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Creamy Green Bean Casserole from Scratch (No Canned Soup) - Recipe Image

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
Cook Time 5 minutes
Total Time 20 minutes
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.