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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

How to make creamy green bean casserole on sallysbakingaddiction.com

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 sallysbakingaddiction.com

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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

Description

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.


Ingredients

Baked “Fried” Onions

  • 1 large onion
  • 1/2 cup (62g) all-purpose flour
  • 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*

Instructions

  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.

Notes

  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 in step 3, 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 5, 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 sallysbakingaddiction.com

190 Comments

  1. That’s impressive that one of Kevin’s fave things is…of all things…green bean casserole! Certain family members of mine won’t even eat green beans LOL. Your casserole looks like a winner and more importantly, I bet that Kevin was beyond crazy head over heels happy about this, which is always the best 🙂

    1. Oh my, that’s funny because my husband is quite passionate about green bean casserole as well, except in our family, it’s affectionally called SLOP. Don’t ask what it stands for! This is totally the way to fatten up green beans. I like how you added mushrooms & garlic. And it looks so fresh!

      1. well, it sort of looks like slop. haha! it’s hard to make green bean casserole look fabulous. but HEY, it tastes amazing so that’s all that matters.

      2. Hi there, Sally!
        Your green bean casserole looks GORGEOUS – a truly lovely and delicious looking dish. Casseroles can be quite difficult to photograph and your pictures are nothing short of exceptional. Your hard work and talent are evident in everything you post, Sally. Keep up the amazing work!

  2. Oddly enough, this casserole made few appearances at my holiday table! I know, I was seriously missing out as a child. I had it maybe once or twice, and always with canned green beans, condensed soup, and those fried onions… This looks SO MUCH better!!! I love that you even did the onions from scratch! This has been added to the turkey day grocery list 🙂

  3. There’s nothing better than a casserole during this cold season. There’s just something about it that feels so comforting. I will definitely have a go at this one ^^ Thank you for sharing, Sally.

  4. Okay, green bean casserole is one of the only veggie treatments out there that I’ll pick over candy. I love it!! With PB cups for dessert. Forget the turkey and pumpkin pie! This is amazing.

  5. We make this casserole every year for thanksgiving! I always COAT like double coat the top with frenchys fried onions:) I literally eat all of them off the top by the time it even gets to the table… We are definitely using this recipe for this years feast!

  6. Green bean casserole is one of my all time favorite dishes! I’ve made it with fresh green beans before but still used all of the other, less fresh, ingredients. (Not that I’m complaining…because… hello? green bean casserole!) I’ll be making this asap…and eating leftovers (Ha! Leftovers, what leftovers?) for breakfast the next day. Thank you for a savory recipe that looks every bit as wonderful as all of your sweet ones. 🙂

  7. Hey Sally,

    This looks yummy. Is this something I can make the day before and put in fridge until ready to bake? If not, how far in advance do you think is ok?

    Thanks and have a wonderful “first” married Thanksgiving. I remember my “first” and it has been 35 years. 🙂

    Sally

    1. Yep, you could assemble and skip the last step of baking in the oven until bubbly. See recipe notes; thanks Sally! Happy Thanksgiving.

  8. I’m really excited to replace the old condensed soup recipe with this one for thanksgiving. I can’t wait to taste those “fried” onions! I think my favorite food is onion – any way, I love ’em! Question though… shouldn’t #1 on Kevin’s list be SALLY? Lol. 😉

  9. I am so surprised this is one of Kevin’s favorites!! Usually people go with the standard mac ‘n cheese or stuffing for comfort, creamy foods! I’m going to be honest… I’ve NEVER had this dish. Haha! Most of my friends made it growing up but I don’t know if I’ve ever eaten it. I think it’s the fact most people used those fried onions in a can and I didn’t like them too much, so I just stayed away from the dish. Homemade, though… Always a better option!

  10. My husband loves green bean casseroles too. I tried to lighten up last year’s green bean side dish, and this year he specifically asked if I would make the green bean casserole just for him. I love that this does not have the canned soup.

  11. I am in charge of the green bean casserole this year (it’s my absolute favorite) and I have been searching high and low for a recipe that tickles my fancy…and I think this is IT! You rock, Sally. I can’t wait to make this next week!

  12. Hi Sally!
    Thanks for the recipe! Can’t wait to make this one for Thanksgiving, it looks so yummy! I am also planning on making broccoli casserole..my question is- could I use this same recipe and substitute broccoli instead of green beans?

  13. I’ve never gotten the warm fuzzies from green bean casseroles but your story was the first! I love it when the taste testers are willing haha 😉 Those baked onions look incredible, the panko is awesome! And um, I want to faceplant in that dish. It’s perfect.

  14. I love green bean casserole, but have never really tried it from scratch. I’m getting away from using the condensed soups in recipes. I tried Trader Joe’s porabello mushroom soup in the casserole, and it was awesome! I do have a question– are the green bean sort of crunchy from just the blanching, or do they finish cooking in the oven? I like my green beans more cooked, than crunchy.

  15. Ahh if there is ever a recipe to indulge in, it’s this one! I have a total soft spot for green beans becaue I grew up with a grandmother who had only a handful of recipes: steak, pie and green beans! Lol she would cook her green beans in bacon so they got a really nice flavor and everyone adored that recipe! Your casserole of course is OVER THE TOP amazing and I feel obligated to try it! Perfect for the holidays and I am sure my grandmother would have loved this! 🙂

  16. I have such a weak spot for creamy dishes, which is probably why Thanksgiving is my favorite holiday. I love the green bean casserole…Mmmm so heavenly. I cannot wait until Thursday! 😀

    xo,
    Tammy<3

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