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? 😉
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.
How to Make Green Bean Casserole
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!!
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.
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.
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 Sausage & Herb Stuffing 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.
