Green Bean Casserole from Scratch
Servings: 8 servings
Calories: 380cal
This Green Bean Casserole recipe is made totally from scratch, with tender green beans in a creamy mushroom sauce, topped with bread crumbs, and deliciously crunchy fried onions! It's the perfect side dish for your Thanksgiving dinner!
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Ingredients
Bacon Alfredo Sauce
- 4 slices thick cut bacon
- 1 onion (finely chopped)
- 1 cup crimini mushrooms (sliced) optional
- 2 cloves garlic
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon fresh cracked pepper
- ¼ teaspoon paprika
- ¼ teaspoon dried thyme
- 2 tablespoons all purpose flour
- 1½ cups heavy whipping cream
- 1½ cups whole milk
- ¼ cup Parmesan cheese
Green Bean Casserole
- 1½ lbs fresh green beans (trimmed and cut into 2" pieces)
- 1 cup fried onions
- ¼ cup Panko bread crumbs
- 2 tablespoons Parmesan cheese
- 1 tablespoon oil or melted butter
Instructions
Bacon Alfredo Sauce
- In a large skillet over medium-high heat, cook the bacon, onion, and mushrooms until the bacon is crispy and the onions and mushrooms are browned, about 5 minutes.
- Stir the garlic, parsley, salt, pepper, paprika, and thyme into the mushroom mixture, and cook for 1 minute.
- Add flour and cook and stir until no white remains.
- Whisk in the cream and milk. Cook and stir over medium heat until thickened.
- Stir in Parmesan, taste and adjust seasonings, and set aside.
Green Bean Casserole
- Bring a large pot of salted water to a boil. Add the green beans and cook for 3 minutes (you don't want them too soft since they will continue to cook in the oven).
- Drain and rinse under cold water to cool.
- Lightly grease a 9x13" or similar-sized casserole dish or baking dish and preheat the oven to 400 degrees F.
- Add the green beans to the dish in an even layer, and pour the sauce over top. Cover with aluminum foil and bake for 15-20 minutes until bubbly.
- Stir together the fried onions, panko, Parmesan, and oil and sprinkle over the top of the casserole.
- Return to the oven and bake for 10 more minutes until the topping is a light golden brown.
- Serve hot.
Video
Notes
Make Ahead
This casserole can easily be prepped ahead for the holidays. Simply prepare the sauce and the green beans, cool, and combine in a baking dish. Cover and refrigerate for up to 2 days before continuing with the recipe (you may need to add 10 minutes to the bake time).
Ingredients and Substitutions:
- Bacon: you can omit the bacon to make this meatless side dish. Simply add a bit of oil to sauté your vegetables.
- Mushrooms: my family is not a fan of mushrooms, so I often make this without them, and it's still delicious!
- Cream and milk: I do not recommend using lighter cream or low-fat milk as it can curdle with the long bake time. If you prefer, you could substitute the milk for chicken broth for a lighter, less rich sauce.
- Fried onions: feel free to make your own if you prefer! I use French's because, hey, they're delicious (and easy!).
- Store: Store leftover greens bean casserole once it has completely cooled, in an airtight container, or covered in plastic wrap, in the refrigerator for 2-3 days. Reheat in the microwave or covered with foil in the oven.
- Freeze: I'd recommend freezing the casserole without the crispy topping, as it will likely soften as it defrosts. Prepare the sauce and green beans in a freezer-safe dish cover, and freeze for up to 3 months. Allow it to defrost thoroughly before part baking, adding the topping, and baking again.
Nutrition
Calories: 380cal | Carbohydrates: 17g | Protein: 9g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 71mg | Sodium: 443mg | Potassium: 402mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1391IU | Vitamin C: 12mg | Calcium: 181mg | Iron: 1mg