Green Bean Casserole from Scratch
A fresh, creamy, and crispy green bean casserole made from scratch with no canned soup.
Ingredients
For the casserole:
- 1 ½ lbs fresh green beans, trimmed and cut in half
- 2 tbsp unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 oz fresh mushrooms, sliced
- 2 tbsp all-purpose flour
- 1 cup chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- ½ tsp ground nutmeg (optional)
For the topping:
- 1 cup panko breadcrumbs
- 1 cup fried onions (store-bought or homemade)
- ½ cup Parmesan cheese, grated
- 2 tbsp butter, melted
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Blanch green beans in boiling water for 3–4 minutes. Drain and set aside.
- In a skillet, melt butter and sauté onion, garlic, and mushrooms until softened.
- Stir in flour and cook 1–2 minutes. Gradually add broth and cream, whisking until thickened.
- Season with salt, pepper, and nutmeg.
- Toss green beans with the mushroom sauce. Spread into the baking dish.
- In a bowl, combine breadcrumbs, fried onions, Parmesan, and butter.
- Sprinkle topping over casserole.
- Bake uncovered for 25–30 minutes, until golden and bubbly.
- Serve warm.
Notes
- Fresh green beans keep the dish vibrant and crisp.
- Heavy cream makes the sauce rich and velvety.
- Parmesan adds a savory kick to the topping.
- Adjust seasoning to match your taste.
- Serve immediately for the crispiest topping.