Green Bean Casserole from Scratch (No Canned Soup, Make-Ahead)
The Thanksgiving classic made from scratch: tender-crisp fresh green beans in a creamy garlic-mushroom sauce, topped with extra-crispy fried onions. No canned soup, and you can assemble it up to 2 days ahead.
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Ingredients
Serves 8
- 1.5 lb fresh green beanstrimmed and cut into 2-inch pieces
- 1 tbsp kosher saltfor the blanching water
- 3 tbsp unsalted butter
- 8 oz cremini mushroomsthinly sliced
- 2 cloves garlicminced
- 3 tbsp all-purpose flour
- 1 cup chicken or vegetable broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 tsp soy sauce or Worcestershire sauce
- 1/2 tsp black pepper
- 1/4 tsp ground nutmegoptional
- 1/2 cup grated Parmesan cheese
- 2 cups crispy fried onionsstore-bought, divided
The method
Heat the oven to 375°F. Butter a 2-quart (or 8x8-inch) baking dish. Bring a large pot of water to a boil and add the salt.
10 minBoil the green beans for 5 minutes, until bright green and just tender-crisp. Drain and plunge into ice water, then drain well and pat dry.
7 minMelt the butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 6–8 minutes until browned and their liquid has cooked off. Stir in the garlic for 30 seconds.
8 minSprinkle the flour over the mushrooms and stir for 1 minute. Slowly whisk in the broth, then the milk and cream. Simmer, stirring, for 4–5 minutes until thick enough to coat a spoon.
6 minOff the heat, stir in the soy sauce, pepper, nutmeg and Parmesan. Taste and add salt if needed. Fold in the green beans and 1/2 cup of the fried onions, then spread in the baking dish.
3 minBake uncovered for 20 minutes until bubbling at the edges. Top with the remaining 1 1/2 cups fried onions and bake 5 minutes more, until the onions are deep golden. Rest 5 minutes before serving.
30 min
Timings are a guide. Use the instruction and your own judgment as you cook.
Make ahead
Assemble through step 5 (without the onion topping), cool, cover and refrigerate up to 2 days. Bake straight from the fridge for 30–35 minutes, then add the onions for the last 5 minutes.
Tips
- Frozen cut green beans work too: thaw, pat very dry and skip the boiling.
- Vegetarian as written with vegetable broth; check labels on Worcestershire (often contains anchovy), Parmesan (traditional rennet) and broth. Fried onions contain wheat, so this isn’t gluten-free.
Photo: “Green bean casserole” by Rick Kimpel, CC BY-SA 2.0, via Wikimedia Commons.
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