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!
Green bean casserole is my family’s absolute FAVORITE (and maybe yours too?) and this homemade version blows every other recipe out of the water. Bold statement, right? 😉
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 irresistible greasy fried onions? I love this Thanksgiving side dish and decided to try 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.
How to Make Green Bean Casserole
- “Fry” the Onions: Coat sliced onions in some flour, then beaten egg + milk, then breadcrumbs. Bake.
- Blanch the Green Beans: Rinse fresh green beans, trim them, halve them, blanch them.
- 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!
- 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 in the oven at 400°F (204°C) for 10-15 minutes or until bubbly.
I always appreciate a short bake time, especially on Thanksgiving.
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!!
Grab These Ingredients for the Casserole:
- Fresh Green Beans
- Butter
- Salt & Pepper
- Flour
- Mushrooms
- Garlic
- Half-and-Half
- Chicken Broth
And 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 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 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.
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 and Cornbread Stuffing
- Pecan Pie
- Candied Sweet Potatoes
- Cranberry Brie Puff Pastry Tarts
- Apple Pie
For even more Thanksgiving dessert inspiration, see all my favorite Thanksgiving pie recipes.
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
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 (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, trimmed and halved
- 2 Tablespoons (28g) 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
- Preheat the oven to 475°F (246°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 25 minutes. Flip them twice during this time. Set them aside.
- Reduce oven to 400°F (204°C).
- 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.
- 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 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.
- Remove from the heat and add around 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 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, 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.
- Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | Glass Mixing Bowls | Whisk | 10- to 12-inch Ovenproof Skillet
- 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.
- 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.
- 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. I do not recommend whole milk or buttermilk (or any other lower fat milks) instead. You want a thick, rich sauce.
- 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-inch (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!
Really enjoyed this recipe, I found it for Thanksgiving 2023 and have made it four times since! I always add double the mushrooms at least tho because I love mushrooms. Used some oysters I foraged and it was amazing.
What size dish are you using for this recipe? I want to make it for Christmas. Thanks a lot!
Hi Victoria, A 9-inch square baking pan (or 10-inch or 11×7 inch) is ideal.
I used 2 lbs green beans & 12 oz mushrooms and then only 1c of half & half, and that turned out perfectly.
This looks amazing. Sorry if this has been asked before but do you think the sauce portion could be made a few days in advance? We have to travel 3 hours and I’m thinking that might be easier to travel with than a fully assembled casserole. Thanks!
Hi GB, that should work, although the sauce will thicken as it cools so you’ll want to warm it up again when you arrive, before assembling the casserole. See recipe Notes for other make ahead options!
Can I make this dairy free w/plant based products, including the 1/2 & 1/2?
Hi Susan, we haven’t tested it, but that should work. The casserole may not be as creamy.
This recipe was fantastic! I don’t know why I ever made the soup-can version all these years! Very easy and delicious. I also just used the store-bought crispy onions.
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. Thank you!!
I truly love your recipes! I have a suggestion for cream replacer. I keep cans of evaporated milk in my pantry. I would use it straight out of the can adding a tablespoon of butter. This would be so much better than refrigerated milk. So easy to keep on hand and is great to cook with.
The fried onions were messy and time consuming and didn’t come out like in the picture, although the taste of the dish was amazing. I had one dish to contribute to my foodie inlaws’ Thanksgiving dinner and three hours to prepare it so I chose this dish to impress. I’m not sure what I could have done differently but a few onions into the breading process and panko started to clump. In the oven, the panko that fell off burned before the onions were done–25 mins at 475 is long and hot for something this delicate!–but I managed to get a usable result. I skipped baking the casserole and instead simmered the assembled beans and mushrooms for 10 minutes before transferring to the serving dish I would be bringing to the dinner and putting the onions on top. It was delicious! I would love to find an easier way to combine the flavor of baked onions and crunch of panko for the topping.
I also found that the onions to be messy and difficult, so I ended up mixing the panko, eggs and milk together with some additional Panko and layered it over parchment paper on a baking tray. After 7 minutes I took it out, broke it up and flipped it over. I made a panko onion topping that looked like onion rings and tasted good. I was making a gluten free version bc my wife has Celiac, otherwise I would have stayed with the Frenches Onion Rings. This recipe is good, but it is still a green bean casserole, not sure it stands that much above the recipe with the cream of mushroom soup considering how much more prep time it takes, but having the gluten free option was perfect for me.
