Homemade Green Bean Casserole

  • Homemade Green Bean Casserole is creamy, full of flavor, and topped with delicious crispy onions! This classic Thanksgiving and Christmas recipe is easy to make from scratch, with the option to use canned or homemade cream of mushroom soup. 

    Skillet of Green Bean Casserole with crispy fried onion topping.

    *Originally published November 2016. Recipe, text, and photos updated. Original recipe below recipe card.*

    Anyone else ready for Thanksgiving yet?? This Homemade Green Bean Casserole always makes it on our Thanksgiving menu. But honestly, it is just as delicious served at Christmas or any other night of the year!

    I love that this Green Bean Casserole can be made completely from scratch – including the cream of mushroom soup and the crispy fried onions. But you can also use canned soup and onions to save a little time. Both ways are delicious!

    Why you’ll love this recipe:

    • This Green Bean Casserole is perfectly creamy, extra flavorful, and topped with the most satisfying crispy fried onions. It’s hands-down the most delicious way to eat green beans.
    • You can make this recipe with frozen green beans or fresh, homemade cream of mushroom soup or canned, homemade crispy fried onions or canned. Options for every circumstance.
    • It only takes about 15 minutes to prep the casserole, then the rest is hands-off baking time. Not bad for a staple Thanksgiving side dish!
    Ingredients for Homemade Green Bean Casserole on counter.

    Ingredients you’ll need:

    BUTTER

    ONION

    GARLIC

    MUSHROOMS

    FLOUR

    GREEN BEANS: I use frozen, but you can also use fresh. Just be sure to thaw and drain your green beans. I also like to give them a little squeeze to get out some of that water.

    FRIED ONIONS: I included instructions for making them homemade, but you can also use the canned (I do it all the time!).

    CREAM OF MUSHROOM SOUP: I like to make homemade cream of mushroom soup and I highly recommend it for this recipe! It’s easy and tastes SO good, you may never use canned again. But if you don’t have the time, canned soup can be used.

    WHOLE MILK: Or use half and half. The extra fat content helps make the sauce rich and creamy. If you use regular milk it may change the flavor and consistency of the sauce.

    CHICKEN OR VEGETABLE BROTH

    NUTMEG

    Steps for making Green Bean Casserole from scratch

    How to make homemade green bean casserole:

    COOKING THE VEGGIES: Start by preheating the oven to 375°F. In a large oven going skillet, melt the butter over medium to medium-low heat. Saute the onions and mushroom until the mushrooms are golden. This is important because the mushrooms have more flavor as they brown.

    ROUX: Stir in the garlic and flour and cook for 1 minute.

    ADD REMAINING INGREDIENTS: Slowly whisk in the milk and broth until combined. Then lightly squeeze any excess water from the green beans and add them to the pan. Last, add 3/4 cup of the fried onions, the condensed soup, and nutmeg.

    BAKE: Bake the casserole straight in the oven going skillet for 20 minutes or until bubbly. Then sprinkle with remaining onions and bake for 5 more minutes. Let stand for 5 minutes before serving.

    MAKING THE CRISPY ONIONS TOPPING: If you are making these homemade, you can make them the day before or while the casserole is baking. First, heat oil in a small pot over medium heat. Then soak thin onion slices in milk and combine flour, salt, pepper, and cayenne in a small dish. Remove the onions from the milk, coat in the flour mixture, and fry until lightly golden brown.

    Wooden spoon stirring homemade green bean casserole with fried onion topping.

    Tips for making this recipe:

    • Make sure you let the mushrooms and onions get golden to get the most flavor in the dish.
    • Allow the flour to cook for a full minute. The heat takes away the flour taste and just leaves you with a thick, creamy sauce.
    • I highly recommend making the homemade cream of mushroom soup, if you have the few extra minutes it takes. It makes the whole dish more flavorful and gives it that true from scratch taste.

    FAQs:

    Can you make green bean casserole ahead of time?

    Yes, you can make the casserole all the way up to the baking point, then remove from the heat and cool thoroughly. Cover it tightly and refrigerate for up to a day. Then bake the next day as directed, or until it is hot and bubbly.

    Why is my green bean casserole runny?

    If your sauce is runny, it may be because you skipped the thickener (flour) or used regular milk instead of whole milk or half and half. Keep in mind that the sauce will thicken more as it bakes and cools. Also, if your green beans were really wet/soggy that could cause the sauce to be thinner.

    Can I use fresh green beans for this green bean casserole recipe?

    Yes, you can use fresh green beans. Just trim them and cut into smaller pieces. Then blanch them in boiling water for 5 minutes. I don’t bother with an ice bath, but you do what best fits your lifestyle

    Serving of green bean casserole on gray plate with turkey and sweet potatoes.

    Other Thanksgiving and Christmas recipes:

    HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Pinterest, Facebook, and Instagram for all my latest updates!

    5 from 2 votes
    Homemade Green Bean Casserole
    Prep Time
    15 mins
    Cook Time
    20 mins
    Total Time
    35 mins
     

    This Homemade Green Bean Casserole is creamy, full of flavor, and topped with delicious crispy onions! This classic Thanksgiving and Christmas recipe is easy to make from scratch, with the option to use canned or homemade cream of mushroom soup.

