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Homemade Green Bean Casserole from Scratch without canned soup, featuring fresh ingredients.

Green Bean Casserole from Scratch (No Canned Soup)

A creamy, savory green bean casserole made from scratch without canned soup, perfect for holidays, potlucks, or comforting weeknight dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the casserole
  • 2 pounds green beans, fresh or frozen Use about 24 ounces if using frozen.
  • 2 tablespoons butter
  • 8 ounces mushrooms, sliced
  • 1 medium onion or shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 quarter cup of flour
  • 1 cup milk Whole milk is best, but 2% works too.
  • 2 cups broth Chicken or vegetable broth.
  • to taste salt and black pepper
  • 1 teaspoon soy sauce or Worcestershire sauce Optional, adds depth.
  • 1 cup crispy fried onions For topping (or toasted breadcrumbs if preferred).

Method
 

Preparation
  1. If using fresh green beans, trim the ends and cut them in half if they are long. Boil them in salted water until they are bright green and just tender, about 4 to 6 minutes. Drain and rinse with cool water to stop cooking. For frozen beans, cook according to package directions, then drain well.
Making the Sauce
  1. In a large skillet, melt the butter, add mushrooms and onion, cooking until mushrooms shrink and the pan is not watery anymore.
  2. Add garlic and cook for about 30 seconds.
  3. Sprinkle flour over the mixture and stir until it looks pasty.
  4. Slowly pour in the broth while stirring, then add milk. Keep stirring until it thickens enough to coat a spoon.
  5. Season with salt, pepper, and a splash of soy sauce or Worcestershire sauce if desired.
Baking
  1. Preheat your oven to 350°F (175°C).
  2. Combine green beans and sauce in a casserole dish. Mix well.
  3. Bake for about 20 minutes, then add crispy fried onions on top and bake for an additional 5 to 10 minutes until golden and crunchy.

Notes

Drain beans thoroughly and let the sauce thicken before baking to prevent a watery casserole. For reheating, add a splash of milk and fresh crispy onions for crunch.