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Creamy Green Bean Casserole from Scratch

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A comforting and delicious green bean casserole made entirely from scratch with fresh green beans, a homemade mushroom cream sauce, and crispy fried onions topping. Perfect for busy weeknights or holiday dinners.

Ingredients

Scale
  • 1.5 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 4 tablespoons unsalted butter
  • 1 medium white or yellow onion, thinly sliced
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 8 ounces fresh mushrooms, sliced (cremini or white button)
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon Worcestershire sauce (optional)
  • Pinch of nutmeg
  • 1 cup vegetable oil (peanut or canola) for frying onions

Instructions

  1. Rinse and trim the green beans, then cut into 2-inch pieces. Bring a large pot of salted water to a boil and blanch the beans for 3-4 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and set aside.
  2. Thinly slice the onion and toss slices in 1/4 cup flour, shaking off excess. Heat vegetable oil in a skillet over medium heat. Fry onions in batches for 2-3 minutes until golden brown and crisp. Use a slotted spoon to transfer onions to paper towels to drain. Set aside.
  3. In a large skillet, melt 2 tablespoons butter over medium heat. Add sliced mushrooms and cook for 5-7 minutes until soft and browned. Stir in minced garlic and cook for another minute until fragrant.
  4. Sprinkle 3 tablespoons flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to cook out the raw flour taste. Slowly whisk in whole milk and heavy cream, stirring constantly to avoid lumps. Simmer gently until sauce thickens to a creamy consistency, about 4-5 minutes. Stir in Worcestershire sauce (if using), nutmeg, salt, and pepper to taste.
  5. Gently fold the blanched green beans into the mushroom cream sauce until evenly coated. Transfer the mixture to a 9×13-inch baking dish, spreading it out evenly.
  6. Preheat oven to 350°F. Bake the casserole uncovered for 20 minutes until bubbly. Remove from oven and sprinkle the crispy fried onions generously over the top. Return to oven for an additional 5-7 minutes until onions are golden and crisp.
  7. Let the casserole sit for 5 minutes before serving to let the flavors meld and sauce settle. Serve warm.

Notes

Use fresh green beans and mushrooms for best texture and flavor. For gluten-free, substitute all-purpose flour with cornstarch or gluten-free flour blend. Control oil temperature carefully when frying onions to avoid burning. Rest casserole after baking for best flavor and texture. Dairy-free and vegan adaptations are possible using plant-based milks and oils.

Nutrition

Keywords: green bean casserole, homemade green bean casserole, creamy green bean casserole, from scratch casserole, holiday side dish, comfort food

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