup (240ml) chicken broth
• 1/2 cup (120ml) heavy cream
• 1 tablespoon soy sauce — deepens the savory flavor of the sauce.
• 1/2 teaspoon kosher salt — for the sauce.
• 1/4 teaspoon freshly grated nutmeg — a little goes a long way with the cream.

Equipment

• 9×13-inch (23x33cm) baking dish — the size the recipe is built for.
• Large pot — for boiling and blanching the beans.
• 12-inch skillet — deep enough to hold the sauce.
• Colander and bowl — for the ice water bath.
• Whisk — for a lump-free sauce.
• Small bowl — for mixing the panko topping.

How to Make Martha Stewart Green Bean Casserole

Step 1: Heat the Oven and Prep the Dish

Position a rack in the center of the oven and preheat to 350°F (175°C). Butter a 9×13-inch (23x33cm) baking dish, getting the corners and sides well coated so nothing sticks. Have your ingredients prepped and within reach before you start cooking.

Step 2: Blanch the Green Beans

Bring a large pot of water to a boil and season it generously with kosher salt. Add the green beans and blanch until crisp-tender and bright green, 3 to 4 minutes. Drain and immediately transfer to a bowl of ice water to stop the cooking, then drain well and pat dry. Don’t skip the ice bath, or the beans keep cooking and go soft.

Step 3: Caramelize the Onions

Melt 1 tablespoon of the butter in a 12-inch skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until deeply golden and crisp at the edges, 12 to 15 minutes. Scrape the onions onto a plate and wipe the skillet clean so the sauce starts fresh. Keep an eye on them near the end so they brown without burning.

Step 4: Mix the Panko Topping

In a small bowl, toss the panko, Parmesan, and 1/4 teaspoon of the black pepper with 1 tablespoon of the melted butter until evenly moistened. Set the topping aside. It should look like damp sand, not dry crumbs.

Step 5: Sauté the Mushrooms

Melt the remaining 2 tablespoons butter in the same skillet over medium heat. Add the mushrooms, shallots, thyme, and the remaining 1/4 teaspoon black pepper; cook, stirring occasionally, until the mushrooms have released their liquid and it has evaporated, 8 to 10 minutes. Let that liquid cook off fully, or the sauce will be thin.

Step 6: Build the Creamy Sauce

Sprinkle the flour over the mushrooms and cook, stirring constantly, for 1 minute to remove the raw flour taste. Gradually whisk in the milk, broth, cream, soy sauce, kosher salt, and nutmeg; bring to a simmer and cook, stirring, until thickened enough to coat the back of a spoon, about 3 minutes. Add the liquid in a slow stream and keep whisking to avoid lumps.

Step 7: Combine and Assemble

Stir the drained green beans into the sauce until evenly coated. Taste and adjust the seasoning, keeping in mind the Parmesan in the topping adds salt. Transfer the mixture to the prepared baking dish and spread it into an even layer.

Step 8: Top and Bake

Scatter the reserved onions evenly over the top, then sprinkle with the panko mixture. Bake until bubbling at the edges and the topping is golden brown, 20 to 25 minutes. Let the dish stand 10 minutes before serving so the sauce sets up.

What to Serve With It

This casserole belongs next to roast turkey, a simple roast chicken, or a beef roast, and it works just as well with mashed potatoes and a spoonful of cranberry sauce. For a weeknight, pair it with seared chicken thighs or a baked salmon fillet. Keep the rest of the plate simple so the creamy sauce and crisp topping stay the star.

Tips for the Best Results

• Dry the beans — Pat them thoroughly so the sauce stays thick.
• Cook off the flour — A full minute of stirring removes the raw taste.
• Season in layers — Taste the sauce before baking and adjust salt.
• Keep topping separate — Add it just before baking so it stays crisp.
• Use fresh thyme — Dried thyme is fine, but use about a third as much.
• Rest before serving — Ten minutes lets the sauce settle and thicken.

Easy Variations

Swap in 1 cup (60g) of crispy fried onions for the panko if you want a shortcut topping, though the homemade version has more texture. For a sharper sauce, use Gruyère in place of half the Parmesan in the topping. A pinch of cayenne in the sauce adds gentle heat without changing the character of the dish.

Storing and Reheating

• Fridge — Cool leftovers completely, cover, and refrigerate for up to 4 days.
• Freezer — Freezing isn’t recommended, since the sauce separates and the topping softens.
• Make ahead — Assemble through Step 7 up to 1 day ahead and refrigerate, keeping topping separate.
• Reheating — Cover with foil and bake at 350°F (175°C) for 20 to 25 minutes, uncovering for the last 5.

Nutrition (per serving)

These values are estimates per serving and will vary with your ingredients and portion sizes.

FAQs

Can I make this Martha Stewart green bean casserole recipe ahead of time?

