Creamy Green Bean Casserole from Scratch - Sally's Baking Addiction (2025)

Learn how to make creamy green bean casserole completely from scratch with real ingredients. This family favorite side dish will put that Thanksgiving turkey to shame!

Creamy Green Bean Casserole from Scratch - Sally's Baking Addiction (1)

Green bean casserole is my family’s absolute FAVORITE (and maybe yours too?) and this homemade version blows every other recipe out of the water. Bold statement, right? 😉

Creamy Green Bean Casserole from Scratch - Sally's Baking Addiction (2)

This is Green Bean Casserole From Scratch!

I can’t remember a single holiday season without a batch of good ol’ green bean casserole. You know, the kind made from condensed soup and those irresistible greasy fried onions? I love this Thanksgiving side dish and decided to try it completely from scratch, right down to the fried (baked!!) onions sprinkled on top. And we couldn’t be happier with the results. You haven’t had green bean casserole until you’ve had green bean casserole from scratch.

  • No cans of condensed soup
  • Use fresh green beans
  • Real, homemade gravy
  • Homemade “fried” onions

Fresh green beans give the most wonderful flavor and texture. They aren’t soggy like canned green beans. This homemade version of the classic puts the Thanksgiving turkey to shame.

Creamy Green Bean Casserole from Scratch - Sally's Baking Addiction (3)

How to Make Green Bean Casserole

  1. “Fry” the Onions: Coat sliced onions in some flour, then beaten egg + milk, then breadcrumbs. Bake.
  2. Blanch the Green Beans: Rinse fresh green beans, trim them, halve them, blanch them.
  3. Make the Gravy Sauce: Melt some butter with chopped mushrooms on medium-high heat. Add a little salt and pepper, then some garlic for flavor. Next, add some flour to soak up all the moisture that the mushrooms have released in the cooking process.Add chicken broth and half-and-half, and watch that sauce thicken!
  4. Stir it All Together: Add some of your breaded onions and all of the green beans, then give it a good stir.
  5. Bake: Top with the rest of the onions and bake in the oven at 400°F (204°C) for 10-15 minutes or until bubbly.

I always appreciate a short bake time, especially on Thanksgiving.

Let’s not ignore the fact that green bean casserole is, for lack of better words, heavy. Rich, buttery, heavy comfort food. It’s certainly not something we eat all the time, which makes it even more special around the holidays. If you’re going to fatten up innocent green beans, this is the way to do it!!

Creamy Green Bean Casserole from Scratch - Sally's Baking Addiction (4)

Grab These Ingredients for the Casserole:

  • Fresh Green Beans
  • Butter
  • Salt & Pepper
  • Flour
  • Mushrooms
  • Garlic
  • Half-and-Half
  • Chicken Broth

And for the “fried” baked onion topping, you need 1 large onion, flour, egg, Panko breadcrumbs, milk, salt, and pepper. The onions are golden brown and crunchy, the perfect texture contrast to the creamy sauce!

What about those mushrooms? They give such a wonderful flavor to the creamy gravy, but I understand they’re not everyone’s favorite. If desired, leave the mushrooms out or replace with 1 thinly sliced bell pepper.

Creamy Green Bean Casserole from Scratch - Sally's Baking Addiction (5)
Creamy Green Bean Casserole from Scratch - Sally's Baking Addiction (6)

How to Make Green Bean Casserole Ahead of Time

Prepare everything as directed, except turn the oven off after the onions are done. After the sauce is finished and the casserole is assembled, set aside and allow to cool. Cover tightly, then refrigerate overnight. The next day, bake for 15-20 minutes at 400°F (204°C) until bubbly. You can also prepare the casserole, including topping with onions, then freeze for up to 3 months before baking. Thaw in the refrigerator then bake as directed.

Creamy Green Bean Casserole from Scratch - Sally's Baking Addiction (7)

More Thanksgiving Recipes

If you’re looking for Thanksgiving side dishes and desserts, I have you covered!

  • The Great Pumpkin Pie (reader favorite!)
  • Sweet Potato Casserole
  • Homemade Biscuits
  • Cranberry Sauce
  • Cornbread
  • and Cornbread Stuffing
  • Pecan Pie
  • Candied Sweet Potatoes
  • Cranberry Brie Puff Pastry Tarts
  • Apple Pie

For even more Thanksgiving dessert inspiration, see all my favorite Thanksgiving pie recipes.

