Green Bean Casserole From Scratch
Green bean casserole from scratch brings creamy comfort, crisp topping, and real green bean bite to the holiday table. No cans needed, just simple ingredients and good technique.
Can You Make Green Bean Casserole Ahead Of Time?
Yes. Assemble the casserole through step 4, cool completely, cover, and refrigerate up to 2 days. Add the topping just before baking so it stays crisp. Bake covered for 15 minutes at 375°F, then uncover and bake until hot and browned, about 10 to 15 minutes more.
Is Green Bean Casserole Gluten Free?
It can be. Use cornstarch or a gluten free flour blend instead of all purpose flour for the sauce. Swap the topping for gluten free fried onions or a panko alternative. Check broth labels to confirm they are gluten free.
Is Green Bean Casserole Healthy?
It is a comfort dish, so it leans rich. You can lighten it without losing the cozy vibe.
- Use low sodium stock and season to taste.
- Try evaporated milk or a mix of milk and Greek yogurt in place of heavy cream.
- Sauté mushrooms in olive oil and skip extra cheese in the sauce.
- Top with toasted almonds and a light sprinkle of Parmesan instead of a heavy fried onion layer.
Can You Make Green Bean Casserole In A Crock Pot?
Yes, for serving ease. Prepare the mushroom sauce on the stovetop, stir in blanched beans, then transfer to a greased slow cooker. Cook on Low for 2 to 3 hours until hot. Add the crispy topping at the very end and cover for 5 to 10 minutes so it warms without softening too much. If you want maximum crunch, add the topping right before serving.
What Kind Of Green Beans For Green Bean Casserole?
- Fresh: Best texture and color. Choose firm beans, trim the ends, and blanch 4 to 5 minutes.
- Frozen: Great second choice and very consistent. Thaw and pat dry before mixing with the sauce.
- Canned: Softest texture. Drain very well and reduce cook time since they are already tender.
Storage Instructions
- Refrigerator: Cool leftovers within 2 hours. Cover and refrigerate for 3 to 4 days.
- Reheating: Warm at 325°F until steaming in the center. Add a spoon of milk if the sauce tightened. Re crisp the top under the broiler for 30 to 60 seconds if needed.
- Freezer: Quality is best when fresh, but you can freeze the assembled casserole without the topping for up to 2 months. Thaw overnight, rewarm, then add topping and bake until bubbling.
- 2 lbs frozen green beans thawed, can used canned
- 3 tbsp butter
- 1 small onion minced
- 8 oz cremini mushrooms quartered
- 3 garlic cloves minced
- 2 tbsp all purpose flour
- ¾ cup chicken or vegetable broth
- 1¼ cup half and half
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ⅓ cup Parmesan cheese freshly shredded
- salt and pepper to taste
- 1½ cups French fried onions
- Preheat oven to 375℉.
- Heat a skillet over medium heat. Add butter. Once melted, add onions and mushrooms. Sprinkle with salt and pepper. Cook until soft, about 5 minutes. Next, add garlic and cook for another minute.
- Sprinkle the flour in and stir to combine. Cook for a minute until its soaked up the moisture, then slowly add in the broth and then the milk or half and half. Mix in the Dijon mustard and Worcestershire sauce. Bring to a simmer.
- Once simmering reduce the heat to low and stir in the cheese and season with salt and pepper. Simmer for 5-10 minutes until thickened. Taste and add more salt if necessary.
- Stir in the green beans and ½ cup of the fried onions. Once combined, pour into a greased 2 – 3 quart casserole dish.
- Bake uncovered for 15 minutes, or until bubbly. Remove from oven, add the remaining fried onions and bake for another 10 minutes. (If using canned green beans, skip the first 15 minute bake and just bake for 10 with with fried onions).
