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.
This Is Green Bean Casserole From Scratch
- No cans of condensed soup
- Use fresh green beans
- Real, homemade gravy
- Homemade “fried” onions
. Of course, this is an extra step and completely worth it if you have the time..)
How to Make Green Bean Casserole
“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.
How Do I Make It With Store-Bought Crispy Fried Onions?
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:
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 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.
Creamy Green Bean Casserole from Scratch Recipe
Ingredients You’ll Need
Instructions
- Preheat the oven to 450°F (232°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- (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 20 minutes. Flip them twice during this time. Set them aside.
- Reduce oven temperature to 400°F (204°C).
- Blanch the green beans: Bring a gallon of water and 1 Tablespoon of salt to a boil in a large saucepan. Add the green beans and boil for 5 minutes. Fill a large bowl with ice water and set near the sink. Drain the beans and immediately transfer them into the bowl of ice water to stop the cooking process. Drain again, and set aside.
- 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 release some 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. Reduce 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 heat and add about a quarter of the onions, and all of the green beans. Give it a good stir, combining the sauce and beans. (If you’re not using an oven-safe skillet, or want to bake this in a casserole dish, transfer mushroom/gravy mixture to a greased 2–3-quart casserole dish.) Top with remaining onions and bake until bubbling around the edges, about 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.
Frequently Asked Questions
Yes, absolutely. While the sliced mushrooms add wonderful flavor and some texture to the creamy gravy, I understand they are not everyone's favorite! You can simply leave them out, with no other changes to the recipe. Or you can replace with 1 thinly sliced bell pepper. Some readers have even used 1/2 cup of sliced water chestnuts.
You can use heavy cream instead of the half-and-half for a much richer sauce if you prefer. In a pinch, you can use whole milk. But half-and-half is the preferred choice for the best results.
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