Green bean casserole from scratch is a holiday classic made fresh. No canned beans or soups required.
Fresh green beans give it a much more lively pop of fresh vegetable flavor. The mushroom sauce/soup from scratch lets you control the salt and herb additions. It’s fairly quick and easy to make.
Creamy, delicious and full of traditional flavors!
Try our homemade Cranberry Sauce!
Green Bean Casserole From Scratch
Green bean casserole is required to be on our table for every holiday. I wanted to make it with a little less processed ingredients. This recipe was a perfect fresh replacement.
Cook the green beans in salted water for 5-7 minutes. Remove to an ice water bath, cool and drain. Blanching for a minute or two doesn’t cook them long enough for our taste. If you prefer them still crunchy then, by all means, just blanch about 2 minutes.
No canned cream of mushroom soup here!
Preheat the oven 350 degrees.
Saute the onions until soft, add garlic saute another minute. Add the mushrooms and continue sauteing until some of the moisture is being released for about 5 minutes. Sprinkle the flour on top, stir and cook for another 1-2 minutes to cook out the flour taste. Add the stock, fresh thyme, bay leaf, Worcestershire, salt, and black pepper. Simmer for about 3 minutes. Reduce the heat, add the heavy cream, stir and continue simmering until the sauce thickens to your desired consistency. Stirring occasionally. Usually 10-15 minutes. Taste and season with salt and pepper, if desired.
Remove the bay leaf and thyme sprigs from the sauce. Pour the sauce over the green beans, stir to coat evenly.
Pour the green bean mixture into a 9×13 baking dish. Sprinkle the French fried onions over the top and bake for 20 minutes until golden brown.
Let rest about 5-10 minutes before serving.
Serve and enjoy the holiday dinner with your friends and family!
Check out our Easy Creamy Carrot Souffle.
Green Bean Casserole Recipe
Green Bean Casserole From Scratch Recipe
- 1 pound fresh green beans rinsed, trimmed and snapped
- 2 tablespoons unsalted butter
- 1/2 medium onion
- 8 oz Baby Bella mushrooms cleaned and sliced
- 1 clove garlic minced
- 2 tablespoons all-purpose flour
- 3/4 cup chicken or vegetable stock
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 1/4 cups heavy cream
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- Preheat the oven 350 degrees.
- Bring a large pot of water to a boil, add salt and green beans. Cook 5-7 minutes. Remove to an ice bath. Cool, drain thoroughly.
- In a medium saucepan, melt the butter, add the onions and saute until soft, about 5 minutes.
- Add the garlic and saute another minute.
- Add the mushrooms, saute until moisture is releasing about 4-5 minutes. Sprinkle the flour over and stir, cook another 1-2 minutes to remove the flour taste.
- Add the stock, fresh thyme, bay leaf, Worcestershire, salt, and pepper. Simmer for about 3 minutes.
- Reduce the heat to medium-low, add the heavy cream, stir and continue simmering until the sauce thickens to your desired consistency. Usually 10-15 minutes. Remove the bay leaf and thyme sprigs from the sauce.
- Pour the sauce over the green beans, stir to evenly coat. Pour into a 9×13 baking dish. Sprinkle the French fried onions over the top evenly.
- Bake for 15-20 minutes, until browned and bubbling.
- Let rest at least 5 minutes before serving.
Recipe inspired by TheLocalPalate