Welcome to your new favorite holiday side dish. We are talking about a classic, the one and only green bean casserole. But we are leaving the canned soup behind for this one.
This recipe is all about fresh ingredients and big flavor. We will show you how to make the Best Green Bean Casserole completely from scratch. It is easier than you think and so worth it.
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Why You’ll Love This Recipe
So, what makes this the Best Green Bean Casserole ever? It is all in the details. First, we use fresh green beans. They have a wonderful snap and bright color that canned beans just cannot match.
Then there is the sauce. We are making a creamy, savory mushroom sauce right on the stove. No condensed soup here. Just simple ingredients like butter, mushrooms, garlic, and broth. It is rich and full of flavor.
And the topping? Oh, the topping is fantastic. Instead of store bought fried onions, we are baking our own. They get incredibly crispy and golden in the oven. It is the finishing touch that makes all the difference.
This recipe is also wonderfully versatile. You can prepare parts of it ahead of time, which makes it a great option for busy holidays. It’s a fantastic Make Ahead Green Bean Casserole that saves you time.
Plus, it feels a little more special, you know? Bringing a homemade side dish to the table just feels good. This is a recipe that will have everyone asking for seconds. I promise you, this is the Best Green Bean Casserole you will bring to the table.
Ingredients
For The 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
For The 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
Step By Step Instructions
Making this amazing dish is a fun process. We will walk through it together. Just follow these steps for the Best Green Bean Casserole experience. It is a very rewarding recipe to prepare.
Step 1: Prepare The Onions
First things first, let’s get the oven ready. Preheat it to 450 degrees Fahrenheit. Grab a large baking sheet and line it with parchment paper. This will prevent the onions from sticking.
Now for the onions. Slice your onion thinly and separate all the rings. You want individual pieces so they get nice and crispy. Set up a breading station with three small bowls.
In the first bowl, put the flour. In the second, whisk together the egg and milk. In the third bowl, mix the panko breadcrumbs, salt, and pepper. Having everything ready makes the process smooth.
Step 2: Bake The Onions
Here is a helpful tip. Use one hand for the dry ingredients and one hand for the wet egg mixture. This keeps your fingers from getting clumpy with breading. It is a small trick that makes a big difference.
Take a few onion slices and dip them into the flour first. Make sure they are lightly coated. Then, move them to the egg mixture. Finally, press them into the panko mixture, covering them completely.
Place the breaded onions in a single layer on your prepared baking sheet. Repeat until all the onion slices are coated. Now they are ready for the oven.
Bake them for about 20 minutes, or until they are golden brown and crispy. Remember to flip them twice during baking to ensure they cook evenly. Once they are done, set them aside.
Do not forget to reduce your oven temperature to 400 degrees Fahrenheit for the casserole. This is an important step for the final bake.
Step 3: Blanch The Green Beans
While the onions are baking, you can get the green beans ready. This is a great way to multitask in the kitchen. We are going to blanch them. This process helps keep their bright green color and crisp texture.
Bring about a gallon of water and one tablespoon of salt to a rolling boil in a large pot. Add your trimmed and halved green beans. Let them boil for just 5 minutes.
While they are boiling, prepare an ice bath. Simply fill a large bowl with ice and water. Once the beans are done, drain them and immediately plunge them into the ice water. This stops the cooking process right away.
Let them sit in the ice bath for a minute or two, then drain them well. Set the blanched green beans aside. They are now ready for our wonderful homemade sauce.
Step 4: Start The Mushroom Sauce
Now for the heart of our Stove Top Green Bean Casserole sauce. Grab a large ovenproof skillet. A 10 or 12 inch one works well. If you do not have one, a regular skillet is fine. You will just transfer everything to a casserole dish later.
Melt the butter in the skillet over medium high heat. Once it is melted, add the sliced mushrooms, one teaspoon of salt, and the pepper. Cook them for about 5 minutes.
You will stir occasionally. You are looking for the mushrooms to start releasing their moisture. This step builds a deep, savory flavor for our sauce. It is a key part of what makes this the Best Green Bean Casserole.
Next, add the minced garlic. Stir it around and cook for another two minutes. The smell in your kitchen right now should be absolutely amazing. Garlic and mushrooms are a classic pair for a reason.
Step 5: Thicken The Sauce
It is time to thicken our sauce. Sprinkle the all purpose flour over the mushroom mixture. Stir it well until everything is combined. The flour will quickly absorb all the liquid in the pan. This is normal.
Slowly pour in the chicken or vegetable broth. Continue to stir as you pour. Let it simmer for about 3 minutes. The mixture will start to thicken up a bit. This is the base of our creamy sauce.
Now, reduce the heat to medium low. Add the half and half, stirring to combine. Let this cook, stirring every so often. It will take about 10 minutes or so to thicken into a beautiful, velvety sauce.
You can let it cook a little longer if you prefer an even thicker sauce. This is your casserole, so make it how you like it. This homemade sauce is a true game changer.
Step 6: Combine Everything
Once the sauce is at your desired thickness, remove the skillet from the heat. Take about a quarter of those crispy baked onions you made earlier and stir them into the sauce. This adds flavor right into the casserole.
Now add all of your blanched green beans to the skillet. Give everything a good stir. Make sure every single green bean is coated in that delicious, creamy mushroom sauce. It should look incredible.
If you are not using an oven safe skillet, now is the time to transfer the mixture. Pour everything into a greased 2 or 3 quart casserole dish. Spread it out evenly.
