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Creamy Green Bean Casserole from Scratch

creamy green bean casserole from scratch - featured image
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This homemade green bean casserole features fresh green beans, a silky mushroom cream sauce, and crispy fried onions. It’s a comforting, crowd-pleasing side dish perfect for holidays or cozy family dinners.

Ingredients

Scale
  • 1 1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 2 teaspoons salt (for blanching)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 8 ounces fresh mushrooms, sliced (cremini or button)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour (or gluten-free flour)
  • 1 cup whole milk (or half-and-half)
  • 1/2 cup heavy cream (or dairy-free cream)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 large yellow onion, thinly sliced
  • 1/2 cup all-purpose flour
  • 1/2 cup buttermilk (or regular milk, or dairy-free alternative)
  • 1 cup vegetable oil (for frying)
  • Pinch of salt

Instructions

  1. Bring a large pot of water to a boil and add 2 teaspoons salt.
  2. Add green beans and blanch for 4-5 minutes, until bright green and just tender.
  3. Drain beans in a colander and rinse with cold water to stop cooking. Set aside.
  4. Heat butter and olive oil in a large skillet over medium heat.
  5. Add mushrooms and sauté 4-5 minutes until browned.
  6. Stir in diced onion; cook another 2-3 minutes until softened.
  7. Add minced garlic; cook for 30 seconds until fragrant.
  8. Sprinkle in flour, stirring constantly for 1 minute.
  9. Gradually pour in milk and cream, whisking to avoid lumps.
  10. Add pepper, salt, and nutmeg. Simmer 3-4 minutes until thick and creamy. Taste and adjust seasoning.
  11. Soak thinly sliced onion in buttermilk for 10 minutes.
  12. Heat vegetable oil in a skillet to 350°F.
  13. Dredge onions in flour mixed with a pinch of salt. Shake off excess.
  14. Fry onions in batches until golden and crisp (about 2-3 minutes per batch). Drain on paper towels set over a wire rack.
  15. Preheat oven to 375°F.
  16. In a mixing bowl, toss blanched green beans with mushroom cream sauce until evenly coated.
  17. Transfer mixture to a greased 2-quart baking dish. Smooth the top.
  18. Scatter half of the crispy onions over the beans (save the rest for topping after baking).
  19. Bake uncovered for 25 minutes, until bubbly at the edges.
  20. Remove from oven and top with remaining crispy onions.
  21. Bake 5 minutes more, just until onions are extra crispy.
  22. Let cool for 10 minutes before serving.

Notes

For gluten-free, use almond or rice flour. For vegan, use dairy-free butter, cream, and milk. Blanch beans just until tender for best texture. Fry onions in small batches for maximum crispiness. Add grated Parmesan or fresh herbs for extra flavor. Assemble ahead and refrigerate (without onions) up to 24 hours.

Nutrition

Keywords: green bean casserole, holiday side dish, Thanksgiving, Christmas, vegetarian, comfort food, homemade, creamy, crispy onions

Find it online: https://yumyep.com/creamy-green-bean-casserole-from-scratch-easy-holiday-side/