But over the years, I have come to expect more from my green bean casserole than just opening up a few cans of beans, soup, and sprinkling on some prepared fried onions. Here is my totally from-scratch version – you’ll never look at green bean casserole the same way again.
Video: How to Make Green Bean Casserole
Homemade Fried Onion Topping – Better Than French’s!
Frying your own onions gives them a crunchy texture that can’t be beaten by anything from a can. The onions are soaked in buttermilk and then coated with crispy panko crumbs, herbs, and flour before being fried to a golden crisp. This said, if you’d like to give yourself a shortcut on this most-busiest of holidays, French’s Fried Onions make a fine substitute. Trader Joe’s also makes a brand that we really like!
Homemade Mushroom Cream Sauce – Better Than Canned!
I also make my own mushroom cream sauce. Button and Cremini mushrooms are always a good choice here, but try buttery Chantrelles if you want something a little more decadent. Mixing up the mushrooms is one way to give this dish a different flavor and make it stand out. We don’t suggest swapping this cream sauce for canned cream sauce. The casserole just isn’t as good!
A Make-Ahead Thanksgiving Dish
This dish can be made ahead of time and kept in the fridge until ready to heat. To keep the fried onions crispy, store them separately in an airtight container on the counter. Wait to top the casserole until just before baking. It’s hard to go back to the canned version after this! If it’s the texture, not the flavor, of mushrooms that’s unappealing, use a stick blender to blend the mushrooms into the sauce. If you do skip the mushrooms, add extra green beans.
Gluten Free Tweaks for Green Bean Casserole
Use gluten-free flour or cornstarch in place of all-purpose flour. If using cornstarch, reduce the amount to 1 1/2 tablespoons.Purchase gluten-free French-fried onions or use gluten-free panko and gluten-free flour to make the onions.
A Vegan Green Bean Casserole?
While we’ve never tried to make this casserole vegan, one of our commenters has. If you follow commenter ABC’s suggestions, keep in mind they have not been tested out.
Coconut milk plus 1 tablespoon of vinegar for the milk.Vegan sour cream for the half-and-half.Vegan Parmesan for the Parmesan.Vegetable broth for the chicken broth.
Looking for More Thanksgiving Sides From Scratch? Here You Go!
Sweet Potato Casserole with Marshmallows Baked Acorn Squash with Butter and Brown Sugar Slow Cooker Honey-Dijon Glazed Carrots Sweet Potato Casserole with Pecans Perfect Mashed Potatoes
1 medium red onion, thinly sliced
1 1/2 cups buttermilk
1 cup all-purpose flour
1 cup panko breadcrumbs
2 tablespoons mixed dried herbs (parsley, dill, thyme, whatever you want!)
Kosher salt, for seasoning
Vegetable oil, for frying
For the casserole:
2 pounds green beans, trimmed and cut into 2-inch lengths
1/4 cup (1/2 stick) regular salted butter
1 pound cremini or button mushrooms, trimmed and sliced
3 cloves garlic, minced
1 teaspoon dried thyme
2 to 3 tablespoons all-purpose flour
1 1/4 cups half and half
1 1/4 cups low-sodium chicken broth
1/2 cup grated Parmesan cheese
In another small bowl, whisk together flour, panko, and dried mixed herbs. Set a baking sheet lined with paper towels near the stove to drain the fried onions. Gently lower the coated onions into the hot oil and fry until deep golden brown. Lift the onions from the oil with a heat-proof slotted spoon or tongs, and place on the paper towels to drain. Drain and then shock the green beans in the bowl of cold water to stop the cooking process. When cool, drain again and set aside. Bring the mixture to a simmer and allow the sauce to thicken. Stir in the Parmesan cheese and green beans.
