Creamy Green Bean Casserole from Scratch
Ingredients
- 1 mediumonion
- ½ call-purpose flour
spooned & leveled
- ¾ cpanko breadcrumbs
- ½ tspsalt
- ¼ tspground black pepper
- 1 largeegg
- 1 tbspmilk
- 1 tbsp1 teaspoon salt
divided
- 1 lbfresh green beans
rinsed, ends trimmed, and halved
- 2 tbspunsalted butter
- 8 ozsliced mushrooms
- ½ tspground black pepper
- 2 clovesgarlic
minced
- 2 tbspall-purpose flour
- ¾ cchicken or vegetable broth
- 1 ¼ chalf-and-half
Directions
- 1
Preheat the oven to 450°F (232°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- 2
(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.
- 3
Reduce oven temperature to 400°F (204°C).
- 4
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.
- 5
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.
- 6
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.
- 7
Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat as desired.
Creamy Green Bean Casserole from Scratch
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About this Recipe
Tired of green bean casseroles that taste like they came straight from a can? This recipe for Creamy Green Bean Casserole from Scratch will transform your holiday table with fresh, vibrant flavors and a truly luxurious texture.
What makes this recipe stand out is its commitment to fresh, wholesome ingredients. You'll build a rich, homemade gravy using butter, flour, chicken or vegetable broth, and half-and-half, ensuring a velvety smooth texture without a single drop of canned soup. This approach brings an unparalleled depth of flavor and creaminess that canned versions simply can't match.
Prepare for a green bean casserole that redefines comfort food. You'll experience the crisp-tender bite of fresh green beans enveloped in a savory, creamy sauce, deeply flavored with sautéed mushrooms and aromatic garlic. The crowning glory is a golden, crunchy topping made with panko breadcrumbs and perfectly seasoned onions, offering a delightful contrast to the rich, smooth interior. This is a dish designed to impress, yet it remains wonderfully approachable for any home cook.
This recipe offers a fantastic base for your creativity. For an extra layer of flavor, consider adding a pinch of dried thyme or sage to the homemade gravy. You could also experiment with different types of mushrooms beyond the standard white buttons for a more earthy profile. If you don't have half-and-half, whole milk or a mix of heavy cream and milk could work for the creamy sauce, though the richness might vary slightly.
This hearty casserole is the ultimate crowd-pleaser, perfect for holiday feasts, special occasions, or a comforting Sunday dinner. Serve it as a standout side dish alongside roasted turkey, ham, or a juicy pot roast for a truly memorable meal.