Green Bean Casserole Made From Scratch

close up of green bean casserole in a square dish

5 from 1 vote

Green Bean Casserole Made From Scratch

Fresh green beans stay tender-crisp, the homemade mushroom cream sauce is rich without being heavy, and the crispy onions on top add that perfect salty crunch. No canned soup, no shortcuts, just simple ingredients that taste like real food. It’s surprisingly easy to throw together, reheats beautifully, and instantly upgrades any Thanksgiving or Christmas spread.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 282kcal

Author: Liz Marek

Equipment

1 9"x9" Casserole Dish

Ingredients

1 pound green beans washed and trimmed
4 Tablespoons butter divided in half
1 Teaspoon olive oil
20 small mushrooms I like crimini
½ teaspoon salt
½ teaspoon pepper
3 whole garlic cloves
¼ cup white wine
1 cup chicken broth or vegetable broth
1 cup heavy whipping cream
½ cup parmesan finely shredded
1 Tablespoon flour
2 teaspoons fresh thyme

Instructions

Preheat the oven to 375°F
Slice the mushrooms, mince the garlic, and prepare the crispy onions (optional).
Bring a large pot of salted water to a boil. While you're waiting for the water to boil, pinch off the stems of the green beans. Great activity for the kids to help with.
Blanch the green beans for 3–4 minutes.
Transfer to an ice bath and set aside. The ice stops the green beans from overcooking.
In a large skillet, melt the butter over medium heat. Add in the sliced mushrooms. Cook them until golden brown.
Add a splash of white wine to deglaze the pan and let it cook off.
Scoot the mushrooms to the side. And the butter and garlic, and cook just until the garlic is fragrant.
Add the flour to the butter and garlic and mix to make a roux. Let it cook for 30 seconds.
Slowly whisk in the chicken broth. Let it come to a boil. Stir until thickened and creamy.
Turn down the heat to low. Add in the cream and parmesan. Stir until the parmesan has melted and the sauce is thickened. Do not boil.
Combine the green bean mixture with the homemade mushroom sauce in a baking dish or casserole dish.
Top with homemade crispy onions, store-bought crispy onions, or panko breadcrumbs and bake uncovered for 15–20 minutes, until the topping is golden brown and bubbling.

Notes

– Blanching in boiling water is key—too much water will dull the flavor, but not enough will leave uneven results.

– Don’t skip the ice bath; it locks in color and texture.

– Taste your sauce before combining; a pinch of black pepper and salt makes all the difference.

– Cover the casserole dish with aluminum foil for the first half of the baking time to prevent the topping from burning, then uncover to let it get crispy.

– Store leftovers in an airtight container wrapped in plastic wrap and refrigerate for up to 3 days

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