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

More Thanksgiving Recipes

If you’re looking for Thanksgiving side dishes and desserts, I have you covered!

Print
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– 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.

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, 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 sallysbakingaddiction.com

226 Comments

  1. Looks delicious, Sally!  I wonder if you have any suggestions on modifications for having vegans at the table.  Which do you think would supplement best for the half and half? Will it be ok to let the egg out of the onion mixture?  Thank you!

    1. I would probably substitute whole fat canned coconut milk for the half and half. That’s what I do to my dishes that I make dairy free. The coconut milk is just so thick and rich:)

    2. Kasey, I don’t know if it’s too late to respond, but my husband has a severe lactose intolerance. I honestly used almond milk (he doesn’t like the coconut milk) and I added a table spoon – 2 tablespoons of cornstarch to thicken the sauce! It comes out perfect!! Hope I helped. 

  2. We made this last year with the baked onions, but this year we fried them in oil. Much better! Thank you for this delicious recipe.

  3. I usually make this using the cream of mushroom soup… wow what a difference!!! My husband even liked it and this is not one of his favorite dishes. 

  4. I found this recipe over two years ago and initially used regular white mushrooms which was fine but I love deeper mushroom flavor. So this most recent I used crimini and baby bella and oh my goodness!!! I have always hated canned based green bean casserole because how soggy and salty it is. This recipe is wonderful and my whole family and friends thank you. You wouldn’t believe how many people I have converted to “scratch” cooking. 

  5. Made this for Thanksgiving dinner, and my Dad said it was the best he had ever had. I munched on it and the baked onions all day while I cooked. It was healthy. Thank you!

  6. This is an AWESOME recipe! My daughter has soy allergies and was always unable to try green bean casserole because of the canned stuff, so this year since we were hosting, I was able to try making it from scratch. My picky daughter loved this dish! The only change I made was making my own half-half (basically equal parts whole milk and light cream). Hubby said he could definitely tasted the difference homemade, and devoured almost half the pan himself. 🙂

  7. I love this Alton recipe without nutmeg too. People need to throw away the soup cans. Fresh mushrooms and fresh french beans are to good to pass over for can items. My sister again used cans this year. Probably why she had left over and I didn’t. Sally, Thanks for spreading this wonderful dish from scratch.

    1. I’m planning on trying this with a chicken base instead of the mushroom base for an allergic family member who still eats the original one and tolerates the scratchy throat reaction, not sure how that will go or if it will still be considered “Green Bean Casserole” but we’re gonna do it anyway.

    1. Hi Denise! Yes, you can freeze the casserole before baking. You can 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.

  8. This looks great. I have never had green bean casserole since it’s not quite so popular North of the border, but once I heard of it I wanted to try it – except I don’t use canned soups or processed foods – and now I stumbled on your recipe!! Going to try it this year.

  9. I have made this before and it was so delicious!! I think I’m going to try and make it vegan this year and also do it the night before to save time the day of. If I’m doing that do I assemble the casserole in whole with the fried onions or leave those off until the next day?

  10. I’m looking forward to making this dish next week for neighbor Thanksgiving. What can I substitute for the flour to make it gluten free? Perhaps cornstarch for the onions? Would that work for the sauce too?

      1. If using frozen green beans, do you thaw and then cook them, or simply thaw? Thank you in advance for clarifying.

  11. Hi! This looks amazing and I am so excited to try something like this instead of the canned kind this year. Have you ever added a bit of cheese to your sauce? If you did, would it mess around too much with the consistency? I’m sure it is plenty thick without it, we just have quite a few cheese lovers in our family so I thought I would ask!

  12. Ahhh – I made the onions last night and put them in fridge and now they’re a big soggy. Do you think I can pop them back in the oven to crisp them up or would that burn them?

  13. Hi Sally- I made this last year for Thanksgiving & plan to again this year. I am not being dramatic in the slightest when I say I had alwayyyys hated green bean casserole; the smell of the “classic” recipe using canned beans & canned soup makes me gag. So to please my family I searched last year for a scratch version & made yours. I knew when I was making it it was going to be deliciously different & of course it was! Happily green bean casserole now graces our table at Thanksgiving 🙂 I took a shortcut last year though & used the packaged french fried onions instead of making them. I think this year though I’m going to just bake up a batch of the Alexia brand panko breaded onion rings & then cut them up a bit. Anyways, thanks so much!! (PS-also making your sweet potato casserole & sausage/cranberry dressing) Happy Thanksgiving!

    1. Thank you so much for the positive feedback Corrie! I’m so happy you tried this recipe and that everyone enjoyed it 🙂 Happy Thanksgiving to you too!

  14. To be quite honest I haven’t even baked this yet but the mushroom sauce is incredible. I have made my fair share of green bean casseroles and this is my favorite.
    Thank you Sally for such a great recipe!!

  15. Hi I’m going to make this with regular French’s fried onion, I want to prepare this the night before. Should I still mix in 1/4 of the onions into the mix and put the remaining on top and pop it in the refrigerator until the next day or would the fried onions get soggy and gross?

    1. Hi Stephanie! No need to mix some of the French’s onions into the casserole. I recommend putting the onions on top right before baking (not the night before).

  16. I just finished this recipe, but unfortunately realized after putting everything in the casserole dish that I doubled everything except the flour!! Should I drain everything out of the dish and add the flour to the sauce?

  17. Thank you for such a simple and delicious recipe! Easy to assemble the night before and bake in the afternoon. I must admit I wasn’t adventurous enough to make the onions from scratch – I used Trader Joe’s onions. My family said it was the best green bean casserole they’ve ever had! This will be a new Thanksgiving staple.

  18. All of my side dishes for our Thanksgiving dinner were from this blog. Thank you! I made most items the day before. I prepared the casserole and even stirred in the onions AND placed others on top, all the day before. They were still crispy and great! Some people rely on CostCo, I rely on Sally! Ha! Thank you so much!

1 2 3 4 5

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×