Green Bean Casserole from Scratch

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Green bean casserole from scratchThis recipe is excerpted from my e-book “I Can’t Even With Pumpkin Spice: 21 Recipes Celebrating the Real Flavors of Fall.” Order it here! 

Green bean casserole — you know the one with the canned green beans, cream of sodium soup and the French fried onions — is the stuff of old-school Thanksgiving legend. Here are a few tips (and a recipe) to help you make your own green bean casserole from scratch.

First, ditch the canned green beans. I know, I know, but we’re making green been casserole from scratch, remember? Fresh beans, trimmed and blanched, will keep their crisp-tender texture even after baking.

Make your own sauce instead of relying on a can of condensed soup. For a traditional casserole, sprinkle flour over sautéed mushrooms, then stir in half and half and chicken stock to create a rich, creamy sauce. My recipe replaces the mushrooms — my husband won’t eat them — with caramelized onions for a heartier casserole.

Crisp fried onions give green bean casserole a fantastic crunch, the perfect complement to the creamy filling. Thinly-sliced shallots flash-fried to a delicious crisp are the perfect alternative to the packaged fried onions. No time to fry shallots? No worries, top your casserole with a handful of toasted almonds instead.

Use fresh green beans. The extra step (blanching) is worth it! Your beans will have more flavor and WAY less sodium than canned green beans.

Ditto for making the sauce from scratch. Your homemade version will have less sodium and MORE flavor.

2-quart baking dish

Large Pot (for blanching beans)


Large Saute Pan

Wooden Spoon 

Small Pot

Small Bowl

Slotted Spoon



Green Bean Casserole from Scratch

1 Comment

  1. Finally a recipe for green been casserole that enables you to make your own sauce and fry your own onions. I’m also going to add mushrooms. Thanks!

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