Homemade Classic Green Bean Casserole Recipe

My First Casserole

I made my first green bean casserole when I was young. I was so nervous. I thought I would burn the whole thing.

But it turned out golden and wonderful. The smell filled our whole kitchen. I still laugh at that memory. It taught me that good food doesn’t have to be perfect.

Let’s Get Crispy

First, we make the crispy onions. Slice one big onion very thin. Thinner slices get extra crunchy in the hot oil.

Toss them in flour with salt and spices. Then fry them until they are brown. Doesn’t that smell amazing? This step matters because the crunch is the best part.

The Creamy Heart

Now for the creamy sauce. Use the same pan you fried the onions in. Melt some butter and cook sliced mushrooms.

Sprinkle in flour and stir. Then add chicken broth and heavy cream. Keep stirring until it gets thick. This creamy sauce is what holds everything together.

Putting It All Together

Your green beans should be tender by now. Mix them with that lovely cream sauce. Pour it all into a baking dish.

Top it with your crispy onions. Now it’s ready for the oven. What side dish do you love to make for your family? I would love to know.

A Cozy Tradition

This casserole is more than just food. It is a warm hug on a plate. It brings people together around the table.

That is why this recipe matters. It creates happy memories. Fun fact: This dish became famous in the 1950s! It was created for a cookbook.

Your Turn in the Kitchen

I hope you try this recipe. It is easier than it looks. The homemade crispy onions are worth the effort.

Will you use fresh or frozen green beans? Tell me about your cooking adventure. What is your favorite cozy food to eat?

Ingredients:

Ingredient	Amount	Notes
All purpose flour	1/2 cup + 4 tablespoons	Divided use: 1/2 cup for fried onions, 4 tbsp for sauce
Salt	2 teaspoons	For fried onions; additional salt in sauce to taste
Garlic powder	1/4 teaspoon
Onion powder	1/4 teaspoon
Fresh ground pepper	To taste
Large onion	1	Sliced thin for crispier results
Neutral oil	About 1/2 inch in skillet	For frying onions
Green beans	1 lb	Fresh
Butter	2 tablespoons
Portobello mushrooms	16 ounces	Sliced
Chicken broth	1 cup
Heavy cream	1 cup

A Cozy Dish for a Crisp Day

Hello, my dear! Come sit with me for a moment. The air is getting chilly outside. This weather always makes me think of my grandmother’s kitchen. She would make this green bean casserole for every big family dinner. I can still smell the onions frying. Doesn’t that smell amazing? It’s a simple dish, but it feels like a warm hug. Let’s make it together. I’ll walk you through it, step by happy step.

Step 1

First, let’s get our oven nice and hot. Set it to 400°F. This gets everything ready for the final bake. While it heats, we’ll cook our green beans. Just boil them in water for about five minutes. You want them tender but still with a little crunch. Then drain them and set them aside. (A hard-learned tip: Don’t overcook them now, or they’ll get mushy later!).

Step 2

Now for the fun part, the crispy onions! Slice one large onion as thin as you can. Thinner slices mean more crunch. Mix flour, salt, and some spices in a bowl. Toss your onion slices in this mix. Then fry them in hot oil until they are golden brown. I still laugh at how fast my grandson snatches these from the cooling rack. They are that good!

Step 3

Next, we make the creamy sauce. Use the same skillet to melt some butter. Add those lovely sliced mushrooms. Oh, how they sizzle! Sprinkle in flour and mix it all up. Then pour in your chicken broth and let it bubble for five minutes. Finally, stir in the heavy cream. Keep whisking until it gets thick and dreamy.

Step 4

Time to put it all together! Pour that lovely sauce over your green beans. Give everything a gentle stir to coat the beans. Now, top it all with your homemade crispy onions. Don’t be shy with them! Pop the dish into your hot oven. Bake it for 15 minutes, until it’s bubbly. What’s your favorite family side dish? Share below!

Cook Time	30 minutes
Total Time	45 minutes
Yield	6 servings
Category	Dinner, Side Dish

Let’s Shake It Up!

The classic recipe is always wonderful. But sometimes, it’s fun to play with your food! Here are a few little twists I’ve tried over the years. Each one brings a new smile to the table.

Cheesy Delight

Stir a big handful of shredded cheddar cheese into the creamy sauce. It makes it extra rich and gooey. My grandkids adore this version.

A Little Kick

Add a dash of hot sauce or a pinch of red pepper flakes to the mushroom sauce. It gives the whole dish a nice, warm tingle.

Bacon Lover’s Dream

Crumble some cooked, crispy bacon on top with the onions. It adds a salty, smoky flavor that is just heavenly.

Which one would you try first? Comment below!

Serving Up Comfort

This casserole is the star of any plate. I love to serve it right from my old ceramic dish. It looks so homey and inviting. For a full meal, I pair it with a simple roasted chicken. Some fluffy mashed potatoes are a must, too. They are perfect for soaking up that creamy sauce.

Now, what to drink? A cold glass of apple cider is just right for this. It’s sweet and tangy. For the grown-ups, a crisp Chardonnay white wine pairs beautifully. It cuts through the richness of the cream. Which would you choose tonight?

Keeping Your Casserole Cozy

Let’s talk about storing this lovely dish. Cool it completely after dinner. Then cover it tightly and put it in the fridge. It will stay happy for three days.

You can also freeze it for later. I freeze it before baking. This keeps the onions nice and crisp. Just thaw it in the fridge overnight.

To reheat, warm it in a 350°F oven. I once microwaved it and the onions got soggy. The oven keeps everything perfect. This matters because a good meal deserves a good second act.

Making a double batch saves a busy night. You do the work once, but eat well twice. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Troubles

Sometimes our cooking needs a little help. Here are easy fixes for common problems. Your casserole will turn out great.

Is your sauce too thin? Just let it simmer a bit longer. I remember when my first sauce was like soup. A few more minutes makes it thick and creamy. This matters for a rich, comforting feel.

Are the onions burning? Your oil might be too hot. The onions should sizzle gently. If they darken too fast, turn the heat down. This builds your confidence in the kitchen.

Are the green beans too tough? Boil them for the full five minutes. They should be tender but still bright green. Which of these problems have you run into before?

Your Casserole Questions Answered

Q: Can I make this gluten-free? A: Yes! Just use your favorite gluten-free flour mix. It works just the same.

Q: Can I make it ahead of time? A: Absolutely. Assemble it the day before. Keep it covered in your fridge until baking.

Q: What can I use instead of mushrooms? A: You can leave them out. The sauce is still deliciously creamy on its own.

Q: Can I double the recipe? A: Of course. Use a bigger dish so everything bakes evenly.

Q: Any optional add-ins? A: A pinch of thyme is lovely. Fun fact: Thyme was my mother’s secret ingredient. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this classic dish. It always brings back warm memories for me. Sharing food is one of life’s greatest joys.

I would be so thrilled to see your creation. Your family table is a special place. Have you tried this recipe? Tag us on Pinterest!

I can’t wait to hear all your stories. Thank you for cooking with me today.

Happy cooking!
—Fiona Brooks.