    Course: Side Dish
    Cuisine: American
    Keyword: Christmas recipes, Crispy onion topping, Fried onion topping, Green bean casserole, Green beans, Thanksgiving recipes
    Servings: 6
    Calories: 481 kcal
    Author: Malinda Linnebur
    Ingredients
    • 2 tablespoons butter
    • ½ small onion diced
    • 1 small clove garlic minced
    • 4 ounces (115g) mushrooms diced
    • 2 tablespoons all purpose flour
    • pounds (680g) frozen cut green beans thawed and drained
    • cups (100g) french fried onions or homemade (recipe below in notes)
    • 1 (10.5) ounce can cream of mushroom soup or homemade (recipe link in notes)
    • 1 cup (235ml) whole milk or half and half
    • 1 cup (235ml) broth of choice (chicken or vegetable)
    • teaspoon nutmeg
    Instructions
    1. Preheat oven to 375°F. In a large oven going skillet melt the butter over medium to medium low heat. Saute onions and mushrooms until mushrooms are golden. Stir in the garlic and flour. Cook for 1 minute.

    2. Whisk in the milk and broth. Lightly sqeeze any extra water from green beans. Add green beans, ¾ cup fried onions, condensed soup, and nutmeg. Bake for 20 minutes or until bubbly. Sprinkle with remaining onions and bake for 5 minutes. Let stand 5 minutes before serving.

    Recipe Notes
    1. To use fresh green beans: Trim and cut the fresh green beans into smaller pieces. Then blanch them in boiling water for 5 minutes. I don’t bother with an ice bath, but you do what best fits your lifestyle 
    2. To make ahead: Make the casserole all the way up to the baking point, then remove from the heat and cool thoroughly. Cover it tightly and refrigerate for up to a day. Then bake the next day as directed, or until it is hot and bubbly.
    3. For homemade soup: Homemade Cream of Mushroom Soup
    4. To make homemade crispy fried onions for topping:
      • 1/2 small onion, thinly sliced
      • 1/3 cup milk
      • 1/2 cup all purpose flour
      • 1/2 teaspoon salt
      • 1/2 teaspoon pepper
      • 1/4 teaspoon cayenne pepper
    1. This can be made a day in advance or while the casserole is baking.
    2. Thinly slice the onions and place them in milk to soak for 10 minutes. 
    3. Heat a small pot of oil (for frying the onions) over medium to medium high heat.
    4. In a small bowl combine the flour, salt, pepper, and cayenne. 
    5. Take onions out of milk and coat in flour mixture a little at a time. Carefully fry in hot oil a few at a time taking care not to crowd the pan. Fry until lightly golden and drain on paper towel.
    6. When casserole is done baking top with your crispy fried onions and serve immediately.
    Nutrition Facts
    Homemade Green Bean Casserole
    Amount Per Serving
    Calories 481 Calories from Fat 306
    % Daily Value*
    Fat 34g52%
    Saturated Fat 16g100%
    Cholesterol 14mg5%
    Sodium 552mg24%
    Potassium 369mg11%
    Carbohydrates 38g13%
    Fiber 4g17%
    Sugar 7g8%
    Protein 4g8%
    Vitamin A 963IU19%
    Vitamin C 14mg17%
    Calcium 87mg9%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.

    Original Recipe:

    • CRISPY ONION TOPPING:
    • 1/2 small onion, thinly sliced
    • 1/3 cup milk
    • 1/2 cup all purpose flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/4 teaspoon cayenne pepper
    • oil for frying
    • GREEN BEAN CASSEROLE:
    • 1-1 1/2 pounds frozen green beans, thawed and drained
    • 4 tablespoons butter
    • 8 oz baby portabella mushrooms, chopped or sliced
    • 1/2 cup chopped onion
    • 2 large cloves garlic, minced
    • 1 cup chicken broth
    • 3/4 cup half and half
    1. In a small bowl combine the flour, salt, pepper, and cayenne pepper for the crispy onions and set aside. Place onions in milk to soak and set aside. Preheat oven to 375 degrees F.
    2. In a large oven safe skillet melt the butter over medium high heat. Add in the mushrooms and onion and cook until lightly browned (about 3-5 minutes). Stir in the garlic and cook for about 30 seconds. Now take the reserved flour mixture and remove 3 tablespoons from it and sprinkle over the mushrooms. Set remaining flour mixture aside for the onions. Stir in the flour then while stirring slowly pour in the broth and half and half. Reduce heat and simmer until thickened. Stir in green beans then bake for 15 minutes or until hot and bubbly.
    3. CRISPY ONION TOPPING:
    4. This can be made a day in advance or while the casserole is baking.
    5. Heat a small pot of oil for frying the onions over medium to medium high heat.
    6. Take onions out of milk and coat in remaining flour mixture a little at a time. Carefully fry in hot oil a few at a time taking care not to crowd the pan. Fry until lightly golden and drain on paper towels.
    7. When the casserole is done baking top with your crispy fried onions and serve immediately.
  • Share Your Thoughts

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments

  • Misty wrote:
    • Malinda Linnebur wrote:
  • Amy wrote:
    • Malinda Linnebur wrote:
      • Amy wrote:
        • Malinda Linnebur wrote:
  • Dustin wrote: