Classic Green Bean Casserole from Scratch
This green bean casserole keeps the familiar flavors you love but is made from scratch with a mushroom-onion sauce and a lighter, crisp topping. The textures are soft where you want them and gently crisp on top, making it a comforting side that’s easy to make on a weekday or for a small holiday meal.
Making a one- to two-person casserole means less waste and less fuss. You’ll use a small baking dish and one skillet for minimal cleanup; the recipe is forgiving—cook the beans a little longer for extra softness or use canned beans for an even easier route.
The mushroom-onion sauce is made without canned cream soup so you can control salt and texture. Swap to low-sodium broth or milk if you need a gentler option for digestion or lower sodium.
Ingredients You’ll Need
- 10–12 oz fresh green beans, trimmed (about 2 cups) or one 14‑oz can, drained and rinsed
- 1 tbsp olive oil or unsalted butter; 1 small yellow onion, thinly sliced; 4 oz mushrooms, sliced; 1 clove garlic (optional)
- 1 tbsp all-purpose flour; 3/4 cup low-sodium broth; 1/3 cup milk; 1/4 tsp dried thyme; 1/4 tsp soy sauce or pinch of salt; pepper; topping: 1/3 cup panko, 1 tsp oil, 1 tbsp Parmesan (optional), pinch paprika
You can serve this green bean casserole with a small scoop of mashed potatoes, soft dinner rolls, or a simple grain like rice for a more substantial meal.
Step-by-Step Recipe
- Preheat oven to 375°F (190°C) and lightly grease a small (about 1‑quart) baking dish. Blanch fresh beans 4–6 minutes (6–8 minutes for extra softness) and shock in cold water, or use drained canned beans.
- Sauté sliced onion in 1 tbsp oil or butter until soft, add mushrooms and cook until liquid evaporates, then garlic. Stir in flour and cook 1 minute, then pour in broth and milk, add thyme, simmer until thickened and season with soy sauce and pepper.
- Fold beans into the sauce, transfer to the dish, toss panko with oil, Parmesan or nutritional yeast and paprika, top casserole, and bake 12–16 minutes until bubbly and golden; rest 3 minutes before serving.
Tips and Easy Variations
Texture and softness
- Blanch fresh beans longer (6–8 minutes) for an extra-soft bite that’s easier to chew.
- Use canned beans for the softest, quickest option—just drain and rinse well.
- Avoid hard toppings like nuts if you prefer a uniformly soft texture.
Lower-sodium and gentler digestion
- Choose low-sodium broth and reduce added salt to limit sodium.
- Use low-fat dairy or plant milk to lighten the sauce for easier digestion.
- Rely on herbs, lemon zest, or a small splash of soy sauce for flavor instead of extra salt.
Toppings and swaps
- For a lighter crunch, mix half the panko with crushed cornflakes or plain oats.
- Make it vegetarian by using vegetable broth and nutritional yeast instead of Parmesan.
- Toast panko in a dry skillet for a crisp topping without added oil.
Quick serving ideas
- Serve alongside mashed potatoes, soft rolls, or a simple grain like rice.
- Add lemon zest and toasted slivered almonds to the topping for a brighter flavor.
- Scale the recipe up easily for more servings and longer bake time as needed.
Storage and Leftovers
Fridge
Cool to room temperature within two hours and store in an airtight container in the refrigerator for up to 3 days.
Freezer
Freeze in a suitable container for up to 1 month; thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently in a small ovenproof dish at 325°F until warm, or microwave single portions on medium power in 30–45 second bursts, stirring between bursts.
Conclusion
Try this classic green bean casserole from scratch for a small, comforting side that’s simple to make and gentle to eat. It gives you familiar flavor with fresher ingredients and a mushroom-onion sauce instead of canned soup.
The recipe is easy to adapt for softer textures, lower sodium, or vegetarian diets, and it scales up well if you want to make more for guests.
FAQ
Can I make this ahead?▶
Yes. You can assemble the casserole and refrigerate for up to 24 hours; add the topping and bake just before serving for best texture.
Can I use frozen green beans?▶
Yes. Thaw and pat frozen beans dry before folding into the sauce; you may need a little extra simmer or bake time if they are still icy.
