From Scratch Green Bean Casserole

From Scratch Green Bean Casserole

Green bean casserole seems to be one of those dishes that you either had every single Thanksgiving (and maybe Christmas) or you never had it all.  It also seems like people either love it or hate.

I always enjoyed it growing up but I think I mostly liked the topping.  The year that I found out there was Cream of Mushroom soup in it, I pretty much refused to eat because I hated mushrooms with a type of passion that only a ten-year-old girl could have. ;)

I've definitely come to love mushrooms in the more recent years and I've also learned how to make this casserole without any Cream of Whatever soups.  This recipe is creamy, savory, crispy, and full of fresh mushrooms and green beans.  It also comes together quickly with a little help from store-bought fried onions.  One of these years I'm going to fry my own shallots.  This wasn't that year, though. ;)


  • From Scratch Green Bean Casserole
  • Printable Version
  • For the Topping:
  • ½ cup prepared breadcrumbs, any type
  • 2 tbsp. unsalted butter, melted
  • 3 cups canned fried onions (about 6 ounces)
  • Kosher salt and freshly ground black pepper
  • For the Beans and Sauce:Salt
  • 1½ lb. green beans, ends trimmed, then halved
  • 3 tbsp. unsalted butter
  • 8 oz. baby Bella mushrooms, thinly sliced and then halved
  • 3 medium cloves garlic, minced
  • Ground black pepper
  • 3 tbsp. all-purpose flour
  • 1 - 1½ cups chicken broth
  • 1 cup heavy cream

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