Learn how to make creamy green bean casserole completely from scratch with fresh vegetables and a homemade gravy sauce. Thickened with flour and a little butter, there’s no canned cream-of soups required. Out of all the Thanksgiving side dish recipes, this is our family’s #1 favorite, and the non-negotiable on the holiday table every year.
I originally published this recipe in 2015 and have since added new photos and additional success tips.
Thanksgiving turkey and green bean casserole go hand-in-hand. This vegetable dish has always been a beloved favorite, but ever since I began making it this way, it’s requested at nearly EVERY holiday… and not just in November!
You haven’t had green bean casserole until you’ve had green bean casserole from scratch.
One reader, Sandie, commented: “Amazingly delicious—I never serve beans because they aren’t my favourite, but now they are!!! I followed the recipe as written and it all turned out beautifully! ★★★★★”
Another reader, Katie, commented: “Yum!! Best GBC I’ve ever made. I decided to skip the homemade fried onions part and just went with the store-bought, but I followed the rest of the recipe. Your recipes were the stars of our Thanksgiving meal. ★★★★★”
This Is Green Bean Casserole From Scratch
- No cans of condensed soup
- Use fresh green beans
- Real, homemade gravy
- Homemade “fried” onions
Not only are you preparing the homemade gravy, you’re also making the “fried” onions (pictured above). Of course, this is an extra step and completely worth it if you have the time. However, with a crowd to entertain, Thanksgiving pies to bake, and a million dishes to wash, I’m here to let you know that a carton of French’s crispy fried onions taste just as fabulous! (Pictured below.)
How to Make Green Bean Casserole
“Fry” the Onions: Coat sliced onions in some flour, then beaten egg + milk, and then a mixture of salt, pepper, and Panko breadcrumbs for extra crunch. Bake. Again, you can skip these and/or use a container of store-bought crispy fried onions.
The onions are golden brown and crunchy, the perfect texture contrast to the creamy sauce!
Here’s everything you need for the rest of the casserole. You’ll appreciate it’s a simple gravy sauce without any fancy herbs, spices, or specialty ingredients. Basic, everyday ingredients can produce outstanding results.
Blanch the green beans: Rinse fresh green beans, trim them, halve them, and then blanch them. Fresh green beans give the most wonderful flavor and texture; they aren’t soggy like canned green beans.
Make the gravy sauce: Melt butter with chopped mushrooms on medium-high heat in a large oven-safe skillet. Add a little salt and pepper, then some garlic. 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 cook to thicken the sauce.
Yes, absolutely. While the sliced mushrooms add wonderful flavor and some texture to the creamy gravy, I understand they are not everyone’s favorite! You can simply leave them out, with no other changes to the recipe. Or you can replace with 1 thinly sliced bell pepper. Some readers have even used 1/2 cup of sliced water chestnuts.
You can use heavy cream instead of the half-and-half for a much richer sauce if you prefer. In a pinch, you can use whole milk. But half-and-half is the preferred choice for the best results.
Stir it all together: Add some of your breaded onions and all of the green beans, then give it a good stir.
Bake: Top with the rest of the onions and bake for about 15 minutes, or until bubbly around the edges. I always appreciate a short bake time, especially on Thanksgiving!
If you’re not using an oven-safe skillet, transfer the green beans and gravy mixture to a medium casserole dish or baking pan that holds about 2–3 quarts. Top with the onions, and then follow the same baking instructions.
How Do I Make It With Store-Bought Crispy Fried Onions?
If you’d like to skip the homemade “fried” crispy onions, you can absolutely replace with store-bought. Stir about 1/2 cup of the crispy onions into the gravy/green beans, then top the casserole with about 1 cup of them. The baking instructions remain the same. Also, here I’m using a casserole dish:
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 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, and then bake as directed.
More Thanksgiving Recipes
If you’re looking for Thanksgiving side dishes and desserts, I have you covered!
- The Great Pumpkin Pie (reader favorite!)
- Sweet Potato Casserole
- Homemade Biscuits
- Cranberry Sauce
- Cornbread
- Sausage & Herb Stuffing & Cornbread Stuffing
- Pecan Pie
- Candied Sweet Potatoes
- Apple Pie
For even more Thanksgiving recipe inspiration, see all my favorite Thanksgiving pie recipes and my complete list of 40+ Thanksgiving side dishes.
Print
Creamy Green Bean Casserole from Scratch
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour, 25 minutes
- Yield: serves 8
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
Learn how to make creamy green bean casserole completely from scratch with fresh vegetables and a homemade gravy sauce. Thickened with flour and a little butter, there’s no canned cream-of soups required. For make-ahead option and freezing instructions, see recipe Note.
