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green bean casserole from scratch

Green bean casserole from scratch

A delicious green bean casserole made from scratch. No canned soups. No french fried onions.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Author Tara Buss


  • 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.