Yes. Assemble the casserole through Step 7 up to one day ahead, cover, and refrigerate. Keep the topping in a separate container at room temperature and scatter it on just before baking.

Can I use frozen green beans instead of fresh?

You can, and you can skip the blanching step since they’re already par-cooked. Thaw and drain them well, then pat dry so the extra water doesn’t thin out the sauce.

Where did green bean casserole come from?

It was developed in the 1950s by a Campbell’s test kitchen employee as a quick Thanksgiving side using pantry staples, and it spread through home kitchens from there. This from-scratch version keeps the spirit of that comfort-food dish but builds the sauce and topping fresh.

How do I know when it’s done?

Look for bubbling around the edges and a topping that’s evenly golden brown, usually 20 to 25 minutes in a 350°F (175°C) oven. If the top browns faster than the center bubbles, tent it loosely with foil for the rest of the bake.

Martha Stewart-Inspired Green Bean Casserole

Print Recipe

This from-scratch green bean casserole features tender green beans and mushrooms in a creamy, thyme-scented sauce, topped with a buttery, crisp onion and breadcrumb topping. Inspired by Martha Stewart’s classic entertaining style, it’s a made-ahead-friendly side dish that earns a spot on any holiday table. The homemade mushroom sauce and fresh topping make it taste far better than the canned version.

• Author: Anabelle Mclean
• Prep Time: 25
• Cook Time: 40
• Total Time: 65
• Yield: 8 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• Kosher salt, for blanching
• 2 pounds (910g) fresh green beans, trimmed and cut into 2-inch pieces
• 4 tablespoons (57g) unsalted butter, plus more for the dish
• 1 large yellow onion (about 10 ounces/285g), halved and thinly sliced
• 1 cup (60g) panko breadcrumbs
• 1/4 cup (25g) grated Parmesan cheese
• 1/2 teaspoon freshly ground black pepper
• 1 pound (450g) cremini mushrooms, trimmed and sliced 1/4 inch thick
• 2 medium shallots (about 2 ounces/55g total), finely chopped
• 1 teaspoon fresh thyme leaves, chopped
• 1/4 cup (31g) all-purpose flour
• 1 1/4 cups (300ml) whole milk
• 1 cup (240ml) chicken broth
• 1/2 cup (120ml) heavy cream
• 1 tablespoon soy sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly grated nutmeg

Instructions

1. Position a rack in the center of the oven and preheat to 350°F (175°C). Butter a 9×13-inch (23x33cm) baking dish.
2. Bring a large pot of water to a boil and season generously with kosher salt. Add the green beans and blanch until crisp-tender and bright green, 3 to 4 minutes. Drain and immediately transfer to a bowl of ice water to stop the cooking, then drain well and pat dry.
3. Melt 1 tablespoon of the butter in a 12-inch skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until deeply golden and crisp at the edges, 12 to 15 minutes. Scrape onto a plate and wipe the skillet clean.
4. In a small bowl, toss the panko, Parmesan, and 1/4 teaspoon of the black pepper with 1 tablespoon of the melted butter until evenly moistened. Set aside.
5. Melt the remaining 2 tablespoons butter in the same skillet over medium heat. Add the mushrooms, shallots, thyme, and the remaining 1/4 teaspoon black pepper; cook, stirring occasionally, until the mushrooms have released their liquid and it has evaporated, 8 to 10 minutes.
6. Sprinkle the flour over the mushrooms and cook, stirring constantly, for 1 minute to remove the raw flour taste. Gradually whisk in the milk, broth, cream, soy sauce, kosher salt, and nutmeg; bring to a simmer and cook, stirring, until thickened enough to coat the back of a spoon, about 3 minutes.
7. Stir the drained green beans into the sauce until evenly coated. Taste and adjust the seasoning. Transfer the mixture to the prepared baking dish.
8. Scatter the reserved onions evenly over the top, then sprinkle with the panko mixture. Bake until bubbling at the edges and the topping is golden brown, 20 to 25 minutes. Let stand 10 minutes before serving.

Notes

Storage: Cool leftovers completely, cover, and refrigerate for up to 4 days. Freezing is not recommended because the sauce separates and the topping loses its crispness. Make-ahead: Assemble through Step 7 up to 1 day ahead, cover, and refrigerate; keep the topping separate at room temperature and add just before baking. Reheating: Cover with foil and bake at 350°F (175°C) for 20 to 25 minutes, then uncover for the last 5 minutes to re-crisp the topping. To reheat individual portions, microwave on high in 30-second bursts until hot.

Nutrition

• Calories: 295
• Sugar: 8g
• Sodium: 390mg
• Saturated Fat: 9g
• Carbohydrates: 33g
• Fiber: 5g
• Protein: 8g
• Cholesterol: 41mg

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