Green Bean Casserole

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This homemade green bean casserole with fresh green beans upgrades the classic side. Topped with crispy onion strings, the flavor of the green beans and mushrooms really shine.

Especially if you’re from the Midwest, no holiday table is complete without a pan of green bean casserole. 

Of course, at my house that meant we always had to buy multiple containers of fried onions, because someone (maybe me) loved snacking on them. I’m pretty sure those onions are responsible for many kids eating green beans.

Creamy and savory with that extra bit of crunch on top, it’s no wonder that green bean casserole has been a staple for so many decades.

This version uses a homemade cream base instead of canned cream of mushroom soup. Just like homemade cream of chicken soup, it’s incredibly easy to make and can be used in any casserole. 

Perfectly paired with spatchcock turkey, sausage stuffing, and cranberry sauce, it’s an unbeatable side dish!

Ingredients for green bean casserole

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• Buttermilk
• Whole milk
• Onions
• All-purpose flour
• Oil, for frying the onions
• Butter
• Vegetable stock
• Garlic powder
• Onion powder
• Button mushrooms
• Fresh garlic
• Fresh green beans
• Salt and pepper

I recommend using white or yellow (brown) onions for the topping. You can use Vidalia if that is what’s available, but keep in mind they’ll add some sweetness to the dish.

The recipe calls for both buttermilk and regular whole milk. If you want to just use one milk, you can use whole milk for the onions as well.

White or brown button mushrooms work great in this dish, but you can also use cremini mushrooms (baby bella), which have a stronger flavor.

How to make this recipe

There are multiple elements to this dish, but I promise, none of them are difficult! If you are making everything in one day (scroll down for make-ahead tips), slice all of your veggies so they’re ready to go. 

To make the crispy onions, combine the sliced onions and milk in a bowl. The onions should be completely covered. Let them soak for about 15 minutes.

While the onions are soaking, whisk together flour, salt, and pepper in a shallow bowl or dish (a pie plate works great here). Pour oil into a large saucepan or dutch oven and heat over medium to reach 375°F. 

Working in batches, dredge the onions in the flour until well coated (make sure to let the excess milk drip off beforehand) and then carefully drop into the hot oil. Cook for 1 minute, just until golden brown, then use a slotted spoon or skimmer to remove and drain on a paper towel-lined plate or sheet pan. 

To make the cream base, set a saucepan over medium-low heat and add butter. Once the butter is melted, whisk in the flour. Cook, continuing to whisk, until the roux is toasty and has a nutty aroma.

While whisking, slowly pour in the vegetable stock, then the milk, garlic powder, onion powder, salt, and pepper. Increase the heat to medium-high and whisk constantly until the mixture is almost boiling, cooking for 5-6 minutes, until visibly thicker. 

Remove from the heat. It will continue to thicken as it cools, and should look similar to the consistency of condensed soup.

Preheat the oven to 350°F. Lightly grease a 9×13-inch casserole dish.

Set a bowl of ice water next to the stove for shocking the beans.

Heat a large pot of salted water to boiling, then add the green beans. Cook for just 2-3 minutes, until vibrantly green. Remove from the water and transfer to the ice bath to stop the cooking process and cool. Drain and return to the same bowl.

Melt butter in a saucepan over medium heat, then add the sliced mushrooms. Cook until browned, about 6 minutes, stirring often. Remove from the heat and add the garlic, stirring until the garlic is fragrant, about 1 minute.

Add the mushrooms and garlic along with the cream base to the green beans and stir to combine. Scoop into the casserole dish, patting into an even layer.

Bake for 30 minutes, then add the crispy onions and return to the oven for another 5 minutes. If needed, tent with foil to keep warm until serving.

Make-ahead tips

To save time on the holiday, both the crispy onions and cream base can be made in advance.

After frying the onions, cool them completely, then store in an airtight container for up to 3 days. Make sure you have drained them well on paper towels, or they can get soggy from the excess oil.

The cream base can be made up to 1 week in advance and stored in the fridge. You can also freeze it portioned in silicone containers like Souper Cubes. I like to double or triple the batch, refrigerate what I need for Thanksgiving, and then freeze the rest for a future meal.

