Unlock the Magic of Best Green Bean Casserole from Scratch

Forget the canned soup version—once you try this best green bean casserole from scratch, you’ll never go back. I still remember the first time my aunt served her homemade version at Thanksgiving. That rich, creamy sauce hugging crisp-tender green beans, topped with golden fried onions…I finally got her secret after years of begging. The magic? Fresh ingredients and a from-scratch sauce that makes all the difference. No mushy beans or artificial flavors here—just real food with layers of flavor that’ll have everyone asking for seconds. This isn’t just a side dish—it’s the star of every holiday table in our family now.

Table of Contents

Why You’ll Love This Best Green Bean Casserole from Scratch

Trust me, once you taste this homemade version, you’ll understand why it’s become my go-to holiday dish. Here’s what makes it special:

• Fresh ingredients shine – Crisp green beans and real mushrooms give this casserole way more flavor than the canned stuff
• That creamy sauce – Made from scratch with butter, flour, and broth, it’s rich without being gloppy
• Perfect texture – Blanching keeps the beans bright and slightly crisp, not mushy
• Easy to make – Don’t let “from scratch” scare you – it comes together in under an hour
• Crowd-pleaser – Even picky eaters go back for seconds (my nephew who “hates veggies” proved this)

Ingredients for Best Green Bean Casserole from Scratch

Here’s everything you’ll need to make this amazing from-scratch casserole – I promise each ingredient plays a special role in creating that perfect harmony of flavors and textures. Don’t skimp on quality here – fresh really does make all the difference.

• 1.5 lbs fresh green beans – trimmed and cut into 1-inch pieces (trust me, fresh beats frozen or canned by a mile)
• 2 tbsp unsalted butter – the real deal, none of that margarine stuff
• 1 small onion – finely chopped (I like yellow onions for their sweetness)
• 8 oz mushrooms – sliced (baby bellas add wonderful earthy flavor)
• 2 cloves garlic – minced (fresh only – no jarred garlic here)
• 3 tbsp all-purpose flour – this helps create that luscious sauce
• 1.5 cups milk – whole milk makes the creamiest sauce
• 1 cup chicken or vegetable broth – homemade if you’ve got it
• 1 tsp salt – I use kosher salt for better flavor distribution
• 1/2 tsp black pepper – freshly ground if possible
• 1/2 tsp onion powder – our secret flavor booster
• 1 cup crispy fried onions – the crowning glory that makes it irresistible

Equipment Needed

You won’t need anything fancy for this best green bean casserole from scratch – just a few basic kitchen tools that you probably already have:

• Large skillet – for sautéing those mushrooms and onions to perfection
• 2-quart baking dish – my trusty ceramic one works like a charm
• Whisk – essential for getting that sauce silky smooth
• Large pot – for blanching the green beans
• Colander – to drain those beans quickly
• Wooden spoon – my favorite for stirring the sauce

That’s it, No special gadgets needed – just good old-fashioned cooking tools.

How to Make Best Green Bean Casserole from Scratch

Now for the fun part – bringing all those fresh ingredients together into something magical. I’ve broken this down into simple steps so you can nail it on your first try. Follow along and you’ll have a casserole that’ll make your kitchen smell like holiday heaven.

Preparing the Green Beans

First things first – let’s get those green beans ready. Fill a large pot with water and bring it to a rolling boil. While you wait, prep your ice bath (just a big bowl of ice water – this stops the cooking instantly).

When the water’s boiling, add your trimmed green beans all at once. Set a timer for exactly 5 minutes – this quick blanching keeps them crisp-tender with that gorgeous bright green color. The second the timer beeps, drain them and immediately plunge into the ice bath. Let them chill for about 2 minutes, then drain again. This step is crucial – it locks in that perfect texture so they don’t turn to mush in the casserole.

Making the Sauce from Scratch

Now for the good stuff – that creamy homemade sauce. Melt your butter in a large skillet over medium heat. When it’s just starting to bubble, add the onions and mushrooms. Sauté until they’re soft and the mushrooms have released their liquid (about 5 minutes). Stir in the garlic and cook just until fragrant – about 30 seconds.

Here’s where the magic happens – sprinkle in the flour and stir constantly for about 2 minutes. You’re making a roux, and trust me, taking the time to cook out that raw flour taste makes ALL the difference. Now gradually whisk in the milk and broth – I do this in about 3 additions, whisking thoroughly each time to prevent lumps. Keep cooking and stirring until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes). Season with salt, pepper, and that sneaky onion powder – taste and adjust as needed.

Assembling and Baking

Preheat your oven to 350°F while you mix the blanched green beans into the sauce. The mixture should coat the beans beautifully. Transfer everything to your 2-quart baking dish (I use a 9×13″ if that’s what you have).

Now for the crowning glory – sprinkle those crispy fried onions evenly over the top. Pop it in the oven and bake for 25 minutes, or until the edges are bubbly and the topping is golden brown. Pro tip: If the onions start getting too dark, just tent some foil over the top. Let it cool for about 5 minutes before serving – it’ll be piping hot.

Tips for Perfect Best Green Bean Casserole from Scratch

After making this casserole more times than I can count, I’ve picked up some game-changing tricks that’ll take yours from good to “can I have the recipe?” amazing:

• Dry those mushrooms. Pat them with a paper towel before sautéing – wet mushrooms steam instead of getting that beautiful golden color.
• Don’t rush the roux – Cook the flour and butter mixture for a full 2 minutes to lose that raw flour taste.
• Thicken that sauce – Let it bubble until it coats your spoon thickly – a thin sauce means soggy casserole.
• Top strategically – Add fried onions in the last 5 minutes if they brown too fast.
• Blanch like a pro – Shock those beans in ice water immediately to lock in crispness.

Follow these simple tricks and you’ll have the most flavorful, perfectly textured green bean casserole every single time.

Make-Ahead and Storage Instructions

This best green bean casserole from scratch is actually BETTER when prepped ahead. Here’s how I handle leftovers and make-ahead magic:

• Make ahead: Assemble everything except the fried onions, cover tightly, and refrigerate for up to 2 days. Add the onions right before baking.
• Leftovers: Store cooled casserole (covered) in the fridge for 3-4 days. The sauce actually gets more flavorful.
• Reheating: Warm individual portions in the microwave, or cover with foil and reheat the whole dish at 325°F for 15-20 minutes.

Pro tip: Those fried onions lose their crunch, so I always keep extra for sprinkling on reheated servings.

Nutritional Information

Here’s the nutritional breakdown for one serving of this best green bean casserole from scratch. Keep in mind, these values are estimates and may vary slightly depending on specific ingredients or portion sizes. Whether you’re tracking macros or just curious, this dish is a delicious way to enjoy your veggies.

Frequently Asked Questions

Serving Suggestions

This best green bean casserole from scratch is the ultimate sidekick for so many meals! It’s a must-have at holiday dinners—think roasted turkey, glazed ham, or prime rib. For a cozy weeknight meal, pair it with juicy roasted chicken or creamy mashed potatoes. Honestly, it’s so good, I’ve even served it alongside a simple steak for a special treat. No matter what you pair it with, it’s always the first dish to disappear.

Follow us on Facebook for more delicious recipes.

 Find more easy morning ideas in our web site.

Print