There are some dishes that just feel like a warm hug on a plate. For many of us, green bean casserole is that dish. It shows up at holiday dinners and family gatherings, bringing with it a sense of comfort and tradition. But what if we could take that classic dish and make it even better?
Well, you absolutely can. We are leaving the canned soup behind and making a creamy, delicious sauce from scratch. With crisp green beans and crunchy homemade baked onions, this is truly The Best Green Bean Casserole you will ever make. It is simple, full of flavor, and so rewarding.
Jump To:
Why You’ll Love This Recipe
First off, the flavor is just incredible. Using fresh ingredients makes a world of difference. The sauce is rich and savory, made with real mushrooms, garlic, and creamy half and half. It coats every single green bean beautifully.
You will also love the texture. We use fresh green beans that are blanched just right, so they stay tender with a slight bite. No mushy beans here. This is a proper Green Bean Casserole Fresh Green Beans style.
And let us talk about those onions. Instead of using the ones from a can, we bake our own thin onion slices with a panko coating. They get wonderfully golden and crunchy in the oven, adding a fantastic topping to the casserole.
Making this dish from scratch might sound like a lot of work, but it is surprisingly straightforward. The steps are easy to follow, and the result is a showstopper side dish that tastes completely homemade. It is the kind of recipe that gets people talking and asking for more.
Ingredients
For The Baked “Fried” Onions
- 1 medium onion
- 1/2 cup all purpose flour
- 3/4 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 large egg
- 1 Tablespoon milk
For The Green Bean Casserole
- 1 Tablespoon plus 1 teaspoon salt, divided
- 1 pound fresh green beans, rinsed, ends trimmed, and halved
- 2 Tablespoons unsalted butter
- 8 ounces sliced mushrooms
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
- 2 Tablespoons all purpose flour
- 3/4 cup chicken or vegetable broth
- 1 and 1/4 cups half and half
Step By Step Instructions
Step 1: Prepare And Bake The Onions
Let’s start with the best part, the crunchy topping. Set your oven to preheat to 450 degrees Fahrenheit. Grab a large baking sheet and line it with parchment paper.
Next, slice your onion very thinly and separate the rings. You will need three small bowls for a breading station. Put the flour in one, the panko mixed with salt and pepper in another, and whisk the egg and milk together in the third.
Here is a little trick. Use one hand for the dry ingredients and one for the wet egg mixture. It keeps things from getting too messy. Dip a few onion slices in the flour, then the egg, and finally press them into the panko mixture. Make sure they are coated well.
Place the coated onion slices on your prepared baking sheet. Bake them for about 20 minutes, or until they are a lovely golden brown. Remember to flip them twice during baking so they get crispy all over. Once they are done, set them aside.
Step 2: Get The Oven Ready For The Casserole
Now that the onions are done, reduce your oven temperature to 400 degrees Fahrenheit. We are getting ready to bake the main event, The Best Green Bean Casserole.
Step 3: Blanch The Green Beans
While your onions are baking, you can get the green beans ready. Bring a large saucepan of water with one tablespoon of salt to a rolling boil. Add your fresh green beans and boil them for five minutes.
This step is important for getting that perfect tender crisp texture. To stop the cooking process, have a large bowl of ice water ready. As soon as the beans are done boiling, drain them and plunge them into the ice water. Then drain them again and set aside. This is key for a great Green Bean Casserole Fresh Green Beans dish.
Step 4: Make The Creamy Mushroom Sauce
It is time to make the delicious sauce. In a large skillet that is safe for the oven, melt the butter over medium high heat. Add the sliced mushrooms, one teaspoon of salt, and the pepper. Cook them for about five minutes, stirring now and then, until they start to release their moisture.
Add the minced garlic and cook for another two minutes until it is fragrant. Sprinkle the flour over the mushrooms and stir it all together. The flour will absorb the liquid. Now, pour in the chicken broth and let it simmer for three minutes.
Reduce the heat to medium low and slowly stir in the half and half. Continue to cook, stirring occasionally, for about ten minutes. The sauce will thicken up nicely. If you like a thicker sauce, you can cook it a little longer. This homemade sauce is what makes this the best green bean casserole.
Step 5: Assemble And Bake The Casserole
Remove the skillet from the heat. Add about a quarter of your crispy baked onions and all of the blanched green beans to the sauce. Give everything a good stir to make sure the green beans are fully coated.
If you are not using a skillet that can go in the oven, transfer the mixture to a greased 2 to 3 quart casserole dish. Top everything with the remaining crispy onions. This is the Traditional Green Bean Casserole look we all know and love.
Bake for about 15 minutes, or until the sauce is bubbling around the edges. Let it cool for a few moments before serving. Enjoy your amazing homemade casserole!
How To Store Leftovers
If you happen to have any leftovers of The Best Green Bean Casserole, they are easy to store. Simply place them in an airtight container and keep them in the refrigerator. They will stay fresh for up to four days.
When you are ready to eat them again, you can reheat the leftovers in the microwave or in the oven until warmed through. The onions might not be as crispy, but the flavor will still be wonderful.
