Green Bean Casserole from Scratch




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2 tablespoons salt

1 & 1/2 lbs. fresh green beans (rinsed and ends trimmed)

2 Tbsp. butter {I use salted}

1 small onion (chopped)

2 cloves garlic (minced)

2 large portobello mushrooms (chopped)

1 tsp. salt

1 tsp. black pepper

2 Tbsp. all-purpose flour

1 cup chicken broth

1 cup half-and-half

1/2 cup Panko bread crumbs

6 oz french fried onions


Preheat oven to 375°F. Grease a 9x13 baking dish and set aside.

Bring a large pot of water and 2 Tbsp. of salt to a boil. Add the green beans and boil for 5 minutes.

While they're boiling, prepare a large bowl of ice water.

Once 5 minutes is up, drain the beans into a colander and immediately place the beans in the ice water to stop the cooking process. Drain and set aside.

Melt the butter in a large skillet over medium-high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften. {About 5 minutes}

Add the mushrooms, salt and pepper and continue to cook for another 1 to 2 minutes.

Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add the half and half and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish. Top with the bread crumbs and then layer the french fried onions on top.

Place casserole in the oven and bake until bubbly, about 20 minutes. Serve immediately!




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