Tuesday, November 22, 2011

Green Bean Casserole from Scratch

I’ve always wanted to make a Green Bean Casserole from scratch. I can finally say I have… the result? Nothing short of amazingness.

Now, let me be frank – I won’t ever hate on the canned variety of green bean casserole, because that’s what I grew up on and still thoroughly enjoy it. However, THIS my friends is incredible. Homemade is THE way to go. Especially with my beloved onion straws on top… err and throughout (Ya, I may have gone a little heavy handed on the onion straws… but that’s how I roll. hah)

The actual filling on this is super fast and easy. It’s the onion straws that take the most time since you have to do them in batches. Do them the night before and crisp them up on a cookie sheet the day of (I’ve done this before). Or make this a semi-homemade recipe and make the filling yourself, but top it with the canned onion straws (I won’t hate).

Regardless, you should probably make this ASAP (if not for Thanksgiving, dog ear/bookmark it for Christmas)… it’s delicious. Excuse me while I go crawl into an onion straw a coma now…

Happy Thanksgiving week everyone!

What are YOUR plans for celebrating?!

Print Print Save Save

Green Bean Casserole from Scratch

Yield: 8 servings

Prep Time: 10-15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes


1.25 pounds fresh green breans, rinsed, ends trimmed, and cut in half
2-3 tablespoons salted butter
12 ounces mushrooms, wiped clean and sliced
3/4 teaspoon salt
1/2 teaspoon black pepper
2 large cloves garlic (or 3 small), grated
dash of cayenne
3 tablespoons flour
1 cup low sodium chicken broth
1 cup half and half
1/2 batch of homemade Onion Straws (or 2-3 cups canned onion straws)


Bring a pot of water to a boil (salt the water if you'd like) and blanch the green beans for 5-8 minutes. Strain and set aside.

Preheat oven to 350° F and spray a casserole dish with non-stick cooking spray. Melt the butter in a large cast iron skillet over medium high heat. Add the mushrooms, salt and pepper and saute until mushroom are soft and have released some of their moisture (about 5-8 minutes). Add the garlic and cayenne and saute for another minute (stirring constantly).

Dust the mixture with the flour and stir until combined (about 1 minute). Add the chicken broth and bring to a simmer (2-3 minutes). Add the half and half and simmer until thickened (8-10 minutes). Stir in the green beans and 2 cups of the onion straws.

Pour entire mixture into prepared casserole dish and sprinkle with additional onion straws (as many as your heart desires!). Bake for 20-25 minutes until hot and bubbly.

Filling adapted from: Alton Brown

  Pin It

34 Responses to “Green Bean Casserole from Scratch”

  1. 1

    Cassie — November 22, 2011 @ 4:00 pm

    Definitely plan to try this. I have always loved green bean casserole but hate that it uses so many canned ingredients. LOVE this homemade version!

    • Kristina replied: — November 23rd, 2011 @ 10:03 am

      no cans involved here! 🙂

  2. 2

    Bev Weidner — November 22, 2011 @ 4:45 pm

    i. want. that. right. now.

    • Kristina replied: — November 23rd, 2011 @ 10:03 am

      well, come on over!!

  3. 3

    Jessica @ How Sweet — November 22, 2011 @ 8:07 pm

    You are my hero.

    • Kristina replied: — November 23rd, 2011 @ 10:02 am

      no, you are MY hero 😉 haha

  4. 4

    Sarah — November 23, 2011 @ 10:08 am

    This may be a dumb question and I apologize…what do you mean when you say make them the night before and “crisp them up” that day? This looks absoutely amazing and I am planning on making!

    • Kristina replied: — November 23rd, 2011 @ 10:28 am

      totally not a dumb question! I make them the night before and then refrigerate them… but they get a bit soggy in the refrigerator! when you are ready to use them again lay them out in an even layer on a baking sheet and bake them at 350° until hot and crispy (the crunch comes back!)… about 10-15 minutes or so 😉

  5. 5

    Courtney — November 24, 2011 @ 7:40 am

    So after embarrassingly drooling over and dog-earring this recipe about a million different times in the past week, I’ve decided that there’s simply no way going around bringing it to the Thanksgiving table this year, or tomorrow. A twist on the ever so safe 4-ingredient green bean casserole, the one known and loved by Campbell’s – the one that’s been stuck in everyone’s family cookbook for centuries.

