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homemade green bean casserole recipe
Ben Carraoli

Homemade Green Bean Casserole Recipe

When I first made this homemade green bean casserole, I couldn’t believe how much fresher and tastier it was than the canned soup version I grew up with. I realized how simple it is to create those rich, comforting flavors using fresh ingredients, and now it’s a staple at every family gathering.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6
Course: Dinner
Calories: 320
Ingredients Method

Ingredients
  

  • 1 lb fresh green beans trim the ends; fresh beans have the best crunch and flavor.
  • 8 tbsp salted butter divided; adds rich creaminess to the sauce and sautéed vegetables.
  • 1 large onion chopped (brings sweet, savory notes to the flavor base).
  • 8 oz mushrooms sliced (adds earthy, umami depth to the dish).
  • 3 garlic cloves minced (a fragrant boost for the sauce).
  • 2 ½ cups half-and-half makes the sauce creamy without being overly heavy.
  • 2 tbsp flour or cornstarch thickens the sauce perfectly.
  • 1 tsp salt to balance the flavors of the creamy sauce.
  • 1 tsp black pepper adds light heat and seasoning.
  • 2 cups crispy fried onions the crispy topping everyone loves.
  • ½ cup Parmesan cheese optional (gives a nutty, cheesy edge to the casserole).

Method
 

  1. Start by heating 4 tablespoons of butter in a large skillet over medium heat. Add the chopped onions and sauté them for 7-8 minutes until golden and caramelized. Toss in the mushrooms and cook for another 4 minutes, letting them soften and release their juices. Add the minced garlic for extra fragrance, stir everything together, and transfer it to a large bowl.
  2. Using the same skillet, melt the remaining 4 tablespoons of butter. Stir in the flour or cornstarch, whisking constantly to form a smooth paste. Slowly pour in the half-and-half, continuing to whisk until the sauce thickens, about 4-5 minutes. Add salt and pepper, then taste and adjust as needed to create the perfect balance.
  3. Boil a pot of water and blanch the green beans for 6-7 minutes. This keeps them tender yet crisp. Drain immediately and transfer them to an ice bath to lock in their vibrant green color and stop the cooking process.
  4. Mix the sautéed vegetables into the cream sauce, then fold in the green beans until they’re evenly coated. Pour the entire mixture into a greased 9-inch baking dish. Sprinkle Parmesan on top for a cheesy twist, then smooth the surface evenly.
  5. Preheat your oven to 350°F. Bake the casserole uncovered for 25 minutes or until you see gentle bubbles around the edges. Remove it from the oven and sprinkle the crispy fried onions on top. Bake for another 5 minutes to lightly brown the onions and make them irresistibly crispy.
  6. Bring the casserole out of the oven, garnish with some fresh parsley if you’d like, and serve it warm. It’s a dish that’s guaranteed to disappear quickly!