When the holidays roll around, there are a few dishes that just have to be on the table. You know the ones I’m talking about. They bring back memories and just feel like home. For so many of us, a good green bean casserole is at the top of that list. But what if we could take that classic dish and make it even better?
That’s exactly what we are doing today. We are saying goodbye to the canned soup and hello to fresh, wholesome ingredients. This recipe will show you how to create The Best Green Bean Casserole you have ever had. It is creamy, crunchy, and packed with amazing flavor. Let’s get cooking!
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Why You’ll Love This Recipe
First off, the flavor is simply incredible. Making a Green Bean Casserole From Scratch means you control everything. No mystery ingredients here. We use fresh green beans that have a wonderful snap to them, not the mushy kind you might be used to.
Then there is the sauce. Oh, the sauce! It is a creamy mushroom gravy made with real butter, fresh mushrooms, and savory broth. It coats every single green bean in velvety goodness. This is a big reason why this is the best green bean casserole recipe.
And can we talk about the onions? Instead of using the store bought kind, we are making our own. They get so crispy and golden in the oven. Honestly, you will want to snack on them before they even make it to the casserole. They provide the perfect crunchy topping.
This recipe is also surprisingly straightforward. It might seem like a lot of steps, but each one is simple. It’s the perfect way to show your family some extra love during special gatherings. This is a true comfort food classic, just made better.
Ingredients
For The Onions
- 2 medium to large yellow onions, thinly sliced
- 1 tablespoon olive oil
- ½ cup all purpose flour
- ½ cup panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon salt
For The Green Beans
- 2 pounds fresh green beans, trimmed
For The Mushrooms
- 2 tablespoons butter
- 1 pound (16 ounces) sliced baby bella mushrooms
- Salt and pepper
- 1 tablespoon fresh thyme leaves
- ½ teaspoon red pepper flakes
- 3 cloves garlic, minced
For The Sauce
- 3 tablespoons butter
- ¼ cup all purpose flour
- 2 ¼ cups low sodium chicken broth or vegetarian broth
- ½ cup grated parmesan cheese
- Freshly ground salt and pepper, to taste
Step By Step Instructions
Step 1: Make The Crispy Onions
First things first, preheat your oven to 400 degrees F. Grab a large baking sheet, line it with parchment paper, and give it a quick spray with non stick cooking spray. This will save you cleanup time later.
Place your thinly sliced onions in a large bowl. Drizzle them with the olive oil. Now, add the flour, panko breadcrumbs, garlic powder, and salt. Get your hands in there and toss everything together until the onions are nicely coated.
Spread the coated onions onto your prepared baking sheet in an even layer. Pop them into the oven to bake for 15 to 25 minutes. It is a good idea to toss them with tongs every 8 to 10 minutes so they get crispy all over. Once they are golden brown and delicious, set them aside. Oh, and lower the oven heat to 350 degrees F for the casserole.
Step 2: Prepare The Green Beans
While the onions are doing their thing in the oven, let’s get the green beans ready. Bring a large pot of salted water to a boil. This process is called blanching, and it keeps the beans bright green and tender crisp.
You will want to cook the green beans in two batches so you do not overcrowd the pot. Add half the beans and cook for just 2 to 3 minutes. Use metal tongs to pull them out and place them in a large bowl. Repeat the process with the remaining green beans. Then, just set the bowl aside.
Step 3: Cook The Mushrooms
Next up are the mushrooms, which add a ton of savory depth. Place a large skillet over medium high heat and add 2 tablespoons of butter. Once it is melted and bubbly, add your sliced mushrooms, a pinch of salt, and a dash of pepper.
Cook the mushrooms, stirring every now and then, until they have released their liquid and started to turn a beautiful golden brown. This usually takes about 8 to 10 minutes. Be patient here, it is worth it! Stir in the fresh thyme, red pepper flakes, and minced garlic. Cook for one more minute until you can smell the amazing aroma.
Step 4: Create The Creamy Sauce
Using the same skillet, it is time to make the sauce that brings The Best Green Bean Casserole together. Melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for about 30 seconds. This little paste is called a roux, and it is what will thicken our sauce.
