Creamy Green Bean Casserole from Scratch

A timeless staple for holiday feasts or cozy family dinners, this Creamy Green Bean Casserole from Scratch elevates the classic dish with fresh ingredients and homemade flair. Say goodbye to canned soups—this version combines tender green beans and a rich, velvety sauce made entirely from scratch.

Crunchy, golden-baked onions crown this dish, adding irresistible texture and flavor, while fresh mushrooms and garlic infuse the casserole with a hearty, earthy depth. It’s the perfect balance of creamy indulgence and savory delight that will have everyone reaching for seconds.

Whether you’re making it ahead or freezing for later, this recipe fits seamlessly into your holiday prep. Versatile and crowd-pleasing, it’s a surefire way to impress your guests with comfort food done right.

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Creamy Green Bean Casserole from Scratch: Key Ingredients

• Fresh Green Beans: The star of the dish, offering a crisp, natural texture and vibrant flavor that balances the creamy sauce.
• Mushrooms: Add earthy richness and depth, elevating the casserole with hearty undertones.
• Homemade Baked Onions: Crispy and golden, these provide a satisfying crunch and savory contrast to the creamy base.
• Garlic: Infuses the dish with aromatic warmth, enhancing the overall flavor profile.
• Half-and-Half Cream: The secret to a luscious, velvety sauce that ties the casserole together in creamy perfection.

Recipe Tips

1. Master the Onion Topping
   Achieving the perfect golden, crispy onion topping is crucial to the casserole’s texture. Slice the onions thinly and ensure they are evenly coated in the flour, egg wash, and panko mixture. Baking instead of frying not only lightens the dish but also allows you to control the crispiness by flipping the onions twice during baking. Keep an eye on them to prevent over-browning.
2. Blanching is Key
   Properly blanching the green beans ensures they retain a bright color and tender-crisp texture. Boil them briefly, then immediately transfer them to an ice water bath to stop cooking. This step locks in their freshness and prevents them from becoming overly soft in the casserole.
3. Thicken the Sauce to Your Preference
   The creamy mushroom gravy is the heart of this dish. Allow the sauce to cook slowly over medium heat until it reaches your desired thickness. If you prefer a richer sauce, use heavy cream instead of half-and-half. Stir occasionally to avoid lumps and ensure a smooth, velvety consistency.

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What to Serve with Creamy Green Bean Casserole

1. Herb-Roasted Chicken
   The savory, juicy flavors of a well-seasoned roasted chicken complement the creamy and crunchy textures of the casserole perfectly. The combination makes for a comforting and satisfying meal.
2. Garlic Mashed Potatoes
   A creamy, buttery side dish like mashed potatoes pairs wonderfully with the casserole, soaking up the flavorful gravy and adding a smooth, hearty component to the plate.
3. Cranberry Sauce or Relish
   A tangy-sweet cranberry sauce provides a refreshing contrast to the casserole’s richness, making it a festive choice for holiday meals.

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FAQ

1. Can I use frozen green beans instead of fresh ones?
   Yes, you can! Thaw and drain them thoroughly before using to avoid excess water in the casserole.
2. What if I don’t have an oven-safe skillet?
   No problem—transfer the cooked sauce and green bean mixture into a greased casserole dish before baking.
3. Can I skip the mushrooms?
   Absolutely. If you’re not a fan of mushrooms, you can replace them with thinly sliced bell peppers or leave them out entirely.
4. How far in advance can I make this dish?
   You can prepare it up to a day in advance and store it in the refrigerator. Simply bake it at 400°F (204°C) for 20 minutes before serving. For longer storage, freeze it for up to 3 months and thaw in the fridge before baking.

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Creamy Green Bean Casserole from Scratch

Learn to prepare a classic green bean casserole entirely from scratch, featuring fresh ingredients and a rich homemade gravy. Thickened with flour and butter, this recipe eliminates the need for canned soup. For tips on making this dish in advance or freezing it, refer to the notes section.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Appetizer

Cuisine American

Servings 8 People

Ingredients

  

• Ingredients
• Baked “Fried” Onions
• 1 medium onion thinly sliced
• 1/2 cup 62g all-purpose flour, measured accurately
• 3/4 cup 45g panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 large egg whisked
• 1 Tablespoon 15ml milk
• Green Bean Casserole
• 1 pound fresh green beans rinsed, trimmed, and halved
• 1 Tablespoon salt for blanching
• 1 teaspoon salt for seasoning
• 2 Tablespoons 28g unsalted butter
• 8 ounces fresh mushrooms sliced
• 1/2 teaspoon ground black pepper
• 2 cloves garlic finely minced
• 2 Tablespoons 15g all-purpose flour
• 3/4 cup 180ml chicken or vegetable broth
• 1 1/4 cups 300ml half-and-half

Instructions

 

• Instructions
• Preheat the oven
• Begin by preheating the oven to 450°F (232°C). Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat, then set aside.
• Prepare the onion topping
• Separate the onion slices and arrange three bowls: one with the flour, another with a mixture of panko breadcrumbs, salt, and pepper, and the last with a whisked combination of egg and milk. Using separate hands for dry and wet coatings, dip the onion slices into the flour, then the egg mixture, and finally the breadcrumb mixture. Arrange the coated slices on the baking sheet and bake for 20 minutes, flipping twice to ensure even browning. Once golden, set aside.
• Blanch the green beans
• In a large saucepan, bring a gallon of water and 1 Tablespoon of salt to a vigorous boil. Add the green beans and cook for 5 minutes. Promptly transfer the beans to a bowl of ice water to halt the cooking process. Drain thoroughly and set aside.
• Prepare the gravy
• Melt the butter in a 10- to 12-inch oven-safe skillet over medium-high heat. Sauté the mushrooms with 1 teaspoon salt and the pepper until they release their moisture, approximately 5 minutes. Stir in the garlic and cook for an additional 2 minutes. Sprinkle the flour over the mushrooms, stirring until combined. Gradually incorporate the broth, allowing the mixture to simmer for 3 minutes. Reduce the heat to medium-low and pour in the half-and-half. Cook while stirring occasionally until the sauce thickens, about 10 minutes.
• Assemble the casserole
• Remove the skillet from the heat and mix in a quarter of the baked onions and all of the green beans, ensuring even coating. If your skillet is not oven-safe, transfer the mixture to a greased 2–3-quart casserole dish. Top with the remaining onions.
• Bake the casserole
• Reduce the oven temperature to 400°F (204°C). Bake the casserole for 15 minutes or until it bubbles around the edges. Serve warm.

Notes

Notes
Make Ahead & Freezing: Assemble the casserole and refrigerate overnight or freeze for up to 3 months. When ready to serve, bake at 400°F (204°C) for 20 minutes until bubbly.
Ingredient Substitutions: Replace mushrooms with sliced bell peppers if preferred. Use heavy cream for a richer sauce.
Scaling the Recipe: Double the ingredients and bake in a 9×13-inch dish for larger gatherings, adjusting the baking time to 25 minutes.
Alternative Toppings: Substitute French’s crispy fried onions or sprinkle with additional panko breadcrumbs for a variation in texture.

Keyword Creamy Green Bean Casserole from Scratch