Can I make green bean casserole without mushrooms?

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.

Can I make this without half-and-half?

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.

Creamy Green Bean Casserole from Scratch

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*

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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!