Oh, Thanksgiving—just the thought of it takes me back to my grandma’s kitchen, where the smell of roasting turkey and buttery rolls filled the air. Every year, without fail, her green bean casserole sat front and center on the table, golden and bubbling. I remember sneaking bites straight from the dish when she wasn’t looking. Now, I make it every holiday, and my family demands it just as much as the turkey itself! It’s one of those top Thanksgiving side dishes that never fails—simple, comforting, and packed with flavor. After years of perfecting it, I can tell you: this recipe is a keeper. Trust me, it’s the dish everyone will ask for seconds of.
Ingredients for Top Thanksgiving Side Dishes
Let’s talk ingredients—because using the right stuff makes all the difference between “good” and “oh-my-goodness-I-need-another-helping” amazing. I’ve made this green bean casserole more times than I can count, and I’ve learned exactly what works (and what doesn’t). Here’s what you’ll need:
Fresh Produce
- 1 lb fresh green beans – trimmed and halved (don’t even think about those sad canned ones!)
Dairy & Fats
- 1/2 cup unsalted butter – melted (real butter only, please – this is Thanksgiving!)
- 2 cups whole milk – warmed slightly (trust me, full-fat makes the creamiest sauce)
- 1 cup shredded sharp cheddar cheese – freshly grated if you can (those pre-shredded bags have weird coatings)
Pantry Staples
- 1/4 cup all-purpose flour – spooned and leveled (no packed flour here!)
- 1 tsp kosher salt – plus more for blanching the beans
- 1/2 tsp freshly ground black pepper – freshly ground makes all the difference
- 1 can (10.5 oz) cream of mushroom soup – the classic Campbell’s works best here
- 1/2 cup fried onions – the crispy French’s kind (we’ll use more for topping, but this gets mixed in too)
See? Nothing fancy, just good, honest ingredients that work together beautifully. I always recommend measuring everything before you start cooking—Thanksgiving is hectic enough without scrambling for ingredients mid-recipe!
How to Make Top Thanksgiving Side Dishes
Okay, let’s get cooking! This green bean casserole comes together in just a few simple steps, but I’ll walk you through each one so yours turns out perfect. I’ve learned a few tricks over the years that make all the difference—like how long to blanch the beans and exactly when to add that heavenly cheese sauce.
Prep the Green Beans
First things first: those beautiful green beans. Bring a large pot of salted water to a rolling boil (I use about 1 tablespoon of salt—it seasons the beans perfectly). Toss in your trimmed and halved green beans and set a timer for exactly 5 minutes. This quick blanch keeps them crisp-tender—nobody likes mushy beans! While they cook, prepare an ice bath (just a big bowl of ice water). When the timer dings, immediately drain the beans and plunge them into the ice bath to stop the cooking. Trust me, this step makes all the difference in texture!
Make the Cheese Sauce
Now for the magic: that creamy, dreamy cheese sauce. Melt your butter in a large saucepan over medium heat—don’t let it brown! Whisk in the flour and keep stirring for about 1 minute until it smells nutty but isn’t darkening. This cooks out that raw flour taste. Slowly drizzle in the warm milk while whisking constantly—I do this in about 4 additions to prevent lumps. Keep whisking until the sauce thickens enough to coat the back of a spoon (about 3-4 minutes). Reduce the heat to low and stir in the cheddar cheese until it’s completely melted and smooth. The sauce should be luxuriously creamy—if it’s too thick, add a splash more milk.
Assemble and Bake
Time to bring it all together! Preheat your oven to 350°F while you assemble. Drain those beautiful green beans well and toss them with the cream of mushroom soup in a large bowl. Fold in half of the fried onions (I know it’s tempting to skip this, but they add amazing flavor throughout!). Pour the cheesy sauce over everything and gently mix until evenly coated. Transfer to a 2-quart baking dish—I like to use my trusty oval casserole dish—and top with the remaining fried onions. Bake for about 25 minutes, until the edges are bubbly and those onions on top are golden brown. Pro tip: if your onions start getting too dark, just loosely tent some foil over the top.
And that’s it! You’ve just made one of the most beloved Thanksgiving side dishes out there. The hardest part? Waiting for it to cool enough so you don’t burn your tongue on that first heavenly bite!
Why These Are Top Thanksgiving Side Dishes
You might wonder what makes this green bean casserole so special that it earns a spot at every Thanksgiving table. Well, let me tell you—this isn’t just any side dish. After years of serving it (and watching it disappear first!), I’ve nailed down exactly why it’s a must-have:
- Crowd-pleasing flavor: That creamy cheese sauce paired with crispy onions? Pure magic. Even my picky nephew goes back for seconds—and he usually turns his nose up at anything green! The combination of textures and flavors hits all the right notes, from savory to slightly sweet.
