Did you know 2,074 home cooks voted for this homemade green bean casserole recipe? It shows how much people love this dish, made from scratch. I’m excited to teach you how to make this classic side with fresh ingredients and a creamy mushroom sauce.
This recipe turns 1 pound of fresh green beans into a dish everyone loves. It serves 8 and has only 112 calories per serving. The secret is fresh veggies, homemade sauce, and a crispy onion topping.
Ready to improve your green bean casserole? Let’s make a dish that will become a family favorite. Once you try this version, you’ll never go back to the old way again!
History and Significance of Traditional Green Bean Casserole
Green bean casserole is a favorite at Thanksgiving, loved by many in America. It has a rich history, starting as a simple dish and becoming a family favorite. This comfort food has grown in popularity over the years.
Origins as a Thanksgiving Staple
In 1955, Dorcas Reilly, a Campbell’s Soup Company employee, made a dish that would become famous. She called it “Green Bean Bake.” It used canned green beans and cream of mushroom soup. It quickly became a hit at holiday meals, joining turkey and pumpkin pie.
Evolution from Convenience to Homemade
Over time, cooking methods for this dish changed. What started with canned ingredients now often uses fresh ones. This change shows a shift in holiday cooking, where making dishes from scratch is valued.
Why Fresh Ingredients Matter
Using fresh green beans, mushrooms, and homemade cream sauce makes the dish better. Fresh beans add a nice crunch, and sautéed mushrooms add flavor. Making green bean casserole with fresh ingredients makes it a special part of your family’s holiday tradition.
| Year | Milestone |
|---|---|
| 1955 | Green Bean Casserole created by Dorcas Reilly |
| 2002 | Recipe inducted into National Inventors Hall of Fame |
| 2020 | Served at 20 million Thanksgiving dinners annually |
Essential Ingredients for Homemade Green Bean Casserole
Let’s explore the key ingredients that make a classic green bean casserole stand out. The right mix of fresh ingredients turns this dish into a masterpiece.
Fresh Green Bean Selection and Preparation
Begin with 2 pounds of fresh green beans. Look for bright green pods without any blemishes. Trim the ends and blanch them in boiling water for 3 to 4 minutes. This keeps their color bright and texture crisp.
Mushroom Sauce Components
The heart of the casserole is a homemade cream of mushroom soup. You’ll need:
- 8 tablespoons salted butter
- 1/2 large onion, finely chopped
- 8 oz sliced mushrooms
- 3 cloves minced garlic
- 2 1/2 cups half-and-half
- 2 tablespoons flour or cornstarch
Crispy Onion Topping Options
For the topping, you can use store-bought fried onions or make your own. If making from scratch, thinly slice onions, coat in flour, and fry until golden. This takes about 7-8 minutes.
Seasoning and Additional Ingredients
Boost flavors with these main ingredients:
- 1 1/2 teaspoons salt
- 1/8 teaspoon cayenne pepper
- 1 cup grated sharp cheddar cheese
- 1/2 cup grated Parmesan (optional)
- 4 slices bacon (optional)
| Ingredient | Amount | Preparation |
|---|---|---|
| Fresh green beans | 2 pounds | Trimmed and blanched |
| Butter | 8 tablespoons | Divided |
| Half-and-half | 2 1/2 cups | For cream sauce |
| Fried onions | 1 cup | Homemade or store-bought |
Preparing the Fresh Green Beans
Let’s get into the heart of our green bean casserole – preparing those vibrant, crisp beans! We start with 2 pounds of fresh green beans. While frozen or canned beans can do, fresh ones take the dish to another level.
To blanch the green beans, bring a large pot of salted water to a boil. Drop the beans in and cook for 3-4 minutes until they’re bright green and crisp-tender. Then, quickly transfer them to an ice bath to stop cooking and keep that color.
If you’re using frozen green beans, you can skip the blanching step. For canned beans, drain and rinse them well before adding to your casserole. These options save time but might not match fresh beans in texture and flavor.
| Green Bean Type | Preparation Method | Cooking Time |
|---|---|---|
| Fresh | Blanch in boiling water | 3-4 minutes |
| Frozen | Thaw and drain | No cooking needed |
| Canned | Drain and rinse | No cooking needed |
Once your green beans are prepped, they’re ready to mix with other ingredients. This step is key to getting that perfect balance of texture and flavor. It makes your casserole the highlight of any dinner.
