Green Bean Casserole from Scratch

Green bean casserole has been on American Thanksgiving tables for generations, and it deserves better than a can of condensed soup. This from-scratch version uses fresh green beans and a quick, creamy mushroom sauce you make in one skillet, then finishes in the oven under a blanket of crispy onions.

It takes only a little more effort than the canned version, and the difference in flavor is huge. Everything up to the final topping can be made a day ahead. Serve it alongside our Lentil Walnut Holiday Loaf and Classic Sage and Herb Stuffing for a complete vegetarian holiday plate.

Green Bean Casserole from Scratch

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Crisp-tender fresh green beans in a creamy homemade mushroom sauce, topped with crunchy fried onions and baked until bubbly. The Thanksgiving favorite made without canned soup.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

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• 1 1/2 pounds fresh green beans trimmed and cut in half
• 3 tablespoons butter
• 8 ounces cremini mushrooms sliced
• 1 small yellow onion finely diced
• 2 cloves garlic minced
• 1/4 cup all-purpose flour
• 1 cup vegetable broth
• 1 1/4 cups whole milk
• 1 tablespoon soy sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pinch ground nutmeg
• 1 1/2 cups crispy fried onions divided

Method

 

1. Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the green beans and cook for 4 to 5 minutes, until bright green and crisp-tender. Drain, rinse under cold water to stop the cooking, and drain well.
2. Melt the butter in a large oven-safe skillet over medium heat. Add the mushrooms and onion and cook for 6 to 8 minutes, until the mushrooms are browned and their liquid has cooked off. Stir in the garlic for 30 seconds.
3. Sprinkle the flour over the mushrooms and stir for 1 minute. Slowly whisk in the broth, then the milk. Simmer, stirring often, for 4 to 5 minutes, until the sauce is thick enough to coat a spoon. Stir in the soy sauce, salt, pepper and nutmeg.
4. Fold in the green beans and 1/2 cup of the crispy onions. If your skillet is not oven-safe, transfer the mixture to a 2-quart baking dish.
5. Bake for 20 minutes, until bubbling around the edges.
6. Sprinkle the remaining 1 cup of crispy onions over the top and bake for 5 minutes more, until golden. Let it rest for 5 minutes before serving.

Notes

Using frozen green beans: thaw 24 ounces of frozen cut green beans, pat them dry, and skip the blanching step.

Make ahead: prepare the casserole through step 4 (without the topping), cover and refrigerate for up to 24 hours. Bake for 25 to 30 minutes, then add the onions and finish as directed.

To make it vegan: use vegan butter and unsweetened oat or soy milk. Most crispy fried onions are vegan, but check the label. Gluten-free: use a gluten-free flour blend, tamari, and gluten-free crispy onions.

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