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–+ servings

Classic Green Bean Casserole from Scratch

Learning to make this classic green bean casserole from scratch, with whole food ingredients, takes this popular dish to the next level! Wow your friends and family with your own crispy fried onions, perfect beans, and from-scratch, creamy mushroom sauce, with a hidden ingredient that makes it the best you'll ever have!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Serving Size 8 Servings

Ingredients

  • 1/2 Cup Unbleached Flour
  • 2 tsp Salt
  • 1/2 tsp Pepper
  • 1 medium Onion
  • Lard or Coconut oil For frying
  • 2 Tablespoons Butter
  • 1/4 Cup Unbleached flour with salt and pepper leftover from the onions
  • 8 oz container Mushrooms
  • 1 Cup Chicken broth
  • 1 Cup Cream
  • 1/2 Cup Shredded Gouda Cheese
  • 1 quart Green beans I use canned, you can use fresh if you like

Instructions

Fried Onions

  • Heat lard or coconut oil in a cast iron pan over medium to medium high heat.
  • Cut your onion in half then slice pole to pole thinly.
  • Add the onions to a plastic bag and add the flour, salt, and pepper.
  • Seal the bag and shake the onions and flour to coat the onions evenly in the flour dredge. 
  • Test the oil's heat by flicking a tiny bit of flour into the oil. It should immediately sizzle and dissipate into the oil if it's hot enough.
  • Add the onions to the hot lard or oil in batches. (I do about 3 batches to avoid overcrowding the onions while they are frying.)
  • Fry the onions, stirring gently a few times to ensure they are browning evenly. (Using a set of tongs for this makes this easy and prevents you separating the flour from the onions which would ruin the crispy coating.)
  • Fry for 2 minutes on one "side" before stirring/flipping. Fry for another 2 minutes before removing them to a paper towel or dish towel lined plate.
  • Set them aside and prepare the cream sauce for the beans.

Cream Sauce:

  • Preheat your oven to 400°
  • Heat a cast iron skillet over medium heat.
  • Chop the mushrooms. (fine dice for those who don't love mushrooms, rough chop if you want to taste the mushroom texture.)
  • Saute for 2-3 minutes until the mushrooms release their liquid.
  • Sprinkle the flour from the onions over the mushrooms to create a roux.
  • Cook the roux for another 3-4 minutes until the flour is toasted.
  • Next, add the broth slowly, stirring to prevent clumps.
  • Simmer the chicken broth until thickened, about 4-5 minutes. You'll know its thickened when your spoon leaves a trail showing the skillet behind it in the broth. 
  • Add the cream and stir to combine. 
  • Simmer another 4-5 minutes until, again, the sauce is heated through and thickened.
  • Reduce the heat to medium low.
  • Add the shredded gouda cheese! 
  • Once the cheese is melted and fully incorporated, it's time to add the green beans.
  • Gently fold in the green beans. 
  • Pour your prepared green bean casserole into a casserole dish.
  • Top your green beans with the fried onions.
  • Bake the assembled casserole for 10 minutes. 

Notes

  • Be sure that the green beans are drained fully to prevent a runny casserole
  • If you are making this ahead of time, don't top the casserole with the fried onions until it's time to serve to prevent them getting soggy.