The Best Green Bean Casserole

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This version of green bean casserole is the best! Homemade sauce, fresh green beans and lots of fried onions!

Yes, I admit it. I am a green bean casserole lover to the core! I not only make this classic dish at holiday dinners, but I make it year round with some of our favorite chicken dishes. I highly adapted this recipe from an old Food Network one. It’s the only recipe I use because of the ingredients. Fresh, simple, yet amazing. 

The creamy homemade sauce is why I call this one, “The Best!” No canned stuff in this recipe. The sauce is super easy to prepare and comes together quickly. Fresh green beans are also another must of mine. You can definitely use canned or frozen but I personally love the flavor of the fresh. 

Last, but certainly not least, is the French’s fried onions. I load them up in this casserole! I love the crunch and saltiness they bring. They make it totally worth every single calorie. ha! 😀

So if you’re going to be making a green bean casserole on Thanksgiving or Christmas I hope you give this one a try! 

green_bean_casserole2

 

Fresh green beans, a homemade creamy sauce and lots of fried onions is what makes this one the best!

5.0 from 1 reviews
The Best Green Bean Casserole
 
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Ingredients
  • 1½ pounds fresh green beans, rinsed, trimmed then halved
  • 2 Tablespoons butter
  • 2 cloves garlic, minced
  • 2 Tablespoons all-purpose flour
  • ¾ cup chicken broth
  • 1¼ cups half-and-half (or use whole milk)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup French's fried onions
Instructions
  1. Preheat oven to 400 degrees F. Grease a 9x13-inch baking dish with cooking spray.
  2. In a large pot of salted boiling water, cook green beans for 5 to 7 minutes. Drain water. Pour cooked green beans in the prepared dish in an even layer.
  3. In a medium saucepan, over medium heat, melt butter. Once melted add garlic and stir for 30 seconds. Whisk in flour until smooth. Cook for 1 minute while constantly stirring.
  4. Pour in chicken broth. Stir and cook for 3 minutes.
  5. Next, pour in half-and-half or whole milk. Decrease heat to low and continue to stir and cook until sauce thickens. About 10 minutes. Season sauce with salt and pepper.
  6. Pour sauce evenly over the green beans in dish. Sprinkle the fried onions on top.
  7. Bake in preheated oven for 20 to 25 minutes. *Place a piece of tinfoil over the top the last 10 minutes to prevent onions from burning.*
  8. Remove from oven and let rest 5 minutes or so before serving. Enjoy!

 

 

 

 

 

Fresh green beans, a homemade creamy sauce and lots of fried onions!


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25 thoughts on “The Best Green Bean Casserole

  1. I add a cup of the French’s to the beans along with a 1/4 cup of slivered almonds and teaspoon of Worcestershire sauce as well.

    1Busydad

  2. This is the most amazing green bean casserole. So glad I saw this recipe. This is the STAR of any meal and you will enjoy it for sure, we loved it!

  3. Could this be made ahead of time and stored in the fridge before baking? Looking to make this for thanksgiving but it’s a good amount of stove time along with oven time. Wondering if you think completing all steps (except fried onions) ahead of time would be possible the day before. Thoughts?

    1. Lindsay, I have not tried to prepare it in advance, but I don’t see why you couldn’t. I’m actually thinking of doing that for Thanksgiving this year! And yes, I wouldn’t put the onions on until your ready to bake it. I would only make it one day in advance.

        1. How exactly? Sorry, i’m Not a cook. Do you just bake the beans with the sauce, then bake it again the next day with the onions on top?

          1. You would put everything together except for the fried onions and leave it in the fridge until you are ready to bake it in the oven.

  4. I signed up for bringing a green bean casserole for my sons school (they do a thanksgiving feast for the teachers on the last day). Would this dish work to bake and then put into a crock pot just to keep warm? From all the reviews I want to take this, but need a way to keep it warm.
    Thank you!!

  5. This recipe was easy and this turned out so delicious for Thanksgiving. My husband said he can never eat the canned recipe again. Thanks for sharing. I will be making this again for Christmas.

  6. I also use fresh beans and the same amount of fresh mushrooms. I crumble potatoe chips on top instead of the onions! Been making this for decades now!

  7. This is so delicious! I made this last year and so excited to make it again this year! I did double the recipe and put it all in one pan! Hoping it turns out ok!

    1. David, you can always add a little bit more flour to help it thicken more. Mine usually thickens up just fine though with only 2 Tablespoons.

  8. I adore your recipe and I make it every year. This year, I need to prep it in advance so I will be following your Note 1 suggestions. Can you please clarify whether the beans need to be baked for 10 minutes without toppings and then baked again with toppings? I apologize if I’m asking the obvious, but I’m afraid to overcook this.

    1. Thank you! Yes, you still need to cook the green beans first before baking. So I would do everything up until the last step (baking it) and leave it covered in the fridge for only up to 24 hours before baking.

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