Green Bean Casserole (from scratch!)

This easy Green Bean Casserole recipe is packed full of healthy and fresh ingredients, making this classic side full of flavor and something people want to eat!

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Skip the canned soup and make this classic Homemade Green Bean Casserole recipe from scratch with fresh green beans, creamy mushroom sauce, and crispy fried onions.

Prep Time5

Cook Time45

Total Time50

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 364kcal

Author: Lauren Allen

Cost: 18

Equipment

Cast Iron Pan

Ingredients

2 lbs fresh green beans , ends trimmed, cut in half or bite-size pieces
2 Tablespoons olive oil
4 Tablespoons unsalted butter
8 ounces sliced mushrooms
1 shallot , thinly sliced
4 cloves garlic , minced
2 Tablespoons all-purpose flour
1 3/4 cups low-sodium chicken broth , or vegetable broth
2/3 cup milk
1/2 teaspoon freshly ground black pepper , or more to taste
salt , to taste
1/2 cup heavy cream
1/2 cup freshly grated parmesan cheese , or gruyere cheese (optional)
6 oz container French’s crispy fried onions , or homemade

Instructions

Preheat oven to 350 degrees F.
Blanch Green Beans: Bring a large pot of water to a boil. Blanch the green beans until they’re bright green and tender-crisp, about 3 minutes. Drain into a colander and set aside. (Don't overcook them!)
2 lbs fresh green beans
Sauté mushrooms and shallot: Add 2 tablespoons olive oil and 2 tablespoons butter to a large skillet over medium-high heat. Add mushrooms and cook, stirring only occasionally, for 5-8 minutes. Add shallot and cook for 2-3, until tender. Add garlic and cook for 30 seconds.
2 Tablespoons olive oil, 4 Tablespoons unsalted butter, 8 ounces sliced mushrooms, 1 shallot, 4 cloves garlic
Finish sauce: Reduce heat, move mushrooms and onions to the side of the pan. Add remaining 2 tablespoons butter and allow to melt. Stir in flour and cook for 1 minute. Slowly whisk in chicken broth and then milk until smooth and bring to a simmer over medium heat, stirring everything in the pan together. Season with cracked black pepper. Cook for a few minutes, until sauce thickens. Remove from heat and stir in cream and shredded cheese, (if using). Taste and add additional pepper, and salt if needed.
2 Tablespoons all-purpose flour, 1 3/4 cups low-sodium chicken broth, 1/2 teaspoon freshly ground black pepper, salt, 1/2 cup heavy cream, 1/2 cup freshly grated parmesan cheese, 2/3 cup milk
Add green beans back to pan and toss to coat.
Bake: Use the (if oven safe) dish you've been cooking with or transfer mixture to a greased casserole dish. Top with crispy onions. Bake at 350 degrees F for 30-35 min or until hot and bubbly and green beans are tender (keep in mind they will continue to cook out of the oven).
6 oz container French’s crispy fried onions

Notes

Green Beans: I highly suggest fresh green beans. Frozen green beans can be used if necessary, but thaw and drain excess liquid first (and skip the blanching step).

Crispy Onions: French's are traditional, or make these from scratch, or omit them and add toasted panko breadcrumbs instead.

Make Ahead Instructions: Prepare the green bean casserole completely, but before baking, cover and refrigerate for up to 48 hours. When ready to bake, uncover and bake as instructed until warmed through and beans are tender.

Freezing instructions: Prepare the green bean casserole completely, but before baking, cover and freeze for up to 3 months. Thaw in the refrigerator, then bake as directed.

Nutrition

Recipe Link