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Homemade Green Bean Casserole

Homemade Green Bean Casserole - recipe card
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This homemade green bean casserole is a delicious from-scratch version of the classic holiday side dish, featuring tender green beans and a rich, creamy mushroom sauce, all topped with homemade crispy fried onions. It’s easy to make, uses no canned soup, and contains no bacon or alcohol, making it a perfect vegetarian crowd-pleaser.

Ingredients

Scale
  • 1 lb fresh green beans, trimmed and cut into 2-inch pieces
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely diced
  • 8 oz cremini mushrooms, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • For the homemade crispy onions:
  • 1 large yellow onion, very thinly sliced into rings
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt, plus a pinch for finishing
  • 1 cup vegetable oil, for frying

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or 2-quart casserole with butter or nonstick spray.
  2. Bring a large pot of salted water to a boil. Add green beans and cook for 5 minutes, until bright green and slightly tender but still crisp. Drain and immediately transfer to an ice bath to stop cooking. Drain again and set aside.
  3. Toss the sliced onion with the flour and salt. Heat 1/2 inch of oil in the large skillet over medium-high heat to 350°F. Fry the onions in 2–3 batches for 3–4 minutes until deep golden, then drain on a paper towel-lined plate and sprinkle with a pinch of salt. Pour off the oil and wipe out the skillet.
  4. In a large skillet, melt butter over medium heat. Add onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
  5. Add mushrooms and cook, stirring occasionally, until they release their moisture and become golden brown, about 8 minutes. Add garlic and cook for 30 seconds until fragrant.
  6. Sprinkle flour over the mushroom mixture and stir to coat. Cook for 1 minute to remove the raw flour taste.
  7. Gradually whisk in the milk and heavy cream. Bring to a simmer, then reduce heat to low and cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
  8. Stir in salt, pepper, and nutmeg. Taste and adjust seasoning if needed.
  9. Add the blanched green beans to the sauce and toss to combine. Transfer the mixture to the prepared baking dish.
  10. Sprinkle half the homemade crispy onions evenly over the top. Bake for 15 minutes, until the casserole is bubbly and the onions are golden.
  11. Remove from oven and sprinkle the remaining homemade crispy onions over the top. Let rest for 5 minutes before serving.
  12. Note: For a crisper topping, you can broil for 1-2 minutes after adding the final onions, but watch carefully to prevent burning.
  13. Serve warm as a side dish with your favorite holiday meal.

Notes

Storage: Cover and refrigerate leftovers for up to 3 days. Freezing is not recommended as the sauce may separate and the green beans become mushy. Reheating: Reheat in a 350°F (175°C) oven for 10-15 minutes, or until heated through. If topping becomes soggy, add more crispy onions before serving. For a make-ahead option, prepare the casserole up to the point of baking, cover, and refrigerate for up to 24 hours. Add the crispy onions just before baking.

Nutrition

Keywords: green bean casserole, homemade green bean casserole, from scratch green bean casserole, easy green bean casserole, vegetarian green bean casserole, Thanksgiving side dish, creamy mushroom sauce, crispy fried onions, no canned soup, holiday recipe, American comfort food

Find it online: https://gordonramsayeats.com/homemade-green-bean-casserole/