Learn how to make a creamy green bean casserole from scratch using fresh, wholesome ingredients. This classic family favorite side dish is sure to be a winner this Thanksgiving!
Learn how to make a creamy green bean casserole from scratch using fresh, wholesome ingredients. This classic family favorite side dish is sure to be a winner this Thanksgiving!
Green bean casserole is hands down my family’s favorite, and this homemade version is a game-changer.
Every year, I’ve made green bean casserole with a can of soup and those greasy fried onions, but this year I decided to make it completely from scratch-even the crispy onions on top, which I baked (or air-fried!). Fresh green beans provide the best flavor and texture—they’re crisp and tender, not soggy like canned beans.
And let me tell you, this version stole the show. It’s so easy to make, and healthier than the old recipe. From now on, this will be the only way I make green bean casserole!
Jump to:
Why You'll Love this Green Bean Casserole
- made with fresh, real ingredients
- the creamy sauce is rich and flavorful
- perfectly seasoned for a delicious taste
- crispy topping adds the perfect crunch
- easy to make from scratch
- a comforting, crowd-pleasing side dish
- great way to elevate your holiday meals
- healthier and tastier than the canned version
How to Make Green Bean Casserole
- "Fry" the Onions: Coat sliced onions in flour and cornstarch (or breadcrumbs) . Bake until crispy.
- Blanch the Green Beans: Rinse, trim, and halve fresh green beans. Blanch them briefly in boiling water.
- Make the Gravy Sauce: Melt butter in a pan and sauté chopped mushrooms on medium-high heat. Season with salt, pepper, and garlic. Add flour to absorb the moisture from the mushrooms, then stir in chicken broth and half-and-half. Let the sauce thicken.
- Stir It All Together: Combine the green beans and some of the crispy onions into the gravy sauce and stir to coat.
- Bake: Top with the remaining onions and bake at 400°F (204°C) for 10-15 minutes, or until bubbly and golden.
Here’s what you’ll need for the casserole
For The Topping
- onions, thinly sliced
- all-purpose flour
- cornstarch or panko breadcrumbs
- salt
- Nonstick cooking spray
For Beans and Sauce
- Fresh Green Beans
- Mushrooms (I used baby mushrooms)
- Garlic
- Fresh Thyme
- Nutmeg
- Butter
- Salt & Pepper
- Flour
- Half-and-Half
- Chicken Broth (or vegetable broth)
How to Make Ahead Green Bean Casserole
Prepare everything as instructed, but turn off the oven once the onions are done. After finishing the sauce and assembling the casserole, set it aside to cool. Cover it tightly and refrigerate overnight. The next day, bake at 400°F (204°C) for 15-20 minutes, or until bubbly. Alternatively, you can assemble the casserole, including the onion topping, and freeze it for up to 3 months. Just thaw in the refrigerator and bake as directed.
More Thanksgiving Recipes
If you’re looking for side dishes or desserts for Thanksgiving, I’ve got plenty of options for you!
- Roasted Garlic Mashed Potatoes
- Jiffy Mexican Cornbread
- Apple Cranberry Chutney
- Pumpkin Cheesecake
- Garlic Knots
For even more Thanksgiving recipes inspiration, see all my favorites Thanksgiving Recipes!
Green Bean Casserole From Scratch
Ingredients
For the Onion Topping:
- 2 medium onions, thinly sliced
- ¼ cup all-purpose flour
- 2 tablespoons cornstarch or panko breadcrumbs
- 1 teaspoon kosher salt
- Nonstick cooking spray
For the Beans and Sauce:
- 1 pound fresh green beans, rinsed, trimmed, and halved
- 2 tablespoons plus 1 teaspoon kosher salt, divided
- 2 tablespoons unsalted butter
- 12 ounces mushrooms, trimmed and diced into ½-inch pieces
- ½ teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- ¼ teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half or whole milk
Instructions
- Preheat the oven to 475°F.
- In a large mixing bowl, combine the onions, flour, cornstarch (or panko breadcrumbs), and salt, toss to coat. Lightly spray a sheet pan with nonstick cooking spray and spread the onion mixture evenly on the pan. Place the pan on the middle rack of the oven and bake for about 30 minutes, or until golden brown, stirring 2 to 3 times during cooking. Once done, remove from the oven and set aside. Lower the oven temperature to 400°F.
- While the onions are cooking, prepare the beans. In an 8-quart saucepan, bring a gallon of water and 2 tablespoons of salt to a boil. Add the beans and blanch for 5 minutes. Drain the beans in a colander, then immediately transfer them to a large bowl of ice water to stop the cooking process. Once cooled, drain the beans and set them aside.
- Melt the butter in a 12-inch cast iron skillet over medium-high heat. Add the mushrooms, salt, and pepper to taste, Cook and stir occasionally until the mushrooms release their moisture and turn caramelized, about 4 to 5 minutes. Stir in the garlic, and cook for another 1 to 2 minutes. Sprinkle the flour over the mushroom mixture and cook for 1 minute. Add the broth, deglaze the pan, and simmer for 1 minute. Reduce the heat to medium-low and stir in the half-and-half and nutmeg. Cook, stirring occasionally, until the mixture thickens, about 6 to 8 minutes.
- Remove from heat and stir in ¼ of the onions along with all of the green beans. Top with the remaining onions. Transfer to the oven and bake for about 15 minutes, or until bubbly. Remove from the oven and serve immediately.
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Leave a Reply
You must be logged in to post a comment.