Learn how to make creamy green bean casserole all from scratch with real ingredients. This family favorite side dish will put that Thanksgiving turkey to shame!
Green bean casserole is my family’s absolute FAVORITE (and maybe yours too?) and this homemade version blows every other recipe out of the water. Bold statement, right? 😉
This is Green Bean Casserole From Scratch!
I can’t remember a single holiday season without a batch of good old green bean casserole. You know, the kind made from condensed soup and those irresistibly greasy fried onions? I love this Thanksgiving side dish and decided to try it all over again, right down to the fried (fried!!) onions sprinkled on top. And we couldn’t be happier with the results. You haven’t had a green bean casserole until you’ve had a green bean casserole all over again.
- No cans of condensed soup
- Use fresh green beans
- Real homemade gravy
- Homemade “fried” onions
Fresh green beans give the most delicious flavor and texture. They are not soggy like canned green beans. This homemade version of the classic puts the Thanksgiving turkey to shame.
How to make green bean casserole
- “Fry” the onions: Dip the sliced onions in some flour, then in beaten egg + milk and then in breadcrumbs. Baking.
- Blanch the green beans: Rinse fresh green beans, cut into pieces, halve, blanch.
- Make the gravy sauce: Melt some butter with chopped mushrooms over medium heat. Add a little salt and pepper, then some garlic for flavor. Then add some flour to absorb all the moisture that the mushrooms have given off during the cooking process. Add chicken broth and half-and-half, and watch the sauce thicken!
- Stir everything together: Add some of your breaded onions and all the green beans and stir well.
- Baking: Sprinkle with the rest of the onions and bake in the oven at 204°C for 10-15 minutes or until bubbling.
I always appreciate a short baking time, especially on Thanksgiving.
Let’s not ignore the fact that the green bean casserole is, for lack of better words, tough. Rich, buttery, heavy comfort food. It’s definitely not something we eat all the time, which makes it even more special around the holidays. If you’re going to fatten up innocent green beans, this is the way to do it!!
Grab these ingredients for the casserole:
- Fresh green beans
- Salt pepper
- Fifty fifty
- Chicken bouillon
And for the “fried” fried onion topping you will need 1 large onion, flour, egg, Panko breadcrumbs, milk, salt and pepper. The onions are golden brown and crunchy, the perfect textural contrast to the creamy sauce!
What about those mushrooms? They give such a wonderful flavor to the creamy gravy, but I understand they’re not everyone’s favourite. Omit the mushrooms if necessary or replace with 1 thinly sliced bell pepper.
How to Make Green Bean Casserole Ahead
Prepare everything as directed, except turn off the oven after the onions are cooked. After the sauce is ready and the casserole is assembled, set aside and let cool. Cover tightly and then refrigerate overnight. The next day, bake at 204°C (400°F) for 15-20 minutes until bubbly. You can also prepare the casserole, including topping with onions, then freeze for up to 3 months before baking. Thaw in the refrigerator, then bake as directed.
More Thanksgiving recipes
If you’re looking for Thanksgiving side dishes and desserts, I’ve got you covered!
Creamy, comforting green bean casserole made from scratch. This undeniably rich side dish will put that Thanksgiving turkey to shame! See recipe note for the option of making ahead and freezing instructions.
Baked “fried” onions
Green bean dish
- Preheat the oven to 246°C. Line a large baking tray with parchment paper or a silicone baking mat. Put aside.
- For the onions: (While the onions are baking you can blanch the green beans – step 4.) Cut the onion into thin rings. Pour flour into a small bowl, Panko + salt + pepper into a medium bowl and whisk the egg and milk together in another small bowl. To bread the onion slices, you’ll want to use one hand for dry and one hand for wet. It helps things go a little faster and easier. First, dip a few slices in the flour. Then through the egg mixture. And finally, give them a nice dunk in the Panko and coat them well. Place on baking tray. Repeat with the rest of the onions. Saute onions until golden brown, about 25 minutes. Turn them over twice during this time. Set them aside.
- Reduce the oven to 204°C (400°F).
- Bring a liter of water and 1 tablespoon of salt to a boil in a large saucepan. Add the beans and blanch for 5 minutes. Drain and immediately place in a large bowl filled with ice water to stop the cooking process. Drain again and set aside.
- For the casserole: Melt the butter over medium heat in a large 10 to 12 inch ovenproof skillet. Add the mushrooms, 1 teaspoon of salt and the pepper. Cook, stirring occasionally, until the mushrooms begin to release some of their moisture — about 5 minutes. Add the garlic, stir and cook for another 2 minutes. Sprinkle over the flour and stir until combined. The flour will absorb all the moisture. Add the chicken stock and simmer for 3 minutes. Reduce heat to medium-low and add half and half. Stirring occasionally, cook until the mixture is thick — about 10 minutes or maybe more if you prefer a thicker sauce.
- Remove from heat and add 1/4 of the onions and all of the green beans. Stir it well to combine the sauce and beans. Top with remaining onions and cook until bubbling, about 10-15 minutes. Remove from the oven and enjoy! Leftovers will keep for up to 4 days in an airtight container in the refrigerator. Reheat as desired.
- Instructions for making ahead and freezing: Prepare everything as directed except turn oven off after onions are cooked, do not heat to 400°F (204°C). After the sauce is ready and the casserole is assembled, set aside and let cool. Cover tightly in skillet or gently transfer to another dish. Refrigerate overnight. The next day, bake at 204°C (400°F) for 15-20 minutes until bubbly. You can also prepare the casserole, including topping with onions, then freeze for up to 3 months before baking. Thaw in the refrigerator, then bake as directed.
- Onion Topping: If you don’t really like fried “fried” onions, you can use a small or medium onion instead. Or omit it altogether and sprinkle the top of the casserole (before going into the oven) with 1/2 cup Panko breadcrumbs for crunch.
- Panko breadcrumbs: Panko is a Japanese-style breadcrumbs that can be found in all major supermarkets or anywhere that sells breadcrumbs. It gives the onions a firmer crunch.
- Mushrooms: Feel free to omit the mushrooms or replace them with thinly sliced bell peppers.
- Fifty fifty: I have tested this recipe with different amounts of half and half – this amount is enough. You can use heavy cream instead of half and half for a richer sauce if desired. l Do not recommend whole milk or buttermilk (or other low-fat milk) instead. You want a thick, rich sauce.
- Want to double the recipe to feed a larger audience? It’s easy! Just double the ingredients. Then, in step 6, remove the skillet from the heat and pour the bean mixture into a large 9×13 (or similar size) casserole dish. Top with onions and cook until bubbly, about 20 minutes.
Adapted from Alton Brown– he likes to add freshly ground nutmeg, but I wasn’t much of a fan. However, feel free to add!
Keywords: green bean casserole
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