    ANYWHO, in brainstorming the prep, I was curious if you thought a 9×13 dish would work adequately or if it would be too shallow for said casserole? If you could just let me know sometime before tomorrow… (:

    • Kristina replied: — November 24th, 2011 @ 11:36 am

      I’m sure that would be fine… Just keep an eye on it as it may not need to cook as long in the oven

  6. 6

    CSA Week #12 (EOW Group #2) — August 21, 2012 @ 10:40 pm

    […] cooler temperatures in the air, it might be a good time to whip up a Homemade Green Bean Casserole, a dry run for your holiday cooking (this is my favorite use for the beans you’re throwing […]

  7. 7

    Julie — November 13, 2012 @ 3:02 pm

    This looks amazing, but I’m worried about timing in my small kitchen with one oven and a turkey roasting. Can I semi-assemble this the night before then bake day of?

    • Tina replied: — November 13th, 2012 @ 8:26 pm

      Absolutely! I would just bake it without the onion straws until it is warmed through and then add the onion straws for the last bit of cooking (i’d be worried about it over-browning if you added them at the beginning)…

  8. 8

    Liz — November 18, 2012 @ 9:20 am

    Hi! Exactly what I’m looking for! I’m assuming that you diced up the garlic cloves before adding, or did you actually add them in whole?

    • Tina replied: — November 19th, 2012 @ 4:19 pm

      grated. Just updated the recipe (sorry about that!)

  9. 9

    Gwen — November 18, 2012 @ 10:38 pm

    Thanks for the inspiration! I adapted your recipe and put my own version on my blog. Here’s the recipe if you want to check it out: http://saturdayswithmaggy.blogspot.com/2012/11/hawaiian-style-thanksgiving.html

    Thanks again!

  10. 10

    Ashley — November 19, 2012 @ 4:15 pm

    We have a 40 minute drive to familys house for dinner. Would this survive the trip or turn out a soggy mess? I really don’t want to use the canned cream o crap soup recipe and would much prefer homemade. 🙂

    • Tina replied: — November 19th, 2012 @ 4:18 pm

      I think it’d be fine! I would leave the onion straws separate (off of the casserole) until you get there. Then just add them & pop the dish back in the oven to crisp up!

  11. 11

    Lisa — November 20, 2012 @ 7:12 am

    Glad I found this recipe….I will be using it for this Thanksgiving:) You seem to have put it together with love!

  12. 12

    Mona — November 21, 2012 @ 1:58 pm

    I have to use 4 pounds of fresh green beans because of a extra large family so how much of the other ingredients should I use to make such a large amount of this great receipe. Please help

  13. 13

    Skittlez — November 21, 2012 @ 2:59 pm

    Hi! First off, this looks Fabulous! I do want to ask two things, however. I was wondering for the sake of time and budget limits, would the recipe still work if I substituted French-cut canned Green Beans for the fresh? I would REALLY like to use the fresh variety at some point, though it can’t be done this week. Second, I was also wondering if heavy cream will suffice for the half and half. I picked up the wrong ingredient!

    I apologize for potentially butchering this recipe with substitutes. Your recipe really does look amazing. Cheers!

  14. 14

    Sarina — November 21, 2012 @ 5:19 pm

    Thanks for sharing this! Making this right now for Thanksgiving 🙂

  15. 15

    Melissa — November 22, 2012 @ 11:55 am

    Just made this! It took a lot of strength not to eat all the onion straws (which were delicious!). Happy Thanksgiving!

  16. 16

    Margaret — November 25, 2012 @ 9:17 pm

    I made this recipe for Thanksgiving and everyone loved it. I put together all the ingredients except for the onion straws the night before, then fried up the straws, mixed them into the casserole and put it in the oven Thanksgiving day. Turned out great. The beans were still crisp and delicious and the onion straws completed it. I mixed a little bit of shredded cheddar into the body of the casserole before baking 😀 Thanks for sharing the recipe! I will be making it again.

