This delicious Homemade Green Bean Casserole is made completely from scratch! With a creamy mushroom sauce, fresh green beans, and a homemade "fried" onion topping, this Green Bean Casserole recipe is truly the best!
Say good-bye to canned cream of mushroom soup and make a creamy homemade mushroom soup that is the perfect base for this Green Bean Casserole. It is must make for any holiday feast and is perfect served alongside Roasted Turkey, Instant Pot Ham, or Instant Pot Turkey Breast.
Green Bean Casserole seems to be on most family's must make list for holidays. But I was never really hooked on the casserole.
The classic recipe for Green Bean Casserole, while easy to prepare, leaves little to be desired in my book. It tastes overly processed and canned green beans are nowhere near as tasty as fresh green beans. But a Green Bean Casserole from scratch is a different story!
No canned soups. No canned green beans. No freeze-dried onions.
Instead, this casserole is made completely from scratch with fresh green beans, a luscious homemade cream of mushroom soup, and a homemade crispy onion topping.
Green Bean Casserole made from scratch is the ONLY way to go when you want to make the BEST Green Bean Casserole. In fact, now this recipe that used to be so so for me is a must-make side dish at all my holiday gatherings!
What you Need
- Onion Topping: Fresh onions, flour, seasonings, and panko bread crumbs combined with a bit of oil to create a crispy oven-fried topping that is full of flavor.
- Fresh Green Beans: You can use fresh haricot vert or thicker garden green beans. Even defrosted, frozen green beans work beautifully in this casserole, which are a bit less work to prep and still gives this casserole a fresher taste than when prepared with canned green beans.
- Homemade Cream of Mushroom Soup: For this recipe, I use homemade cream of mushroom soup. It is thick, creamy, and full of mushrooms--just like canned cream of mushroom without all the preservatives and so much more flavor.
How to Make Green Bean Casserole from Scratch
You may be thinking that making Green Bean Casserole without the help of processed products is a bit overwhelming. And while this recipe does take more time to make, the steps are simple to follow and the extra 15 minutes of prep time is more than worth the results!
Step One: Prepare Onion Topping
It is best to start by preparing the onion topping so that while it crisps up in the oven, you can prepare your green beans and cream of mushroom soup.
- Thinly slice one onion. I really prefer to use a mandoline to get the onion super thin, but of course, you can use a knife as well. You just want the onion in about ⅛ inch thick slices. Once sliced, separate the onion into rings or individual strips.
- In a mixing bowl mix together oil, panko, flour, and seasoned salt. I use oil right in the bread crumb mixture. This helps the breading adhere to the onions without first being dipped into an egg mixture, and helps the onions to brown up beautifully.
- Toss the onions with the breading, shaking off any excess, and spread the onions out onto a sheet pan.
- Bake at 400 degrees for 10 minutes, to just start to brown the onions. Remove from the oven and turn the heat down to 375 degrees, which is the temperature the completed casserole will bake at.
Step Two: Prepare Green Beans
- Bring a large pot of salted water to a rapid boil.
- Trim the ends off the fresh green beans and cut into 2-inch pieces.
- Drop the fresh (or frozen) green beans into the boiling water and cook for 5 minutes for thick green beans, and 3 minutes for thin green beans.
- Remove the beans from the boiling water with a slotted spoon and immediately place them into a mixing bowl filled with ice water to stop the cooking process and retain their beautiful green color.
Step Three: Prepare the Mushroom Sauce
- Melt butter in a heavy-bottomed skillet over medium heat and add in mushrooms and fresh herbs if using. Saute for 3-5 minutes, until the mushrooms just begin to break down.
- Stir in the flour and cook for 1 minute.
- Whisk in the wine (or additional stock) and cook until thickened.
- Slowly mix in the stock and milk, whisking to incorporate. Season with salt and pepper and cook for 2-3 minutes or until sauce is thickened and then remove from heat.
Step Four: Assemble and Bake
- Grease a 2-quart casserole dish with butter or non-stick spray.
- Drain the green beans and pat dry and then add to the mushroom sauce. Toss to coat the beans evenly in the sauce.
- Pour the prepared mixture into the casserole dish and then top evenly with the onions.
- Bake until the mushroom sauce is bubbly and warm and the onion topping is golden brown.
Key Tips and Modifications
- To Prepare in Advance: Once the casserole is assembled, you can cover and refrigerate for up to 24 hours before baking.
- Leftover green bean casserole can be stored in the refrigerator for 3-4 days. It does not freeze well.
