Green Bean Casserole from Scratch

this recipe

Welcome to Thanksgiving recipe month!

First, we start with a green bean casserole. Crunchy fresh green beans cooked in a homemade cream-of-mushroom-soup-style sauce and topped with a crispy red onion topping with Parmesan cheese. Does it get any better?

I know that the phrase “from scratch” might sound intimidating, but I promise, it’s really not that hard. I had considered calling this “homemade green bean casserole”, but google liked “from scratch” better. Always working to score brownie points with google ha!

A few years ago I made a gluten free green bean casserole that was also vegan. It used a cashew cream sauce. It was good but a little more labor intensive and heavier. I wanted to create a simpler recipe with everyday ingredients that resembled more how my mom always made green bean casserole.

And yes, this green bean casserole is gluten free adaptable too! Everyone happy?

Are you a fan of green bean casserole? I feel like people either love it or you hate it. BUT maybe, it just depends on how it’s made.

Here is the real question: are you team canned green beans? OR team fresh green beans?

I think you know my answer.

FRESH GREEN BEANS all the way!!! I mean, what are those canned little slimy alien like things anyways?

Okay, I know some people really love canned green beans – my dad included – if that’s you then go ahead and love the heck out of your smiley green bean casserole. I just won’t be joining you, no offense. BUT if you’re not usually a fan of green bean casserole, the kind that’s made with the canned variety of green beans, it honestly might simply be because you need to experience the magic of fresh, crunchy green bean casserole.

Please don’t get mad at me, because I know how much everyone loves their traditional Thanksgiving recipes, even if it consists of canned green beans. I am just here to give you another option, if you want it.

Do we understand  each other?

Okay, good!

I grew up eating green bean casserole that’s made with canned cream of mushroom soup, yet made with fresh green beans. It was delicious,  I loved it. But guys, it’s so easy to make your own creamy mushroom sauce….and I promise, it’s way better too!

Let me walk you through this recipe so you can see how simple it really is.

Are you ready?

Here’s how you make green bean casserole:

1. saute sliced onions in a skillet –  just enough to take the raw edge off (this is for our crunchy onion topping). Remove and allow to cool
2. Toast the breadcrumbs – in that same skillet melt butter and toast the breadcrumbs for a few minutes, remove and allow to cool. Use a paper towel to wipe out the skillet.
3. saute the mushrooms – Use the same skillet to melt more butter (lots of butter in this recipe, but it’s the holidays!), and add the mushrooms, saute until brown. Saute lots of chopped garlic. Remove and set aside
4. make the sauce – melt even more butter in the skillet. Add flour and whisk until the raw flour smell is gone. Slowly stream in the chicken broth whisking the entire time, until no lumps remain. Whisk in the milk. Turn the heat to high and allow the mixture to simmer for 3 minutes, or until the sauce thickens. stir in the Parmesan cheese, nutmeg, salt and pepper.
5. Combine – Add the mushrooms into the sauce along with the trimmed green beans and stir until well combined. Transfer to a greased 9×13 baking dish.
6. Finish the onion topping – to the now cooled bread crumbs mix the salt, pepper, and garlic powder together. Toss the breadcrumb mixture with the cooled onions. Spread the onion mixture over top of the green bean casserole. Sprinkle with the Parmesan cheese.
7. Bake – bake for 20 to 25 minutes, or until the sauce is bubbly
8. Serve – garnish with chopped parsley or chives, serve warm

And enjoy!

See, that wasn’t so scary was it? You can totally do this!

More detailed directions are in the recipe card below.

And guys, if you really want a short cut feel free to use the canned store bought french onion thingies that normally go on top of green bean casserole. Your homemade mushroom soup sauce will make the entire dish taste homemade and extra special.

I just love this green bean casserole and I hope you do too!

The crunchy fresh green beans coated in that thick mushroom sauce topped with lightly sauteed onions and bread crumbs and parm cheese! It’s literally the best green bean casserole I have yet to taste!

Hello, yummy Thanksgiving food here we come!

Be ready for more Thanksgiving inspired recipes coming your way. I am so excited to share these recipes with you and your family!

I mean just look at that creamy goodness below. You know you want a bite of that deliciousness!

Here are more Thanksgiving sides you will enjoy:

• Brussels sprouts and bacon with orange tahini sauce
• pumpkin rosemary drop biscuits
• roasted acorn squash with cinnamon tahini sauce
• favorite cranberry apple pear sauce
• roasted butternut squash and Brussels sprouts with pomegranate
• crispy Brussels sprouts with basil cashew sauce

So much goodness to be enjoyed.

