Description
A warm, comforting classic green bean casserole made entirely from scratch with fresh green beans, a creamy mushroom sauce, and crispy homemade fried onions. Perfect for holidays, potlucks, or cozy family dinners.
Ingredients
- 1.5 pounds fresh green beans, trimmed and cut into 2-inch pieces
- 8 ounces button mushrooms, sliced
- 4 tablespoons unsalted butter, divided
- 3 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup heavy cream
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- 1 ½ cups homemade French fried onions (see preparation)
- 1 large yellow onion (for fried onions)
- ½ cup all-purpose flour (for fried onions)
- 1 cup vegetable oil (for frying onions)
Instructions
- Bring a large pot of salted water to a boil. Add the trimmed green beans and blanch for 3-4 minutes until just tender but still bright green. Drain in a colander and immediately rinse under cold water to stop cooking. Set aside.
- Make the homemade fried onions: Thinly slice one large yellow onion into rings. Heat 1 cup of vegetable oil in a skillet over medium heat until shimmering (about 350°F). Toss sliced onions with ½ cup all-purpose flour, shaking off excess. Fry onions in batches for 2-3 minutes until golden and crispy. Drain on paper towels and sprinkle lightly with salt. Set aside.
- In a large skillet, melt 2 tablespoons butter over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Add sliced mushrooms and cook 5-6 minutes until soft and their juices evaporate. Stir in minced garlic and thyme, cooking for another minute until fragrant. Season with salt and pepper.
- Sprinkle 3 tablespoons flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to remove raw flour taste. Slowly whisk in whole milk and heavy cream, stirring constantly to avoid lumps. Cook for 4-5 minutes until sauce thickens and coats the back of a spoon. Taste and adjust seasoning.
- Preheat oven to 350°F. In a large bowl, mix the blanched green beans with the creamy mushroom sauce. Pour into the prepared 9×13 inch casserole dish. Sprinkle the homemade fried onions evenly on top.
- Bake uncovered for 25-30 minutes until bubbly and golden on top. Let cool for 5 minutes before serving.
Notes
If the sauce looks too thick before baking, stir in a splash of milk to loosen. Don’t overcrowd the skillet when frying onions to keep them crispy. The casserole can be made a day ahead and refrigerated; add fried onions just before baking. For gluten-free, use gluten-free flour and fried onions or crushed gluten-free crackers. For dairy-free, substitute butter with coconut oil and use plant-based milk and cream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5
- Sodium: 220
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 18
- Fiber: 3
- Protein: 5
Keywords: green bean casserole, homemade green bean casserole, creamy green bean casserole, mushroom sauce, fried onions, holiday side dish, Thanksgiving recipe, comfort food