Once you make this, youll never go back to the canned version or this classic holiday side dish.
Truth be told, its one of my favorites, along with the jellied cranberry sauce.
Here is my totally from scratch versionyou’ll never look at green bean casserole the same way again.
Megan Keno
Homemade Fried Onion ToppingBetter Than French’s!
Frying your own onions gives them a crunchy texture that cant be beaten by anything from a can.
Trader Joe’s also makes a brand that we really like!
Megan Keno
Homemade Mushroom Cream Sauce Better Than Canned!
I also make my own mushroom cream sauce.
Mixing up the mushrooms is one way to give this dish a different flavor and make it stand out.
Megan Keno
We don’t suggest swapping this cream sauce for canned cream sauce.
The casserole just isn’t as good!
To keep the fried onions crispy, store them separately in an airtight container on the counter.
Megan Keno
Wait to top the casserole until just before baking.
It’s hard to go back to the canned version after this!
Not Into Mushrooms?
Megan Keno
you might omit the mushrooms in this casserole if you want and just use the cream sauce.
Skip Step 6 altogether.
If you do skip the mushrooms, add extra green beans.
Megan Keno
Gluten Free Tweaks for Green Bean Casserole
A Vegan Green Bean Casserole?
While we’ve never tried to make this casserole vegan, one of our commenters has.
If you follow commenter ABC’s suggestions, keep in mind they have not been tested out.
Megan Keno
Looking for More Thanksgiving Sides From Scratch?
Wait to top the casserole with the onions until just before baking.
Cooking time may be slightly longer.
Megan Keno
Toss to coat the onions, then place them in the fridge for at least 15 minutes.
In another small bowl, whisk together flour, panko, and dried mixed herbs.
Set a baking sheet lined with paper towels near the stove to drain the fried onions.
Megan Keno
Working in handfuls, lift the onions from the buttermilk and toss them in the flour/panko mixture.
Gently lower the coated onions into the hot oil and fry until deep golden brown.
Preheat the oven to 375F and set a strainer over your sink and prepare a bowl with ice water.
Megan Keno
Bring a large pot of salted water to a boil.
Add the green beans and boil for 5 to 6 minutes until just tender, but still slightly crisp.
Drain and then shock the green beans in the bowl of cold water to stop the cooking process.
Megan Keno
When cool, drain again and set aside.
Melt the butter in a large skillet and add in the mushrooms.
Season with salt and cook until softened and tender.
Add in the garlic and thyme.
Sprinkle the flour over the mushrooms and stir until the mushrooms are coated.
Stir in the half-and-half and the chicken broth.
Bring the mixture to a simmer and allow the sauce to thicken.
Stir in the Parmesan cheese and green beans.
Transfer the creamy green bean and mushroom mixture to a 3-quart or 9x13 casserole dish.
