Green Bean Casserole from Scratch

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Classic green bean casserole with fried onion topping, from scratch! Easy to make ahead. So much better than canned!

Photography Credit: Megan Keno

A Thanksgiving Must-Have

Our family, like every other family at Thanksgiving, is no stranger to green bean casserole, with its crunchy fried onion topping and rich, creamy filling. Truth be told, it’s one of my favorites, along with the jellied cranberry sauce.

But over the years, I have come to expect more from my green bean casserole than just opening up a few cans of beans, soup, and sprinkling on some prepared fried onions.

Here is my totally from-scratch version – you’ll never look at green bean casserole the same way again.

Classic Green Bean Casserole made from scratch

Homemade Fried Onion Topping — Better than French’s!

Frying your own onions gives them a crunchy texture that can’t be beat by anything from a can. The onions are soaked in buttermilk and then coated with crispy Panko crumbs, herbs, and flour before being fried to a golden crisp.

This said, if you’d like to give yourself a short-cut on this most-busiest of holidays, French’s Fried Onions make a fine substitute. Trader Joe’s also makes a brand that we really like!

Homemade Mushroom Cream Sauce — Better than the can!

I also make my own mushroom cream sauce. Button and Crimini mushrooms are always a good choice here, but try buttery Chantrelles if you want something a little more decadent. Mixing up the mushrooms is one way to give this dish a different flavor and make it stand out.

We don’t suggest swapping this cream sauce for canned cream sauce. The casserole just isn’t as good!

Classic Green Bean Casserole Classic Green Bean Casserole

A Make-Ahead Thanksgiving Dish

This dish can be made ahead of time and kept in the fridge until ready to heat. To keep the fried onions crispy, store them separately in an airtight container on the counter. Wait to top the casserole until just before baking .

It’s hard to go back to the canned version after this!

Looking for more Thanksgiving Sides from Scratch? Here you go!

Video: How to Make Green Bean Casserole

Green Bean Casserole from Scratch Recipe

  • Prep time: 45 minutes
  • Cook time: 20 minutes
  • Yield: 8 to 10 servings

Make-ahead: Store the fried onions in an airtight container at room temperature and refrigerate the prepared filling. Wait to top the casserole with the onions until just before baking. Cooking time may be slightly longer.

Ingredients

For the fried onions:

  • 1 red onion, thinly sliced
  • 1 1/2 cup buttermilk
  • 1 cup all-purpose flour
  • 1 cup Panko crumbs
  • 2 tablespoon mixed dried herbs - parsley, dill, thyme, whatever you want!
  • Salt, for seasoning
  • Vegetable oil, for frying

For the casserole:

  • 2 pounds green beans, trimmed and cut into 2-inch lengths
  • 1/4 cup (1/2 stick) regular salted butter
  • 1 pound crimini or button mushrooms, trimmed and sliced
  • 3 cloves garlic, minced
  • 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
  • 2 to 3 tablespoons all-purpose flour
  • 1 1/4 cup half-and-half
  • 1 1/4 cup low sodium chicken broth
  • 1/2 cup grated Parmesan cheese

Method

1 Prepare the onions for frying: In a bowl, combine the sliced red onions and the buttermilk. Toss to coat the onions, then place them in the fridge for at least 15 minutes.

In another small bowl, whisk together flour, panko, and dried mixed herbs.

Classic Green Bean Casserole Classic Green Bean Casserole

2 Heat the oil for deep-frying: Fill a Dutch oven or other deep pot with about 2 inches of vegetable oil, and heat to 375F, or until shimmering but not smoking (lower the heat if you start to see wisps of smoke). To check that the oil is hot enough, toss in a pinch of panko mixture; if it starts to bubble and fry, you’re ready to go.

Set a baking sheet lined with paper towels near the stove to drain the fried onions.

3 Deep-fry the onions: Working in handfuls, lift the onions from the buttermilk and toss them in the flour/panko mixture.

Gently lower the coated onions into the hot oil and fry until deep golden brown. Lift the onions from the oil with a heat-proof slotted spoon or tongs, and place on the paper towels to drain.

Classic Green Bean Casserole

4 Preheat the oven to 375F. Set a strainer over your sink and prepare a bowl with ice water.

5 Blanch the green beans: Bring a large pot of salted water to a boil. Add the green beans and boil for 5 to 6 minutes until just tender, but still slightly crisp.

Drain and then shock the green beans in the bowl of cold water to stop the cooking process. When cool, drain again and set aside.

Classic Green Bean Casserole Classic Green Bean Casserole

6 Cook the mushrooms: Melt the butter in a large skillet and add in the mushrooms. Season with salt and cook until softened and tender. Add in the garlic and thyme.

7 Make the creamy sauce: Sprinkle the flour over the mushrooms and stir until the mushrooms are coated. Stir in the half-and-half and the chicken broth.

Bring the mixture to a simmer and allow the sauce to thicken. Stir in the Parmesan cheese and green beans.

Classic Green Bean Casserole

8 Assemble and bake the casserole: Transfer the creamy green bean and mushroom mixture to a 3-quart or 9x13 casserole dish. Scatter the fried onions over top, and bake in the oven for 15 to 20 minutes, until the casserole is bubbling. Serve hot.

Classic Green Bean Casserole Classic Green Bean Casserole

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Megan Keno

Megan Keno, is the writer, recipe developer, and photographer behind the nationally recognized food blog Country Cleaver. Her work has been featured in Country Living Magazine, Better Homes and Gardens, America’s Test Kitchen, The Kitchn, and on The Pioneer Woman’s Tasty Kitchen Blog.

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37 Comments / Reviews

No ImageGreen Bean Casserole from Scratch

Did you make it? Rate it!

  1. [email protected]

    Absolutely delicious

    xxxxxyyyyy

  2. Andrea

    I cannot believe all of these rave reviews. I made it This Thanksgiving because I am cutting down on sodium and I have to tell you I couldn’t finish eating what was in my plate. I apologized to my guests. Followed the recipe to a T and even added a little extra cheese and used two different mushrooms. It was a bust. Sorry, won’t be making this again and I have a hard time even giving it one star. Was so hoping it would be good.

    xxxxxyyyyy

  3. Jessica

    Green Bean Casserole is usually an after thought for me… Until I tried this recipe!! WOW!!! It was an absolute favorite for our thanksgiving and zero leftovers! Definitely making again soon (the homemade fried onions on top were key!)

    xxxxxyyyyy

  4. Kathy

    My whole family LOVED this recipe. I know that I will be making it often!

    xxxxxyyyyy

  5. Stacy

    This is their first time I’ve made this from scratch and I will never do the canned version again. It’s got an amazing taste and such a creamy good flavor.

    xxxxxyyyyy

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