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Baked green bean casserole from scratch topped with crispy fried onions

Green Bean Casserole from Scratch

Fresh green beans in a quick creamy mushroom sauce, topped with crispy fried onions. No canned soup.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds fresh green beans trimmed and cut into 2-inch pieces (680 g)
  • 3 tablespoons butter
  • 8 ounces white or cremini mushrooms sliced (225 g)
  • 2 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 1 cup chicken or vegetable broth
  • 1 cup whole milk
  • 3/4 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • 1 1/2 cups crispy fried onions divided

Method
 

  1. Heat the oven to 375°F (190°C). Butter a 2-quart baking dish.
  2. Boil the green beans in salted water for 5 minutes. Drain, rinse with cold water and pat dry.
  3. Melt the butter in a large skillet over medium-high heat. Cook the mushrooms for 6 to 7 minutes until browned. Add the garlic and cook for 30 seconds.
  4. Stir in the flour for 1 minute. Slowly stir in the broth, then the milk. Simmer for 4 to 5 minutes until thick. Season with salt and pepper.
  5. Off the heat, stir in the green beans and 1/2 cup of the fried onions. Spread in the baking dish.
  6. Bake for 20 minutes until bubbling. Top with the remaining 1 cup of fried onions and bake 5 minutes more.

Notes

  • Make ahead: assemble without the topping, cover and refrigerate up to 1 day. Bake from cold 30 to 35 minutes, then add the onions for 5 minutes.
  • Frozen beans: thaw, skip boiling, pat dry.
  • Leftovers keep 3 to 4 days in the fridge; reheat to 165°F.