- Make-ahead friendly: Thanksgiving morning is chaotic enough without last-minute side dishes. Here’s my secret: I assemble the whole casserole the night before (minus the final onion topping), pop it in the fridge, then just add the onions and bake while the turkey rests. One less thing to stress about when you’ve got a house full of hungry guests!
- Perfect pairing: While it’s incredible with turkey (the creamy beans cut through that rich meat beautifully), it also holds its own next to glazed ham or even roast beef. The flavors are just versatile enough to complement any main dish without overpowering it—a true team player on the holiday table.
There’s a reason this recipe has stood the test of time. It checks all the boxes for what makes a Thanksgiving side dish truly great: familiar yet special, simple but impressive, and most importantly—absolutely delicious.
Tips for Perfect Top Thanksgiving Side Dishes
Alright, friends—time for my hard-earned secrets to making this green bean casserole truly unforgettable. I’ve made every mistake possible (hello, watery sauce and burnt onions!), so you don’t have to. These little tricks will take your dish from “pretty good” to “where has this been all my life?” status:
- Milk matters: Don’t even think about skim milk—that full-fat richness makes the sauce luxuriously creamy. If you really want to go all out? Swap half the milk for heavy cream. Your taste buds will thank you.
- Crispy onion overload: The recipe says 1/2 cup fried onions? Double it. Triple it if you’re feeling wild. That crunchy topping is the best part, and there’s no such thing as too much. Pro tip: add half midway through baking so some stay extra crispy.
- Dry those beans: After blanching, pat those green beans dry with paper towels. Any extra water will thin out your gorgeous cheese sauce—and we can’t have that!
- Bake it hot: If your oven runs cool (like mine does), bump the temperature to 375°F for the last 10 minutes to get those onions perfectly golden. Just keep an eye on them!
- Taste as you go: Before assembling, give your cheese sauce a little taste. Needs more salt? Add it now. Want extra pepper? Go for it. This is your masterpiece—make it how you like it!
Oh! One last thing—if you’re transporting this to someone else’s Thanksgiving, bake it until almost done at home, then finish it in their oven. That way, you get freshly crisp onions without risking spills in the car. You’re welcome!
Ingredient Substitutions
Now, I know we all sometimes find ourselves mid-recipe realizing we’re out of something essential (been there, done that!). The beauty of this green bean casserole is that it’s pretty forgiving—here are my tried-and-true swaps for when you need to improvise:
For the Dairy-Free Folks
- Milk: Almond milk or oat milk work surprisingly well here! Just make sure they’re unsweetened. Cashew milk is my favorite substitute—it’s got that natural creaminess.
- Butter: Swap in your favorite plant-based butter (I like Miyoko’s), or even olive oil in a pinch.
- Cheese: Violife makes a decent dairy-free cheddar, or you can skip it entirely—the cream of mushroom still gives great flavor.
Cheese Variations
- Cheddar → Gruyère: Oh my stars, this is my fancy-pants upgrade. Gruyère melts like a dream and adds this nutty depth that’s just *chef’s kiss*.
- Cheddar → Swiss: My aunt always does this—it’s milder but still delicious. Great if you’re serving kids.
- No cheese at all: Shocking, I know! But honestly? Still tasty. Just add an extra tablespoon of butter to the sauce.
Green Bean Options
- Fresh → Frozen: Totally fine! Just thaw them first and skip the blanching—they’re already par-cooked.
- Green beans → Asparagus: Sounds wild, but try it in spring! Trim tough ends and blanch for just 3 minutes.
Crispy Toppings
- Fried onions → Panko: Toss panko with melted butter and garlic powder for a homemade crunch.
- Fried onions → Crushed potato chips: My rebellious college hack—use sour cream & onion flavor for extra zing!
Remember, cooking should be fun, not stressful. As my grandma used to say while waving her wooden spoon, “It’s Thanksgiving—as long as there’s love in it, it’ll be delicious.” (Though between you and me, that gruyère substitution really does take it over the top!)
Serving Suggestions
Now, let’s talk about how to make this green bean casserole the star of your Thanksgiving spread—because presentation is everything when you’ve worked this hard on a dish! Over the years, I’ve found some perfect pairings that make the whole meal sing.
Classic holiday plate: Serve this warm right alongside your golden-brown turkey (or ham!) with a scoop of creamy mashed potatoes. The way the casserole’s rich sauce mingles with potato gravy? Absolute perfection. Add a dollop of cranberry sauce on the side for that sweet-savory balance we all crave.