Have you made this recipe? Don’t forget to leave a comment below telling me how you liked it, along with a star rating. It helps others to find my recipes easier, and I love hearing from you. Thanks!

Green Bean Casserole from Scratch

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Emily Koch
• Prep Time: 20 mins
• Cook Time: 40 mins
• Total Time: 1 hour
• Yield: 10 to 12 1x
• Category: side
• Method: baking, saute
• Cuisine: gluten free, vegetarian

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Description

Homemade green bean casserole made with fresh green beans and a red onion crispy topping. This is the perfect side dish to any Thanksgiving feast, or any other holiday.

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Ingredients

Units USM Scale 1x2x3x

Onion topping

• 1 large red onion, thinly sliced
• 3 tablespoons unsalted butter, divided
• 3/4 cup panko bread crumbs (see notes for GF option)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/4 cup freshly grated Parmesan cheese

Casserole

• 2 pounds fresh green beans, trimmed and cut in half (about 1 1/2 to 2 inch pieces)
• 3/4 cup butter, divided
• 2 pounds mushrooms, sliced (I used half button mushrooms, half shitake, but use what you like)
• 4 to 5 garlic cloves, minced
• 1/4 cup all purpose flour (see notes for GF option)
• 1 1/2 cups low sodium chicken broth, or veggie broth
• 2 cups milk (I used skim, but use any type you like)
• 1/4 cup freshly grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• Optional: chopped parsley or chives, for garnish

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Instructions

1. Prepare: Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 baking dish, set aside. At this time make sure to prepare the mushrooms and green beans as instructed above so that they are ready to go.
2. Saute the onions: Heat a large skillet over medium heat, melt 1 tablespoon of the butter. Saute the red onions just until soft. They’re going to cook longer on top of the casserole so you don’t want any color, you just want to take the raw edge off them. Remove the onions from the pan and set aside to cool completely.
3. Toast the breadcrumbs: Turn the now empty skillet to medium low, melt the 2 tablespoons of butter, add the breadcrumbs and stir constantly for 1 to 2 minutes, just until they look toasted. Remove to a separate bowl and set aside to cool. Use a paper towel to wipe out the skillet.
4. Saute the mushrooms: Returning to the now empty and clean skillet melt 2 tablespoons butter over medium low heat. Add the mushrooms and saute them until they have released their liquid and have browned. Add the garlic and cook 1 more minute. Remove the mushrooms to a clean dish and set aside.
5. Make the sauce: Melt 1/4 cup of the butter in the pan. Once melted add the flour and whisk constantly for 2 minutes, or until the raw smell has cooked out. Gradually stream in the chicken broth, whisking the entire time. Once no lumps remain, stir in the milk. Allow the sauce to come to a simmer. Simmer for 3 minutes, or until the sauce thickens. Stir in Parmesan cheese, salt, pepper, and nutmeg.
6. Combine: To the sauce add the mushrooms and green beans, stir until everything is well combined and coated in the sauce. Transfer the green bean, sauce, and mushrooms to the greased 9×13 baking dish.
7. Finish the onion topping: To the bowl with the breadcrumbs add the salt, pepper, and garlic powder and mix until well combined. Toss the breadcrumb mixture with the sauteed onions until the onions are coated. Spread the onion mixture over top of the casserole. Top with Parmesan cheese.
8. Bake: Bake the casserole for 20 to 25 minutes, or until the sauce is bubbly. If the topping starts to brown too much you can cover it with foil.
9. Cool and serve: Allow the casserole to cool for 15 minutes, garnish with chopped parsley or chives. Serve warm. Note:  if you’re not ready to serve you can keep warm in a 100 degree oven. Or you can assemble the casserole (except for the onion topping) and bake it when you’re getting closer to serving time.

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Notes

Gluten free option: to make this recipe gluten free swap the AP flour for all purpose gluten free flour and the panko bread crumbs for gluten free panko bread crumbs.

Blanching green beans: The green beans were super crunchy, which is how I like them. If you want softer green beans you can blanch them before making the casserole. To blanch the green beans bring a large pot of salted water to a boil. Add the green green beans and blanch for 1 to 3 mins (depending on how soft you want them) drain them and immediately transfer them to an ice bath (a bowl with a ton of ice) to stop their cooking. Drain the green beans from the water and proceed with the recipe as normal.

Onion topping option: If you want a shortcut or just really love the traditional onion topping than feel free to make the casserole and then just add those fried onions on top.

Recipe inspired by and adapted form Gimme Some Oven.

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