Skip the canned cream of mushroom soup, the homemade mushroom cream sauce in this Green Bean Casserole from Scratch is so much better. Once you make this homemade version, you'll never want to serve green bean casserole any other way.
As Thanksgiving approaches, I'm eager to share this green bean casserole recipe. It's a staple side dish at my family's Thanksgiving dinner, as it is for many others. The combination of creamy filling and crunchy fried onions makes it a favorite for everyone. It's so popular that we rarely have leftovers!
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You might also like this Sweet Potato Casserole recipe and this Honey Glazed Ham recipe. Both are Thanksgiving classics!
Why You'll Love This Green Bean Casserole from Scratch
This casserole is simple, full of flavor, and can be made ahead. Everything you want in a holiday side dish! Made from scratch with a creamy mushroom sauce, sautéed onions, and tender green beans. The homemade sauce blends perfectly with the beans, giving every bite a rich, comforting flavor that everyone will love.
Key Ingredients & Substitutions
- Green Beans - Fresh or frozen, both work beautifully. I usually use frozen, cut green beans.
- Mushrooms - Button mushrooms are my go-to, but portabella works too. Finely chop for a smoother sauce. Or used sliced if you like bigger mushrooms in your green bean casserole.
- Chicken Stock - As always use a good quality chicken stock, or substitute with chicken broth, for the best flavor.
- Fried Onions - A must have for the classic flavor. We use French's Fried Onions!
How To Make Green Bean Casserole from Scratch
Making this holiday staple side dish is easier than it looks, and I'll guide you through each step.
- Start by sautéing the onions and mushrooms together until tender. Add in the minced garlic and sauté for 30 seconds.
- Stir in the flour to make the roux.
- Now slowly whisk in the chicken stock and milk. Whisking to prevent any clumping. Mix until thickened. Season with salt and pepper. Remove from the heat.
- Add the green beans to the pan (or mix in a large bowl) and mix until fully combined.
- Transfer to a baking dish and top with fried onions.
- Bake for 30 minutes covered and another 5-6 uncovered. Enjoy!
I love creating from scratch versions of recipes that I grew up eating. This one is so easy to make, and I love getting to share it with you. I hope it becomes a staple on your table during the holidays.
-Sky🩷
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📖 Recipe
Green Bean Casserole from Scratch
Ingredients
- 24 ounces green beans fresh or frozen
- 3 tablespoons butter
- ¾ Cuc onion small diced
- ½ cup button mushrooms finely chopped
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 ½ cups milk
- 1 ½ - 2 teaspoons salt
- ½ teaspoon black pepper
- 6 ounces fried onions such as French's Fried Onions
Instructions
- Preheat an oven to 350° F. Lightly grease a 2-quart baking dish.
- In a large pot of water add the green beans, bring to a simmer, cover and cook for 6 minutes. Drain off the water and cool completely with cold water.
- In a large skillet over medium heat add in the butter. Add in the onions and mushrooms and sauté until the onions are tender, approximately 6 minutes. If the onions start to brown turn the heat down a little. Stir in the garlic. Cook for 30 seconds.
- Add the flour to the mushroom mixture and mix until well combined. Now slowly add in the chicken stock, and milk, whisking to prevent any clumps from forming.
- Continue cooking until the sauce has thickened enough to coat the back of a spoon. Season with salt and pepper. Remove from the heat.
- In a large bowl combine the mushroom sauce and green beans. Stir until well combined. Pour into the prepared baking dish. Top with fried onions.
- Bake for 30 minutes covered. After 30 minutes remove the lid and bake for an additional 5 minutes. Enjoy!
Make it Ahead
Preparing green bean casserole in advance can save time. I typically prepare my green bean casserole the day before Thanksgiving to simplify my tasks on Thanksgiving Day. It can be prepared up to four days in advance.
Assemble the casserole fully, omitting the fried onions. Add the onions just before baking to ensure they remain crisp.
Diane says
So easy to make! There wasn't any leftovers for me to take home, that's how good it was!
Simply Scratch Made says
That is wonderful to hear!
Tiana says
This is a great recipe, thank you!
Bren says
It's perfect! I am making it for Friendsgiving two weekends in a row! Thanks for another great recipe!
Simply Scratch Made says
Thank you so much, Bren! I am happy to hear you will be making it again.
Lindy says
Made this for an early Thanksgiving and it turned out really good. My first time making the sauce from scratch, it was a lot easier than I thought it would be.
Simply Scratch Made says
That is wonderful to hear!