“Best green Bean casserole I’ve ever had”! Was the comment from our Thanksgiving guests. I stopped up the process using steam-in-bag frozen green beans and added a hint of nutmeg. It was beautiful and gone! My first time ever making this dish but will be a regular now!
I made a double recipe of this. It was exceptional. Used frozen green beans and half-cooked them before putting in the pan. Also used fresh grey oyster mushrooms. Rats – no leftovers!
You are my go-to when I’m searching for a new recipe, and you never disappoint. I just made the creamy green beans dish for Thanksgiving. I made it according to your recipe directions, which are always clearly explained. Yes, the “fried onions” are a little labor intensive but completely worth every dunk and coat.
If I’m using packaged fried onions rather than baking my own onion, how much should I use for the mixture?
1 to 2 cups is good, use however much you’d like on top. Feel free to stir 1/2 cup into green bean mixture, like you do with the homemade coated onions.
So I just made this for our Thanksgiving dinner tomorrow. I failed on the onions and lost my patience. So those will unfortunately be store bought this time. I just got finished making the rest of it and am afraid it won’t be enough. Mainly because I taste tested a green bean and oh my goodness! It’s so delicious! I daresay it won’t even need the onions. Next time, I will definitely have to double it. I know my family will love it! I can’t wait to transfer it to my car iron skillet tomorrow for baking. It will be so beautiful in there! Thanks for this recipe! And the rest! I use yours quite often! Happy Thanksgiving!!
So glad you love this one, Sarah! Happy Thanksgiving 🙂
I have been making this for a few years now and never want to go back to the canned soup version! It is soo good! I have to say though, I take a shortcut and use store-bought fried onions because the time and effort required to make them from scratch just doesn’t interest me LOL. It’s still delicious!
Can any non-dairy “milk” be used instead of the half and half?
Hi Mindy, it may not be as creamy, but it should work just fine.
I was wondering if canned full fat coconut milk would work? I think all the mushroom and garlic etc would mask any coconut flavor…
Hi April, we haven’t tested it, but you can certainly give it a try. It may not be as creamy. Let us know if you do!
I have made this recipe the last 2 years and I can honestly say it’s the best green bean casserole we’ve ever had!! I could never go back to the canned version again. Even family who didn’t care for that side dish, loved this one!
We’re so glad it’s a hit, Jenifer!
Can I double this recipe?
Hi Lydia, absolutely. See recipe Notes for details.
Delicious! My favorite holiday casserole grew up with this rendition. I will be making this for Thanksgiving this year.
This recipe felt like a ton of work for kind of a mediocre output. We ate it but it certainly fell short of expectations.
I tried to make the onions, I only had red onions, so they looked burnt, but they weren’t. I also sliced them on the mandolin so they were very thin. They weren’t great, so I’m going to use them on my salads.
Sally can I use frozen green beans instead of fresh? I bought 2 – 16 oz bags of gourmet thin green beans that i was hoping to use? Thank you, Patti
Hi Patti, Not a problem at all. Just thaw them first.
Overall, this recipe turned out great and someone told me that it was the best green bean casserole they’ve ever had. I did have issues with the onions cooking too quick. I took them out 5 minutes early and unfortunately they had already burned a bit. I also doubled the recipe and had to quadruple the panko bread crumbs and still had half the sliced onions left over, so not sure where I went wrong there, but will keep these things in mind the next time I make this.
Hi Sally ! This was a hit ! I made this last Thanksgiving too, and there were no leftovers ! Everyone raved about it !!! It is truly a delicious dish ! It reminds me of something you would get at a five star resteraunt in San Francisco California ! Thank you so much for this recipe !!!
It was a Thanksgiving hit. We live out of the country and I couldn’t find panko crumbs but used potato chips crushed instead. Thank for making my crew happy.
I used less salt and black pepper, other that this recipe is absolutely delicious, thank you!!!!!
Can you use Chicken Stock instead of chicken broth?
Absolutely!
My onions keep burning
Hi GT, you can try lowering the temperature and/or moving the baking sheet further away from the heating element if you find they’re baking too quickly.