Green Bean Casserole From Scratch
Bring homemade comfort to your table with this Green Bean Casserole from Scratch — no canned soup, no shortcuts. Fresh green beans simmer in a silky mushroom cream sauce, topped with golden, crispy onions for the perfect balance of creamy, crunchy, and savory. Ideal for holiday dinners or cozy weeknight meals, this dish is classic comfort, made better.
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Servings: 6
For the Casserole
- 1 lb fresh green beans washed and trimmed
- 7 white mushrooms washed and sliced
- ½ cup chopped yellow onion
- 2 slices beef bacon chopped
- 1 tablespoon butter
- 2 tablespoons cornstarch
- 2 cups whole milk
- Salt and pepper to taste
For Topping
- 1 cup French fried onions
Preheat oven to 375°F (190°C) and lightly grease a baking dish.
Blanch green beans: Bring a pot of salted water to a boil, add green beans, and cook for 3–4 minutes until bright green. Drain and set aside.
In a large skillet, cook beef bacon over medium heat until crisp. Remove and set aside.
In the same skillet, melt butter and sauté onions and mushrooms for 4–5 minutes until soft and fragrant.
Whisk cornstarch and milk together in a small bowl, then pour into the pan. Stir and cook until the sauce thickens, about 3 minutes.
Add salt, pepper, and the cooked bacon. Stir to combine.
Add green beans to the sauce and toss gently until evenly coated.
Pour the mixture into the prepared baking dish and top with French fried onions.
Bake uncovered for 20–25 minutes, until bubbly and golden on top.
Serve warm, garnished with extra crispy onions if desired.
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Use fresh green beans for the best texture; frozen can make the dish watery.
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Add a pinch of garlic powder or nutmeg for a subtle flavor boost.
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Prepare the sauce a day ahead and assemble before baking for easy prep.
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Leftovers can be stored in the fridge for up to 3 days and reheated in the oven for best results.