Let’s talk about holiday side dishes. They are often the unsung heroes of the dinner table, right? And when you think of classic sides, the green bean casserole is always there. But what if I told you we could take that classic dish and make it a thousand times better? I’m serious.
We are ditching the cans and making the absolute Best Green Bean Casserole from scratch. Imagine tender crisp green beans swimming in a velvety, homemade mushroom sauce. And the topping? Forget those store bought onions. We are making our own, and they are spectacularly crunchy. This recipe is a keeper.
Jump To:
Why You’ll Love This Recipe
First off, the flavor is on another level. Using fresh ingredients makes a world of difference. The green beans have a delightful snap to them, not the mushy texture you might be used to. They taste bright and fresh.
The sauce is pure comfort. We build a creamy sauce with sautéed mushrooms, garlic, and thyme. It is so rich and savory, you will want to put it on everything. It makes this a truly special dish.
And let’s not forget the crispy onion topping. Baking them at home is so easy and the result is a golden, crunchy layer that provides the perfect textural contrast. You get amazing flavor in every single bite.
Plus, this is a Green Bean Casserole Healthy update to the traditional recipe. By making it from scratch, you control the ingredients, especially the sodium. It is a dish you can feel good about serving to your family and friends.
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
Here is How To Make Green Bean Casserole from scratch. It might seem like a few steps, but they are all very simple. Just follow along and you will have the Best Green Bean Casserole ready in no time.
Step 1: Prepare And Bake The Crispy Onions
First, preheat your oven to 400 degrees F. Grab a large baking sheet and line it with parchment paper. A quick spray of nonstick cooking spray is a good idea too. Set that aside.
In a large bowl, place your thinly sliced onions. Drizzle them with one tablespoon of olive oil. Now add the flour, panko bread crumbs, garlic powder, and salt.
Get your hands in there and toss everything together until the onions are evenly coated. Spread the onions in a single layer on your prepared baking sheet. Bake them for 15 to 25 minutes.
Make sure to toss the onions with tongs every 8 to 10 minutes so they get nice and crispy on all sides. Once they are golden brown, take them out and set them aside. Turn your oven down to 350 degrees F.
Step 2: Blanch The Green Beans
While the onions are baking, let’s get the green beans ready. Bring a large pot of salted water to a rolling boil. You will cook the beans in two batches to avoid overcrowding the pot.
Add the first batch of trimmed green beans and cook for about 2 to 3 minutes. We are just blanching them to get them tender crisp. Use metal tongs to remove them and place them in a large bowl. Repeat with the second batch of beans.
Step 3: Cook The Mushrooms
Now for the mushrooms. Place a large skillet over medium high heat and add 2 tablespoons of butter. Once it melts and sizzles, add your sliced mushrooms with a pinch of salt and pepper.
Cook the mushrooms, stirring every so often, for about 8 to 10 minutes. You want all the liquid to cook off so they become beautifully golden brown. This is where so much flavor comes from.
Next, stir in the fresh thyme, red pepper flakes, and minced garlic. Cook for another minute until you can smell that amazing garlic aroma. Your kitchen will smell incredible!
Step 4: Create The Creamy Sauce
Using the same skillet, add another 2 tablespoons of butter over medium heat. When it melts, whisk in the flour. Cook for about 15 to 30 seconds until a paste forms. This is our roux, the base of the sauce.
Now, very slowly, start adding the broth while you whisk continuously. You want to get rid of any lumps, so whisk vigorously. This part is a key to our amazing Stove Top Green Bean Casserole sauce.
Once the sauce is smooth, increase the heat to bring it to a boil. Then, reduce the heat and let it simmer for about 5 minutes. Stir occasionally until the sauce thickens up like a light gravy.
If it gets too thick, you can add a little more broth. Turn off the heat and stir in the parmesan cheese. Season with salt and pepper to your liking. Taste it, it is delicious!
Step 5: Assemble The Casserole
Grab a 2 quart baking dish or a 9×13 inch pan. Spray it with nonstick spray or grease it lightly. Add your blanched green beans, the cooked mushrooms, and about one quarter of those crispy onions.
Gently toss everything together right in the baking dish. Now, pour that wonderful, creamy sauce all over the green bean mixture. Use a spatula to make sure everything is nicely coated.
Step 6: Bake To Perfection
Cover the baking dish with foil and bake for 25 to 30 minutes at 350 degrees F. The casserole should be hot and bubbly.
Carefully remove the foil. Sprinkle the remaining crispy onions all over the top. Put it back in the oven, uncovered, for another 5 to 10 minutes. This makes the onions extra toasty and delicious. The Best Green Bean Casserole is now ready to serve!
How To Store Leftovers
If you happen to have any leftovers, storing them is easy. Let the casserole cool down completely. Cover the 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 3 or 4 days. To reheat, you can place it in the oven at 350 degrees F until it is warmed through. You can also microwave individual portions for a quick meal.
Tips
Want to make this ahead of time? You totally can. Prepare the entire recipe as directed, right up to the final baking step. You can even put the onion topping on. Cover it with foil and keep it in the fridge for up to two days.
When you are ready to bake, just follow the baking instructions. You might need to add a few extra minutes since it will be cold from the fridge. It is a great way to save time during holiday prep.
