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serving of fresh green bean casserole with creamy sauce and crunchy baked onion topping
Isaac blogger

Green Bean Casserole

This homemade green bean casserole from scratch features fresh green beans, creamy mushroom gravy, and crispy baked onions for a classic holiday side dish that’s rich, balanced, and never soggy.
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • Casserole
  • 1 lb fresh green beans, trimmed and halved
  • 2 tbsp unsalted butter
  • 8 oz mushrooms sliced (optional)
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • ¾ cup low-sodium chicken or vegetable broth
  • 1¼ cups half-and-half
  • 1½ tsp salt, divided
  • ½ tsp black pepper
  • Crispy Onion Topping
  • 1 medium onion, thinly sliced
  • ½ cup all-purpose flour
  • ¾ cup panko breadcrumbs
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 large egg
  • 1 tbsp milk
  • 1½ cups store-bought crispy fried onions (optional substitute)

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Bake Onion Topping
  4. Coat onion slices in flour, egg, and panko. Bake at 425°F (218°C) for 18–22 minutes, turning once, until lightly golden and crisp. Reduce oven temperature to 400°F (204°C).
  5. Blanch Beans
  6. Bring a large pot of salted water to a boil. Add green beans and cook about 5 minutes, until bright green and tender-crisp when pierced with a fork. Transfer immediately to ice water and drain well.
  7. Make Gravy
  8. Melt butter over medium heat. Add mushrooms and cook about 5–7 minutes until moisture releases and mushrooms turn lightly golden. Add garlic and cook 30 seconds. Stir in flour and cook 1 minute, stirring so it coats the mushrooms. Slowly whisk in broth and simmer until the sauce coats the back of a spoon. Reduce heat to low and stir in half-and-half gently. Do not boil.
  9. Assemble
  10. Add green beans and ¼ of the onions to the sauce and stir gently. Transfer to a baking dish and top with remaining onions.
  11. Bake
  12. Bake 15–20 minutes until the edges bubble lightly and the casserole looks hot throughout.
  13. Rest
  14. Let the casserole rest 5–10 minutes before serving so the sauce thickens slightly.

Notes

  • Salt blanching water to enhance flavor and maintain vegetable texture.
  • Ensure sauce is fully thickened before baking to prevent excess moisture.
  • Bake uncovered for a crisp topping and even heating.
  • Refrigerate leftovers within 2 hours and reheat until hot throughout before serving.