Creating the Perfect Mushroom Cream Sauce
The heart of a delicious green bean casserole is its creamy mushroom sauce. Let’s make a velvety, flavorful sauce from scratch instead of using canned cream of mushroom soup.
Making the Roux Base
Melt ¼ cup of butter in a large skillet. Add 8 ounces of sliced mushrooms and 1 cup of sweet onion. Cook until the mushrooms release their moisture and the onions turn golden.
Then, sprinkle in 3 tablespoons of flour to create a roux. This roux will thicken our sauce.
Incorporating Cream and Stock
Slowly pour in ½ cup of white wine or chicken broth, stirring constantly to prevent lumps. Add 1 ½ cups of half-and-half, bringing the mixture to a gentle simmer.
This creates a rich base that’s far better than any canned cream of mushroom soup.
Seasoning and Flavor Enhancement
Now, let’s add more flavor. Stir in ¼ cup of grated parmesan cheese, 2 teaspoons of Worcestershire sauce, ½ teaspoon each of salt and pepper. For an extra umami kick, add a splash of soy sauce.
This combination creates a depth of flavor that will make your taste buds dance.
- Simmer the sauce for 5-7 minutes until it thickens
- Taste and adjust seasonings as needed
- If too thick, thin with a bit of chicken stock
Your homemade mushroom cream sauce is now ready to elevate your green bean casserole to gourmet status. This sauce can be made up to 4 days in advance, perfect for busy holiday prep!
Homemade Crispy Onion Topping Technique
Let’s explore how to make the star of our green bean casserole – the crispy fried onions! This homemade onion topping will make your dish go from good to amazing.
Slicing and Coating Methods
Begin with 1.5 pounds of onions, sliced thinly. Soak them in 2 cups of buttermilk for 10 minutes. This step softens the onions and adds flavor.
Mix 2 cups of flour with 3 tablespoons of seasoning for the coating. Then, coat the onions in this mixture for that perfect crispy texture.
Proper Frying Temperature
Heat peanut oil to 375°F for frying. This temperature is key for achieving that golden brown color without burning. Fry in small batches for 5-10 minutes each, ensuring even cooking and maximum crispiness.
Storage and Make-Ahead Tips
Your french fried onions can be stored at room temperature for 1-2 days in an airtight container. For longer storage, freeze for up to 3 months. This make-ahead option is perfect for busy cooks!
| Ingredient | Amount | Purpose |
|---|---|---|
| Onions | 1.5 pounds | Base for crispy topping |
| Buttermilk | 2 cups | Soaking and flavor |
| Flour | 2 cups | Coating for crispiness |
| Seasoning | 3 tablespoons | Flavor enhancement |
With these tips, you’ll create a crispy onion topping that’s far superior to store-bought versions. Your homemade french fried onions will add the perfect crunch and flavor to your green bean casserole.
Assembly and Baking Instructions
It’s time to put everything together! First, preheat your oven to 350°F. Use a 9×13-inch baking dish. Start by layering the green beans at the bottom.
Next, pour the creamy mushroom sauce over the beans. Make sure they’re coated evenly.
If you’re short on time, you can make this casserole ahead. Just put everything in the dish, cover it, and refrigerate for up to 48 hours. Then, bake it when you’re ready!
The casserole will bake for 15-20 minutes. It’s done when it’s hot and bubbly around the edges. Sprinkle the crispy onion topping over it for the last 5 minutes. This keeps them crispy and golden.
If you refrigerated it, you might need a few more minutes. Just watch for the hot and bubbly look. That’s when it’s ready to eat!
| Baking Temperature | Baking Time | Servings |
|---|---|---|
| 350°F (175°C) | 15-20 minutes | 8 |
Conclusion
Making the best green bean casserole from scratch is a fun journey. It starts with fresh ingredients and homemade parts. This makes the dish much better than store-bought versions.