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Creamy Green Bean Casserole from Scratch - Sally's Baking Addiction (8)

Creamy Green Bean Casserole from Scratch

★★★★★4.9 from 27 reviews

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour, 25 minutes
  • Yield: serves 8
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
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Description

Creamy, comforting green bean casserole made completely from scratch. This undeniably rich side dish will put that thanksgiving turkey to shame! For make-ahead option and freezing instructions, see recipe note.

Ingredients

Baked “Fried” Onions

  • 1 large onion
  • 1/2 cup (62g) all-purpose flour ()
  • 3/4 cup (45g) Panko breadcrumbs*
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 large egg
  • 1 Tablespoon (15ml) milk

Green Bean Casserole

  • 1 Tablespoon + 1 teaspoon salt, divided
  • 1 pound fresh green beans, rinsed, trimmed and halved
  • 2 Tablespoons (28g) unsalted butter
  • 8ounces mushrooms, sliced into halves or quarters*
  • 1/2 teaspoon ground black pepper
  • 2 cloves garlic, minced (mincedroasted garlic is greathere)
  • 2 Tablespoons (15g) all-purpose flour
  • 3/4cup (180ml) chicken or vegetable broth
  • 1 and 1/4 cups (300ml) half-and-half*

Instructions

  1. Preheat the oven to 475°F (246°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. For the onions: (while the onions bake, you can blanch the green beans—step 4.) 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, you’ll want to use one hand for dry and one hand for wet. It helps things move a little quicker and easier. First, dip a few slices into the flour. Then into the egg mixture. And finally, give them a nice dunk into the Panko and coat them well. Place onto baking sheet. Repeat with the rest of the onions. Bake onions until golden brown, about 25 minutes. Flip them twice during this time. Set them aside.
  3. Reduce oven to 400°F (204°C).
  4. Bring a gallon of water and 1 Tablespoon of salt to a boil in a large saucepan. Add the beans and blanch for 5 minutes. Drain and immediately placeinto a large bowl filled with ice water to stop the cooking process. Drain again and set aside.
  5. For the casserole: Over medium-high heat, melt the butter in a large 10- to 12-inch ovenproof skillet. Add the mushrooms, 1 teaspoon salt, and the pepper. Cook, stirring occasionally, until the mushrooms begin to give off some of their moisture—about 5 minutes. Add the garlic, stir, and cook for another 2 minutes. Sprinkle the flour on top and stir until combined. The flour will soak up all the moisture. Add the chicken broth and simmer for 3 minutes. Decrease the heat to medium-low and add the half-and-half. Stirring occasionally, cook until the mixture is thick—about 10 minutes or maybe more if you prefer a thicker sauce.
  6. Remove from the heat and add around 1/4 of the onions and all of the green beans. Give it a nice stir, combining the sauce and beans. Top with remaining onions and bake until bubbly, about 10-15 minutes. Remove from the oven and serve warm.
  7. Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat as desired.

Notes

  1. Make Ahead & Freezing Instructions: Prepare everything as directed, except turn oven off after the onions are done, do not heat to 400°F (204°C). After the sauce is finished and the casserole is assembled, set aside and allow to cool. Cover tightly either in the skillet or carefully transfer to another dish. Refrigerate overnight. The next day, bake for 15-20 minutes at 400°F (204°C) until bubbly. You can also prepare the casserole, including topping with onions, then freeze for up to 3 months before baking. Thaw in the refrigerator then bake as directed.
  2. Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | Glass Mixing Bowls | Whisk | 10- to 12-inch Ovenproof Skillet
  3. Onion Topping: If you’re not really into the baked “fried” onions, feel free to use a small or medium onion instead. Or leave it out completely and sprinkle the top of the casserole (before going into the oven) with 1/2 cup Panko breadcrumbs for crunch.
  4. Panko Breadcrumbs: Panko is a Japanese style breadcrumb found in all major grocery stores or anywhere breadcrumbs are sold. It gives the onions a heartier crunch.
  5. Mushrooms: Feel free to leave out the mushrooms or replace with thinly sliced bell pepper.
  6. Half-and-Half: I tested this recipe with varying amounts of half-and-half—this amount does the trick. You can use heavy cream instead of the half-and-half for a richer sauce if you prefer. I do not recommend whole milk or buttermilk (or any other lower fat milks) instead. You want a thick, rich sauce.
  7. Want to double the recipe to feed a larger crowd? It’s easy! Simply double the ingredients. Then in step 6, remove the skillet from heat then pour the bean mixture into a large 9×13-inch (or similar size) casserole dish. Top with onions, then bake until bubbly, around 20 minutes.

