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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.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 People
Course: Appetizer
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Instructions
  2. Preheat the oven
  3. 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.
  4. Prepare the onion topping
  5. 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.
  6. Blanch the green beans
  7. 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.
  8. Prepare the gravy
  9. 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.
  10. Assemble the casserole
  11. 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.
  12. Bake the casserole
  13. 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.