Creamy Green Bean Casserole from Scratch

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!

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

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.

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

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.

Blanched green beans for creamy green bean casserole on

How to Make Green Bean Casserole

  1. “Fry” the Onions: Coat sliced onions in some flour, then beaten egg + milk, then breadcrumbs. Bake.
  2. Blanch the Green Beans: Rinse fresh green beans, trim them, halve them, blanch them.
  3. 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!
  4. Stir it All Together: Add some of your breaded onions and all of the green beans, then give it a nice stir.
  5. 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!!

Baked onions for creamy green bean casserole on

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 creamy green bean casserole on

How to make creamy green bean casserole on

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.

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

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Homemade green bean casserole

Creamy Green Bean Casserole from Scratch

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour, 25 minutes
  • Yield: serves 6
  • Category: Dinner
  • Method: Baking
  • Cuisine: American


Creamy, comforting green bean casserole made completely from scratch. This undeniably rich side dish will put that thanksgiving turkey to shame! For make-ahead option and freezing instructions, see recipe note.


Baked “Fried” Onions

  • 1 large onion
  • 1/2 cup (62g) all-purpose flour (spoon & leveled)
  • 3/4 cup (45g) Panko breadcrumbs*
  • 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-half*


  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– step 4.) 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.
  3. Reduce oven to 400°F (204°C).
  4. 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.
  5. 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.
  6. 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.


  1. Make Ahead & Freezing Instructions: 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. 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.
  2. Onion Topping: If you’re not really into the baked “fried” onions, 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.
  3. Panko Breadcrumbs: Panko is a Japanese style breadcrumb found in all major grocery stores or anywhere breadcrumbs are sold. It gives the onions a heartier crunch.
  4. Mushrooms: Feel free to leave out the mushrooms or replace with thinly sliced bell pepper.
  5. Half-and-Half: 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.
  6. Want to double the recipe to feed a larger crowd? It’s easy! Simply double the ingredients. Then in step 6, remove the skillet from heat then pour the bean mixture into a large 9×13 (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. Feel free to add some though!

Keywords: green bean casserole

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


  1. My daughter is allergic to wheat/eggs/corn but she loves creamy food and green beans 🙁 🙁 Do you think I could use rice flour as a substitute to coat the onions? Or do you recommend something different?

    1. Hi Veronica! Any flour should be fine for coating the onions. Certified GF oat flour or even almond flour would be great too!

  2. Is it 400 or 475?

    1. 475F for the onions, then reduce to 400F as noted. Enjoy!

  3. Looks great! I usually add Gruyere to my green bean casserole…do you think I should omit some of the half and half if I’m planning on adding this as well?

    1. I don’t recommend reducing the half-and-half since that’s the base of the creamy sauce. Simply add the cheese when you’d like. Enjoy!

  4. Hey Sally,
    Can I make the onions the day before and put in fridge for assembly the next day?

    1. Yes you can! See the make ahead tips in the recipe notes!

  5. What should I do if I do not have an oven proof skillet?

    1. Hi Hannah, After step 5 simply mix the green beans, onions, and sauce in a casserole dish and bake in that. Enjoy!

  6. I Made this Recipe last Year I Truly Love It! They are Decadent Beans! Very Rich and Delicious! Thankyou

  7. Have you ever frozen the csserole using green beans that are already frozen?

    1. Hi Rachael, no I haven’t. Do you mean freezing the unbaked casserole? If you’re preparing the casserole, you’ll need to thaw the green beans (no need to blanch them in step 4), then freeze the assembled casserole after step 5.

  8. Hi Sally, I have to take the fully cooked casserole 2 hours. Is there a way to throw it all in the crockpot?

    1. Of course! After cooking it on the stove, you can skip the baking step and just keep everything warm in the slow cooker. The onions on top won’t be as crisp, though.

  9. Can I make this and bake it and then put in the Crock-Pot to keep it warm until we eat on Thanksgiving Day?

    1. Of course! Just keep everything warm on low in the slow cooker. The onions on top won’t stay as crisp, though.

  10. Another thanksgiving and I turn to this recipe yet again. This is such a wonderful treat and everyone goes crazy for it. Thanks for the recipe!

  11. Can I use plain yogurt in place of half-and-half?

    1. I don’t recommend that substitution. You need liquid.

  12. Hi Sally!
    Love this recipe. Do you know if I could try using cream of mushroom soup instead of the mushrooms and half and half? Thanks!!

    1. Hi Erin! I haven’t tried that substitution with this recipe before, but you can try it if you’d like. Let me know how it turns out.

  13. Annette Rouse says:

    Can you follow the make ahead instructions two days ahead or will sitting until Thursday affect the outcome?

    1. Hi Annette, I would be afraid the ingredients would get a bit soggy if sitting for longer than 24 hours. If you wish to try it, leave the onions out until you bake them so they stay crisp.

  14. I made the Alton Brown version last year, and while it WAS delicious, my heart didn’t sit right with the addition of nutmeg either. It didn’t taste classic enough. I’m excited to try out this adaptation!

    1. I hope this recipe is a hit- let me know how it goes!

  15. Cindy Burgess says:

    Can you substitute corn starch for flour in casserole. My mother-in-law is gluten free

    1. In the sauce itself, you can use 1 Tbsp of cornstarch instead of the 2 Tbsp of flour.

  16. Hi Sally, love this recipe! Quick question, do you use low-sodium chicken broth or regular chicken broth?

    1. Hi Albert! I usually use low sodium chicken broth in all my cooking including this recipe. Feel free to use whichever you prefer.

  17. How much fried onions does this recipe make?

  18. Becky Johnson says:

    Happy Thanksgiving! Do you know approximately how many cups one pound of green beans equals? I’m doubling the recipe and just threw a bunch of fresh beans in a bag..Thank you!

  19. It’s perfect. I am about to make it the second year in a row! Although, I skip the mushrooms much to the despair of my family, haha. Thanks for a great recipe!

  20. My family was so impressed with this from-scratch recipe for Thanksgiving today Delicious.

    Also made your apple pie bars with homemade salted caramel sauce and LORD it was good. So good that people were putting the caramel sauce on their pumpkin pie slice too

    Thank you for all of your no-fail recipes You’re the best!

  21. Made it! Loved it! This is only my 2nd or 3rd time making one of your savory recipes, and I have to say you are an authority in both sweet and savory. Thank you for all you do!

  22. BEST green bean casserole EVER!!! My family LOVED this recipe. I did have to cut down the bake time of the onions otherwise they would have burned. This will now be my go to recipe for casserole. Thank you Sally!

  23. Darlene Foster says:

    I have alot left over can I freeze it and put a new topping on when I reheat it. Next question, a couple said it was too rich, I used heavy cream, can I cut this richness now with something?

    1. Hi Darlene! I recommend sticking with the recipe and using half-and-half the next time you try it– heavy cream is very thick. You can freeze the leftovers for up to 3 months. Feel free to warm on the stove in a skillet and add a little milk to thin it out.

  24. Julie Meadows says:

    This took an absurd amount of time on a very hot summer day. Yup you guessed it folks, 475 degrees for nearly an hour for the onions. So much work! I think it will be good but really was not worth the trouble. And the method of breading the onions seemed back password to me as well-flour/egg/panko. It needs to be egg first……I did use olive oil spray on the onions when I was baking. Thanks for the recipe.

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