Addictive Recipes from a Self-Taught Baker

Creamy Green Bean Casserole from Scratch

Creamy, comforting green bean casserole made completely from scratch. This undeniably rich side dish will put that Thanksgiving turkey to shame!

Photos updated in 2016.

Creamy, comforting green bean casserole made completely from scratch! Easy Thanksgiving side dish. Recipe on

A few of Kevin’s favorite things:

  • Jude
  • Coors Light
  • Reese’s peanut butter cups (uh, he’s the brains behind this operation)
  • Building stuff
  • Fixing stuff
  • The Ravens
  • Snow
  • Green bean casserole

When I told Kevin I was making green bean casserole to post on my blog, the look on his face was priceless. It was as if he’d won the lottery. A lottery of peanut butter cups and coors light. On a snowy day. After a Ravens win.

Creamy, comforting green bean casserole made completely from scratch! It's easy. Recipe on

What made this great news even better news was that I had to make this green bean casserole twice last week to test and tweak the recipe based on what we liked/didn’t like. Best week ever.

I personally 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, undeniably calorie laden greasy fried onions. Like my husband, I looooove green bean casserole. 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.

This classic side dish will put the thanksgiving turkey to shame.

Creamy, comforting green bean casserole made completely from scratch! It's easy. Recipe on

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 either of us eat all the time– hello stretch pants– which makes it all the more special around the holidays. I feel the same way about candy cane fudge. So every creamy bite is savored. Of this stuff AND the fudge.

Ugh that fudge is ridiculous.

If you’re going to fatten up innocent green beans, this is the recipe to do it. I’ll leave you with the recipe and then after that, a few step-by-step shots so you know what you’re doing. PS: it’s easy.

Creamy Green Bean Casserole from Scratch

Creamy, comforting green bean casserole made completely from scratch. This undeniably rich side dish will put that thanksgiving turkey to shame!


Baked "Fried" Onions

  • 1 large onion1
  • 1/2 cup (62g) all-purpose flour
  • 3/4 cup (45g) Panko2
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 large egg
  • 1 Tablespoon (15ml) milk

Green Bean Casserole

  • 1 Tablespoon + 1 teaspoon salt, divided
  • 1 pound fresh green beans, rinsed, trimmed and halved
  • 2 Tablespoons (30g) unsalted butter
  • 8 ounces mushrooms, sliced into halves or quarters
  • 1/2 teaspoon ground black pepper
  • 2 cloves garlic, minced (minced roasted garlic is great here)
  • 2 Tablespoons (15g) all-purpose flour
  • 3/4 cup (180ml) chicken or vegetable broth
  • 1 and 1/4 cups (300ml) half-and-half3


  1. Preheat the oven to 475°F (246°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. For the onions: (while the onions bake, you can blanch the green beans-- next step.) Thinly slice the onion. Pour flour in one small bowl, Panko + salt + pepper into a medium bowl, and whisk the egg and milk together in another small bowl. To bread the onion slices, you'll want to use one hand for dry and one hand for wet. It helps things move a little quicker and easier. First, dip a few slices into the flour. Then into the egg mixture. And finally, give them a nice dunk into the Panko and coat them well. Place onto baking sheet. Repeat with the rest of the onions. Bake onions until golden brown, about 25 minutes. Flip them twice during this time. Set them aside. Reduce oven to 400°F (204°C).
  3. Bring a gallon of water and 1 Tablespoon of salt to a boil in a large saucepan. Add the beans and blanch for 5 minutes. Drain and immediately place into a large bowl filled with ice water to stop the cooking process. Drain again and set aside.
  4. For the casserole: Over medium-high heat, melt the butter in a large 10 - 12 inch ovenproof skillet. Add the mushrooms, 1 teaspoon salt, and the pepper. Cook, stirring occasionally, until the mushrooms begin to give off some of their moisture-- about 5 minutes. Add the garlic, stir, and cook for another 2 minutes. Sprinkle the flour on top and stir until combined. The flour will soak up all the moisture. Add the chicken broth and simmer for 3 minutes. Decrease the heat to medium-low and add the half-and-half. Stirring occasionally, cook until the mixture is thick-- about 10 minutes or maybe more if you prefer a thicker sauce.
  5. Remove from the heat and add 1/4 of the onions and all of the green beans. Give it a nice stir, combining the sauce and beans. Top with remaining onions and bake until bubbly, about 10-15 minutes. Remove from the oven and enjoy! Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat as desired.

Make ahead tip: Prepare everything as directed, except turn oven off after the onions are done, do not heat to 400°F (204°C). After the sauce is finished and the casserole is assembled, set aside and allow to cool. Cover tightly either in the skillet or carefully transfer to another dish. Refrigerate overnight. The next day, bake for 15-20 minutes at 400°F (204°C) until bubbly.

