Easy Green Bean Casserole from Scratch
This green bean casserole skips the canned soup. Crisp-tender fresh green beans bake in a quick homemade mushroom sauce under a crunchy layer of fried onions. Make it a day ahead for Thanksgiving.
Servings: 8 servings
Calories: 280kcal
Equipment
- Large pot
- Colander
- Large skillet (12-inch)
- Whisk
- 9x13-inch (3-quart) baking dish
- Instant-read thermometer
Ingredients
Green beans
- 2 pounds fresh green beans trimmed and cut into 2-inch pieces
- 2 teaspoons salt for the cooking water
Mushroom sauce
- 3 tablespoons unsalted butter
- 8 ounces cremini mushrooms sliced
- 1 medium shallot finely chopped
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth or vegetable broth
- 1 cup whole milk
- ½ cup finely grated Parmesan
- ½ teaspoon salt
- ¼ teaspoon black pepper
Topping
- 1 container crispy fried onions 6 ounces, divided
Instructions
- Heat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Bring a large pot of water to a boil and add 2 teaspoons salt. Add the green beans and cook for 4–5 minutes, until bright green and crisp-tender. Drain, rinse under cold running water until cool, and drain well.
- Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook for 6–8 minutes, stirring occasionally, until browned and their liquid has cooked off. Add the shallot and garlic and cook for 1–2 minutes, until soft.
- Sprinkle the flour over the mushrooms and stir for 1 minute. Slowly whisk in the broth, then the milk. Simmer for 3–5 minutes, stirring often, until the sauce thickens enough to coat a spoon.
- Remove from the heat and stir in the Parmesan, 1/2 teaspoon salt and the pepper.
- Add the green beans and 1 cup of the fried onions to the skillet and stir to coat. Spread the mixture in the baking dish.
- Bake uncovered for 25 minutes, until bubbling at the edges and the center reaches 165°F (74°C).
- Scatter the remaining fried onions over the top and bake for 5–10 minutes more, until the onions are deep golden. Rest for 5 minutes before serving.
Notes
Make ahead: complete steps 1–6, cover and refrigerate for up to 1 day. Bake straight from the fridge for 35–40 minutes until the center reaches 165°F (74°C), then add the topping and finish as in step 8.
Frozen cut green beans work: thaw, skip step 2 and pat them dry.
Use vegetable broth to make it vegetarian.
Nutrition is an estimate per serving from USDA values and the fried-onion label.