Adapted from Alton Brown—he likes to add fresh ground nutmeg, but I wasn’t really a fan. Feel free to add some though!

Keywords: green bean casserole

Creamy Green Bean Casserole from Scratch - Sally's Baking Addiction (2025)

FAQs

How do you keep green bean casserole from getting mushy? ›

Green Bean Casserole Tips

Don't overcook the green beans: Remember when you are blanching the green beans that they will continue to cook and soften while baking in the oven with the rest of the casserole. So it's important to undercook them slightly during this first step so that they don't get mushy in the oven.

Why is my green bean casserole so soupy? ›

The Casserole Is Too Soupy

If you used frozen green beans, but didn't fully defrost and drain them prior to adding them to the casserole, that mistake will surely account for the excess water you're now experiencing.

Is green bean casserole better with canned or fresh? ›

Anyway... this is a great classic Thanksgiving side dish! Are frozen or canned green beans better for green bean casserole? This green bean recipe uses the fresh kind, but frozen are your next best bet. Canned green beans are too mushy and will fall apart, so don't use those if at all possible.

How many cans of green beans are 4 cups? ›

✿ 4 cups of green beans is about 1½ pounds fresh or 16 ounces frozen or 2 cans (15 ounces each) drained.

How to thicken up green bean casserole? ›

Add a thickener

While your green bean casserole is on the stove, incorporate a thickener into the vegetables, such as cornstarch or flour. According to The Kitchn, you can combine cornstarch and a small amount of water or broth in a cup and stir until the lumps are gone, and it becomes a thick yet drizzly consistency.

How do you make a casserole not soggy? ›

Just because your casserole is starting to look a bit soupy doesn't mean it's beyond saving. In fact, all you need to do is add some pasta noodles or grains to your base. This trick works for the simple reason that both types of ingredients soak up water as they cook.

Can you mess up green bean casserole? ›

Mistake #3: Creating a Soggy Topping

The crispy topping of a green bean casserole is the best part, especially when the interior of the casserole is soft and creamy. It's all about a balanced texture throughout the dish. "French fried onions are classic, but you can also use panko bread crumbs, too, " White says.

Should you rinse canned green beans before cooking? ›

For that reason, most of the BHG's test kitchen recipes call for draining and rinsing canned beans, which can also help remove the metallic flavor sometimes found in cans. It's an added step that takes less than a minute but improves the flavor and texture of your dish.

Why do Americans eat green bean casserole? ›

How It Became a Holiday Staple. Green bean casserole was considered a perfect dish for holiday entertaining because it was simple, inexpensive, and could easily be made ahead of time. It became known as a "jiffy casserole" because it went from one bowl to one pan.

What to pair with green bean casserole? ›

Pork chops – Pork and green beans go perfectly together! Grilled chicken or chicken tenders – Serve green bean casserole with chicken of any variety. Fish and seafood – This filling side dish tastes perfectly when paired with cooked salmon, shrimp, scallops or any type of succulent fish.

Can you freeze green bean casserole? ›

Stored properly, your leftover green bean casserole will last 3-4 days in the fridge. Freezing: Wrap your green bean casserole tightly with heavy-duty aluminum foil, freezer wrap or transfer to an airtight container and keep in the freezer for 6 months.

Can I eat green beans with brown spots? ›

A few brown spots here and there on a bunch of green beans mean they're getting a little aged, and won't be the freshest beans you'll eat. But it doesn't mean you can't—or shouldn't eat them.

How do you keep green beans from getting soggy? ›

Store beans in a veggie crisper or an air-tight plastic container. You can keep them in the plastic bag they came in from the store, but condensation may develop and speed up spoilage. To prevent this, place a paper towel in the bag or container to absorb extra moisture, and replace it as it gets damp.

Why are my green beans mushy? ›

If you toss frozen green beans straight into a pan, all the ice around them will thaw and create a pool of water in the bottom of the pan, which then has to cook off before the green beans start to saute. This results in overcooked, soft, soggy, and rubbery green beans.

How do you keep beans from getting mushy? ›

Don't toss the bean broth. When you've got the beans where you want 'em, fish out any whole aromatics, then cool and store your beans right in their liquid for the best flavor and texture (beans handled too much before they're cool are prone to breaking or getting mushy).

How do you keep pasta from getting mushy in a casserole? ›

Avoid mushy pasta by undercooking the pasta in the boiling phase.

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