Creamy Green Bean Casserole from Scratch Recipe
Learn how to make a classic creamy green bean casserole entirely from scratch using fresh green beans, homemade mushroom gravy, and baked crispy onions. This recipe avoids canned soups, opting for a rich sauce thickened with flour and butter and topped with golden baked ‘fried’ onions for the perfect texture contrast. Ideal as a flavorful side dish for holiday meals or any comforting dinner.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Baked “Fried” Onions
- 1 medium onion
- 1/2 cup (62g) all-purpose flour (spooned & leveled)
- 3/4 cup (45g) panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 large egg
- 1 Tablespoon (15ml) milk
Green Bean Casserole
- 1 Tablespoon + 1 teaspoon salt, divided
- 1 pound fresh green beans, rinsed, ends trimmed, and halved
- 2 Tablespoons (28g) unsalted butter
- 8 ounces sliced mushrooms
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
- 2 Tablespoons (15g) all-purpose flour
- 3/4 cup (180ml) chicken or vegetable broth
- 1 and 1/4 cups (300ml) half-and-half
Instructions
- Prepare Onions: Preheat the oven to 450°F (232°C) and line a large baking sheet with parchment paper or a silicone mat. Thinly slice the onion and separate the rings. Have three bowls ready: one with flour, one with panko breadcrumbs mixed with salt and pepper, and one with beaten egg and milk. Using one hand for dry and one hand for wet, bread the onion slices by dipping into flour, then egg mixture, then panko crumbs. Place on the baking sheet and bake for about 20 minutes, flipping the onions twice until golden brown. Set aside.
- Blanch Green Beans: Reduce oven temperature to 400°F (204°C). Bring a gallon of salted water (1 Tablespoon salt) to a boil in a large saucepan. Add green beans and boil for 5 minutes. Immediately transfer the beans to a large bowl of ice water to stop cooking. Drain again and set aside.
- Cook Mushroom Gravy: In a large 10- to 12-inch ovenproof skillet, melt butter over medium-high heat. Add mushrooms, 1 teaspoon salt, and black pepper. Cook, stirring occasionally, until mushrooms release moisture, about 5 minutes. Add minced garlic and cook for another 2 minutes. Sprinkle flour over the mixture and stir to combine. The flour will absorb moisture and thicken the mixture.
- Add Liquids: Gradually pour in chicken or vegetable broth and simmer for 3 minutes. Then reduce heat to medium-low and stir in half-and-half. Cook, stirring occasionally, until the sauce thickens, about 10 minutes or longer if a thicker sauce is desired.
- Combine and Bake: Remove skillet from heat and stir in a quarter of the baked onions and all of the blanched green beans until well combined with the sauce. If your skillet is not oven-safe or you prefer, transfer the mixture to a greased 2-3 quart casserole dish. Top the casserole evenly with the remaining baked onions. Bake in the oven at 400°F (204°C) until bubbling around the edges, about 15 minutes. Remove and serve warm.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
Notes
- For a make-ahead option, prepare up to baking step, cover, and refrigerate. Bake just before serving.
- To freeze, assemble casserole without baking, cover tightly, and freeze up to 2 months. Bake from frozen, adding extra time as needed.
- Use vegetable broth for a vegetarian version.
- Panko breadcrumbs provide extra crispiness for the onions compared to regular breadcrumbs.
- Ensure green beans are crisp-tender by not over-blanching them.
Keywords: green bean casserole, homemade green bean casserole, creamy green bean casserole, baked onions, mushroom gravy, holiday side dish
