How To Make Green Bean Casserole from Scratch
This creamy green bean casserole recipe is made of fresh green beans, savory gravy sauce, and crunchy fried onions baked until bubbly in a casserole.
Preheat the oven to 475 degrees F (246 degrees C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Thinly slice the onion. Pour flour into one small bowl. Mix the panko, salt, and pepper into a medium bowl and whisk the egg and milk together in another small bowl.
First, dip a few slices into the flour then into the egg mixture, and finally, give them a nice dunk into the Panko and coat them well.
Place onto a baking sheet. Repeat with the rest of the onions. Bake onions until golden brown for about 25 minutes. Flip them twice during this time. Set them aside.
Reduce oven to 400 degrees F (204 degrees C).
Bring a gallon of water and 1 Tablespoon of salt to a boil in a large saucepan. Add the beans and blanch for 5 minutes.
Drain and immediately place into a large bowl filled with ice water to stop the cooking process. Drain again and set aside.
Over medium-high heat, melt the butter in a large 10 to 12-inch ovenproof skillet. Add the mushrooms, 1 teaspoon salt, and pepper.
Cook, stirring occasionally until the mushrooms begin to give off some of their moisture for about 5 minutes. Add the garlic, stir, and cook for another 2 minutes.
Sprinkle the flour on top and stir until combined. The flour will soak up all the moisture. Add the chicken broth and simmer for 3 minutes.
Decrease the heat to medium-low and add the half-and-half. Stirring occasionally, cook until the mixture is thick for about 10 minutes or more if you prefer a thicker sauce.
Remove from the heat and add ¼ of the onions and all of the green beans. Give it a nice stir, combining the sauce and beans.
Top with the remaining onions and bake until bubbly for about 10 to 15 minutes. Remove from the oven and enjoy!
Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat as desired.
- Calories: 230.80kcal
- Fat: 11.22g
- Saturated Fat: 6.44g
- Trans Fat: 0.16g
- Monounsaturated Fat: 3.03g
- Polyunsaturated Fat: 0.73g
- Carbohydrates: 26.93g
- Fiber: 3.54g
- Sugar: 6.90g
- Protein: 7.64g
- Cholesterol: 60.08mg
- Sodium: 591.99mg
- Calcium: 117.23mg
- Potassium: 420.96mg
- Iron: 1.95mg
- Vitamin A: 123.29µg
- Vitamin C: 12.71mg
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