A fresh spin on the classic side, this Green Bean Casserole from Scratch brings a touch of homemade comfort to your Thanksgiving table. Skip the canned soup and go for vibrant green beans with a homemade sauce, topped with crispy, irresistible french fried onions.

• Cuisine: American
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 8

Why You’ll Love This Recipe

• Uses fresh ingredients with no canned shortcuts, ensuring full flavor.
• Blanching keeps the green beans perfectly crisp and vibrant.
• Easy to prepare ahead of time, making it convenient for holiday meals.

Ingredients

• 2 pounds fresh green beans (rinsed and ends trimmed, then chopped in half): Fresh green beans provide a crunchy contrast to the creamy sauce.
• 2 Tablespoons salted butter: Adds richness and helps sauté vegetables; unsalted butter works with added salt.
• 1 medium onion (chopped): Aromatic base for the sauce, adding sweetness and depth.
• 2 garlic cloves (minced): Infuses fragrant notes into the dish.
• 8 ounces baby bella or white button mushrooms (chopped, optional): Earthy flavor boost; omit if not a fan of mushrooms.
• 1 teaspoon kosher salt: Seasoning to enhance flavors; adjust per taste.
• 1/2 teaspoon freshly ground black pepper: Adds gentle heat and complexity.
• 2 Tablespoons all-purpose flour: Thickens the sauce to coat every bean.
• 1 cup chicken broth: Base for the creamy sauce, can use vegetable broth as a substitute.
• 1 cup half-and-half: Rounds out the sauce with creaminess; substitute with equal parts milk and cream.
• 1/2 cup Panko bread crumbs: Adds a crunchy topping; regular bread crumbs work too.
• 6 ounces french fried onions: Classic crisp topping; provides texture and flavor.

How to Make It

Step 1: Preheat and Prepare

Start by preheating your oven to 375°F. Bring a large pot of salted water to a boil, about 1 1/2 tablespoons salt per gallon. Prepare an ice bath. This ensures your beans stay crisp and vibrant even after cooking.

Step 2: Blanch the Green Beans

Add the green beans to the boiling water and cook for 5 minutes. Quickly drain and plunge into the ice bath to halt the cooking process. This step preserves their bright color and crunch.

Step 3: Sauté Ingredients

Melt butter in a skillet over medium-high heat. Sauté chopped onion and minced garlic for 4 to 5 minutes until soft. Add mushrooms, if using, with salt and pepper, and cook an additional 1 to 2 minutes to release their juices.

Step 4: Make the Sauce

Sprinkle flour over the sautéed ingredients, stirring to combine. Cook for 2 minutes to remove any raw flour taste. Gradually whisk in chicken broth and half-and-half, simmering for 6 minutes until thickened.

Step 5: Assemble and Bake

Mix the sauce with the blanched green beans, transfer to a 9×13-inch casserole dish, and top with Panko and french fried onions. Bake for 20 minutes until bubbly. Cover with foil if onions brown too soon.

Recipe FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the assembly step and refrigerate it. Add the toppings just before baking.

What if I don’t have half-and-half?

You can make a substitute using equal parts milk and cream to achieve similar creaminess.

How can I ensure the green beans don’t overcook?

Blanching the beans and cooling them quickly in an ice bath will help maintain their crunch and prevent them from overcooking in the oven.