Recipe Notes:

  1. If you're not really into the baked "fried" onion thing, feel free to use a small or medium onion instead. Or leave it out completely and sprinkle the top of the casserole (before going into the oven) with 1/2 cup Panko breadcrumbs for crunch.
  2. Panko is a Japanese style breadcrumb found in all major grocery stores or anywhere breadcrumbs are sold. I prefer it for these onions because of its hearty crunch factor.
  3. I tested this recipe with varying amounts of half-and-half-- this amount does the trick. You can use heavy cream instead of the half-and-half for a richer sauce if you prefer. I do not recommend whole milk or buttermilk (or any other lower fat milks) instead. You want a thick, rich sauce.

Want to double the recipe to feed a larger crowd? It's easy! Simply double the ingredients. Then in step 5, remove the skillet from heat then pour the bean mixture into a large 9x13 (or similar size) casserole dish. Top with onions, then bake until bubbly, around 20 minutes.

Adapted from Alton Brown-- he likes to add fresh ground nutmeg, but I wasn't really a fan. You can add some though!

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Onions. Coat them in flour, then beaten egg + milk, then Panko. Bake.

Baked onions for creamy green bean casserole on

Now the fresh green beans. I do not recommend frozen. Rinse them, trim them, halve them, blanch them.

Blanched green beans for creamy green bean casserole on

Melt some butter down with the 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 the chicken broth and allow to simmer, then add the half-and-half while switching the heat to medium-low.

Per the written recipe above, allow the mixture to simmer and thicken– while stirring occasionally. The mixture will begin to bubble and after around 10 minutes, the mixture will be plenty thick.

How to make creamy green bean casserole on

Add some of your breaded onions and all of the green beans, then give it a nice stir.

How to make creamy green bean casserole on

Then, top with the rest of the onions and bake in the oven at 400°F (204°C) for 10-15 minutes or until bubbly. That’s about it! From scratch always wins.

How to make creamy green bean casserole on

Creamy, comforting green bean casserole made completely from scratch! Easy Thanksgiving side dish. Recipe on


  1. Sally – This looks amazing, I’m going to make for Thanksgiving. Question on the green beans, you say to be sure they are “halved”…can you give me a little more info., halved the length of the green bean or just simply cut in half? Thank you!

  2. You can’t say that this is COMPLETELY from scratch and then use Panko bread crumbs. It’s mostly from scratch; but not completely.

  3. I am looking to make this recipe this year for Thanksgiving and get away from the Campbell’s mushroom soup as I am always disappointed with it. I am wondering if Chanterelle mushrooms would work for this recipe or if I need the standard button mushrooms?

  4. Hi! I want to make this for Thanksgiving and need to feed 30 people. How big of a baking pan does this need? Just wondering how much I need to make and how many pans I need. 

  5. I’m so trying this for thanksgiving! Question we do have a fryer, do you think I could fry the onions in the panko mixture?

  6. I’ve been asked to bring green bean casserole to our family gathering this year….In the 20+ years I’ve been cooking Thanksgiving dinners, I think I’ve made it 3 times…reason?, I don’t like it…never have!  However, I knew when asked, that I didn’t want to do the “canned” one that I grew up with.  I wanted to find something special…Thank you Sally!!..I found it and this looks awesome…can’t wait to serve my family this and try it myself!! Happy Thanksgiving to you and yours!!

  7. This sounds so good and I plan to make it for Thanksgiving!  However, I really don’t want to mess with the onions.  I’m going to use Trader Joes Fried Onions.  Sally, do you have advice on how much to put inside this recipe and on top?

  8. Your recipe said add 4 cups of half and half then you said you only added one and 1/4 cup. Which is it for the regular serving of 4-6?

    • This recipe uses 1 and 1/4 cups half and half, not 4 cups. I can’t find where my recipe says 4? Sorry!

      • It says 4 cups on Pinterest. So if you don’t actually find your way to this site and see the recipe then you’ll be kind of off on the amount of some ingredients. Thank goodness I looked on here! 🙂

  9. Hi! I can’t wait to make this! I’m wondering how the onions hold up if I were to make them in advance? I’m worried they’ll lose their crunch factor if I make them a day or two ahead and refrigerate them. Any experience with this? Tips? Love your blog, thanks!

    • Hi Ashley! They’ll lose their wonderful crunch made that far ahead. You can make them a few hours ahead instead. Or, if you don’t mind less crunchy onions– you can make them a day or two ahead.

  10. Hi – I would really love to make this for Thanksgiving but need the portion size to be for 20 people. Can you help me with the increased measurements? Or should I just quadruple everything!? Thanks!

  11. What is the best type of onion to use?

  12. Hi Sally,
    Thank you for this recipe. I’ve made from scratch a couple times before, but was really just winging it on some of the ingredient portions (came out well, but would always be happy to have it come out better!), so I’m happy to see this posted.

    However, your recipe for the onion rings here is a bit different from your Crispy Baked Onion Rings recipe. What is the difference in how they turn out? The main differences I see here are:
    1. Onions not soaked ahead
    2. No buttermilk
    3. Whole egg instead of egg white
    4. Single dip in breading mixture instead of flour–>egg–>bread crumbs


    • They’re not really onion rings here. Just crispy onions of sorts. You can put my baked onion rings on top if you’d like! Enjoy.