- Panko Bread Crumbs are best to keep the topping light and crispy, but traditional unseasoned bread crumbs work as well if that is all you have on hand.
- To make this Green Bean Casserole Gluten Free: In place of all-purpose flour, use 1:1 Gluten-Free Flour Blend and Gluten-Free Bread Crumbs in place of panko bread crumbs.
- To make this Green Bean Casserole Dairy Free: Instead of butter, use olive oil or non-dairy butter, such as Smart Balance, and instead of milk, use additional stock or unflavored, unsweetened non-dairy milk (like soy, almond, or oat milk.)
- The marsala wine adds a rich depth to the casserole, but feel free to omit and use additional vegetable broth or chicken stock in its place.
More Holiday Worthy Side Dish Recipes
I hope you this green bean casserole completes your holiday feast and I would love for you to leave a comment and rating below if you have tried this recipe.
Green Bean Casserole
- 1 and ½ pound fresh green beans trimmed and cut into 2 inch pieces
- ¼ cup butter
- 1 cups mushrooms any variety diced
- 1 teaspoon fresh thyme leaves optional
- ¼ cup flour
- ¼ cup marsala wine or additional stock
- ¼ cup chicken stock see note
- ½ cup milk
- ½ teaspoon kosher salt
- 1 teaspoon pepper
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ tablespoon olive oil
- 1 small onion peeled
- ¼ cup flour
- ½ cup Panko breadcrumbs
- ½ teaspoon seasoned salt
Prepare Onion Topping
- Preheat oven to 400 degrees.
- Mix together oil, flour, panko, and seasoned salt together in a large bowl, until well combined.
- Very thinly slice onions, using a mandoline, or a very sharp knife. Separate onion slices and then place onions in the breading and toss to coat.
- Shake off excess bread crumbs form the onions and spread out onto a baking sheet and bake for 10 minutes. Remove from oven and reduce heat to 375 degrees.
Prepare Green Beans
- While the onions are cooking, fill a large stock pan with water and bring to a rapid boil. Add the trimmed beans to the boiling water and cook for 3 minutes for thin green beans or 5 minutes for thicker green beans. Immediately transfer the beans to a large bowl or ice water, using a slotted spoon.
Prepare Homemade Cream of Mushroom Soup
- Melt butter in heavy-bottomed stock pan over medium heat. Add mushrooms and thyme leaves and saute until mushrooms are beginning to soften about 5 minutes.
- Add flour to the pan and stir to coat. Allow to cook for 1 additional minute.
- Slowly whisk in marsala wine or stock, whisk until smooth and thick and then gradually add in the stock and milk, whisking well. Add in the salt, pepper, garlic powder, and onion powder and stir well.
- Bring to a boil over medium to medium high heat and whisk well until mixture is thickened, anywhere from 2 to 5 minutes. Remove from heat.
- Lightly grease a two quart pan.
- Drain green beans from ice water and pat dry.
- Add green beans to mushroom sauce and toss to coat. Pour green bean mixture into prepared casserole dish. Top evenly with onions.
- Bake at 375 degrees until warm and bubbly and topping is browned.
- For the stock, use Mushroom Stock, Vegetable Stock or Chicken Stock. If not using Marsala Wine, use additional stock.
- The fresh thyme leaves add depth to the homemade mushroom sauce, but feel free to omit.
- Feel free to use haricot verts or garden variety green beans. Just trim off the ends of green beans and cut into 1-2 inch pieces.
- If using frozen green beans, use 16-20 ounces frozen green beans and precook following the instructions for fresh green beans.
- Canned green beans are not recommended for the best flavor, but can be used. Drain two 15 ounce cans of green beans and mix in with mushroom sauce.
- In place of the homemade crispy onions, feel free to use 1 cup prepared french fried onions. Or if you are opposed to onions, sprinkle with 1 cup panko bread crumbs instead.
- In place of homemade cream of mushroom sauce, use 1 (10.75 ounce can of cream of mushroom soup).
- To prepare up to 24 hours in advance: Prepare the green beans, sauce and homemade fried onions as directed. After the sauce is finished, toss with the green beans with the mushroom sauce and pour into the prepared casserole dish. Top with the onions and cover tightly with plastic wrap and refrigerate overnight. The next day, remove the casserole from the fridge and preheat oven to 375 degrees. Bake for 45-50 minutes.
- Leftover green bean casserole will keep in the fridge for 3-4 days.