Intro
Hi, I’m Dulcia. I love making classic comfort recipes from scratch, and this Creamy Green Bean Casserole from Scratch is a favorite for holidays and weeknights. It uses fresh green beans, a silky mushroom and half-and-half sauce, and homemade crispy panko-breaded onion rings for the topping.
Origins
Green bean casserole is a beloved American side dish with mid-20th century roots. For a quick history, see the Wikipedia entry on the green bean casserole: https://en.wikipedia.org/wiki/green_bean_casserole. I like to make it from scratch to control the texture and flavor, and to use fresher ingredients endorsed by food safety guidance such as published by the USDA: https://www.usda.gov/.
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*
Notes: Use panko for extra crispiness. Half-and-half gives a rich but light sauce; whole milk will thin it, heavy cream will thicken it.
Instructions
- 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. Pour flour in one small bowl, panko + salt + pepper into a medium bowl, and whisk the egg and milk together in another small bowl.
- To bread the onion slices, use one hand for dry and one hand for wet. Dip a few slices into the flour, then into the egg mixture, and finally into the panko to coat well. Place onto the baking sheet. Repeat with the remaining onions.
- Bake onions until golden brown, about 20 minutes, flipping twice during baking. Set aside.
- Reduce oven temperature to 400°F (204°C).
- Blanch the green beans: Bring a gallon of water and 1 tablespoon of salt to a boil in a large saucepan. Add the green beans and boil for 5 minutes. Transfer beans to a bowl of ice water to stop cooking, then drain and set aside.
- In a large ovenproof skillet, melt the butter over medium-high heat. Add mushrooms, 1 teaspoon salt, and pepper; cook until mushrooms release moisture, about 5 minutes.
- Add garlic and cook 2 minutes more. Sprinkle flour on top and stir to combine.
- Add chicken broth and simmer 3 minutes. Reduce heat to medium-low and add half-and-half; cook, stirring occasionally, until thickened, about 10 minutes.
- Remove from heat; stir in about a quarter of the onions and all of the green beans.
- If not using an oven-safe skillet, transfer mushroom mixture to a greased 2-3-quart casserole dish. Top with remaining onions and bake until bubbling around the edges, about 15 minutes. Serve warm.
- Leftovers: store in an airtight container in the refrigerator for up to 4 days; reheat as desired.
Creamy Green Bean Bake with Crispy Onion Rings
- Total Time: 1 hr 20 mins
- Yield: 4–6 servings 1x
Description
A creamy green bean bake with sautéed mushrooms and a crunchy panko-breaded onion ring topping.
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*
Instructions
- Preheat the oven to 450?F (232?C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- Thinly slice the onion and separate the slices. Pour flour into one small bowl, panko plus 1/2 teaspoon salt and 1/4 teaspoon ground black pepper into a medium bowl, and whisk the egg and milk together in another small bowl.
- To bread the onion slices, use one hand for dry and one hand for wet: dip a few slices into the flour, then into the egg mixture, and finally into the panko to coat well, then place onto the prepared baking sheet. Repeat with remaining onions.
- Bake the onions until golden brown, about 20 minutes, flipping twice during baking, then set aside.
- Reduce the oven temperature to 400?F (204?C).
- Blanch the green beans: bring a gallon of water and 1 tablespoon of salt to a boil in a large saucepan, add the green beans and boil for 5 minutes, then transfer the beans to a bowl of ice water to stop cooking, drain, and set aside.
- In a large ovenproof skillet, melt the butter over medium-high heat, add the mushrooms, 1 teaspoon salt, and 1/2 teaspoon ground black pepper, and cook until the mushrooms release their moisture, about 5 minutes.
- Add the minced garlic and cook 2 minutes more, then sprinkle 2 tablespoons flour on top and stir to combine.
- Add the chicken or vegetable broth and simmer 3 minutes, then reduce heat to medium-low and add the half-and-half, cooking and stirring occasionally until thickened, about 10 minutes.
- Remove from heat and stir in about a quarter of the crispy onions and all of the green beans.
- If not using an oven-safe skillet, transfer the mushroom and bean mixture to a greased 2?3-quart casserole dish, top with the remaining crispy onions, and bake until bubbling around the edges, about 15 minutes; serve warm.
- Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat as desired.
- Prep Time: 20 mins
- Cook Time: 1 hr
Tips
- Use fresh green beans for the best texture. If using frozen, adjust blanching and skip the ice bath if they are already par-cooked.
- Dry your mushrooms well so they brown instead of steam.
- Bake the onions on a single layer so they crisp evenly. Flip twice for uniform color.
- To make this vegetarian, use vegetable broth in place of chicken broth.
- If you need a gluten-free option, substitute a gluten-free flour and gluten-free breadcrumbs.
Variations
- Vegetarian: Use vegetable broth and ensure panko is vegetarian.
- Creamier: Swap half-and-half for heavy cream for a richer sauce.
- Cheesy: Stir in 1/2 cup shredded Gruyere or sharp cheddar before baking.
- Bacon or pancetta: Cook until crisp, drain, and stir some into the sauce for a smoky note.
FAQ
Q: Can I use frozen green beans?
A: Yes. Thaw and drain them, then reduce or skip blanching so they do not become mushy.
Q: Can I make this ahead?
A: You can prepare the sauce and bread the onions a day ahead. Keep onions separate and finish assembly and baking before serving.
Q: How do I reheat leftovers?
A: Reheat in a 350°F oven until warmed through, about 15-20 minutes, to preserve texture. Microwave will work for single servings but may soften the topping.
Conclusion
This Creamy Green Bean Casserole from Scratch is one of my go-to sides for family dinners and holidays. I hope you try it and make it your own. For more recipes and tips visit my site: https://www.dulciarecipes.com/ and for a fun twist on sides see my quick bread guide: https://www.dulciarecipes.com/cheesecake-factory-bread/. If you make this, leave a comment and let me know how it turned out.