Now, very slowly, start pouring in the broth while you whisk continuously. You need to whisk quite a bit to keep it smooth and free of lumps. Once all the broth is in and the mixture is smooth, turn up the heat to bring it to a boil. Then, reduce the heat and let it simmer for about 5 minutes, stirring occasionally. The sauce will thicken up nicely, like a gravy.
If it seems too thick, just add a splash more broth. Turn off the heat and stir in the parmesan cheese. Give it a taste and season with salt and pepper as needed. This homemade sauce makes all the difference in a Green Bean Casserole From Scratch.
Step 5: Assemble The Casserole
We are in the home stretch! Grab a 2 quart baking dish or a 9 by 13 inch baking pan. Grease it with non stick spray, butter, or olive oil. Add your blanched green beans, the cooked mushrooms, and about one quarter of those crispy onions you made. Gently toss them all together right in the dish.
Pour that beautiful, creamy sauce all over the green bean mixture. Use a spatula to make sure everything is evenly coated. Now, cover the dish with foil. This will help it cook through without the top browning too quickly.
Step 6: Bake To Perfection
Place the covered casserole into your preheated 350 degree F oven. Bake for 25 to 30 minutes, until the sauce is bubbly and everything is heated through. Carefully remove the foil. Sprinkle the remaining crispy onions all over the top.
Return the casserole to the oven, uncovered, and bake for another 5 to 10 minutes. You just want the onions to get extra toasty and the top to look golden. Let it rest for a few minutes before serving. Enjoy your amazing homemade dish!
How To Store Leftovers
If you happen to have any leftovers, storing them is easy. First, let the casserole cool down completely to room temperature. Covering it while it is still hot can make the onions soggy.
Once cooled, cover the baking dish tightly with foil or plastic wrap, or transfer the leftovers to an airtight container. You can store it in the refrigerator for up to 4 days. To reheat, you can bake it in the oven at 350 degrees F until warm or simply microwave individual portions.
Tips
For the best texture, do not overcook your green beans during the blanching step. You want them to have a slight bite, as they will continue to cook in the oven. This ensures they do not turn to mush.
When making the sauce, adding the broth slowly is key. If you dump it all in at once, you will have a lumpy mess. A slow stream and constant whisking will give you a silky smooth sauce every time.
Want to make this a Green Bean Casserole Healthy version? You can use whole wheat pastry flour, low sodium broth, and go easy on the salt. Since you are using fresh ingredients, you are already avoiding lots of preservatives and sodium found in the canned versions.
Feel free to customize! You could add some shredded cheddar cheese to the sauce or sprinkle some toasted almonds on top with the onions for extra crunch. Cooking from scratch is all about making it your own.
Conclusion
There you have it! A classic holiday side dish made completely from scratch. Taking the time to use fresh ingredients elevates this humble casserole into something truly special. The combination of tender green beans, a rich and savory mushroom sauce, and those unbelievably crispy onions is a winner.
This is more than just a recipe; it is a way to create new memories around the dinner table. So next time you are planning a special meal, I hope you give The Best Green Bean Casserole a try. It is sure to become a new family favorite that everyone will request year after year.
FAQ
Can I Make This Gluten Free?
Yes, absolutely! To make this recipe gluten free, simply swap the all purpose flour for your favorite gluten free all purpose flour blend. Also, be sure to use gluten free panko breadcrumbs for the crispy onion topping. The results will be just as delicious.
Can I Make This Ahead Of Time?
This is a great dish to prepare ahead of time, which is so helpful during busy holiday cooking. You can assemble the entire casserole, including the final layer of crispy onions. Do not bake it. Instead, wrap it tightly with foil and place it in the fridge for up to two days. When you are ready, bake as directed. You might need to add 10 to 15 minutes to the initial covered baking time since it will be cold.
Can I Use Frozen Green Beans?
Fresh green beans are recommended for the best texture, but you can use frozen green beans in a pinch. Make sure to thaw them completely and pat them very dry before using them. You can skip the blanching step if you are using thawed frozen green beans. Just toss them with the mushrooms and proceed with the recipe.
What If My Sauce Is Too Thick Or Too Thin?
Do not worry, this is an easy fix! If your sauce gets too thick while simmering, simply whisk in a little more broth, a tablespoon at a time, until it reaches your desired consistency. If the sauce seems too thin, let it simmer for a few more minutes, as it will continue to thicken as it cooks.