For extra flair: Right before serving, sprinkle with a handful of fresh chopped parsley—those bright green flecks make the golden onions pop. If you’re feeling fancy (say, Friendsgiving or when the in-laws visit), top with a few crispy fried shallots from the gourmet grocery store—they look so elegant!
Unexpected but amazing: Last year, I served mini portions in ramekins as part of a Thanksgiving appetizer spread—just a few bites to tide everyone over until the main event. They disappeared in minutes! Another fun idea: use leftovers the next day as a topping for baked potatoes. Trust me, it’s life-changing.
No matter how you serve it, just make sure it’s piping hot—that’s when the cheese sauce is at its gooiest, crispiest-onion best!
Storing and Reheating
Let’s be real—leftovers are the best part of Thanksgiving! This green bean casserole actually tastes even better the next day as the flavors meld together. Here’s how to keep it tasting freshly made:
Fridge storage: Let the casserole cool completely (I know, it’s hard to resist sneaking bites!), then transfer to an airtight container. It’ll keep beautifully for up to 3 days. Pro tip: store the crispy onions separately in a little baggie to maintain their crunch.
Reheating magic: When you’re ready for round two (or three!), spread the casserole in an oven-safe dish, cover with foil, and warm at 350°F for about 20 minutes. Remove the foil, sprinkle on those reserved onions, and bake another 5 minutes to crisp them up. If you’re in a hurry, microwave individual portions for 1-2 minutes, but the oven method keeps the texture perfect.
Freezing? You can freeze it without the onion topping for up to a month. Thaw overnight in the fridge before reheating, then add fresh fried onions before the final bake. The sauce might separate slightly after freezing, but a good stir fixes it right up!
Nutritional Information
Okay, let’s be real—Thanksgiving isn’t exactly diet food day, but I know some of you like to keep track (or just want to know how many extra laps around the block you’ll need tomorrow!). Keep in mind these numbers can vary based on your exact ingredients—like if you went wild with that extra cheese (no judgment here!). Here’s the scoop per serving:
- Calories: About 220
- Fat: 14g (8g saturated – blame that glorious butter and cheese!)
- Carbs: 18g
- Fiber: 3g (thanks to those fresh green beans!)
- Protein: 7g
- Sodium: 480mg
Remember, this is comfort food at its finest—not health food. But hey, it’s packed with real ingredients (no weird preservatives!), and those green beans do count as a vegetable! My philosophy? Enjoy every creamy, crispy bite guilt-free—it’s Thanksgiving, after all.
Common Questions About Top Thanksgiving Side Dishes
After years of making this green bean casserole for every holiday crowd imaginable, I’ve heard every question under the sun. Here are the ones that pop up most often—with my tried-and-true answers:
Can I use canned green beans?
You can, but promise me you’ll drain them really well—like, press-them-with-a-spoon-against-the-colander well. That said, fresh beans give that perfect tender-crisp bite that makes this dish special. If you must use canned, go for the whole “French style” ones—they hold up better than cut beans.
How do I prevent a soggy topping?
Oh, I learned this the hard way! Here’s my foolproof method: bake the casserole uncovered for 20 minutes first, then sprinkle on the fried onions for the last 5 minutes. This keeps them shatteringly crisp instead of turning into a sad, limp blanket. Bonus tip: if you’re reheating leftovers, always add fresh onions!
Can I prep this ahead?
Absolutely—this is my Thanksgiving lifesaver! Assemble the whole thing (beans, sauce, everything) up to 24 hours ahead and keep it covered in the fridge. When you’re ready, let it sit at room temp while the oven preheats, then add the onions right before baking. The wait actually makes the flavors meld even better—just add 5 extra minutes to the bake time since it’s going in cold.
For more recipe inspiration, check out our Pinterest page!
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1 Ultimate Thanksgiving Side Dish Worth 5 Stars
- Total Time: 40 mins
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Classic side dishes to complement your Thanksgiving meal. These recipes are easy to make and pair perfectly with turkey.
Ingredients
- 1 lb green beans
- 1/2 cup butter
- 1/4 cup flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup fried onions
Instructions
- Preheat oven to 350°F.
- Boil green beans for 5 minutes, then drain.
- Melt butter in a pan and whisk in flour to make a roux.
- Slowly add milk, stirring until thickened.
- Add cheese, salt, and pepper, then mix with green beans.
- Pour into a baking dish and top with fried onions.
- Bake for 25 minutes until bubbly.
Notes
- Use fresh green beans for best texture.
- Swap cheddar for Swiss cheese if preferred.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 220
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg
Keywords: Thanksgiving, green bean casserole, side dish, holiday recipes