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. Out of all the Thanksgiving side dish recipes, this is our family’s #1 favorite, and the non-negotiable on the holiday table every year.
Thanksgiving turkey and green bean casserole go hand-in-hand. This vegetable dish has always been a beloved favorite, but ever since I began making it this way, it’s requested at nearly EVERY holiday… and not just in November!
You haven’t had green bean casserole until you’ve had green bean casserole from scratch.
. Of course, this is an extra step and completely worth it if you have the time..)
“Fry” the Onions: Coat sliced onions in some flour, then beaten egg + milk, and then a mixture of salt, pepper, and Panko breadcrumbs for extra crunch. Bake. Again, you can skip these and/or use a container of store-bought crispy fried onions.
The onions are golden brown and crunchy, the perfect texture contrast to the creamy sauce!
Here’s everything you need for the rest of the casserole. You’ll appreciate it’s a simple gravy sauce without any fancy herbs, spices, or specialty ingredients. Basic, everyday ingredients can produce outstanding results.
Blanch the green beans: Rinse fresh green beans, trim them, halve them, and then blanch them. Fresh green beans give the most wonderful flavor and texture; they aren’t soggy like canned green beans.
Make the gravy sauce: Melt butter with chopped mushrooms on medium-high heat in a large oven-safe skillet. Add a little salt and pepper, then some garlic. 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 cook to thicken the sauce.
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 for about 15 minutes, or until bubbly around the edges. I always appreciate a short bake time, especially on Thanksgiving!
If you’re not using an oven-safe skillet, transfer the green beans and gravy mixture to a medium casserole dish or baking pan that holds about 2–3 quarts. Top with the onions, and then follow the same baking instructions.
If you’d like to skip the homemade “fried” crispy onions, you can absolutely replace with store-bought. Stir about 1/2 cup of the crispy onions into the gravy/green beans, then top the casserole with about 1 cup of them. The baking instructions remain the same. Also, here I’m using a casserole dish:
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 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, and then bake as directed.
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.
