Green Bean Casserole from Scratch
Classic Thanksgiving green bean casserole made from scratch—no canned soup. Fresh green beans in a creamy mushroom sauce under crispy fried onions. Make-ahead friendly for early holiday prep.
🛒Ingredients
- 1 1/2 pounds fresh green beans, trimmed and halved
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken or vegetable broth
- 1 cup whole milk or half-and-half
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 1 cup crispy fried onions, plus more for topping
- 1/2 cup grated Parmesan (optional)
🔧Kitchen Tools Needed
- Large pot
- Skillet
- 9×13 baking dish
- Colander
- Whisk
📝Instructions
- 1
Bring a large pot of salted water to a boil. Blanch green beans 4–5 minutes until bright and crisp-tender. Drain and plunge into ice water; drain well and pat dry.
- 2
Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- 3
Melt butter in a large skillet over medium heat. Sauté mushrooms and onion 6–8 minutes until soft and moisture evaporates. Add garlic 30 seconds.
- 4
Sprinkle in flour; cook 1 minute, stirring. Whisk in broth, then milk. Simmer 3–5 minutes until thick enough to coat a spoon. Season with salt, pepper, and nutmeg.
- 5
Fold in green beans, 1 cup fried onions, and Parmesan if using. Transfer to baking dish. Top with extra fried onions.
- 6
Bake 20–25 minutes until bubbling and golden on top. Rest 5 minutes before serving.
- 7
Make-ahead: assemble without final onion topping up to 1 day ahead; refrigerate covered. Add topping and bake 25–30 minutes until hot throughout (165°F in the center if reheating leftovers).
🥗Nutrition Information
⚡Calories per serving: 220
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use frozen green beans?
Yes—thaw and pat very dry, or boil 2–3 minutes less than fresh.
Gluten-free version?
Use a 1:1 GF flour blend and GF fried onions or crushed potato chips.
Too watery?
Beans weren’t dried well or sauce needed another minute of simmering.
Vegetarian?
Use vegetable broth; skip Parmesan or use a vegetarian hard cheese.
How long do leftovers keep?
Refrigerate up to 3–4 days; reheat covered at 350°F until steaming hot.