  17. 17

    Harriet — November 25, 2012 @ 9:24 pm

    This was a huge hit for thanksgiving! I buffed up the proportions by half and it fed 14 easily, with left overs. Wish I could nail the onion straws as good as yours look, I’m a bit of a scardy-cat when it comes to hot oil after a kitchen-coating incident with a deep fat fryer a few years ago. Long story… Anyway, thanks for posting this, I will be using in for years to come!

  18. 18

    Ashley — November 28, 2012 @ 9:30 pm

    This was a hit for thanksgiving! I got so many compliments and people said they had never had homemade green bean casserole before. I am already on the Christmas menu for bringing it again! The onions were simply amazing, words cant describe them I think I hate half of them before the casserole was finished, ha! I used four small onions and there were not enough, next time I will make the whole bag, even our three year old kept helping himself to them. 🙂 the only changes I made were using whole wheat flour and I used creole seasoning as I was out of cayenne. Thank you so much for this recipe!!!!

  19. 19

    An Edible Mosaic » White Bean Casserole with Crunchy Onion Topping — January 23, 2013 @ 2:10 pm

    […] Green Bean Casserole from Scratch from My Life as a Mrs. […]

  20. 20

    Mary — February 18, 2013 @ 1:36 pm

    I have made this a few times now. It is wonderful and I don’t think I’ll ever use canned mushroom soup again.

  21. 21

    Sunday Supper: Green Bean Casserole From Scratch « Journey to Ithaca — February 18, 2013 @ 9:06 pm

    […] My recipe is adapted from this recipe, from My Life as a Mrs. […]

  22. 22

    Thanksgiving Side Dishes Recipe Roundup | 4virtu - Free Online Family Calendar & Organization Platform — November 5, 2013 @ 2:31 pm

    […] Green Bean Casserole from Scratch from My Life as a Mrs […]

  23. 23

    Connie — November 27, 2013 @ 2:45 am

    I came across this recipe because I was in search of a homemade recipe and I am happy to have found you. I made it tonight for my husbands work and will make more for thanksgiving day. The onion straws are good and I cannot wait to taste the whole thing. Thanks for the recipe.

  24. 24

    Connie — November 27, 2013 @ 2:56 pm

    Well, it was a hit and miss kind of thing he said It is unfortunate because most people are so used to eating junk food that they cannot taste the goodness of totally fresh food without all the excess salt.

  25. 25

    Bethany — November 29, 2013 @ 9:46 pm

    I made this for Thanksgiving this year and it is FANTASTIC! We had dinner with two other families, and everyone loved it. Today we had leftovers, and my husband said it’s the best he’s ever had and I should make this for every holiday get-together.

    My favorite part is that it can easily be made allergy-friendly. I am somewhat allergic to wheat, and also to a lot of spices that are in canned soups, and one other person at dinner was allergic to garlic. So, I used rice flour with no garlic to make the straws, then used the leftover rice flour from coating the straws for thickening the green bean casserole. I made a double batch and it filled up a 9×13 pan nicely.

    Fabulous recipe, Tina! This is going in the recipe book as a family favorite. Thank you!

  26. 26

    Bethany — November 29, 2013 @ 9:59 pm

    Btw, for anyone who doesn’t have a deep fryer or is terrified of hot oil (like me, after a nasty burn incident with fried chicken), I found an easy way. I put soybean oil in a stainless steel saucepan, about 1/3 the way full. Then I heated the oil on a little above medium (we have gas burners). Don’t have a thermometer so I just had to guess. It took about 10 minutes to heat up.

    Then I took one large handful of onions out of the buttermilk and dunked them in the flour, then put only that handful into the saucepan, and spread them out a bit. It took about 10 minutes to cook, but I didn’t have to turn the onions, because the oil was deep enough they fried all over. (The time could also be because I used rice flour or the oil wasn’t at 350). Then I used a metal pancake spatula to lift them out onto a paper-towel-lined baking sheet. No oil splashes, no oil popping all over, and no more nasty burns on my arms or neck.

    It took a little time. For a double batch (2 onions) it took a little over an hour, but while they onions cooked I did the casserole prep, so it wasn’t bad at all. 🙂

    Try this recipe! It’s worth it!

Leave a Comment