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The Ultimate From-Scratch Green Bean Casserole (Best Ever!)

Serving a large, delicious scoop of from-scratch Green Bean Casserole at a happy Thanksgiving dinner.

A from-scratch version of the classic Green Bean Casserole, this recipe features homemade crispy onions and a creamy mushroom sauce. Thinly sliced onions are coated in flour and panko, then baked until golden brown for the topping. The casserole itself consists of fresh green beans, blanched until crisp-tender, and folded into a rich, savory sauce made with sautéed mushrooms, garlic, chicken broth, and half-and-half. The dish is baked in a cast-iron skillet until bubbly and topped with the crispy homemade onions.

Ingredients

Scale
  • For the Topping:
  • 2 medium onions, thinly sliced
  • 1/4 cup all-purpose flour
  • 2 tablespoons panko bread crumbs
  • 1 teaspoon kosher salt
  • Nonstick cooking spray
  • For the Beans and Sauce:
  • 2 tablespoons plus 1 teaspoon kosher salt, divided
  • 1 pound fresh green beans, rinsed, trimmed and halved
  • 2 tablespoons unsalted butter
  • 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon freshly ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half

Instructions

  1. Make the Crispy Onions: Preheat the oven to 475°F. In a large bowl, toss the thinly sliced onions with the flour, panko, and 1 teaspoon of salt. Coat a sheet pan with nonstick cooking spray and spread the onions in an even layer.
  2. Bake for approximately 30 minutes, tossing 2 to 3 times during cooking, until golden brown and crisp. Remove from the oven and set aside. Reduce the oven temperature to 400°F.
  3. Prepare the Green Beans: While the onions are cooking, bring a large pot of water with 2 tablespoons of salt to a boil. Add the green beans and blanch for 5 minutes. Drain the beans in a colander and immediately plunge them into a bowl of ice water to stop the cooking. Once cool, drain well and set aside.
  4. Make the Sauce: In a 12-inch cast-iron skillet over medium-high heat, melt the butter. Add the mushrooms, 1 teaspoon of salt, and pepper. Cook for 4 to 5 minutes, stirring occasionally, until the mushrooms release their liquid.
  5. Add the garlic and nutmeg and cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir for 1 minute to cook the flour.
  6. Add the chicken broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook, stirring occasionally, for 6 to 8 minutes until the mixture thickens.
  7. Assemble and Bake: Remove the skillet from the heat. Stir in one-quarter of the crispy onions and all of the blanched green beans.
  8. Top the casserole with the remaining crispy onions. Place the skillet into the 400°F oven and bake for about 15 minutes, until bubbly.
  9. Remove from the oven and serve immediately.

Notes

  • This recipe creates a homemade, baked version of the classic crispy onion topping instead of using a canned product.
  • Blanching the green beans and then shocking them in an ice bath is a key step to ensure they remain crisp-tender and maintain their bright green color.
  • Using an ovenproof cast-iron skillet allows you to make the sauce and bake the casserole in the same pan for easier cleanup.
  • For a vegetarian version, substitute the chicken broth with vegetable broth.

Nutrition

Find it online: https://cookupjoy.com/green-bean-casserole-best-ever/