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Close-up of green bean casserole showing crispy golden onion topping and creamy mushroom sauce at the edges — green bean casserole recipe card
Abdul Rehman

Green Bean Casserole Recipe (Crispy, Creamy, From Scratch)

A from-scratch green bean casserole with fresh blanched beans, a rich homemade mushroom sauce, and a two-stage crispy onion topping. This green bean casserole skips the tinned soup entirely without adding complexity.
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Prep Time 15 minutes
Cook Time 40 minutes
Rest Time 5 minutes
Total Time 1 hour
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 218
Ingredients Method

Ingredients
  

For the Mushroom Sauce:
  • 3 tablespoons ​ unsalted butter ​
  • 250g (about 3 cups) ​ cremini or white button mushrooms, thinly sliced ​
  • 4 ​ garlic cloves, minced ​
  • 3 tablespoons ​ plain flour ​
  • 240ml (1 cup) ​ chicken stock or vegetable stock ​
  • 240ml (1 cup) ​ whole milk ​
  • 1 tablespoon ​ soy sauce ​
  • ½ teaspoon ​ black pepper ​
  • ½ teaspoon ​ fine salt, plus more to taste ​
For the Green Beans:
  • 900g (2 lbs) ​ fresh green beans, trimmed ​
  • ​ ​ Water for blanching ​
  • 1 tablespoon ​ salt for the blanching water ​
For the Topping:
  • 150g (about 2½ cups) ​ French-fried onions, divided ​

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the green beans and cook for 4 minutes until bright green and just barely tender. Transfer immediately to a bowl of ice water for 2 minutes. Drain and pat completely dry.
  2. Preheat oven to 190°C (375°F).
  3. Melt butter in a large oven-safe skillet over medium heat. Add mushrooms in a single layer and cook undisturbed for 4 minutes until golden on the underside. Stir and cook another 2–3 minutes until dry and browned.
  4. Add garlic and cook 1 minute. Add flour and stir to coat, cooking 1 minute. Pour in stock gradually while stirring, then the milk. Add soy sauce, salt, and pepper. Cook 3–4 minutes, stirring, until the sauce coats the back of a spoon.
  5. Remove from heat. Add the dried green beans and two-thirds of the onions (about 100g). Fold to combine. Transfer to a 9x13-inch baking dish if not using an oven-safe skillet.
  6. Bake uncovered for 25 minutes until bubbling at the edges and hot in the centre (internal temperature 74°C / 165°F).
  7. Scatter remaining onions over the top and bake for 5 more minutes until golden and crisp.
  8. Rest 5 minutes before serving.