Green bean casserole is a classic Thanksgiving side dish that is a regular at any holiday table. I put a fresh twist on this traditional side that will have even the green bean casserole disapprovers changing their mind. This recipe for sheet pan green bean casserole has roasted green beans that don’t get mushy, a fresh homemade creamy mushroom sauce, and of course gets topped with plenty of everyone’s favorite French-fried onion strings! This updated version of green bean casserole is easy to make, and you are going to love the fresh flavors.

There is absolutely nothing wrong with the classic version of green bean casserole, but if you happen to be someone who doesn’t like canned green beans that don’t have texture, then you will love this sheet pan version. I like to roast the green beans so that they still have vibrant color and good texture because I think it is a nice contrast to the creamy mushroom sauce and crispy onions.

I also am obsessed with the homemade creamy mushroom sauce and it truly blows the canned version out of the water. The flavors are so fresh, and the mushrooms get nice and caramelized so they add such great flavor and texture. The sauce is made with a few simple ingredients and doesn’t require much effort, so in my opinion it’s 100% worth it to make this homemade version. I still use good ole store-bought French-fried onions, because they are delicious and it really cuts down on time!

You are going to love adding this fresh new take on green bean casserole to your Thanksgiving menu this year.

Ingredients:

• Green Beans

• 1 Tbsp. Olive Oil

• 1/2 Tsp. Salt

• 1/2 Tsp. Black Pepper

• 1-2 Cups Fried Onions for Topping

For the Sauce-

• 2 Cups Diced Mushrooms

• 1 Tsp. Olive Oil

• 1 Tsp. Salt

• 1/2 Tsp. Black Pepper

• 1 Cup Heavy Cream

• 1 Sprig of Fresh Thyme

Directions:

• Preheat oven to 400 degrees.

• Place green beans on a baking sheet and toss with olive oil and salt and pepper.

• Roast green beans for 10-15 minutes.

• Meanwhile make the sauce by adding olive oil and mushrooms to a saucepan and browning for 5 minutes.

• Once mushrooms have browned, add in heavy cream, salt, pepper, and thyme and reduce for another 10-15 minutes until sauce has thickened.

• When green beans come out of the oven drizzle half of the sauce over top of the green beans and top with the fried onions.

• Place back into the oven for 5 minutes to brown the fried onions and then drizzle with more sauce and serve.

I am telling you this sheet pan green bean casserole is the absolute best way to enjoy a classic Thanksgiving side dish this year!