Green Bean Casserole From Scratch
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The best green bean casserole from scratch, homemade with fresh green beans. This casserole is made with real ingredients and is a favorite side dish for Thanksgiving, Christmas and Easter!
Green bean casserole is a traditional holiday side dish that is often made for Thanksgiving, Christmas and Easter dinner. Once you try this fresh green bean casserole recipe, you’ll never go back to any other version.
Many green bean casserole recipes call for canned green beans, packaged fried onions and cans of cream of mushroom soup. But not my homemade green bean casserole recipe!
This old fashioned green bean casserole is made with fresh green beans, a homemade cream sauce and a crispy cheesy breadcrumb topping. This is simply the best green bean casserole recipe!
My Broccoli Casserole From Scratch is always one of my most popular recipes. The recipe quickly became a reader favorite, which got me thinking. If people are looking for a from scratch, no canned soup broccoli casserole recipe, maybe you’d like a real ingredient green bean casserole recipe as well? I think so!
So here you have it. My kitchen-tested, family-approved recipe for Green Bean Casserole From Scratch. And you know what? It’s made me a green bean casserole convert. One bite of this casserole and I was hooked. You see that plate of green bean casserole in the photo? I pretty much devoured that helping as soon as the photo shoot was over. Every last crumb and bit of creamy sauce… gone.
The green bean filling in this casserole is creamy without being overly so. It’s made with fresh green beans, fresh mushrooms, onion, garlic, and a homemade cream sauce. No cream of anything soup. No mayo.
Homemade green bean casserole cream of mushroom sauce
To make the sauce for this green bean casserole, you will start by making a simple roux. This just means that you melt some butter in a pot on the stove and whisk in flour to form a paste. This will act as a thickener for your cream sauce.
You’ll stir in some broth and half and half (or milk) and cook until the sauce thickens. I like to add some plain Greek yogurt to the sauce to make it extra creamy. It won’t make the sauce taste like yogurt, it just helps to make it creamier. You can leave out the yogurt if you prefer.
Then there’s the topping. The crunchy, cheesy, whole wheat breadcrumb topping. Paired with the green bean and mushroom filling, it’s perfection in a bite.
How do you make green bean casserole with fresh green beans?
I recommend using fresh green beans in your green bean casserole. You can use frozen green beans (or even canned), but fresh is best!
You will want to cook the green beans before adding them to the casserole so that they soften a little. Boil the green beans for about 4 minutes, until they are crisp-tender. If you want softer green beans just boil them a few minutes longer.
Then drain the green beans and transfer them to a bowl of ice water. The ice bath is to keep the green beans their bright green color. Drain the green beans once more and they are ready to be combined with the other ingredients for your casserole.
More favorite holiday side dish recipes:
- Broccoli Casserole From Scratch
- Healthy Sweet Potato Casserole
- Easy Roasted Butternut Squash
- Healthy Slow Cooker Sweet Potato Casserole
Green Bean Casserole From Scratch
- 2 pounds fresh green beans trimmed and cut in half, see note
- 6 tablespoons unsalted butter divided
- 8 ounces sliced baby bella or button mushrooms
- 1 cup finely chopped yellow onion
- 2 cloves garlic minced
- ¼ cup flour
- 1 cup low-sodium chicken broth or vegetable broth
- ½ cup half and half or whole milk
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup plain Greek yogurt
- 1 egg lightly beaten
- ¾ cup grated cheddar cheese
- 1 cup whole wheat breadcrumbs homemade (see note) or store-bought
- Preheat oven to 350 degrees F. Lightly spray a baking dish with cooking spray.
- Bring a large pot of water to a boil. Add green beans and boil for about 4 minutes, until crisp-tender. Transfer cooked green beans to a large bowl of ice water. Let cool in ice water for 5 minutes, then drain in a colander. Dry out the large bowl and place the dried green beans in it.
- Meanwhile, melt 1 tablespoon of the butter in a medium skillet over medium-low heat. Add the mushrooms and onion and cook until soft, 4-6 minutes, stirring occasionally. Transfer mushrooms and onion to the bowl with the green beans.
- In a small saucepan, melt 4 tablespoons of the butter over medium heat. Add the minced garlic and then whisk in the flour until smooth. Cook, whisking constantly, for 30 seconds. Whisk in the broth and half and half. Bring to a low simmer and continue to whisk constantly until thickened. Remove from the heat and stir in the salt, pepper, and Greek yogurt. Let the mixture cool slightly and then whisk in the egg.
- Pour sauce into the bowl with the green beans and mushrooms. Stir gently to combine. Transfer to the prepared baking dish.
- Melt the remaining tablespoon of butter and stir into the breadcrumbs. Stir in the grated cheddar. Sprinkle breadcrumb topping over the casserole.
- Bake for 45 minutes, until filling is hot and bubbly. Check after 25 minutes and cover with foil if topping is browning too quickly. Let stand 10 minutes before serving.
- You may also use canned or frozen green beans. If you do, do not cook them before adding to the casserole.
- To make homemade breadcrumbs: Preheat oven to 300 degrees F. In a food processor, process 4 slices whole-wheat bread until you have fine crumbs. Lay crumbs on a rimmed baking sheet and place in the preheated oven until dry and very lightly golden, about 15 minutes. Stir after 10 minutes to help crumbs brown evenly. Unused breadcrumbs can be stored in the freezer.
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