Step 7: Bake and Serve
We are in the home stretch. Take the rest of your crispy baked onions and sprinkle them all over the top. Do not be shy. A generous layer of crispy onions is what makes the Best Green Bean Casserole so memorable.
Place the skillet or casserole dish into your 400 degree oven. Bake for about 15 minutes. You are looking for the sauce to be bubbling around the edges. The onions on top will get even more golden and toasty.
Once it is bubbling and beautiful, carefully remove it from the oven. Let it cool for just a few minutes before serving. This dish is best served warm. Get ready for the compliments.
How To Store Leftovers
If you happen to have any leftovers, storing them is easy. Simply let the casserole cool down to room temperature first. This is important for food safety.
Then, transfer the leftovers to an airtight container. They will keep well in the refrigerator for up to four days. The onions on top might soften a bit, but the flavor will still be wonderful.
When you are ready to reheat, you have a couple of options. You can microwave individual portions for a quick meal. Or, you can reheat the entire casserole in the oven at 350 degrees until warmed through.
Tips
Want to make this the absolute Best Green Bean Casserole for your family? Here are a few extra tips. To make a Green Bean Casserole Healthy version, you can make a few swaps.
Try using low fat milk instead of half and half, and use a low sodium vegetable broth. The sauce will be a little lighter but still very tasty. It is a good option if you are watching calories.
You can absolutely get a head start on this recipe. This can be a great Make Ahead Green Bean Casserole. Prepare the casserole up to the point of baking. Cover it and refrigerate for up to two days. When ready, top with the onions and bake as directed.
Feel free to experiment with the mushrooms. While cremini mushrooms are great, you could also use a mix of wild mushrooms for a deeper flavor. Shiitake or portobello would add a nice, earthy taste.
For extra crispy onions, give them a light spray of cooking oil before they go into the oven. This helps them brown up beautifully. You can also add a pinch of smoked paprika to the panko for a little smoky flavor.
Conclusion
And there you have it. A fresh, flavorful, and completely from scratch green bean casserole. It takes a little more effort than opening a few cans, but the result is so worth it. This is a side dish that truly shines.
Making the Best Green Bean Casserole is about using good ingredients and a little bit of love. From the crisp green beans to the velvety sauce and crunchy topping, every element is designed for deliciousness.
Whether you are making it for a holiday gathering or just a cozy family dinner, this recipe is a winner. I hope you enjoy making and eating this wonderful dish. It is a classic for a reason, and this fresh version is the best way to enjoy it.
FAQ
Can I Use Frozen Green Beans?
Yes, you can. If you are using frozen green beans, there is no need to blanch them. Just let them thaw completely and pat them dry before adding them to the sauce. Fresh beans give the best texture, but frozen are a good substitute.
Can I Make This Gluten Free?
Absolutely. To make this gluten free, use a gluten free all purpose flour blend to thicken the sauce. For the onion topping, you can use gluten free panko breadcrumbs and a gluten free flour for dredging. The results will be just as tasty.
What Kind Of Skillet Should I Use?
An ovenproof skillet, like a cast iron skillet, is ideal. It allows you to go from the Stove Top Green Bean Casserole sauce making directly to the oven. This means fewer dishes to wash. If you do not have one, any large skillet will work to make the sauce.
Is This Recipe Difficult For Beginners?
Not at all. While it has a few steps, each one is very simple. We have broken it down to be easy to follow. This is a great recipe for a beginner cook looking to make something impressive. Making the Best Green Bean Casserole is a rewarding experience for any skill level.
Homemade Green Bean Casserole
A classic holiday side dish made from scratch with fresh green beans, a creamy homemade mushroom sauce, and crispy baked onions. A flavorful alternative to the canned soup version.
Ingredients
Instructions
- Preheat oven to 450°F and line a large baking sheet with parchment paper. In three separate shallow bowls, place flour; whisked egg and milk; and panko mixed with 1/2 tsp salt and 1/4 tsp pepper.
- Dip onion slices first in flour, then egg, then panko, coating completely. Arrange in a single layer on the prepared baking sheet.
- Bake onions for 20 minutes, flipping twice, until golden brown and crispy. Set aside and reduce oven temperature to 400°F.
- While onions bake, bring a large pot of water with 1 tbsp of salt to a boil. Add green beans and blanch for 5 minutes. Immediately transfer to an ice bath to stop cooking, then drain well.
- In a large ovenproof skillet over medium-high heat, melt butter. Add mushrooms, 1 tsp salt, and pepper. Cook for 5-7 minutes until mushrooms release moisture. Stir in garlic and cook for 2 more minutes.
- Sprinkle flour over the mushrooms and stir. Slowly pour in the broth, stirring constantly. Simmer for 3 minutes. Reduce heat to medium-low, stir in the half-and-half, and cook for 10 minutes, stirring occasionally, until sauce has thickened.
- Remove skillet from heat. Stir in about a quarter of the crispy onions and all the blanched green beans. Top with the remaining crispy onions.
- Bake for 15 minutes, or until the casserole is bubbling at the edges. Let cool for a few minutes before serving.
Notes
Make-Ahead: Assemble the casserole without the final onion topping. Cover and refrigerate for up to 2 days. When ready, top with onions and bake as directed, adding a few extra minutes if needed.
Gluten-Free: Use a gluten-free all-purpose flour blend for the sauce and gluten-free panko for the onion topping.
Mushroom Variations: Feel free to use cremini, shiitake, or a mix of wild mushrooms for a deeper, earthier flavor.
Nutrition
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