Green Bean Casserole is a holiday staple, but making it from scratch transforms it into a standout dish. This recipe skips the canned soups and opts for fresh, flavorful ingredients. Picture tender green beans enveloped in a creamy mushroom sauce, topped with crispy fried onions. It’s the ultimate comfort food and a perfect side for festive gatherings.
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Green Bean Casserole from Scratch
Say goodbye to canned ingredients and hello to fresh! 🥦💚 Our Green Bean Casserole from scratch is a heartwarming side dish full of flavor. Think velvety mushroom sauce, tender beans, and golden crispy onions. A classic made better! 🌟🍂 #FreshCasserole #GreenBeanMagic #SideDishGoals #HomemadeHolidays #ComfortFoodFix #TastyTraditions #ScratchCooking #FlavorExplosion #FarmToTable #HolidayEats
- Total Time: 1 hour
Ingredients
Scale
- 2 pounds green beans, trimmed and cut in half
- 1/4 cup butter
- 1 pound white button mushrooms, sliced, stems removed
- 1 clove garlic, minced (1 teaspoon)
- Salt and pepper, to taste
- 1/4 cup flour
- 2 cups vegetable or chicken broth
- 1 cup heavy cream
- 6 ounces canned French fried onions, divided
Instructions
- Prepare the green beans
- Preheat your oven to 375°F. Grease a large 13×9-inch baking dish with nonstick cooking spray.
- Bring 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt and the trimmed green beans. Boil for 4–5 minutes until the beans are bright green and tender-crisp.
- Prepare a large bowl of ice water. Transfer the cooked beans into the ice bath to stop the cooking process. Drain and set aside.
- Cook the mushroom sauce
- Melt butter in the same pot over medium heat.
- Add minced garlic, sliced mushrooms, salt, and pepper (about 1/4–1/2 teaspoon each). Cook for 6 minutes, stirring frequently, until the mushrooms are softened and fragrant.
- Stir in the flour and cook for 1–2 minutes to form a roux.
- Gradually add the broth and heavy cream, stirring constantly to avoid lumps. Reduce the heat and simmer for about 10 minutes until the sauce thickens. Taste and adjust seasoning if needed.
- Assemble the casserole
- Stir the green beans and 1/3 of the French fried onions into the mushroom sauce, ensuring everything is evenly coated.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Add the topping and bake
- Sprinkle the remaining French fried onions evenly over the top.
- Bake uncovered for 20–25 minutes, or until the sauce is bubbly and the topping is golden brown.
- Serve and enjoy
- Let the casserole rest for at least 5 minutes before serving to allow the flavors to meld together.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for 2–3 days or freeze for up to 2 months.
- Reheating: Reheat leftovers in a 350°F oven, covered with foil, until warmed through. Alternatively, microwave on 50% power.
- Make ahead: Assemble the casserole up to 24 hours in advance. Cover and refrigerate until ready to bake. Add 10 minutes to the cooking time if baking straight from the fridge.
- Freezing: To freeze an unbaked casserole, assemble it in a freezer- and oven-safe dish. Cover tightly and freeze for up to 6 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Ingredients
- 2 pounds green beans, trimmed and cut in half
- 1/4 cup butter
- 1 pound white button mushrooms, sliced, stems removed
- 1 clove garlic, minced (1 teaspoon)
- Salt and pepper, to taste
- 1/4 cup flour
- 2 cups vegetable or chicken broth
- 1 cup heavy cream
- 6 ounces canned French fried onions, divided
Instructions
- Prepare the green beans
- Preheat your oven to 375°F. Grease a large 13×9-inch baking dish with nonstick cooking spray.
- Bring 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt and the trimmed green beans. Boil for 4–5 minutes until the beans are bright green and tender-crisp.
- Prepare a large bowl of ice water. Transfer the cooked beans into the ice bath to stop the cooking process. Drain and set aside.
- Cook the mushroom sauce
- Melt butter in the same pot over medium heat.
- Add minced garlic, sliced mushrooms, salt, and pepper (about 1/4–1/2 teaspoon each). Cook for 6 minutes, stirring frequently, until the mushrooms are softened and fragrant.
- Stir in the flour and cook for 1–2 minutes to form a roux.
- Gradually add the broth and heavy cream, stirring constantly to avoid lumps. Reduce the heat and simmer for about 10 minutes until the sauce thickens. Taste and adjust seasoning if needed.
- Assemble the casserole
- Stir the green beans and 1/3 of the French fried onions into the mushroom sauce, ensuring everything is evenly coated.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Add the topping and bake
- Sprinkle the remaining French fried onions evenly over the top.
- Bake uncovered for 20–25 minutes, or until the sauce is bubbly and the topping is golden brown.
- Serve and enjoy
- Let the casserole rest for at least 5 minutes before serving to allow the flavors to meld together.
Tips for Success
- Storage: Store leftovers in an airtight container in the refrigerator for 2–3 days or freeze for up to 2 months.
- Reheating: Reheat leftovers in a 350°F oven, covered with foil, until warmed through. Alternatively, microwave on 50% power.
- Make ahead:Â Assemble the casserole up to 24 hours in advance. Cover and refrigerate until ready to bake. Add 10 minutes to the cooking time if baking straight from the fridge.
- Freezing:Â To freeze an unbaked casserole, assemble it in a freezer- and oven-safe dish. Cover tightly and freeze for up to 6 months.
Variations
- Cheesy Casserole:Â Stir in 1 cup of shredded cheddar cheese into the mushroom sauce before baking.
- Crunchy Topping Alternatives:Â Replace fried onions with panko breadcrumbs mixed with Parmesan and a drizzle of olive oil.
- Vegan Option:Â Swap the butter for plant-based alternatives, use coconut cream instead of heavy cream, and choose vegetable broth.
This Green Bean Casserole from scratch is a delightful upgrade from the traditional version, guaranteed to impress your guests with its fresh, homemade touch!