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A super tasty version of a classic, made from scratch using fresh ingredients. This green bean casserole is a family favorite that everyone will love!
I love the holidays and all the classic recipes that come along with them. I’m talking about the kind of recipes you ate as a child, learned to make with your family, and make them for YOUR family every holiday.
Food is such a memory invoker, and tradition is a huge deal to almost everyone on the holidays.
I mean – Thanksgiving is almost upon us. Turkey is.. well, turkey. I’m the girl who sho looks forward to all the Thanksgiving side dishes! That means stuffing, gravy, cranberry sauce, mashed potatoes, fresh rolls and… green bean casserole.
Most Green Bean Casserole recipes involve cream of mushroom soup, but I prefer to make my creamy sauce from scratch. Much better for you, and the taste is far superior!!
And as an added bonus, this recipe uses Shamrock Farms Half & Half, my absolute favorite brand for pretty much anything dairy. I use it to make the homemade sauce that holds this casserole together.
Let’s talk about the topping. Now, yes, of course – you could buy the french fried onions from a can and use those (they’re delicious). BUT, what if I was to tell you that you could kick it up a notch and make something BETTER?
We combine onions, flour, salt and panko breadcrumbs and cook them in the oven until crispy and delicious. Then use them as the topping for our Green Bean Casserole.
Why this recipe works
- Adaptable – you can use what you have on hand
- Easy – see my step-by-step instructions (with pictures) below.
Kylee’s Notes & FAQs
Double the recipe for a large crowd!
Storing Leftovers
Store in a covered container for 2-3 days. Reheat in the microwave, or pop in the oven to warm up.
Substitutions/Additions
Thyme. You can use fresh or dried, if you go for fresh, use 2 tsp, dried, just 1 tsp
Beans. You can use fresh green beans instead of frozen. If you use fresh, blanch them in some salted water for a few minutes before adding them to your sauce.
Frozen green beans can be added (thawed and drained) directly the sauce. Avoid canned green beans, they tend to be mushy.
Shamrock Farms Half and Half is pure, rich, and creamy; it won’t feather in your coffee, tea, or favorite hot beverage (and won’t mess up your cream sauces either!)
It starts with Shamrock’s pure, wholesome milk from their family of local farms with no artificial growth hormones added – ever.
Look for Roxie (the cow) on the bold new packaging along with Shamrock’s signature green lid in your dairy case!
Visit Shamrock Farms to save $1 on any two Shamrock products. You can also find other great recipe ideas and more information on where to buy
Ingredients:
Full, printable recipe below – just scroll down to the recipe card!
How to make Green Bean Casserole from Scratch:
Full, printable recipe below – just scroll down to the recipe card!
Make the Onion Topping
- Preheat oven to 450 degrees F. Grease a baking sheet with cooking spray. Cut onions into 1/4-inch thick slices.
- In a large bowl, add the flour, panko breadcrumbs, and salt.
- Add the onion to a large mixing bowl and mix to evenly coat the onions.
- Turn out onions (and any excess flour/breadcrumbs mixture) onto the prepared baking sheet and separate as best you can.
- Generously spray the onions with olive oil cooking spray, or drizzle with olive oil.
- Bake for 20 minutes, or until golden brown, stirring every 4-5 minutes.
- Remove from oven and let stand 2 to 3 minutes, or until ready to use.
For the Casserole
Preheat oven to 375 degrees F.
- Melt butter in a large skillet over medium-high heat. Add onions and cook for 4 minutes, or until softened.
- Stir in garlic and continue to cook for 1 minute.
- Add mushrooms and season with thyme, salt, and pepper.
- Cook until the mushrooms soften.
- Sprinkle the flour over the top and stir until combined.
- Stir in the chicken stock.
- Bring to a simmer, reduce the heat to medium
- Add the half-and-half.
- Cook, stirring until the mixture has thickened.
- Remove from the heat and add the green beans. Mix well to combine.
- Place skillet (if oven proof) in the oven or pour the green bean mixture into a baking dish and top with the fried onions (along with the crumbs) and bake for 15 minutes, or until bubbling.
- Remove from oven and allow to cool (about 5 mins).
More delicious sides:
- Creamy Garlic Parmesan Risotto – Risotto in 17-25 minutes?! I’m in!
- Pan Roasted Brussels Sprouts – Roasted Brussels sprouts, paired with delicate shallots, salty bacon and a bit of parmesan – YES PLEASE
- Easy Scalloped Potatoes – there’s a video on this one, showing how EASY this is to make!
- Twice Baked Potatoes. A drool-worthy side dish, these Twice Baked Potatoes are SO good! Make a lot and freeze some for another day (instructions included for freezing below!)
- Roasted Broccoli. The unsung hero of weeknight dinner sides. This easy recipe is hands-off and super delicious! If you want your family to eat broccoli and LOVE it, give this a try!
- Bacon Wrapped Green Beans. The BEST side for holidays! Fresh green bean bundles are easy to grab and soon to be family favorite!
- Grilled Zucchini. Perfectly Grilled Zucchini with a hint of lime, this easy recipe makes a great side dish and is super fast!
- Glazed Carrots. A simple side dish, using the sweetness of brown sugar combined with fresh rosemary. These Rosemary Glazed Carrots are great for holidays or just a regular Tuesday!
- Sauteed Green Beans. Garlic and shallots gently flavor these sautéed green beans making them a wonderful weeknight or holiday side dish!
- Red Lobster Biscuits. Soft, fluffy biscuits packed with cheddar cheese, and brushed with flavorful garlic butter after baking, these cheddar biscuits are dreamy!
- ALL SIDES
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Green Bean Casserole from Scratch
Ingredients
For the onion topping
- 2 large onions cut into 1/4-inch thick slices
- 1/4 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1 teaspoon salt
- Cooking spray
For the casserole
- 2 Tbs butter
- ½ cup onion diced
- 2 cloves garlic minced
- 8 oz mushrooms sliced
- 1 tsp dried thyme
- Salt and pepper
- 4 cups 20oz frozen green beans
- ¼ cup flour
- 1 cup chicken stock
- 1 cup Shamrock Farms half-and-half
Instructions
For the onion topping
- Preheat oven to 450 degreesF.
- Grease a baking sheet with cooking spray.
- Cut onions into 1/4-inch thick slices.
- In a large bowl, add the flour, panko breadcrumbs, and salt.
- Add the onion to a large mixing bowl and mix to evenly coat the onions.
- Turn out onions (and any excess flour/breadcrumbs mixture) onto the prepared baking sheet and separate as best you can.
- Generously spray the onions with olive oil cooking spray, or drizzle with olive oil.
- Bake for 20 minutes, or until golden brown, stirring every 4-5 minutes.
- Remove from oven and let stand 2 to 3 minutes, or until ready to use.
For the casserole:
- Preheat oven to 375 degrees F.
- Melt butter in a large skillet over medium-high heat.
- Add onions and cook for 4 minutes, or until softened.
- Stir in garlic and continue to cook for 1 minute.
- Add mushrooms and season with thyme, salt and pepper.
- Cook until the mushrooms soften.
- Sprinkle the flour over the top and stir until combined.
- Stir in the chicken stock and bring to a simmer.
- Reduce the heat to medium and add the half-and-half.
- Cook, stirring until the mixture has thickened.
- Remove from the heat and add the green beans. Mix well to combine.
- Place skillet (if oven proof) in the oven or pour the mixture into a baking dish and top with the fried onions (along with the crumbs) and bake for 15 minutes, or until bubbling.
- Remove from oven and allow to cool (about 5 mins).
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