The casserole can be assembled and refrigerated a day in advance. Make sure to leave off the onions, and cover tightly with plastic wrap. Remove it from the refrigerator while you preheat the oven so you don’t shock your casserole dish when transferring to the oven. Add 5-10 minutes of baking time as needed for it to be warmed through.

Give this upgraded green bean casserole recipe a try this year!

Green Bean Casserole

This from-scratch green bean casserole lets the flavors of the vegetables shine.

Author : Megan Myers

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 10

Calories 339 kcal

Ingredients

  

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For the crispy onions:

• 2 cups buttermilk, or whole milk
• 3 cups thinly sliced yellow or white onions
• 2 cups all-purpose flour
• 1 1/2 teaspoon fine sea salt
• 1/2 teaspoon fresh ground pepper
• 4 cups avocado oil, or vegetable oil, for frying

For the cream base:

• 4 tablespoons unsalted butter
• 1/4 cup plus 1 tablespoon all-purpose flour
• 3/4 cup low-sodium vegetable stock
• 1/4 cup plus 2 tablespoons whole milk
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon ground black pepper

For the casserole:

• 2 pounds green beans, trimmed and cut into 2-inch pieces
• 2 tablespoons unsalted butter
• 1 1/2 pounds button mushrooms, or cremini, sliced
• 2 cloves garlic, minced

Directions

Prepare the crispy onions:

• Soak onions in buttermilk or milk for 15 minutes. Meanwhile, combine the flour, salt, and pepper in a shallow dish, such as a pie pan.
  2 cups buttermilk, 3 cups thinly sliced yellow or white onions, 2 cups all-purpose flour, 1 1/2 teaspoon fine sea salt, 1/2 teaspoon fresh ground pepper
• In a large saucepan or dutch oven, heat the oil over medium heat to 375°F (use a digital thermometer).
  4 cups avocado oil
• Dredge the onions in flour until well coated and carefully add to the oil, frying in batches until golden brown, approximately 1 minute, then remove with a slotted spoon and drain on paper towel-lined plates. Allow the oil to come back to temperature in between batches.

Prepare the cream base:

• Melt the butter in a saucepan set over medium-low heat, then whisk in the flour. Continue whisking until the roux has a nutty fragrance, 2-5 minutes.
  4 tablespoons unsalted butter, 1/4 cup plus 1 tablespoon all-purpose flour
• Slowly whisk in the vegetable stock, then whisk in the milk, garlic powder, onion powder, salt and pepper.
  3/4 cup low-sodium vegetable stock, 1/4 cup plus 2 tablespoons whole milk, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon fine sea salt, 1/8 teaspoon ground black pepper
• Turn the heat up to medium-high and whisk constantly until the liquid is almost boiling, 5-6 minutes. Once thick, remove from the heat (it will continue to thicken slightly as it cools).

Prepare the casserole:

• Preheat oven to 350°F. Grease a 9×13-inch casserole dish.
• Add ice and cold water to a large bowl and place near the stovetop. In a large pot of salted boiling water, cook the green beans until bright green, 2 to 3 minutes. Using a slotted spoon or tongs, transfer the green beans to the ice bath to cool. Drain and transfer to a large bowl (you can use the same bowl).
  2 pounds green beans
• Melt the butter in a large pot or saucepan set over medium heat. Add the mushrooms and cook, stirring frequently, until browned, 6-7 minutes. Remove from the heat and add the garlic. Stir until fragrant, about 1 minute. Transfer mushrooms to the bowl with the green beans.
  2 tablespoons unsalted butter, 1 1/2 pounds button mushrooms, 2 cloves garlic
• Add the cream base and stir to combine the ingredients, then transfer the mixture to the baking pan.
• Bake the casserole for approximately 30 minutes, until bubbling and warmed through. Top with the crispy onions and bake for an additional 5 minutes.

Notes

• To save time, you can swap in canned fried onions and canned cream of mushroom soup (1 can).
• The crispy onions can be stored in an airtight container for up to 3 days (cool completely before storing).
• The cream base can be refrigerated for up to one week or stored in a freezable soup container.
• You can increase the mushrooms up to 2 pounds.

Nutrition

Calories: 339 kcalCarbohydrates: 37 gProtein: 8 gFat: 19 gSaturated Fat: 6 gCholesterol: 20 mgSodium: 506 mgPotassium: 546 mgFiber: 5 gSugar: 8 gIron: 3 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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