Creamy Green Bean Casserole from Scratch is a delightful twist on a classic dish that many love. This homemade version brings fresh ingredients and rich flavors together for a warm and comforting meal. Whether served as a side dish during the holidays or enjoyed any night of the week, this casserole is sure to please.
Why Make This Recipe
Making Creamy Green Bean Casserole from Scratch is worth it because it uses fresh ingredients instead of canned soups. You get to control the flavors and textures, ensuring every bite is delicious. Plus, this recipe is straightforward and doesn’t require fancy cooking techniques, making it perfect for cooks of all skill levels!
How to Make Creamy Green Bean Casserole
Creating this casserole is simple and fun. Here’s a step-by-step guide to get you started.
Ingredients
- 1 medium onion
- 1/2 cup (62g) all-purpose flour (spooned & leveled)
- 3/4 cup (45g) panko breadcrumbs*
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 large egg
- 1 Tablespoon (15ml) milk
- 1 Tablespoon + 1 teaspoon salt, divided
- 1 pound fresh green beans, rinsed, ends trimmed, and halved
- 2 Tablespoons (28g) unsalted butter
- 8 ounces sliced mushrooms*
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
- 2 Tablespoons (15g) all-purpose flour
- 3/4 cup (180ml) chicken or vegetable broth
- 1 and 1/4 cups (300ml) half-and-half*
Directions
- Preheat the oven to 450°F (232°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Thinly slice the onion and separate the slices. Prepare three bowls: pour flour in one, mix panko, salt, and pepper in another, and whisk the egg and milk in the last.
- To bread the onion slices, use one hand for dry ingredients and the other for wet. Dip the onion slices in flour, then egg mixture, and finally coat them well with panko. Place them on the baking sheet. Bake until golden brown, about 20 minutes, flipping them twice during the cooking time. Set aside.
- Reduce the oven temperature to 400°F (204°C).
- Blanch the green beans: bring a large saucepan with a gallon of water and 1 tablespoon of salt to a boil. Add the green beans and boil for 5 minutes. Prepare a bowl of ice water and drain the beans, transferring them to the ice water to stop cooking. Drain again and set aside.
- In a large 10- to 12-inch ovenproof skillet over medium-high heat, melt the butter. Add mushrooms, 1 teaspoon salt, and pepper. Cook for about 5 minutes until mushrooms release moisture. Add garlic and cook for another 2 minutes. Sprinkle flour on top and stir until combined.
- Add chicken broth and simmer for 3 minutes. Reduce heat to medium-low and add half-and-half. Cook until the mixture thickens, about 10 minutes or more for a thicker sauce.
- Remove from heat and add about a quarter of the baked onions and all green beans. Stir well to mix. Transfer to a greased casserole dish if not using an oven-safe skillet.
- Top with the remaining onions and bake until bubbling around the edges, about 15 minutes. Remove from the oven and serve warm.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat as needed.
How to Serve Creamy Green Bean Casserole
Creamy Green Bean Casserole is best served warm, straight from the oven. Pair it with roasted meats, turkey, or chicken, and enjoy it alongside mashed potatoes or cranberry sauce for a complete meal.
How to Store Creamy Green Bean Casserole
Store leftovers in an airtight container in the refrigerator for up to 4 days. If you want to reheat, place it in the oven until warmed through. This casserole can also be frozen for longer storage, but the texture may change slightly upon reheating.
Tips to Make Creamy Green Bean Casserole
- Use fresh green beans for the best flavor and texture.
- If you like a crunchier topping, add more panko breadcrumbs or bake for a few extra minutes.
- Consider adding cheese to the sauce for extra creaminess and flavor.
Variation
For a different flavor profile, you can add ingredients like crispy bacon, shredded cheese, or even a sprinkle of nutmeg for a warm, aromatic touch.
FAQs
1. Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking step and store it in the refrigerator. Bake it just before serving.
2. Can I use frozen green beans instead?
Yes, you can use frozen green beans, but it’s best to thaw and drain them before using; this prevents excess water in the casserole.
3. Is it possible to make this dish vegetarian?
Absolutely! Just replace the chicken broth with vegetable broth and skip any meat additions. The recipe will still taste great!
Creamy Green Bean Casserole
Ingredients
Vegetable Preparation
- 1 medium onion thinly sliced
- 1 pound fresh green beans rinsed, ends trimmed, and halved
- 8 ounces sliced mushrooms
- 2 cloves garlic minced
Breading Mixture
- 1/2 cup all-purpose flour spooned & leveled
- 3/4 cup panko breadcrumbs for topping
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 large egg
- 1 Tablespoon milk
Casserole Base
- 2 Tablespoons unsalted butter
- 1 and 1/4 cups half-and-half
- 3/4 cup chicken or vegetable broth
- 2 Tablespoons all-purpose flour
- 1 Tablespoon salt divided
- 1 teaspoon ground black pepper
Instructions
Preparation
- Preheat the oven to 450°F (232°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Thinly slice the onion and separate the slices.
- Prepare three bowls: pour flour in one, mix panko, salt, and pepper in another, and whisk the egg and milk in the last.
Breading Onions
- Use one hand for dry ingredients and the other for wet. Dip the onion slices in flour, then egg mixture, and finally coat them well with panko.
- Place them on the baking sheet and bake until golden brown, about 20 minutes, flipping them twice during the cooking time. Set aside.
Blanching Green Beans
- Reduce the oven temperature to 400°F (204°C).
- Bring a large saucepan with a gallon of water and 1 tablespoon of salt to a boil.
- Add the green beans and boil for 5 minutes.
- Prepare a bowl of ice water and drain the beans, transferring them to the ice water to stop cooking. Drain again and set aside.
Cooking the Casserole Base
- In a large 10- to 12-inch ovenproof skillet over medium-high heat, melt the butter.
- Add mushrooms, 1 teaspoon salt, and pepper. Cook for about 5 minutes until mushrooms release moisture.
- Add garlic and cook for another 2 minutes.
- Sprinkle flour on top and stir until combined.
- Add chicken broth and simmer for 3 minutes.
- Reduce heat to medium-low and add half-and-half. Cook until the mixture thickens, about 10 minutes.
Assembling and Baking
- Remove from heat and add about a quarter of the baked onions and all green beans. Stir well to mix.
- Transfer to a greased casserole dish if not using an oven-safe skillet.
- Top with the remaining onions and bake until bubbling around the edges, about 15 minutes.
- Remove from the oven and serve warm.