  13. Hi, I was making this a day before and was wondering if i am suppose to leave the onion rings out in a container or top the casserole and put it in the fridge after they are done in the oven? Will they get soggy if I top the casserole and put it in the fridge? 

  14. My kids hate mushrooms, would it be ok if I eliminated them from the recipe?

  15. This recipe looks amazing and I am all about homemade!!!  Unfortunately I do not like mushrooms.  I have made it with the mushroom soup but now want to go all homemade and want to know how to replace them so it still is a hit.  I saw someone else said something about a replacement vegetable.  Like what?

  16. Hi there!! I’m making this tonight for thanksgiving tomorrow! I just want to be clear as this is my first time making a green bean casserole. So prepare EVERYTHING tonight except the onions? Let the beans and sauce sit overnight.  I want them to be crispy tomorrow so I thought I would wait to cook those until tomorrow. It says when you combine the sauce and beans to stir in some of the onions. And then add more on top to finish cooking. But I can add those in and stir tomorrow correct? Can’t wait to try this out!! Thanks for sharing!! 

  17. This is my first time making this dish, and while I was preparing everything I got a little overwhelmed and completely forgot to boil (batch the green beans) for 5 minutes. Instead of boiling I cut them up and stirred them in with the sauce/mushrooms. Will this really affect the recipe? Will it still cook in the oven properly and taste just about the same?

    Thank you,

    First timer

  18. Well, this is my first Thanksgiving, i’m mexican and here we do not celebrate this, but this year the priest of my parish asked us to organize a Thanksgiving dinner, so we accept. And I’m very exciting to try this recipe. Thanks for share. 

  19. Simply delicious especially the sauce. I will never use canned mushroom soup when this is so easy. You really have to constantly watch the baking onions or they will suddenly become burnt. Thank you.

  20. Made this for Thanksgiving yesterday and everybody loved it! I’ll definitely make this again, but next time I’ll probably double the amount of sauce because it needed a little extra after warming in the oven waiting for dinner to be served. And besides, the sauce/cream of mushroom soup was AWESOME! I’ll probably make just the soup part again soon and just eat it by itself! Oh, and I’ll probably try and find some pre-made crunchy onions next time because I learned very quickly that I’m not very talented at the whole one dry hand- one wet hand part! Thanks again for the great recipe! 🙂

  21. Delicious, but I prepared the green beans exactly as directed, and even after baking for longer than suggested, the green beans are still totally undercooked! Am I the only one with this issue, and is there any way to do ‘damage control’ once it’s done?

  22. I know I’m probably in the minority, but I’d love to try this recipe except for the fact that I hate mushrooms! Can you offer any substitution so that I can still partake in this green been awesomeness? 

  23. Sally, this was hands down the BEST green bean casserole I’ve ever had. Absolutely incredible!! I followed your directions exactly and the beans were perfectly tender and the sauce perfectly DELICIOUS!!! Thank you thank you for the recipe everyone oohed and aahed over at Thanksgiving dinner!

  24. This green bean casserole is amazing! Once I seen this pop up on your blog – I had a craving for it. I just made this yesterday and my boyfriend (whom hates eating casseroles, greens etc) has eaten almost the ENTIRE thing! Will defiantly be making this a staple around the holidays from now on. Thank you for the amazing recipe!

  25. Could this be made with frozen, thawed green beans? Maybe skip the blanching..? I have looked everywhere for fresh green beans and they are no where to be found in the great white north. 

  26. Hi sally,
     This is the first time I’m writing a comment on your blog, but I had a really good idea for a substitution for the butter and was wondering if you think it would work. I really don’t like mushrooms and wanted to possibly  substitute it with crumbled sausage then drain it and use 2 tablespoons of the grease from that for the butter instead. I was wondering if this would work? .  I definitely don’t want to go forward with this idea if you don’t think it would work because of the sausage fat, so please let me know what you think about this addition and substitution. 

  27. Can you use French’s French Fried Onions if you are crunched for time?

  28. I’m going to make this for Thanksgiving but hardly anyone likes mushrooms. I seen you said just leave them out… so i do something different in step 4? Or do I still add the salt and the peppers and let that cook for 5 minutes and then in the garlic I’m just a little confused

    • Hi Candice, simply add the butter, garlic, salt, pepper, and flour to the pan and cook that for about 2-3 minutes before adding the broth.

  29. Also I’m going to make ahead and I was wondering if it was going to taste like leftovers or will it still be fresh. 

  30. I’ll be making this for my family’s thanksgiving, it looks so good! Since our oven time is super limited I’ll be preparing before hand and putting it in thanksgiving day. I really would like to do the friend onions! I was wondering how that would work though? From the past putting them in the fridge makes them soggy so how would I go about that? I know it says to prepare them the day before and to mix them in. 
    Thank you! 

    • I would simply keep the baked “fried” onions out on the counter (cover them) then mix some in right before you’ll bake the casserole. Top with the rest before baking too.

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