Homemade Creamy Green Bean Casserole

Green bean casserole is another one of the classic side dishes for your Thanksgiving table. I promise this homemade version will steal the spotlight from the turkey. It is that good!! This is a creamy satisfying green bean casserole that you make from scratch.

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Green beans are healthy, but this creamy casserole is not that healthy. It definitely has fat in it, but you can be happy that this recipe uses no cream of mushroom soup, and you are also frying your own onions!  I love that this recipe uses fresh green beans it makes it taste even better. Also, the topping just takes it up a notch more. This recipe uses real ingredients and tastes delicious.

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My husband not only likes pumpkin pie but he enjoys eating green bean casserole. I have made this dozen of times and tweaked this recipe to make it taste delicious. We don’t enjoy large bites of mushrooms so I dice them up pretty small ( kind of resembles what comes in the can a little). It is an easy recipe, but not just dump this and that in your casserole dish. The little extra effort is well worth it! Why don’t you try this on your holiday table?

Homemade Creamy Green Bean Casserole

Note: You can make this ahead of time: After the casserole is assembled and the sauce is cool. Cover and refrigerate overnight. The next day you can bake for 15 to 20 minutes at 400 degrees. You can easily double this recipe for a 9×13 pan.

Ingredients

Topping

1 whole wheat sandwhich bread torn in pieces

1 tablespoon butter, melted

1/4 teaspoon salt

Fried Onions

1/3 cup white whole wheat flour

1/2 teaspoon cayeene pepper

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper

Green Bean Casserole

1 Tablespoon and 1 teaspoon salt, divided

1 pound of fresh green beans, rinsed, halved, and trimmed

8 ounces of mushrooms, diced or  minced

3 cloves garlic, minced

1/2 teaspoon pepper

1/2 teaspoon dried thyme

2 Tablespoons white whole wheat flour or flour of your choice

3/4 cup chicken broth

1 1/2 cups half and half

1/3 cup parmesan cheese, grated

1 Tablespoon cornstarch

Directions

  1. Preheat oven to 475 degrees. Line a large baking sheet with parchment paper
  2. For the fried onions. Thinly slice the onion.  Mix the flour and all the seasonings together in a bowl. Toss the onions in to get them thoroughly coated. Pour oil in a medium skillet to about 1 inch deep. Heat the oil to 325 and fry the onions in batches. You do not want them to get too dark since they will bake more in the oven. It should take about 3 to 5 minutes per batch.
  3. For the topping. Pulse the bread in a food processor and stir in the melted butter with the salt.
  4. Blanche the green beans by bringing a gallon of water to boil with a tablespoon of salt. Add the beans and cook for 5 minutes. Drain and immediately place in a large bowl of ice sater to stop the cooking process. Pat dry and toss with the tablespoon of cornstarch in a big bowl.
  5. For the casserole  Heat oven to 400. Melt the butter over medium high heat in a large skillet. Add the mushrooms, 1 teaspoon of salt and pepper. cook mushrooms for about 5 minutes. Add the garlic and thyme and cook until fragrant. sprinkle the flour on top and stir and cook until well combined. Add the chicken broth and cook for about 3 minutes. Decrease the heat to medium low and add the half and half. Stir occasionally until the mixture is thick. Then add the parmesan cheese
  6. Remove from heat and transfer to a 8×8 casserole dish and add 1/4 of the onions and green beans. Stir until it is all coated with the creamy sauce. Top with the remaining onions and topping. Bake until bubbly about 10 to 15 minutes. Remove form oven and enjoy!

 

 

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