Upgrade your Thanksgiving with this homemade green bean casserole, made with fresh ingredients, sausage and a creamy mushroom sauce.
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When I think of Thanksgiving, the first thing I think of after the turkey, is green bean casserole. My mom made it every year, and my brothers and sisters and I fought to get seconds and thirds.
Over the years, I have altered my mom’s recipe. Sorry, mom. She used frozen green beans, canned mushrooms and canned cream of mushroom soup and baked the casserole in the oven.
What makes this homemade?
I prefer to make the creamy mushroom sauce from scratch, and I use all fresh ingredients. Plus, I cook the entire dish on the stove top or grill.
My first alteration to mom’s recipe is that I add pork sausage. Sausage comes in so many flavor varieties, but I have found that the Jimmy Dean sage-seasoned sausage works perfectly with the other flavors of Thanksgiving.
Once the sausage is browned, you’ll toss in the fresh veggies. To me, fresh mushrooms make all the difference. You can use any variety. I usually go with cremini, but large sliced portobellos would be nice, too.
Next come the green beans. The advantage of the French-cut frozen green beans my mom used is that they cook up super fast. So if you don’t have a lot of time, go ahead and use those.
I usually buy a pound of fresh string beans, and trim off the ends. Then, I cut them into 2-inch pieces.
The sausage, veggies and green beans will cook in a covered pan with broth and soy sauce for about 30 minutes. This will ensure the beans get nice and tender.
Then to make the homemade cream of mushroom soup, all you have to do is add cream and thicken the sauce with flour and butter.
Ingredients
- Breakfast Sausage: I always use Jimmy Dean Sage Sausage for this recipe. The sage flavor is great for fall dishes.
- Olive Oil
- Fresh Mushrooms: Any variety will work. I usually use cremini mushrooms or baby portobellos.
- Fresh Garlic
- Green Onions
- Fresh Green Beans: I find that if I cut the green beans into 2-inch pieces they blend better with the sauce.
- Chicken Broth
- Soy Sauce
- Heavy Cream
- Kosher Salt and Black Pepper
- Butter: This will add to the richness of the dish. You can use salted or unsalted butter.
- All-purpose Flour: This will thicken the mushroom sauce.
Substitutions: You can use frozen green beans for this recipe. Just be sure to thaw them first.
See the full recipe card below for servings and a full list of ingredients.
How to cook green bean casserole
- STEP ONE: Heat a large cast iron skillet on the grill or stove over medium heat. Add the sausage and cook it through, breaking up the pieces with a wooden spatula.
- STEP TWO: Add the olive oil, mushrooms, garlic and green onions. Cook until softened, about 5 minutes.
- STEP THREE: Add the green beans, chicken broth and soy sauce. Reduce the heat to low. Cover the skillet and cook for 30 minutes or until the beans are tender.
- STEP FOUR: Remove the lid. Add the cream, salt and pepper to the beans. Increase the heat to medium-high. Cook uncovered for 1-2 minutes.
- STEP FIVE: In a small bowl, combine the butter and flour with a fork. Stir the butter mixture into the skillet. Continue cooking for about 5 minutes or until the sauce reaches your desired consistency.
PRO TIP: If you add the flour by itself it will clump. Mixing butter and flour is better than flour and water because it helps create a richer sauce.
How to serve green bean casserole
To serve green bean casserole, you can transfer the skillet straight to the table or buffet. For an added touch, you could sprinkle the top with fried onions or shredded cheese.
Storage
Store leftovers in an airtight container in the refrigerator for up to five days. Leftovers can also be frozen for up to six months. Reheat in the microwave in 30-second intervals.
GCG Pro Pitmaster Tips
- Use fresh mushrooms and green beans
- Cut the green beans into 2-inch pieces
- Add sage sausage for added flavor
Frequently Asked Questions
No. With this recipe, the green beans will cook in the chicken broth. There is no need to pre-boil them.
Yes. If you use frozen green beans, you’ll reduce the cook time. Check them after 15 minutes. Once they’re tender, you can add the cream.
The key to thickening homemade green bean casserole is to add a beurre manié, which is a mixture of butter and flour. When you mix the two together and add it to the cream, the sauce will thicken and become nice and creamy. 
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Grilled Green Bean Sausage Casserole
Ingredients
- 1/2 tube Jimmy Dean sage sausage, 8 ozs
- 2 tbsp olive oil
- 3/4 lb mushrooms, sliced (any variety)
- 2 cloves garlic, minced
- 2 tbsp green onion, sliced
- 1 lb fresh green beans, trimmed, cut into 2-inch pieces
- 1 cup chicken broth
- 1 tbsp soy sauce
- 1/2 cup heavy cream
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp butter, room temp
- 1 tbsp flour
Instructions
- Brown Sausage: Place a cast iron skillet on the grill or stove top over medium heat. Add the sausage and cook through.
- Sauté: Add the olive oil, mushrooms, garlic and green onions. Cook until softened, about 5 minutes.
- Steam: Add the green beans, chicken broth and soy sauce. Reduce the heat to low. Cover the skillet and cook for 30 minutes, or until the beans are tender.
- Make Cream Sauce: Remove the lid. Add the cream, salt and pepper to the beans. Increase the heat to medium-high. Cook uncovered for 1-2 minutes.
- Thicken: In a small bowl, combine the butter and flour with a fork. Stir the butter mixture into the skillet. Continue cooking for about 5 minutes or until the sauce reaches your desired consistency.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