Homemade Green Bean Casserole
Learn how to make a classic green bean casserole from scratch with fresh ingredients, a creamy mushroom sauce, and crispy homemade onions. A comforting dish perfect for any gathering.
Requirements
Ingredients
Instructions
- First things first, preheat your oven to 400 degrees F. Grab a large baking sheet, line it with parchment paper, and give it a quick spray with non stick cooking spray. This will save you cleanup time later.
- Place your thinly sliced onions in a large bowl. Drizzle them with the olive oil. Now, add the flour, panko breadcrumbs, garlic powder, and salt. Get your hands in there and toss everything together until the onions are nicely coated.
- Spread the coated onions onto your prepared baking sheet in an even layer. Pop them into the oven to bake for 15 to 25 minutes. It is a good idea to toss them with tongs every 8 to 10 minutes so they get crispy all over. Once they are golden brown and delicious, set them aside. Oh, and lower the oven heat to 350 degrees F for the casserole.
- While the onions are doing their thing in the oven, let’s get the green beans ready. Bring a large pot of salted water to a boil. This process is called blanching, and it keeps the beans bright green and tender crisp.
- You will want to cook the green beans in two batches so you do not overcrowd the pot. Add half the beans and cook for just 2 to 3 minutes. Use metal tongs to pull them out and place them in a large bowl. Repeat the process with the remaining green beans. Then, just set the bowl aside.
- Next up are the mushrooms, which add a ton of savory depth. Place a large skillet over medium high heat and add 2 tablespoons of butter. Once it is melted and bubbly, add your sliced mushrooms, a pinch of salt, and a dash of pepper.
- Cook the mushrooms, stirring every now and then, until they have released their liquid and started to turn a beautiful golden brown. This usually takes about 8 to 10 minutes. Be patient here, it is worth it! Stir in the fresh thyme, red pepper flakes, and minced garlic. Cook for one more minute until you can smell the amazing aroma.
- Using the same skillet, it is time to make the sauce that brings this Green Bean Casserole together. Melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for about 30 seconds. This little paste is called a roux, and it is what will thicken our sauce.
- Now, very slowly, start pouring in the broth while you whisk continuously. You need to whisk quite a bit to keep it smooth and free of lumps. Once all the broth is in and the mixture is smooth, turn up the heat to bring it to a boil. Then, reduce the heat and let it simmer for about 5 minutes, stirring occasionally. The sauce will thicken up nicely, like a gravy.
- If it seems too thick, just add a splash more broth. Turn off the heat and stir in the parmesan cheese. Give it a taste and season with salt and pepper as needed. This homemade sauce makes all the difference in a Green Bean Casserole From Scratch.
- We are in the home stretch! Grab a 2 quart baking dish or a 9 by 13 inch baking pan. Grease it with non stick spray, butter, or olive oil. Add your blanched green beans, the cooked mushrooms, and about one quarter of those crispy onions you made. Gently toss them all together right in the dish.
- Pour that beautiful, creamy sauce all over the green bean mixture. Use a spatula to make sure everything is evenly coated. Now, cover the dish with foil. This will help it cook through without the top browning too quickly.
- Place the covered casserole into your preheated 350 degree F oven. Bake for 25 to 30 minutes, until the sauce is bubbly and everything is heated through. Carefully remove the foil. Sprinkle the remaining crispy onions all over the top.
- Return the casserole to the oven, uncovered, and bake for another 5 to 10 minutes. You just want the onions to get extra toasty and the top to look golden. Let it rest for a few minutes before serving. Enjoy your homemade dish!
Notes
For a tender-crisp texture, do not overcook green beans during blanching; they will finish cooking in the oven.
When preparing the sauce, slowly add the broth while whisking constantly to ensure a smooth, lump-free consistency.
For a wholesome version, consider using whole wheat pastry flour and low sodium broth. Using fresh ingredients already reduces preservatives and sodium compared to canned options.
Feel free to customize this dish by adding shredded cheddar cheese to the sauce or toasted almonds for extra crunch with the onions.
Nutrition
Calories
Sugar
Fat
Carbs