Tips
Want to prepare this dish ahead of time? You can! Follow all the steps to assemble the casserole but do not bake it. Cover it tightly and refrigerate it overnight. The next day, bake it at 400 degrees for about 20 minutes until bubbly. It is a great way to save time during busy holiday cooking.
You can also freeze the unbaked casserole. Prepare it completely, including the onion topping. Cover it well and freeze for up to three months. Thaw it in the refrigerator overnight before baking as directed. This makes having the best green bean casserole on hand so convenient.
For the mushrooms, cremini or baby bella mushrooms work very well because they have a nice, earthy flavor. But feel free to use white button mushrooms if that is what you have. The key to a Traditional Green Bean Casserole is the savory mushroom sauce.
Conclusion
Making a classic dish from scratch is such a satisfying experience. This recipe for The Best Green Bean Casserole proves that a few fresh ingredients and a little bit of love can create something truly special.
The creamy sauce, the tender crisp green beans, and the crunchy homemade onion topping all come together to create a side dish that will get rave reviews. I hope you and your family enjoy this flavorful recipe as much as I do. It is a new tradition in the making.
FAQ
Can I Make This Ahead Of Time?
Yes, absolutely. You can assemble the entire casserole, cover it, and store it in the refrigerator for up to 24 hours before baking. You may need to add a few extra minutes to the baking time since it will be cold.
Can I Use Frozen Green Beans Instead Of Fresh?
You can, but the texture will be a little different. For the best results with a Green Bean Casserole Fresh Green Beans are recommended. If using frozen, there is no need to blanch them. Just thaw them completely and pat them very dry before adding them to the sauce.
What Kind Of Mushrooms Are Best For This Casserole?
Cremini mushrooms, also known as baby bellas, are a great choice. They have a deeper, more savory flavor than white button mushrooms. However, white button mushrooms will also work just fine in this recipe.
Is This Recipe Gluten Free?
As written, this recipe for The Best Green Bean Casserole is not gluten free because it uses all purpose flour and panko breadcrumbs. You could try substituting a gluten free all purpose flour blend and gluten free panko breadcrumbs to adapt the recipe.
Homemade Green Bean Casserole
A classic green bean casserole made from scratch with creamy mushroom sauce and crunchy homemade baked onions. This comforting side dish is perfect for holiday dinners and family gatherings.
Requirements
Ingredients
Instructions
- Preheat oven to 450 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Slice your onion very thinly and separate the rings. Put 1/2 cup all purpose flour in one bowl, 3/4 cup panko mixed with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper in another, and whisk 1 large egg and 1 Tablespoon milk together in the third.
- Dip onion slices in the flour, then the egg, and finally press them into the panko mixture until coated well. Place coated onion slices on your prepared baking sheet.
- Bake for about 20 minutes, or until golden brown, flipping twice during baking for even crispiness. Set them aside.
- Reduce your oven temperature to 400 degrees Fahrenheit.
- Bring a large saucepan of water with one tablespoon of salt to a rolling boil. Add your fresh green beans and boil them for five minutes.
- To stop the cooking, drain the beans and plunge them into a large bowl of ice water. Then drain them again and set aside.
- In a large oven-safe skillet, melt 2 Tablespoons unsalted butter over medium high heat. Add 8 ounces sliced mushrooms, one teaspoon of salt, and 1/2 teaspoon ground black pepper. Cook for about five minutes, stirring now and then, until they start to release their moisture.
- Add 2 cloves minced garlic and cook for another two minutes until fragrant.
- Sprinkle 2 Tablespoons all purpose flour over the mushrooms and stir it all together. The flour will absorb the liquid. Now, pour in 3/4 cup chicken or vegetable broth and let it simmer for three minutes.
- Reduce the heat to medium low and slowly stir in 1 and 1/4 cups half and half. Continue to cook, stirring occasionally, for about ten minutes until the sauce thickens.
- Remove the skillet from the heat. Add about a quarter of your crispy baked onions and all of the blanched green beans to the sauce. Give everything a good stir to make sure the green beans are fully coated.
- If you are not using an oven-safe skillet, transfer the mixture to a greased 2 to 3 quart casserole dish. Top everything with the remaining crispy onions.
- Bake for about 15 minutes, or until the sauce is bubbling around the edges. Let it cool for a few moments before serving. Enjoy your amazing homemade casserole!
Notes
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in microwave or oven.
To prepare ahead: Assemble, cover, and refrigerate overnight. Bake at 400°F for about 20 minutes until bubbly. It is a great way to save time during busy holiday cooking.
To freeze: Assemble, cover well, and freeze for up to three months. Thaw overnight in the refrigerator before baking as directed.
Cremini or baby bella mushrooms work very well for a deeper, more savory flavor, but white button mushrooms will also work just fine in this recipe.
If using frozen green beans, thaw completely and pat them very dry before adding them to the sauce; no need to blanch them.
Nutrition
Calories
Sugar
Fat
Carbs
