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Creamy Green Bean Casserole from Scratch Easy Homemade Recipe with Crispy Topping

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A homemade creamy green bean casserole featuring a luscious mushroom sauce and a golden, crispy onion topping. This easy recipe is perfect for holidays, potlucks, or comforting family dinners.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and cut into 1 ½-inch pieces
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 8 ounces cremini mushrooms, sliced
  • ¼ cup all-purpose flour (use gluten-free flour to adapt)
  • 1 ½ cups chicken or vegetable broth
  • 1 cup whole milk (or dairy-free milk such as unsweetened almond or oat milk)
  • ½ cup heavy cream (or coconut cream for dairy-free)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon Worcestershire sauce (optional)
  • 1 ½ cups French fried onions (homemade or store-bought)
  • ¼ cup grated Parmesan cheese (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add the green beans and blanch for 4-5 minutes until bright green and just tender. Drain and immediately plunge into ice water to stop cooking. Drain again and set aside.
  2. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the finely chopped onion and sauté for about 5 minutes until soft and translucent. Add the garlic and sliced mushrooms, cooking another 7-8 minutes until mushrooms release moisture and start to brown.
  3. Sprinkle ¼ cup all-purpose flour over the mushroom mixture and stir well. Cook for 1-2 minutes to remove raw flour taste. Slowly whisk in 1 ½ cups broth, then add 1 cup milk and ½ cup heavy cream. Stir constantly as sauce thickens, about 5 minutes. Season with salt, pepper, and Worcestershire sauce if using.
  4. Add the blanched green beans to the skillet and gently fold into the creamy mushroom sauce. Adjust seasoning if needed.
  5. Transfer the mixture into a greased 9×13 inch baking dish. Sprinkle grated Parmesan cheese evenly on top if using. Scatter 1 ½ cups crispy fried onions over the surface.
  6. Preheat oven to 350°F (175°C). Bake uncovered for 25-30 minutes until sauce is bubbly and topping is golden brown. Cover loosely with foil halfway through if onions brown too quickly.
  7. Let casserole rest for 5 minutes before serving.

Notes

[‘Blanch green beans to lock in color and prevent mushiness.’, ‘Cook mushrooms low and slow for best flavor.’, ‘Whisk sauce constantly to avoid lumps.’, ‘Make your own crispy onion topping for better flavor and texture.’, ‘If onions brown too quickly during baking, cover casserole loosely with foil.’, ‘For dairy-free version, use plant-based butter, milk, cream, and vegetable broth.’, ‘For gluten-free, use gluten-free flour and gluten-free breadcrumbs or crackers for topping.’, ‘Leftovers can be stored in the refrigerator for up to 3 days; reheat covered in oven to maintain creaminess.’, ‘Flavors deepen if made a day ahead; refresh topping before serving.’]

Nutrition

Keywords: green bean casserole, creamy green beans, homemade casserole, mushroom sauce, crispy onion topping, holiday side dish, potluck recipe

Find it online: https://jodierecipes.com/creamy-green-bean-casserole-from-scratch-easy-homemade-recipe-with-crispy-topping/