Green Bean Casserole

Making green bean casserole from scratch is not as hard to make as you might think. Nearly as easy as classic canned green bean casserole, but the flavor and texture is so much better. Fresh green beans take the place of canned, and scratch-made creamy sauce stands in place of Campbell’s soup. 

IMO, your thanksgiving side dish menu simply must include green bean casserole. My recipe is even topped with French’s fried onions, because I wasn’t about to throw the baby out with the bathwater. But, if you want a change, green beans almondine, garlic green beans or green beans with sage butter are also delicious. 

Fresh Green Bean Casserole Ingredients

• Green beans: Fresh or frozen both work well, use whatever you prefer. Frozen green beans will save you prep time, fresh will have a slightly better texture. 
• Butter 
• Half and half
• Flour: To thicken the cream sauce. 
• Dijon mustard: A hint of sharpness, to lighten the flavor and cut the richness. 
• Seasonings: Onion powder, garlic powder, nutmeg
• Stock: Use veggie stock to make your green bean casserole vegetarian, or chicken stock works, too. 
• French’s fried onions. One classic green bean casserole ingredient that I cannot upgrade. 

Make Green Bean Casserole Ahead of Time

You can make this casserole few hours ahead of time, which is pretty essential on Thanksgiving. Here’s how: 

• Blanch the green beans ahead of time! You can do this step easily a day or two ahead, and just keep the bean in the fridge until you’re ready to assemble the casserole.
• On Thanksgiving Day, if you’re short on stove top and oven space, prep the casserole up to the point of putting it into the oven. Then pop it into the fridge until 20 minutes before dinner time. Then, pop it in the oven to bake. You’ll be pulling it out right as the turkey is finished carving.
• If you’re looking for ways to cut down on prep time, the Green Beans Almondine is a real game changer!

How To Make Green Bean Casserole From Scratch

See the full recipe at the bottom of this post for full detailed instructions. 

1. Blanch the green beans until they’re just bright green and lay them in a baking dish. TIP: You could do this step a day or two beforehand and store them in the fridge.  
2. Make the cream sauce. Melt the butter, whisk in flour, seasonings and Dijon mustard in a large saucepan.
3. Whisk in the stock and cream and simmer gently. 
4. Pour the sauce over the green beans. 
5. Bake at 375°F for 10 minutes. 
6. Top with French’s crispy onions.
7. Serve hot! 

Variations

• Add sautéed mushrooms to the cream sauce.
• Add cheese! I think a nutty Gruyère or sharp cheddar would be great. I’d use about one cup of shredded cheese.
• Make it gluten-free: Replace the flour with 1:1 gluten free flour and replace the onions with a gluten-free version (there are a number on the market).
• If you don’t want to use French’s onions, top the casserole with fried shallots, panko, or crushed Ritz crackers.
• You could also add cooked crumbled bacon or ham to the sauce. 

How to Store Leftover Green Bean Casserole

Leftover green bean casserole will last up to 4 days in the fridge, and are best reheated on a low heat in the oven. Another upside of making green bean casserole from scratch is that the leftovers are SO much better than they are if you make the canned version. Unfortunately, doesn’t freeze well. Better eat up! 

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