Creamy Green Bean Casserole from Scratch (No Canned Soup)

Creamy Green Bean Casserole from Scratch is the epitome of comfort food, taking you back to those cherished family gatherings where the aroma of freshly baked dishes fills the air. Imagine a golden-brown top layer of crispy onions, a rich and creamy sauce enveloping tender green beans, and the warm, inviting scent wafting through the kitchen. This dish, made entirely from scratch, bypasses canned soups to create a truly artisan experience. Whether it’s a Sunday dinner or a holiday feast, this casserole stands out as a symbol of culinary craftsmanship and love. It’s a dish that not only satisfies the palate but also warms the heart, making it a must-try for every home cook.

• Why This Creamy Green Bean Casserole from Scratch Is Worth Your Time
• Main Ingredients for Creamy Green Bean Casserole from Scratch
• Tools Needed for Creamy Green Bean Casserole from Scratch
• Step-by-Step Instructions for Creamy Green Bean Casserole from Scratch
• Pro Tips for Perfect Creamy Green Bean Casserole from Scratch
• Serving Ideas and Pairings
• Variations and Swaps for Creamy Green Bean Casserole from Scratch
• Leftovers and Storage Tips
• Nutrition Notes
• Frequently Asked Questions About Creamy Green Bean Casserole from Scratch

Why This Creamy Green Bean Casserole from Scratch Is Worth Your Time

This dish elevates the traditional green bean casserole by focusing on quality ingredients and a from-scratch sauce that offers unparalleled flavor. The balance of creaminess from the half-and-half and the earthiness of sautéed mushrooms creates a rich, satisfying base. The crispy onion topping adds a delightful crunch, enhancing the overall texture of the dish. By using fresh green beans and a homemade sauce rather than canned soup, you gain control over the flavor and quality, making this casserole not only delicious but also a healthier option. The cooking techniques involved, such as blanching the green beans and sautéing the mushrooms, are simple yet essential for achieving that artisan quality. This dish stands out as a true labor of love, perfect for impressing your family and friends.

Main Ingredients for Creamy Green Bean Casserole from Scratch

• Gathering the right ingredients is essential for creating a truly exceptional creamy green bean casserole. Each component plays a significant role in flavor and texture.

• 1 medium onion: Provides a rich, aromatic base for the dish and adds sweetness when caramelized.
• 1/2 cup (62g) all-purpose flour: Used for creating a roux, thickening the sauce, and providing a crisp texture to the onions.
• 3/4 cup (45g) panko breadcrumbs: Offers a light and crunchy topping that contrasts beautifully with the creaminess of the casserole.
• 1/2 teaspoon salt: Enhances the overall flavors of the dish.
• 1/4 teaspoon ground black pepper: Adds depth and a subtle kick to the dish.
• 1 large egg: Helps bind the breadcrumbs to the onions for a perfect crust.
• 1 Tablespoon (15ml) milk: Adds moisture to the egg mixture, ensuring even coating of the onion slices.
• 1 Tablespoon + 1 teaspoon salt, divided: Used for seasoning the green beans and the onion coating.
• 1 pound fresh green beans: The star of the dish; they should be vibrant and crisp for the best texture.
• 2 Tablespoons (28g) unsalted butter: Adds richness to the sauce and helps sauté the mushrooms.
• 8 ounces sliced mushrooms: Contributes an earthy flavor and meaty texture to the casserole.
• 2 cloves garlic, minced: Enhances the aroma and flavor profile of the dish.
• 2 Tablespoons (15g) all-purpose flour: Used to thicken the sauce further.
• 3/4 cup (180ml) chicken or vegetable broth: Forms the base of the creamy sauce, adding depth and flavor.
• 1 and 1/4 cups (300ml) half-and-half: Provides the creamy richness essential to this casserole.

Tools Needed for Creamy Green Bean Casserole from Scratch

Step-by-Step Instructions for Creamy Green Bean Casserole from Scratch

Now that you have your ingredients and tools ready, let’s create this delicious creamy green bean casserole from scratch. Follow these steps to ensure a perfect result.

1. Preheat the oven to 450°F (232°C). Line a large baking sheet with parchment paper or a silicone baking mat, and set it aside.
2. Thinly slice the onion and separate the slices. In one small bowl, pour the flour. In a medium bowl, mix the panko, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. In another small bowl, whisk together the egg and milk. To bread the onion slices, use one hand for the dry ingredients and the other for the wet ingredients. Dip a few slices into the flour, then into the egg mixture, and finally coat them well in the panko. Place them onto the baking sheet. Repeat this process with the remaining onion slices. Bake the onions until they are golden brown, approximately 20 minutes, flipping them twice during baking. Set them aside once done.
3. Reduce the oven temperature to 400°F (204°C).
4. Blanch the green beans by bringing a gallon of water and 1 Tablespoon of salt to a boil in a large saucepan. Add the green beans and boil them for 5 minutes. Prepare a large bowl filled with ice water and place it near the sink. Drain the beans and immediately transfer them to the ice water to stop the cooking process. After a few minutes, drain again and set aside.
5. In a large 10- to 12-inch ovenproof skillet, melt the unsalted butter over medium-high heat. Add the sliced mushrooms, 1 teaspoon salt, and black pepper. Cook while stirring occasionally until the mushrooms release moisture, about 5 minutes. Then add the minced garlic, stir, and cook for an additional 2 minutes. Sprinkle the 2 Tablespoons of flour on top and stir until combined; the flour will absorb the moisture. Pour in the chicken broth and let it simmer for 3 minutes. Lower the heat to medium-low and add the half-and-half. Stir occasionally and cook until the mixture thickens, which should take about 10 minutes or longer if a thicker consistency is desired.
6. Remove the skillet from heat and add about a quarter of the baked onions along with all the blanched green beans. Stir well to combine the sauce and beans. If you’re not using an oven-safe skillet or prefer a casserole dish, transfer the mushroom and gravy mixture to a greased 2–3-quart casserole dish. Top with the remaining baked onions and bake until bubbling around the edges, about 15 minutes. Once done, remove from the oven and serve warm.
7. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat as desired.

