The holidays are approaching so consider making this green bean casserole from scratch.
No canned soups and you have that incredible and fresh flavor you are searching for!
This is the classic green bean side dish that has everyone coming back for seconds.
I love a good green bean casserole.
My family prefers the from-scratch version as you don’t use the canned soups to mix in.
Here you have fresh mushrooms, crisp green beans, a homemade cream base, that comes together and gets topped with savory fried onions.
Green Bean Casserole from Scratch
I know this holiday season might be a bit different. So if you are planning to stay home and make a feast for your family, whip up this as one of your classic side dishes. You can thank me later.
Main Ingredients Needed
Fresh Green Beans | Now I used fresh green beans. If you don’t have fresh you can reach for frozen or even canned. I love the crisper texture the fresh beans have. But it is all about personal preference.
Mushrooms | One thing about green bean casserole is the mushroom soup. With this recipe, you are using fresh mushrooms and creating the homemade mushroom soup that you will mix in as the creamy base.
Broth, Milk, And Spices | The broth, milk, and spices all add flavor to the dish. Then top with the fried onions and you have one dish your grandma would even approve of.
GATHER THESE INGREDIENTS NEEDED TO MAKE THIS GREEN BEAN CASSEROLE
- Butter or Oil
- Mushrooms
- Onion
- Garlic
- Thyme
- Salt and Pepper
- Flour
- Milk
- Broth
- Green Beans
- White Pepper, optional
- Fried Onions
Then scroll down for full Green Bean Casserole Recipe Measurements and instructions on creating this recipe – including a full recipe card that you can print for free that helps you shop and create easily in your kitchen!
What To Do With Leftover Homemade Mushroom Soup
So with this recipe, you will see it makes extra homemade mushroom soup.
I had made a larger batch because this mushroom soup is great to use in all your dishes you plan to whip up.
I have used the leftover soup to mix in hashbrown casseroles, appetizers, and more.
If you don’t plan to use it right away, just place it in an airtight container and store it in the refrigerator.
Can I Make This In Advance
Absolutely! If you want to make this casserole in advance go ahead and prep it the day before.
Then leave off the fried onions and then store in the fridge covered.
Then when you are ready to serve cook covered for the first 25 minutes to help it warm up, then remove foil, top with fried onions, and finish cooking until warmed through.
It takes a bit longer to reheat since your pan is chilled.
Storing
If you have leftovers you can store this green bean casserole in the fridge for a few days.
Then just heat in the microwave or cover and reheat in the oven!
I do not recommend freezing this casserole.
Due to the creamy sauce, you will find it doesn’t thaw well once it has been frozen.
HOW TO MAKE GREEN BEAN CASSEROLE FROM SCRATCH
In a medium-sized saucepan, melt 1 tablespoon of the butter.
Add the mushrooms and onions to the hot butter and sautee until onions are translucent, about 3 minutes.
Add garlic and continue cooking for 1 minute.
Remove vegetables to a small bowl and then add remaining 2 Tablespoons of butter to the saucepan.
Use a spatula to scrape up all the browned bits in the saucepan.
Once the butter is melted, whisk in your flour to form a roux.
Whisk 1 cup of the milk into the roux to make a thicker paste, then slowly whisk in the broth.
Reserve 1 cup of the cream of mushroom soup for the green bean casserole.
Preheat oven 325F
Boil a pot of water and add the green beans. Boil for 5 minutes, then strain and run under cold water to shock them.
Place the green beans in a large casserole dish and cover with the cream of mushroom soup (1 cup) and 1 cup of milk.
Stir to coat completely.
Sprinkle on white pepper, if using, then cover with tinfoil.
Bake the casserole for 15 minutes until bubbly.
Remove the tinfoil and sprinkle the dried onions overtop.
Return to oven and continue to bake for 10 minutes.
Here Are More Sides To Consider Making
- Lavender Red Roasted Potatoes | A fantastic roasted potato recipe that is going to give you that crispy skin and fluffy potato center loaded with flavor.
- Instant Pot Mashed Potatoes | A no drain mashed potato recipe that is a breeze to make. Loads of flavor and a creamy texture.
- Mandarin Orange Salad | Take a lighter take to a side dish with this sweet and crunchy salad. Drizzle on a homemade dressing for added flavor.
Green Bean Casserole
Ingredients
- 3 Tablespoons butter or oil
- 1/2 lb mushrooms diced
- 1 onion diced
- 3 cloves garlic sliced
- 1/2 teaspoon thyme
- Salt and pepper to taste
- 4 Tablespoons flour
- 2 cups milk divided
- 3 cups broth
- 2 lbs green beans
- 1 teaspoon white pepper optional
- 1 1/2 cups fried onions
Instructions
- In a medium-sized saucepan, melt 1 Tablespoon of the butter.
- Add the mushrooms and onions to the hot butter and sautee until onions are translucent, about 3 minutes.
- Add garlic and continue cooking for 1 minute.
- Remove vegetables to a small bowl and then add remaining 2 Tablespoons of butter to the saucepan.
- Use a spatula to scrape up all the browned bits in the saucepan.
- Once the butter is melted, whisk in your flour to form a roux.
- Whisk 1 cup of the milk into the roux to make a thicker paste, then slowly whisk in the broth.
- Reserve 1 cup of the cream of mushroom soup for the green bean casserole.
- Preheat oven 325F
- Boil a pot of water and add the green beans. Boil for 5 minutes, then strain and run under cold water to shock them.
- Place the green beans in a large casserole dish and cover with the cream of mushroom soup (1 cup) and 1 cup of milk.
- Stir to coat completely.
- Sprinkle on white pepper, if using, then cover with tinfoil.
- Bake the casserole for 15 minutes until bubbly.
- Remove the tinfoil and sprinkle the dried onions overtop.
- Return to oven and continue to bake for 10 minutes.
Video
Notes
You can add the vegetables cooked in the process of making the soup to the casserole for even more flavor.
Nutrition
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
