Is Ree Drummond’s Green Bean Casserole Really Better Than Grandma’s? I Found Out

Published on November 13, 2025

The Pioneer Woman’s recipes are famously fuss-free yet big on flavor, from her oatmeal crispies to buttery garlic rolls to this genius hack for homemade ravioli. When I saw Drummond had updated her classic green bean casserole with a homemade mushroom sauce and crispy fried onions, I knew it had to be good. I’m happy to report that this classic Thanksgiving recipe lives up to Drummond’s reputation—it’s delicious enough to impress your guests but easy enough that it won’t stress you out on the big day. 

How to Make Ree Drummond’s Green Bean Casserole

Ree Drummond’s green bean casserole eschews the canned ingredients for a totally made-from-scratch version. Here’s how to make it:

1. Fry the onions. Thinly slice large white onions and mix with milk, then lightly dredge in seasoned flour, shaking off excess. Working in batches, fry onions in a deep skillet filled with vegetable oil that has been heated to 375°F until they’re golden brown. Transfer to a paper towel-lined sheet pan.
2. Blanch the green beans. Add trimmed fresh green beans to a large pot of boiling salted water. Cook about 3 to 4 minutes, then remove with a slotted spoon. Immediately transfer green beans to an ice bath then drain.
3. Make the mushroom sauce. In a large skillet, heat butter and olive oil, then add mushrooms, onions, garlic, and rosemary. Stirring frequently, cook the mixture about 5 to 6 minutes, then season with salt and pepper. Add remaining butter and sprinkle flour over. Stir, letting the mixture cook for about 2 minutes. Slowly add stock and cream and let thicken, about 5 to 6 more minutes.
4. Assemble and bake the casserole. Add half the blanched green beans to a large baking dish, then top with half the mushroom sauce. Repeat with remaining green beans and sauce. Top casserole with freshly grated Parmesan and bake at 350°F until the cheese has melted and the sauce is bubbling, about 20 minutes.
5. Top and serve. After baking, let the casserole sit for a few minutes before adding the fried onions. Sprinkle with fresh parsley and serve.

Tips for Making Green Bean Casserole

• Ree’s recipe says it will take about a minute to fry the onions, but it took much longer during my test, so give yourself some extra time. Using a candy and deep-fry thermometer makes it easy to ensure your oil is heated to the correct temperature. And after you’re done with all that frying, make sure to correctly dispose of the frying oil.
• This recipe skips the canned cream of mushroom soup in favor of a homemade mushroom gravy. In order to make the perfect roux (a thickening agent made of flour and butter), make sure to stir continuously.
• While it may not seem like a big part of the recipe, don’t skip the fresh rosemary. It added a robust, earthy flavor to this casserole and really took it to the next level.
• This recipe doesn’t take any shortcuts, but you might be tempted to use pre-grated Parmesan to top the casserole. Don’t! Pre-grated and pre-shredded cheese typically have anti-caking agents added to prevent clumping and don’t melt as well as freshly grated cheese. A rasp-style grater such as a Microplane will make quick work of grating Parmesan.

The Verdict on Ree Drummond’s Green Bean Casserole

Admittedly, green bean casserole has never been my favorite Thanksgiving side, but this recipe might just earn a place on my holiday table this year. The homemade mushroom gravy, crispy fried onions, and addition of herbs like rosemary and parsley give it a more elevated flavor profile than your classic green bean casserole. While this recipe is significantly more involved than one made with canned ingredients, it’s still straightforward and easy to make from scratch, and I guarantee your guests will be able to taste the difference.