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Best Homemade Creamy Green Bean Casserole Recipe

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This homemade green bean casserole features fresh green beans, a creamy mushroom sauce made from scratch, and crispy fried onions. It’s a comforting, crowd-pleasing dish perfect for holidays or cozy dinners.

Ingredients

Scale
  • 1.5 pounds (680g) fresh green beans
  • 1 tablespoon (15g) salt (for blanching)
  • 4 tablespoons (56g) unsalted butter
  • 12 ounces (340g) cremini mushrooms, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 1 cup (240ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) chicken or vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Worcestershire sauce (optional)
  • 2 large yellow onions, thinly sliced (for topping)
  • 1 cup (240ml) buttermilk (for topping)
  • 1 cup (120g) all-purpose flour (for topping)
  • 1/2 cup (60g) panko breadcrumbs (for topping)
  • 1/2 teaspoon salt (for topping)
  • 1/2 teaspoon paprika (for topping)
  • Vegetable oil, for frying

Instructions

  1. Blanch the green beans: Fill a large pot with water and add 1 tablespoon salt. Bring to a rolling boil. Trim the ends off the green beans. Drop them into the boiling water and cook for exactly 3 minutes. Meanwhile, prepare an ice bath. Drain the beans and immediately plunge them into the ice water for 3-4 minutes. Drain well and pat dry. Set aside.
  2. Make the crispy onion topping: In a medium bowl, soak the sliced onions in buttermilk for 10 minutes. In a separate bowl, whisk together flour, panko, salt, and paprika. Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Working in batches, lift onions from buttermilk, let excess drip off, and toss in flour mixture until coated. Fry for 2-3 minutes until golden brown. Transfer to paper towels and season with salt. Set aside.
  3. Make the creamy mushroom sauce: In a large skillet, melt 2 tablespoons butter over medium-high heat. Add sliced mushrooms and cook without stirring for 3-4 minutes until golden. Stir and cook another 3-4 minutes until deeply browned. Add diced onion and cook 3 minutes until softened. Add minced garlic and cook 30 seconds. Reduce heat to medium, add remaining 2 tablespoons butter. Once melted, sprinkle flour over mushrooms and onions, stirring constantly for 1-2 minutes. Slowly pour in milk, heav…
  4. Assemble and bake: Preheat oven to 375°F (190°C). Add blanched green beans to the skillet with sauce and fold until evenly coated. Transfer to a 9×13-inch baking dish. Bake for 15 minutes until bubbling. Remove from oven, sprinkle crispy onions evenly over the top. Return to oven and bake another 5-7 minutes until onions are fragrant and casserole is hot. Let rest 5 minutes before serving.

Notes

Don’t skip blanching the green beans—it ensures they stay tender-crisp. For the mushrooms, don’t overcrowd the pan; cook in batches if needed. Use room temperature dairy to prevent the sauce from seizing. The crispy onions can be made up to 2 days ahead and stored at room temperature. To make ahead, assemble the casserole without onions, refrigerate up to 24 hours, then add onions before baking.

Nutrition

Keywords: green bean casserole, homemade, creamy, Thanksgiving, side dish, comfort food, from scratch

Find it online: https://ovenmila.com/best-homemade-creamy-green-bean-casserole-recipe/