Go Back
–+ servings
Cast-iron skillet of green bean casserole with a creamy mushroom sauce and a golden crispy onion topping, with a spoonful lifted out

Green Bean Casserole from Scratch

No ratings yet
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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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.

Tried this recipe?

Let us know how it was!