Pro Tips for Perfect Creamy Green Bean Casserole from Scratch

• Always use fresh green beans for the best texture and flavor; frozen can become mushy.
• Don’t skip blanching the green beans; this step helps maintain their vibrant color and crispness.
• For extra flavor, consider adding herbs like thyme or rosemary to the mushroom sauce.
• When making the onion topping, ensure the oil or butter is hot enough before adding the onions to achieve a crispy texture.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the sauce.
• Let the casserole sit for a few minutes after removing it from the oven before serving; this helps the sauce thicken further.
• Experiment with different types of mushrooms for varied flavors; shiitake or cremini work wonderfully.

Serving Ideas and Pairings

• Serve alongside roasted chicken or turkey for a classic holiday meal.
• Pair with a fresh green salad to balance the richness of the casserole.
• Offer a side of mashed potatoes to complete the comfort food experience.
• Top with grated Parmesan cheese before baking for an added depth of flavor.
• Serve with cranberry sauce for a sweet contrast.
• A glass of chilled white wine or sparkling water makes a refreshing accompaniment.

Variations and Swaps for Creamy Green Bean Casserole from Scratch

Restaurant-Style Version

Use a blend of gourmet mushrooms such as shiitake and oyster for a more sophisticated flavor. Drizzle with truffle oil just before serving for an upscale touch.

Rustic Home-Cook Version

Add crispy fried shallots or bacon bits for a heartier texture and flavor. You can also mix in some cheddar cheese for a cheesy twist.

Make-Ahead Version

Prepare the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Bake straight from the fridge, adding a few extra minutes to the baking time.

Seasonal Ingredient Version

Incorporate seasonal vegetables like roasted butternut squash or sweet corn for added sweetness and texture, particularly in the fall or summer months.

Leftovers and Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.
• This casserole can be frozen for up to 3 months; however, the texture may change slightly upon reheating.
• To freeze, ensure it is completely cooled before transferring to a freezer-safe container.

Nutrition Notes

This creamy green bean casserole provides a hearty serving of vegetables alongside a creamy sauce. Each serving contains approximately 320 calories, with a balance of fats, carbohydrates, and proteins, primarily from cream, butter, and green beans. To lower calories, consider reducing the amount of half-and-half or using a lighter cream alternative. Adjusting serving sizes can also help fit this dish into various dietary preferences while maintaining its artisan quality.

Frequently Asked Questions About Creamy Green Bean Casserole from Scratch

this recipe

Creamy Green Bean Casserole Delight

This delicious creamy green bean casserole delight is a fantastic dish that's sure to impress. Made with 1 medium onion, 1/2 cup (62g) all-purpose flour (spooned & leveled), and 3/4 cup (45g) panko breadcrumbs, it combines great flavors and textures for a memorable meal.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 medium onion
• 1/2 cup (62g) all-purpose flour (spooned & leveled)
• 3/4 cup (45g) panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 large egg
• 1 Tablespoon (15ml) milk
• 1 Tablespoon + 1 teaspoon salt, divided
• 1 pound fresh green beans, rinsed, ends trimmed, and halved
• 2 Tablespoons (28g) unsalted butter
• 8 ounces sliced mushrooms
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, minced
• 2 Tablespoons (15g) all-purpose flour
• 3/4 cup (180ml) chicken or vegetable broth
• 1 and 1/4 cups (300ml) half-and-half

Method

 

1. Preheat the oven to 450°F (232°C). Line a large baking sheet with parchment paper or a silicone baking mat, and set it aside.

Thinly slice the onion and separate the slices. In one small bowl, pour the flour. In a medium bowl, mix the panko, salt, and pepper. In another small bowl, whisk together the egg and milk. To bread the onion slices, use one hand for the dry ingredients and the other for the wet ingredients. Dip a few slices into the flour, then into the egg mixture, and finally coat them well in the panko. Place them onto the baking sheet. Repeat this process with the remaining onion slices. Bake the onions until they are golden brown, approximately 20 minutes, flipping them twice during baking. Set them aside once done.

1. Reduce the oven temperature to 400°F (204°C).
2. Blanch the green beans by bringing a gallon of water and 1 Tablespoon of salt to a boil in a large saucepan. Add the green beans and boil them for 5 minutes. Prepare a large bowl filled with ice water and place it near the sink. Drain the beans and immediately transfer them to the ice water to stop the cooking process. After a few minutes, drain again and set aside.
3. In a large 10- to 12-inch ovenproof skillet, melt the butter over medium-high heat. Add the mushrooms, 1 teaspoon salt, and black pepper. Cook while stirring occasionally until the mushrooms release moisture, about 5 minutes. Then add the minced garlic, stir, and cook for an additional 2 minutes. Sprinkle the flour on top and stir until combined; the flour will absorb the moisture. Pour in the chicken broth and let it simmer for 3 minutes. Lower the heat to medium-low and add the half-and-half. Stir occasionally and cook until the mixture thickens, which should take about 10 minutes or longer if a thicker consistency is desired.
4. Remove the skillet from heat and add about a quarter of the baked onions along with all the blanched green beans. Stir well to combine the sauce and beans. If you're not using an oven-safe skillet or prefer a casserole dish, transfer the mushroom and gravy mixture to a greased 2–3-quart casserole dish. Top with the remaining baked onions and bake until bubbling around the edges, about 15 minutes. Once done, remove from the oven and serve warm.