Feel free to get creative. You could use different mushrooms like cremini or a mix of wild mushrooms for a deeper flavor. For the cheese, pecorino romano offers a saltier, sharper taste that is also amazing.
To make this recipe gluten free, simply use your favorite gluten free all purpose flour and gluten free panko breadcrumbs. The results are just as tasty.
Conclusion
And there you have it. A from scratch green bean casserole that is bursting with fresh flavors and wonderful textures. It is creamy, crunchy, and everything you could want in a comforting side dish.
This is truly the Best Green Bean Casserole for any occasion, from Thanksgiving dinner to a simple weeknight meal. It shows how a little extra love and fresh ingredients can make a classic recipe shine. I hope you and your family enjoy it!
FAQ
Can I Make This Casserole Ahead Of Time?
Yes, absolutely. You can assemble the entire casserole, including the onion topping, up to two days in advance. Cover it and store it in the refrigerator. When you are ready, bake as directed, adding about 10 to 20 extra minutes to account for the chill.
How Do I Make This Recipe Gluten Free?
Making a gluten free version is simple. Just substitute the all purpose flour with a good quality gluten free all purpose flour blend. For the topping, use gluten free panko breadcrumbs. The recipe works beautifully with these swaps.
Can I Use Frozen Green Beans Instead Of Fresh?
Yes, you can use frozen green beans in a pinch. Make sure to thaw them completely and pat them dry with a paper towel to remove any excess water. You can then skip the blanching step and add them directly to the casserole dish.
Is This A Green Bean Casserole Healthy Recipe?
Compared to the traditional version made with canned soup and canned onions, this is a much more Green Bean Casserole Healthy option. You are using fresh vegetables and controlling the amount of sodium and fat by making the sauce yourself. It is a wholesome and flavorful choice.
Homemade Green Bean Casserole with Crispy Onions
This homemade green bean casserole reimagines a classic side dish. Fresh, tender green beans are coated in a rich, velvety mushroom sauce, all topped with a generous layer of crunchy, homemade fried onions. It’s a comforting and flavorful dish for any occasion.
Requirements
Ingredients
Instructions
- Preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper and spray with nonstick cooking spray.
- In a large bowl, toss thinly sliced onions with 1 tablespoon olive oil, ½ cup all purpose flour, ½ cup panko breadcrumbs, ½ teaspoon garlic powder, and ½ teaspoon salt until evenly coated.
- Spread onions in a single layer on the prepared baking sheet. Bake for 15-25 minutes, tossing every 8-10 minutes, until golden brown and crispy. Remove and set aside. Reduce oven temperature to 350 degrees F.
- Bring a large pot of salted water to a rolling boil. Cook trimmed green beans in two batches for 2-3 minutes each, until tender-crisp. Transfer blanched beans to a large bowl.
- In a large skillet over medium-high heat, melt 2 tablespoons butter. Add sliced baby bella mushrooms, a pinch of salt and pepper. Cook for 8-10 minutes, stirring occasionally, until liquid cooks off and mushrooms are golden brown.
- Stir in 1 tablespoon fresh thyme, ½ teaspoon red pepper flakes, and 3 minced garlic cloves. Cook for another minute until fragrant.
- Using the same skillet, melt 2 more tablespoons butter over medium heat. Whisk in ¼ cup all purpose flour and cook for 15-30 seconds until a paste forms.
- Slowly add 2 ¼ cups low sodium chicken broth, whisking continuously to prevent lumps. Increase heat to boil, then reduce and simmer for 5 minutes, stirring occasionally, until sauce thickens to a light gravy consistency. If too thick, add a little more broth.
- Turn off heat and stir in ½ cup grated parmesan cheese. Season with salt and pepper to taste.
- Lightly grease a 2-quart baking dish or a 9×13 inch pan with nonstick spray. Add blanched green beans, cooked mushrooms, and about one quarter of the crispy onions.
- Gently toss ingredients in the baking dish. Pour the creamy sauce evenly over the green bean mixture, ensuring everything is coated.
- Cover the baking dish with foil and bake for 25-30 minutes at 350 degrees F, until hot and bubbly.
- Remove foil, sprinkle remaining crispy onions over the top, and bake uncovered for another 5-10 minutes until onions are extra toasty. Serve this homemade green bean casserole warm.
Notes
Want to make this ahead of time? You totally can. Prepare the entire recipe as directed, right up to the final baking step. You can even put the onion topping on. Cover it with foil and keep it in the fridge for up to two days. When you are ready to bake, just follow the baking instructions. You might need to add a few extra minutes since it will be cold from the fridge. It is a great way to save time during holiday prep.
Feel free to get creative. You could use different mushrooms like cremini or a mix of wild mushrooms for a deeper flavor. For the cheese, pecorino romano offers a saltier, sharper taste that is also amazing.
To make this recipe gluten free, simply use your favorite gluten free all purpose flour and gluten free panko breadcrumbs. The results are just as tasty.
If you happen to have any leftovers, storing them is easy. Let the casserole cool down completely. Cover the 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 3 or 4 days. To reheat, you can place it in the oven at 350 degrees F until it is warmed through. You can also microwave individual portions for a quick meal.
Nutrition
Calories
Sugar
Fat
Carbs