Ingredients
Baked “Fried” Onions
- 1 medium onion
- 1/2 cup (62g) all-purpose flour (spooned & 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, ends trimmed, and halved
- 2 Tablespoons (28g) unsalted butter
- 8 ounces sliced mushrooms*
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
- 2 Tablespoons (15g) all-purpose flour
- 3/4 cup (180ml) chicken or vegetable broth
- 1 and 1/4 cups (300ml) half-and-half*
Instructions
- Preheat the oven to 450°F (232°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- For the onions: (While the onions bake, you can blanch the green beans—step 4.) Thinly slice the onion, and separate the slices. 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 20 minutes. Flip them twice during this time. Set them aside.
- Reduce oven temperature to 400°F (204°C).
- Blanch the green beans: Bring a gallon of water and 1 Tablespoon of salt to a boil in a large saucepan. Add the green beans and boil for 5 minutes. Fill a large bowl with ice water and set near the sink. Drain the beans and immediately transfer them into the bowl of ice water to stop the cooking process. Drain again, and set aside.
- For the casserole: Over medium-high heat, melt the butter in a large 10- to 12-inch ovenproof skillet. Add the mushrooms, 1 teaspoon salt, and the pepper. Cook, stirring occasionally, until the mushrooms begin to release some 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. Reduce 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.
- Remove from heat and add about a quarter of the onions, and all of the green beans. Give it a good stir, combining the sauce and beans. (If you’re not using an oven-safe skillet, or want to bake this in a casserole dish, transfer mushroom/gravy mixture to a greased 2–3-quart casserole dish.) Top with remaining onions and bake until bubbling around the edges, about 15 minutes. Remove from the oven and serve warm.
- Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat as desired.
Notes
- Make Ahead & Freezing Instructions: Prepare everything as directed, except turn 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, either in the skillet or after carefully transferring to another dish. Refrigerate overnight. The next day, bake for 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.
- Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | Glass Mixing Bowls | Whisk | 10- to 12-inch Oven-Safe Skillet
- 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.
- Can I skip the onions? If you’re not into the onion topping, feel free to skip it and instead sprinkle the top of the casserole with 1/2 cup panko breadcrumbs before baking.
- Can I use French’s crispy fried onions instead? Yes, absolutely! Stir 1/2 cup into the gravy mixture when you add the green beans in step 6. Then top with 1 cup before baking.
- Mushrooms: Feel free to leave out the mushrooms or replace with thinly sliced bell pepper.
- 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. You can use whole milk if absolutely needed, but skip nondairy or lower-fat milks. The ideal option for a creamy, rich gravy is half-and-half.
- If you’re not using an oven-safe skillet: If you’re not using an oven-safe skillet, transfer the green beans and gravy mixture to a greased casserole dish that holds about 2–3 quarts before baking.
- 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 and pour the bean/gravy mixture into a large 9×13-inch (or similar size) casserole dish. Top with onions, then bake until bubbly, about 25 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!
Reader Comments and Reviews
I just made this green bean casserole and it was delicious. I did not want to use cream of mushroom soup but had never tried it from scratch. I’m so glad I made this. I will always make my green bean casserole this way. Thank you.
I made this recipe Thanksgiving 2024, and everyone loved it! I will now be making it every year! Thank you for a fantastic recipe!
Hands down best green bean casserole ever!! The onions didn’t really come together that easily, so I ended up dumping flour and then whisked egg in a bowl of very thinly cut onions and then dumplings panko on them. Had some clumps, but still quite delicious! I think the onion issue was a user error. This will definitely be in regular rotation during cold months.
I thought I had ordered some condensed cream of celery (I don’t like mushrooms), turns out I hadn’t, and adapted this recipe. I used a heaping cup of store bought crispy onions and used raw onions in place of mushrooms. It was the best green bean bean casserole I’ve had, and it was so easy. Definitely saving this recipe for next year.
Overall, a good base recipe for those trying to avoid the canned garbage. But I did find it lacking a bit in flavor as written. Added some additional seasonings and a tbsp of Worcestershire sauce and it made all the difference. But the “fried” onions were the real star of this bake. Will definitely incorporate those into more things and I’ll never by the canned again.
This is the 2nd year in a row that I’ve used this recipe for my family’s Thanksgiving dinner. While I am admittedly not the fastest at prepping (I have try to do the chopping and slicing a day in advance), I find the steps very easy to follow and the resulting flavor is just amazing! The mushroom gravy is my favorite component and I have used it in other hot dishes, as well! Thanks for the great recipe that is becoming a staple for my family!
Diane can suck an egg. We made this exactly as the recipe called for and enjoyed it thoroughly. My only feedback is the egg/milk and breadcrumb proportions didn’t seem to be enough. I went through double the breadcrumbs called for, and three times the egg/milk wash. Thanks for the recipe Sally!
This recipe was fantastic! I doubled it and used the canned French fried onions. It was easy and a huge hit with the crowd!
Thank you Sally! Just what I was looking for! You made it easy and delicious!
This recipe is fantastic and I love that it gave specifics to make ahead of time! Now I just have to make it to tomorrow without eating it lol. Only addition I made was adding a little fresh thyme. Thanks for the recipe!!
