Learn how to make creamy green bean casserole completely from scratch with real ingredients. This family favorite side dish will put that Thanksgiving turkey to shame!
When I told my husband I was making green bean casserole completely from scratch for Thanksgiving one year, he nearly lost his mind. Green bean casserole is his absolute FAVORITE and this homemade version blows every other recipe out of the water. Bold statement, right? It’s true.
This is Green Bean Casserole From Scratch!
I can’t remember a single holiday season without a batch of good ol’ green bean casserole. You know, the kind made from condensed soup and those addicting greasy fried onions? Like my husband, I love this Thanksgiving side dish. But I decided to make it completely from scratch, right down to the fried (baked!!) onions sprinkled on top. And we couldn’t be happier with the results. You haven’t had green bean casserole until you’ve had green bean casserole from scratch.
- No cans of condensed soup
- Use fresh green beans
- Real, homemade gravy
- Homemade “fried” onions
Fresh green beans give the most wonderful flavor and texture. They aren’t soggy like canned green beans. This homemade version of the classic puts the Thanksgiving turkey to shame.
How to Make Green Bean Casserole
- “Fry” the Onions: Coat sliced onions in some flour, then beaten egg + milk, then breadcrumbs. Bake.
- Blanch the Green Beans: Rinse fresh green beans, trim them, halve them, blanch them.
- Make the Gravy Sauce: Melt some butter with chopped mushrooms on medium-high heat. Add a little salt and pepper, then some garlic for flavor. Next, add some flour to soak up all the moisture that the mushrooms have released in the cooking process. Add chicken broth and half-and-half, and watch that sauce thicken!
- Stir it All Together: Add some of your breaded onions and all of the green beans, then give it a nice stir.
- Bake: Top with the rest of the onions and bake in the oven at 400°F (204°C) for 10-15 minutes or until bubbly.
Let’s not ignore the fact that green bean casserole is, for lack of better words, heavy. Rich, buttery, heavy comfort food. It’s certainly not something we eat all the time, which makes it even more special around the holidays. If you’re going to fatten up innocent green beans, this is the way to do it!!
Homemade Green Bean Casserole Ingredients
- Fresh Green Beans
- Butter
- Salt & Pepper
- Flour
- Mushrooms
- Garlic
- Half-and-Half
- Chicken Broth
For the “fried” baked onion topping, you need 1 large onion, flour, egg, Panko breadcrumbs, milk, salt, and pepper. The onions are golden brown and unbelievably crunchy, the perfect texture contrast to the creamy sauce!
What about those mushrooms? They give such a wonderful flavor to the creamy gravy, but I understand they’re not everyone’s favorite. If desired, leave the mushrooms out or replace with 1 thinly sliced bell pepper.
How to Make Green Bean Casserole Ahead of Time
Prepare everything as directed, except turn the oven off after the onions are done. After the sauce is finished and the casserole is assembled, set aside and allow to cool. Cover tightly, then refrigerate overnight. The next day, bake for 15-20 minutes at 400°F (204°C) until bubbly. You can also prepare the casserole, including topping with onions, then freeze for up to 3 months before baking. Thaw in the refrigerator then bake as directed.
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If you’re looking for Thanksgiving side dishes and desserts, I have you covered!
