This green bean casserole from scratch is made with fresh green beans, a creamy homemade sauce, and rich, comforting flavor no canned soup needed. Perfect as a holiday side dish or an easy homemade comfort food for family dinners. Explore the recipe.
Table of Contents
Green Bean Casserole from Scratch (No Canned Soup)
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Add green beans and cook for 4–5 minutes until bright green and tender-crisp. Transfer to an ice bath, then drain and set aside.
- In a large skillet, melt butter and olive oil over medium heat. Add mushrooms and sauté 6–8 minutes until golden. Stir in garlic and cook for another minute.
- Sprinkle flour over mushrooms and stir constantly for 1–2 minutes. Gradually whisk in warm milk, then cream. Cook 4–5 minutes until thickened. Season with salt, pepper, and nutmeg.
- Add blanched green beans to the sauce and toss to coat. Transfer mixture to a greased 9×13-inch baking dish.
- In a small bowl, mix panko and melted butter. Sprinkle over casserole along with fried onions.
- Bake uncovered for 20–25 minutes until bubbly and golden brown. Let cool slightly before serving.
Notes
Why You’ll Love This Recipe
This green bean casserole is comforting, creamy, and completely free from processed shortcuts. It’s made with real cream, sautéed mushrooms, and tender-crisp green beans for a depth of flavor that canned soup just can’t match. It’s perfect for Thanksgiving, Christmas, or any time you want a side dish that feels extra special. Even picky eaters will be reaching for seconds. You’ll appreciate how easy it is to prepare ahead, making busy meal days feel a little more manageable.
Ingredients Needed
For the Green Beans:
- 1½ pounds fresh green beans, trimmed and halved
- Salt, for blanching water
For the Mushroom Cream Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- 1½ cups whole milk, warmed
- ½ cup heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon ground nutmeg (optional)
For the Crispy Topping:
- 1 cup panko breadcrumbs
- 1 tablespoon unsalted butter, melted
- 1½ cups fried onions (homemade or store-bought)
How to Make Green Bean Casserole from Scratch
- Preheat your oven to 375°F (190°C). This ensures a hot oven when you’re ready to bake the casserole.
- Blanch the green beans. Bring a large pot of salted water to a boil. Add green beans and cook for 4–5 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking. Drain and set aside.
- Make the creamy mushroom sauce. In a large skillet over medium heat, melt butter and olive oil. Add mushrooms and sauté for 6–8 minutes until golden and tender. Stir in garlic and cook for another minute.
- Thicken the sauce. Sprinkle flour over the mushrooms and stir constantly for 1–2 minutes to form a roux. Slowly whisk in warm milk, followed by the cream. Cook until thickened, about 4–5 minutes. Season with salt, pepper, and nutmeg.
- Combine and transfer. Add the blanched green beans to the sauce and toss until well coated. Pour mixture into a greased 9×13-inch baking dish.
- Add the topping. In a small bowl, mix panko with melted butter. Sprinkle over the casserole along with fried onions.
- Bake. Bake uncovered for 20–25 minutes until bubbly and golden brown on top. Let cool slightly before serving.
Serving & Storage Tips
Serve warm as a side dish with roasted turkey, baked chicken, or pork tenderloin. For a special touch, sprinkle extra fried onions just before serving for crunch. Leftovers can be refrigerated in an airtight container for up to 3 days. To reheat, bake covered at 350°F until heated through or microwave individual portions. This casserole does not freeze well due to the cream sauce separating after thawing.
Helpful Notes
- Make ahead: Prepare the casserole up to a day in advance without the topping. Refrigerate, then add topping and bake when ready.
- Mushroom swap: You can use white button mushrooms or a mix of wild mushrooms for deeper flavor.
- Dairy-free option: Substitute unsweetened almond milk and a plant-based butter. Use coconut cream for the heavy cream replacement.
- Breadcrumbs: If you want a crispier topping, broil for 1–2 minutes at the end—watch closely.
Conclusion
This green bean casserole from scratch is the kind of recipe that transforms a simple side into something memorable. Made with real ingredients and packed with satisfying flavor, it’s a comforting classic that fits right in at holiday tables or Sunday dinners. If you try it, don’t forget to leave a comment or rating. Your feedback helps others find and enjoy it too.
What’s your favorite holiday side dish to make from scratch?
Frequently Asked Questions (FAQ)
Can I use frozen green beans instead of fresh?
Yes, just thaw and pat dry before using. Blanching is optional but helps improve texture.
Is this recipe freezer-friendly?
Not recommended. The creamy sauce can separate when frozen and thawed, changing the texture.
Why did my sauce split?
This usually happens if the milk or cream is added too quickly or cooked at too high a heat. Always add warm dairy gradually and stir constantly.