The green beans are crisp, and the mushroom sauce is rich. Together, they create a taste that canned foods can’t match.
This dish is great with turkey, perfect for Thanksgiving. If you like a little spice, add red pepper flakes or jalapeños. The crispy onion topping adds a nice crunch. You can make it a day early to save time.
Learning to make this recipe from scratch is more than just cooking. It’s about making a dish that’s fresh, tasty, and your own. Whether you follow the classic recipe or add your own twist, it will be a hit at your holiday meals.
FAQ – Green Bean Casserole
Can I use canned or frozen green beans instead of fresh?
Yes, you can use canned or frozen green beans if fresh aren’t available. For canned beans, drain and rinse them before use. For frozen, thaw and pat dry. Fresh green beans will give the best texture and flavor for your casserole.
How far in advance can I prepare the green bean casserole?
You can assemble the casserole up to 24 hours in advance. Store it covered in the refrigerator. But add the crispy onion topping just before baking to keep it crunchy.
Can I make this recipe vegetarian?
Absolutely! Use vegetable stock instead of chicken stock in the mushroom sauce. Most ingredients are already vegetarian-friendly.
How do I keep the onion topping crispy?
Add the topping just before baking for a crispy finish. Store homemade fried onions in an airtight container at room temperature. For extra crispiness, broil the casserole for 1-2 minutes at the end.
What’s the best way to reheat leftover green bean casserole?
Reheat in a 350°F (175°C) oven for about 20 minutes or until heated through. Cover with foil to prevent over-browning. You can also microwave individual portions, but the topping may lose some crispiness.
Can I make this casserole gluten-free?
Yes, use gluten-free flour for the roux and ensure your stock is gluten-free. For the crispy onion topping, use gluten-free breadcrumbs or crushed gluten-free cornflakes as a coating.
What can I add to make my green bean casserole spicy?
To add heat, mix in some red pepper flakes or cayenne pepper to the mushroom sauce. You could also add diced jalapeños or a dash of hot sauce for a spicy kick.
How long does the casserole need to bake?
Bake the casserole at 375°F (190°C) for about 25-30 minutes, or until it’s hot and bubbling. If refrigerated before baking, add an extra 5-10 minutes to the cooking time.
Classic Green Bean Casserole
Ingredients
- 2 pounds fresh green beans trimmed and blanched
- 8 tablespoons salted butter divided
- 8 oz sliced mushrooms
- 1/2 large onion finely chopped
- 3 cloves minced garlic
- 2 1/2 cups half-and-half
- 2 tablespoons flour or cornstarch
- 1 1/2 teaspoons salt
- 1/8 teaspoon cayenne pepper
- 1 cup grated sharp cheddar cheese
- 1/2 cup grated Parmesan optional
- 4 slices bacon optional
- 1 cup fried onions homemade or store-bought
Instructions
- Preheat oven to 350°F.
- Blanch fresh green beans in boiling water for 3-4 minutes.
- Prepare the creamy mushroom sauce by cooking sliced mushrooms, onions, and garlic in butter. Add flour to make a roux. Slowly incorporate half-and-half and simmer until the sauce thickens. Season with salt, cayenne, Worcestershire sauce, and optional Parmesan.
- Layer green beans in a 9×13-inch baking dish, pour mushroom sauce over them.
- If prepared ahead of time, cover and refrigerate the casserole for up to 48 hours before baking.
- Bake for 15-20 minutes or until bubbly around the edges. Add crispy onion topping in the last 5 minutes.
- Serve hot.
Notes
- The casserole can be assembled up to 24 hours ahead. Add the crispy onion topping right before baking to keep it crunchy.
- You can use frozen or canned green beans, but fresh beans yield the best texture and flavor.
- The crispy onion topping can be homemade or store-bought, with instructions provided for making it from scratch.
- Make the mushroom cream sauce in advance; it can be stored for up to 4 days in the refrigerator.
- The casserole can be made vegetarian by using vegetable stock and ensuring all other ingredients are vegetarian-friendly.
- Gluten-free options are available, including using gluten-free flour and gluten-free breadcrumbs or cornflakes for the onion topping.
