Green Bean Casserole From Scratch
A homemade green-bean casserole using fresh (or frozen) green beans, a creamy mushroom/cream sauce made from butter, flour, milk/cream and broth — topped with crispy fried onions for crunch.
Equipment
- Saucepan / skillet
- Baking dish (approx. 9×13 inch or similar)
Ingrédients
Vegetables & Base
- 1.5 lb fresh green beans, trimmed and cut (or frozen thawed / drained)
- 3 tablespoons unsalted butter
- 8 oz mushrooms (button / cremini), sliced
- 1 small onion, finely diced (or 1 shallot)
- 2 cloves garlic, minced
Sauce
- 2 tablespoons all-purpose flour
- 1 cup milk (or half-and-half for richer sauce)
- 1 cup chicken or vegetable broth
- ¼ teaspoon ground nutmeg (optional)
- Salt & freshly ground black pepper, to taste
Topping
- 6 oz crispy fried onions (store-bought or homemade)
Instructions
- Preheat oven to 190 °C (≈375 °F).
- If using fresh green beans: trim and cut them. Blanch the green beans in boiling salted water for about 4–5 minutes until bright-green and just tender-crisp, then drain and set aside. (If using frozen, thaw and drain.)
- In a large skillet over medium heat, melt the butter. Add the diced onion (or shallot) and cook until softened, then add the sliced mushrooms and cook until mushrooms release their moisture. Add minced garlic and sauté another minute.
- Sprinkle the flour over the vegetables and stir to coat. Then gradually whisk in the broth and milk (or half-and-half), stirring constantly until a creamy sauce forms and thickens. Season with salt, pepper — and nutmeg if using.
- Gently stir the blanched green beans into the sauce until well coated. Pour the mixture into a greased baking dish.
- Sprinkle the crispy fried onions evenly on top.
- Bake in the preheated oven for about 20–25 minutes, until the casserole is bubbly and onions are golden crisp. Remove and let rest a few minutes before serving.