Traditional green bean casserole from scratch with no canned soup. This delicious recipe is easy to make and can be prepped ahead of time. The scratch made mushroom cream sauce in this recipe tasted so much better than the canned cream of mushroom soup that is typically used in green bean casserole.
Making the mushroom sauce is probably a lot easier than you think it is. You will definitely not want to make green bean casserole any other way after making it from scratch.
With Thanksgiving coming up soon, I wanted to post this green bean casserole recipe. Green bean casserole is a must have side dish at every Thanksgiving gathering for my family. I’m sure it is for a lot of families. The creamy filling and delicious crunchy fried onions make green bean casserole one of everyone’s favorite dishes at the table. There are hardly ever any leftovers, because it is so good!
The flavor is so much better when made from scratch. The fresh taste of the mushrooms really elevates this dish. You will not want to go back to using canned cream of mushroom soup in your green bean casserole after you see how easy this recipe is to make.
Scratch Made Mushroom Cream Sauce
I like to cook from scratch as much as possible and making this classic Thanksgiving dish from scratch is a great example of that.
I like to use button mushrooms for the sauce, because I always have them in my refrigerator. Portabella mushrooms would also work for this recipe. The key to making the sauce is sautéing the mushrooms and onions to bring out their flavor. I like to chop the mushrooms finely so that they are more of the same size as the mushrooms in the canned soup. Larger sliced mushrooms would also work. By chopping them finely I am able to hide them better from the pickier eaters.
The rest of the sauce is made with good quality chicken stock and milk that is thickened with a roux.
Make it Ahead
Yes, you can make green bean casserole ahead of time to cut down on time. I always make my green bean casserole the day before Thanksgiving to make my life easier on Thanksgiving Day. It can be made up to 4 days in advance.
Completely assemble the casserole except for the fried onions. Wait until you are ready to bake the onions before adding them to the top of the casserole. This will help keep them crispy.
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Green Bean Casserole from Scratch
Traditional Green Bean Casserole made from scratch. This simple mushroom cream sauce will make this loved Thanksgiving Day side dish so much better.
Ingredients
Instructions
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Preheat an oven to 350° F. Lightly grease a 2-quart baking dish.
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Bring a medium pot 3/4 of the way full to a boil. Add in the green beans, bring to a simmer, cover and cook for 6 minutes. Drain off the water and cool completely with cold water.
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In a large skillet over medium heat add the olive oil, once hot 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.
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Add the flour to the mushroom mixture and mix until well combined. Now slowly add in the chicken stock, whisking to prevent any clumps from forming.
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Whisk in the milk and continue cooking until the sauce has thickened enough to coat the back of a spoon. Season with salt and pepper. Remove from the heat.
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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.
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Bake for 30 minutes covered. After 30 minutes remove the lid and bake for an additional 5 minutes. Enjoy!
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.
That is wonderful to hear!
It’s perfect! I am making it for Friendsgiving two weekends in a row! Thanks for another great recipe!
Thank you so much, Bren! I am happy to hear you will be making it again.
This is a great recipe, thank you!
So easy to make! There wasn’t any leftovers for me to take home, that’s how good it was!
That is wonderful to hear!