The Best Green Bean Casserole from Scratch
This isn’t the green bean casserole you grew up with. No cans, no shortcuts, just tender green beans baked in a creamy mushroom sauce and topped with crunchy onions. It’s simple enough for a weeknight, but it feels right at home on a Thanksgiving table.
Ingredients
- 2 lbs fresh green beans
- MUSHROOM SAUCE
- 8 ounces sliced mushrooms
- 1 cup sweet onion
- ¼ cup butter
- 3 tablespoons flour
- ½ cup white wine (or chicken broth)
- 1 ½ cups half-and-half
- ¼ cup parmesan cheese (grated)
- 2 teaspoons worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- TOPPING
- 3 tablespoons panko breadcrumbs
- 3 tablespoons parmesan cheese (grated)
- CRISPY ONIONS
- 2 onions
- 1 cup buttermilk
- 1 cup flour
- vegetable oil
- salt and pepper
Instructions
- Preheat oven to 350º. Lightly grease a 9 x 13 baking dish.
- Bring salted water to a boil in a large pot and add green beans. Cook until al dente, then remove and place in ice water bath to stop cooking. Drain and pat dry.
- In a large skillet over medium heat, add butter and saute mushrooms and onions until golden brown. Stir in flour and garlic and cook, stirring constantly for about 1 minute. Gradually add wine until incorporated and then gradually add half-and half, stirring constantly until thickened. Remove from heat and add cheese, Worcestershire sauce and salt and pepper.
- Combine green beans and sauce and place in prepared baking dish. Top with panko, 3 tablespoons of parmesan cheese. Bake for 20-25 minutes until bubbly. Remove and add crispy onions and bake an additional 5 minutes.
- CRISPY ONIONS: Cut onion in half and with a mandolin slice into very thin slices. Place in a bowl and pour buttermilk over the top. Let them sit in the buttermilk for 15 minutes. Drain well.
- Toss onions with flour and shake off excess.
- Bring about ¼ inch of vegetable oil to 300º over medium heat in a heavy skillet. Add onions and cook until golden brown, about 7-9 minutes. Turn and brown the other side. Remove to a paper towel lined plate and immediately salt.
Barbara's Notes + Tips
- You can substitute heavy cream or whole milk for half-and-half but don't use skim.
- You can use French's crispy onions if you don't want to make your own.
- This can be made ahead, just don't add the panko. Cover with plastic wrap and refrigerate. Remove from the refrigerator at least 30 minutes before baking.
- You can bake this at a different temperature, just adjust the time. It should be bubbly.
- For left overs, re-heat in 350º oven for about 15 minutes.
- For best results use fresh or frozen green beans. Canned beans will result in a mushy casserole.
Nutrition
Calories: 190kcal | Carbohydrates: 16g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 301mg | Potassium: 354mg | Fiber: 3g | Sugar: 5g | Vitamin A: 928IU | Vitamin C: 13mg | Calcium: 131mg | Iron: 1mg
