Green bean casserole from scratch is not difficult but it does take some time. We're tossing out the canned cream of mushroom soup and making our own yummy mushroom sauce along with delicious fresh fried onions. Included are steps for prepping this casserole the day before if you will be short on time the day you plan to serve this yummy side dish.
Earlier in the week, I polled my Facebook fans on their favorite Thanksgiving dish. The answers varied, but the majority and most requested dish for a real food makeover was the infamous green bean casserole. I don't blame them. There's just something so comforting about green beans swimming in that creamy mushroom sauce and topped by those flavorful crunchy onions.
Until now I've only ever had green bean casserole made from canned green beans, canned cream of mushroom soup, and canned french fried onions. While delicious, it's DEFINITELY not real food.
What I'm sharing with you today is most definitely the real deal, my friends. No fake food in sight.
I'm not gonna lie, this recipe takes longer than any other recipe I've ever put on the blog. I'm usually a no muss no fuss kinda gal. I like to post quick and easy meals that beginners can even conquer, but sometimes you have to make something a little special. This is not complicated, but it does take longer than the processed food version. Start to finish it took me 1 hour and 15 minutes. If you choose to make this on Thanksgiving, you might want to prep the day before. Instructions below for that step.By prepping ahead, you could make this just as fast as the standard canned version. Pretty sweet if you ask me!
How to prep the day before
- Slice the onions and put in airtight container in the fridge.
- Chop the mushrooms and store in airtight container for the fridge.
- Wash, trim and blanch the green beans the day before.
- If you are going to be very short on time on Thanksgiving, go ahead and make the mushroom sauce the day before and place in a bowl in the fridge for the next day.
- The onions I would leave for the next day because they won't stay fresh.
Assembling the day of
- Dredge the onions in the flour and fry them.
- Mix together the blanched green beans, mushroom sauce, ¼ of the freshly fried onions, and spread into casserole.
- Top with remainder of the fried onions and bake.
Now for the handy printable because you know this is going to be a family holiday favorite now.
Green bean casserole from scratch
- 1 large onion or two small onions sliced thinly
- ½ cup All purpose Gluten free flour unbleached white flour, or whole wheat
- 1 tsp sea salt
- Approx. ¼ cup fat/oil of choice I used coconut oil You may need more.
- 1 lb. fresh green beans
- 2 T. butter
- 10 oz. mushrooms coarsely chopped
- 1 tsp sea salt adjust to taste
- ¼ tsp cracked black pepper adjust to taste
- 2 cloves garlic pressed or minced
- 2 T. flour of choice
- 1 cup chicken or vegetable broth
- 1 cup cream whole milk, or half and half
Mix together ½ cup flour with 1 tsp salt in a large bowl.
Toss sliced onions in the seasoned flour to lightly coat.
Heat oil in a large skillet over medium high heat.
When hot, add onions in small batches in hot oil. Cook on each side for 2-3 minutes until lightly golden and transfer to plate to rest.
Next wash and trim ends of green beans and cut in half if desired.
Blanch in boiling water for five minutes.
Drain green beans and place in a ice water bath to stop cooking process and set aside.
Melt butter in a large saucepan or skillet.
Add chopped mushrooms to pan along with salt and pepper and sautee for about 5 minutes until softened and released liquid.
Add 2 cloves of garlic and cook for one more minute.
Stir in flour of choice, cook for one minute, and whisk in broth and milk.
Cook for several minutes until thick and bubbly.
In a casserole dish, stir together green beans, mushroom sauce, and ¼ of the onions.
Top with remainder of onions and bake at 400 degrees for 15-20 minutes until hot and bubbly and browned.
Let stand for 5 minutes before serving.