How many of you like green bean casserole? You probably grew up eating this side dish at holiday meals. Here is new from scratch version that is just a good as the original.
My husband's family always serves this side dish for Thanksgiving and Easter dinner. I think my first experience with classic green bean casserole what at their home. My family generally served and still serves just a simple steamed vegetable, like corn or plain green beans.
When I host Thanksgiving or Easter I make this classic green bean side dish now with mashed potatoes or pineapple casserole (if we have ham). I usually use the recipe found on the can of French's onions, but as a challenge set out to make the recipe from scratch.
Recipe
Homemade Green Bean Casserole
Ingredients
- 2 teaspoons olive oil divided
- 1 cup onion sliced
- 1 cup Panko Crumbs
- 2 cloves garlic
- 1 cup sliced mushrooms
- ¼ teaspoon thyme
- Salt and pepper to taste
- ½ cup vegetable broth
- 1 cup milk
- 2 tablespoons flour
- 2 teaspoon Worcestershire sauce
- 16 oz green beans fresh or frozen
Instructions
- In a small saute pan heat 1 teaspoon olive oil.
- Cook onions over medium heat until caramelized.
- After the onions are caramelized coat them with Panko crumbs.
- Place coated onions on a baking sheet.
- Brown in a 350 degree F oven for 5-10 minutes, until crisp.
- In a large saute pan heat 1 teaspoon olive oil.
- Cook garlic over medium heat for 1-2 minutes.
- Add mushrooms cooking for 3-5 minutes.
- Season with salt, pepper, and thyme.
- Add vegetable broth and Worcestershire sauce, bring to a simmer.
- Slowly whisk in milk and continue to a slow boil.
- Whisk in flour slowly, simmering until sauce is thickened.
- Toss in green beans.
- Place green bean mixture into a baking pan.
- Place in a 350-degree oven until casserole is heated through, approximately 20 minutes.
- Add crisp onion for the last 5 minutes of cooking.
Notes
- You can make this casserole a day ahead and reheat when ready to serve, except wait until you are going to bake it to make the crispy onions.
- Green beans: I prefer to use frozen green beans. Fresh greens beans are great too, but I just don't feel like cutting them up. I don't like canned green beans at all. My mother-in-law used the French's recipe with canned green beans. Although the casserole is still good I think the taste of the casserole with frozen or fresh green beans is just better than canned. You also decrease the sodium content by using frozen instead of canned.
- Crispy Onions: You have to make sure you still use crispy onions. This is the best part of this dish! We fight over the crispy onions. I wanted to make the recipe totally from scratch, so no onions came out of a can. I caramelized onions and then coated them with Panko bread crumbs to add some crunch.
- Mushrooms: I love baby portabello's, however, white button mushrooms would be delicious in the dish.
- Broth: I use vegetable broth, however you can use chicken broth if you prefer. Choose a lower salt version if you need to follow a low sodium diet.
- Milk: I generally use skim milk, because I like to cut fat wherever I can, however, if you want a creamer thinker sauce 2% or whole would be a good option. The added flour thickens the sauce up enough even when using lower fat milk.
Nutrition
Tips to make green been casserole from scratch:
Green beans: I prefer to use frozen green beans. Fresh greens beans are great too, but I just don't feel like cutting them up. I don't like canned green beans at all. My mother-in-law used the French's recipe with canned green beans. Although the casserole is still good I think the taste of the casserole with frozen or fresh green beans is just better than canned. You also decrease the sodium content by using frozen instead of canned.
Crispy Onions: You have to make sure you still use crispy onions. This is the best part of this dish! We fight over the crispy onions. I wanted to make the recipe totally from scratch, so no onions came out of a can. I caramelized onions and then coated them with Panko bread crumbs to add some crunch.
Mushrooms: I love baby portabello's, however white button mushrooms would be delicious in the dish.
Broth: I use vegetable broth, however you can use chicken broth if you prefer. Choose a lower salt version if you need to follow a low sodium diet.
Milk: I generally use skim milk, because I like to cut fat wherever I can, however if you want a creamer thinker sauce 2% or whole would be a good option. The added flour thickens the sauce up enough even when using lower fat milk.
What traditional side dishes do you serve during the holidays? Let me know in the comments!
Jeanine @MommyEntourage says
This looks delicious! My kids both love fresh mushrooms and I love how prominent they are in the recipe.
Rebecca @ Strength and Sunshine says
Yum! A total healthy take on the green bean casserole!
Gina B says
These look good. I actually never eat green bean casserole. It was done in my family until my nephews got married and it's basically canned green beans (EW) with some onion stuff on top. (Again, ew.) Maybe it's from a canned soup?? YIKES. But yours I would eat in a heartbeat!
Jennifer Lynn-Pullman says
I hate canned green beans. I usually use frozen green beans with the soup and onions, which is much better.
Jeanette | Jeanette's Healthy Living says
What a beautiful redux of green bean casserole - the caramelized onions got me!
Jennifer Lynn-Pullman says
Thank you!
Karli says
Yum!! This looks like my kind of green been casserole. Pinning! Thnx. 🙂
Jennifer Lynn-Pullman says
Thanks!
Serena says
Now THIS is my style of Green Bean Casserole!
Alanna says
Your recipe looks absolutely delicious!! Green bean casserole is a staple for Thanksgiving dinner with my family, like most. Love how clean and fresh yours is!
Marisa | Marisa Moore Nutrition says
So yeah. THIS looks amazing. I don't enjoy traditional green bean casserole - it's just too goopy. The mushrooms and caramelized onions sold me. Pinned. Can't wait to try this!
Kelly // The Pretty Bee: Cooking & Creating says
What a great redo of this green bean casserole! Looks amazing for Thanksgiving!
rachel says
love this version of a classic! yum!
Ayla Withee @EatSimply says
I'm definitely making this for T-day. It will be a hit.
Jessica @ Nutritioulicious says
so glad you re-pinned this! Definitely want to try it this season!
Jennifer Lynn-Pullman says
Thanks!
Rebecca Miller says
This looks like I need to make it for the fam in a few weeks!
Shashi at RunninSrilankan says
Jennifer, I am loving your take on the traditional green bean casserole. I prefer frozen green beans to canned ones too and your casserole looks so fresh with 'em - love the mushrooms added in too
Jocelyn @BruCrew Life says
What a delicious and fresh change to the traditional Thanksgiving casserole! It sounds awesome!!!