Description
This Creamy Green Bean Casserole from Scratch offers a fresh, homemade twist on the classic side dish favorite. Featuring crispy baked onion rings, tender blanched green beans, and a rich mushroom and half-and-half sauce, this casserole is baked to bubbling perfection, making it a comforting addition to any holiday or family meal.
Ingredients
For the Crispy Onions
- 1 medium onion
- 1/2 cup (62g) all-purpose flour (spooned & leveled)
- 3/4 cup (45g) panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 large egg
- 1 Tablespoon (15ml) milk
For the Green Beans
- 1 Tablespoon + 1 teaspoon salt, divided
- 1 pound fresh green beans, rinsed, ends trimmed, and halved
For the Mushroom Sauce and Casserole
- 2 Tablespoons (28g) unsalted butter
- 8 ounces sliced mushrooms
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
- 2 Tablespoons (15g) all-purpose flour
- 3/4 cup (180ml) chicken or vegetable broth
- 1 and 1/4 cups (300ml) half-and-half
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 450°F (232°C). Line a large baking sheet with parchment paper or a silicone baking mat to prepare for the crispy onion rings.
- Bread the Onion Slices: Thinly slice the onion and separate into rings. Set up three bowls: one with flour, one with beaten egg and milk, and one with panko breadcrumbs mixed with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Using one hand for dry ingredients and one hand for wet, coat the onion slices by dipping first in flour, then egg mixture, and finally panko breadcrumbs. Place coated onions on the prepared baking sheet.
- Bake the Onion Rings: Bake the breaded onions for about 20 minutes, flipping them twice during baking, until golden brown and crispy. Set aside once done.
- Reduce Oven Temperature: Lower the oven temperature to 400°F (204°C) to prepare for baking the casserole.
- Blanch the Green Beans: Bring a gallon of water and 1 Tablespoon of salt to a boil in a large saucepan. Add green beans and boil for 5 minutes until tender-crisp. Prepare a large bowl of ice water. Drain the beans and immediately immerse them into the ice water to stop the cooking. Drain again and set aside.
- Make the Mushroom Sauce: In a large 10- to 12-inch ovenproof skillet, melt the butter over medium-high heat. Add mushrooms, 1 teaspoon salt, and ground black pepper. Cook, stirring occasionally, until mushrooms release moisture, about 5 minutes. Stir in minced garlic and cook for 2 minutes. Sprinkle flour over the mixture and stir until fully combined and flour absorbs moisture.
- Add Liquids and Simmer: Pour in chicken or vegetable broth and simmer for 3 minutes. Then reduce heat to medium-low and add half-and-half. Stir occasionally, cooking until the sauce thickens, about 10 minutes or longer for a thicker consistency.
- Combine Sauce with Beans and Onions: Remove skillet from heat. Stir in about one-quarter of the crispy onions and all of the blanched green beans until evenly coated in sauce. If not using an oven-safe skillet, transfer to a greased 2–3 quart casserole dish.
- Bake the Casserole: Top the casserole with the remaining crispy onions. Bake in the preheated 400°F (204°C) oven until bubbly around the edges, approximately 15 minutes. Remove from oven and serve warm.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat as desired before serving.
Notes
- Using one hand for dry ingredients and one for wet helps speed up the breading process and keeps the coating even.
- Panko breadcrumbs provide a light and extra crispy texture compared to regular breadcrumbs.
- Blanching green beans ensures they stay tender but still crisp in the casserole.
- Use an oven-safe skillet to avoid transferring the mixture to another dish, simplifying cleanup.
- Half-and-half can be substituted with heavy cream for a richer sauce or evaporated milk for a lighter option.
- To make this recipe vegetarian, use vegetable broth instead of chicken broth.