Just wanted to say that your recipe has been my go-to for YEARS. I love it so much! I like to grate in a little fresh nutmeg, and I use pre-made fried onions, but otherwise follow it exactly and it’s a hit every single time. Last year, we had my mother in law over who is allergic to mushrooms. I made a small portion for her with thinly sliced zucchini instead and she loved it!
Would it be the same baking time if I French cut the green beans?
Hi Ashley! It will be just about the same, yes. Maybe a touch shorter.
It turned out great, but so much work! I was excited to serve my casserole without campbells chemical soup, I mean Campbells onion soup mix
This casserole is wonderful! I have made it in past years, and everyone loved it. It is far superior to the mushy canned green beans and canned mushroom soup version, which I won’t even eat.
I have made a variation of this for years. 1st start by dicing 4 to 5 strips of bacon and cook those down. Remove rendered bacon and add 1/2 cup of white wine to the rendered bacon fat and 1 to 2 tablespoons of butter. Now add your flour and follow the directions from there. Flavor explosion. Also before combining all ingredients add 1 to 1 1/2 cups of shredded cheddar cheese to the mix and stir completely then bake. Next level!
Can I make the French fried onions a few days prior, or will they get to soft?
Hi Kaylee, you can make them 1 day in advance, but I wouldn’t make them before that.
Terrible recipe. Instructions for baking the fried onions was SO terrible that I can’t trust the author to make the reat of this trash even if I canned fried onions. Had i made this bothched recipe on Thanksgiving day, my guests would have been extremely disgusted. If you still want to go ahead with this extremely overrated recipe and have canned fried onions, proceed with caution.
Thanks for the feedback, Diane.
I would not recommend doing the onions this way. It takes way to long to dip and coat thinly sliced onions in three different bowls. In the end you just get clumped up panko and onions that are barely coated. I’ve made this recipe twice. Once with store bought fried onions which turned out great. Then with this onion recipe. I’d recommend doing the store bought onions or properly frying onions in a batter.
Can this be made 2 days in advance? Will not make onions in advance. Thank you.
Hi Debbie, see the recipe notes for make ahead instructions. We’d recommend refrigerating the assembled casserole overnight, but up to 24 hours should be okay. If you’d like to prep it before then, you could follow our freezing instructions. Hope it’s a hit!
I would love to use green beans from our garden but they are almost done producing and I have only a handful fresh this week, but have enough blanched and frozen. Would I be able to use them still and if so, what type of adjustments would I make? Thanks
Hi Allison! Not a problem at all. Just thaw them first.
Have you ever used whole wheat all purpose flour?
Hi Stephanie! We don’t recommend using whole wheat flour here for texture reasons.
Wondering if/how you might use frozen green beans to make?
Hi Cristy, thaw the green beans and then use as directed.
This was the BEST green bean casserole I’ve ever had. I followed the recipe exactly and the gravy was creamy but not too thick and the beans were nice and tender!
I haven’t tried your recipes, but I wanted to know if I skip using real onion and use French’s instead. Would it affect the recipe? (BTW: I love your recipes. You are my go to site.)
Hi Stephanie, yes, you can use French’s crispy fried onions instead–enjoy!
She says you can up in the words somewhere…..use a can of fried onions….
Would cornstarch work instead of flour to make this gluten free?
Hi Tonya, we haven’t tested the recipe with cornstarch, but if you try it, please report back!
I have always loved this recipe and it was a good reminder to see it in my inbox this morning!! I was already planning to make it and now I didn’t have to search for it. If anyone is on the fence about making it… do it!! It’s very easy and everyone I’ve served it to has loved it.
What is the best type of onion to use?
Hi Maile, we usually use yellow onions here.
Would mushroom broth (instead of chicken) enhance the flavor?
Mushroom broth would be lovely here!
I love this classic dish. You are basically making a bechamel sauce then adding the green beans. I think this recipe is open to a lot of seasoning based on your preferences too. I upped the amount of garlic and black pepper. Also, I tripled the recipe for a party and for whatever reason, had a hard time getting the half and half + broth (etc) part to thicken. It was an easy fix, I just added more flour. (Just an FYI if you have trouble with it thickening, don’t add more flour straight to the mixture, pour a little of the mixture in a small bowl and add the flour to it, then add it to the bigger mixture. Otherwise the flour will clump if just added to the larger mixture.) As well, I bought the large frozen bag of green beans from Costco, blanched them, dried them, cut them in half with kitchen scissors. Worked great and was cost effective. Lastly, I used store bought onion rings because I ran out of time. It tastes great!! VERY rich! Awesome recipe!
Making a day ahead . Should I bring refrigerated casserole to almost room temperature BEFORE baking ? And , leave covered with foil? Will onion topping not be soggy?
Hi Deb! You can bake from the fridge, bake time will be slightly longer. If you want the crispiest onion topping, you can wait to make and add that until just before baking.
Onions came out burnt. Temperature too high.
Feel like the original Alton brown recipe was easier and tastier