Real Recipes From Real Home Cooks ®

scratch green bean casserole

(4 ratings)
Recipe by
Lillian Russo
Long Island, NY

This is the best green bean casserole I ever had! Its from Alton Brown's 'Good Eats' show! Whats so great about this casserole is it doesn't use canned soups or canned fried onions! The creamed soup is so easy to make from scratch and the onions taste and look fried, but they're baked! So good!!! I'll be making this again for Thanksgiving! The photo is my own. =) I'm posting this recipe with only 2 changes from the way Alton Brown made it...He used 1/2 tsp. black pepper, which was too over powering! And he only blanched his green beans for 5 minutes, but I thought the beans tasted too raw, so I did them for 8-10 minutes.

(4 ratings)
yield 6 serving(s)
prep time 25 Min
cook time 1 Hr

Ingredients For scratch green bean casserole

  • 2 md
    onions-thinly sliced
  • 1/4 c
    all purpose flour
  • 2 Tbsp
    panko bread crumbs
  • 1 tsp
    kosher salt
  • parchment paper
  • 2 Tbsp
    plus 1 tsp. kosher salt-divided
  • 1 lb
    fresh green beans-rinsed, trimmed and cut
  • 2 Tbsp
  • 12 oz
  • 1/4 tsp
    black pepper
  • 2 clove
  • 1/4 tsp
    fresh ground nutmeg
  • 2 Tbsp
    all purpose flour
  • 1 c
    chicken broth
  • 1 c
    half and half

How To Make scratch green bean casserole

  • 1
    ~~~OVEN FRIED ONIONS~~~ Preheat oven to 475 degrees. Line a large cookie sheet with parchment paper. Combine onions, flour, panko and salt in a large mixing bowl and toss to coat. Spread out onions evenly on prepared cookie sheet and bake on middle rack til golden brown, about 30 minutes. Toss onions 2-3 times during baking. When done set aside. Turn oven down to 400 degrees.
  • 2
    ~~~BEANS AND SAUCE~~~ Bring a gallon of water plus 2 Tbls. of salt to a boil in a 8 qt. pot. Add the green beans and blanch for 8-10 minutes. While beans are cooking, partially fill a large bowl with ice and water. When beans are cooked, drain beans then plunge the beans into the ice water. Then drain the beans again and set aside. Melt butter in a very large oven proof skillet over med/high heat. Add mushrooms, 1 tsp. salt and 1/4 tsp. pepper. Cook, stirring occasionally, until mushrooms give up some of their liquid, about 4-5 minutes. Add the garlic and nutmeg and cook for another 1-2 minutes. Sprinkle 2 Tbls. of flour over the mixture and stir. Cook for 1 minute. Now add the broth and simmer for 1 minute. Decrease the heat to med/low and add the half and half. Cook til thickened, stirring occasionally. Cook for 6-8 minutes. Remove from heat and stir in 1/4 of the oven fried onions and ALL of the cooked green beans. Top with the remaining oven fried onions and bake uncovered in the oven til bubbly, about 15 minutes. Remove and serve immediately.