Dinner Time

The Best Green Bean Casserole

I hate green bean casserole. I actually just hate the word casserole. It’s like how some people hate moist. Bleh. That word just makes me think of watery and canned who knows what going into a big ol’ pan and coming out smelling gross. However, this recipe changed my mind immensely. It’s a play off of the homemade recipe from Sally’s Baking Addiction which is a fantastic blog you should also follow. Since we are merging families and my parents are split into two, we have three Thanksgivings in one day. This means we make our own made from scratch dinner a little before the big turkey day.

Don’t be scared because this recipe is made from scratch. Trust me, it’s totally worth it and you are going to impress all of your holiday guests. Also, why do we only make green bean casserole at holidays? I vote we whip this baby out in the middle of June.

I know I say this with all of our recipes, but seriously make sure you read this one all the way through because it takes a few steps before you actually start assembling the casserole. This ain’t your mama’s can of mushroom sludge and French’s crispy onions type of dish. My favorite part of this dish is the crunchy, flavorful, addictingly delicious onion straws on top. You’ll want to watch these guys in the oven because they can burn easily if you let them go too long. Half are going to go in the mixture and half are going to go on top. Well, a quarter of them will actually just go in your mouth.

When you’ve cooked your beans and onion straws, you’ll want to make a little roux (butter, flour, chicken stock) since we aren’t using any sort of canned soup in this green bean casserole. That’s what is going to make this dish super creamy. Use a cast iron skillet because you can toss it right in the oven. Check out the recipe below and make sure to tag us on social media! We’d love to see how your version turns out. 

The Best Green Bean Casserole
Serves 4
Literally the best side dish on your Thanksgiving plate.
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Crispy Onions
  1. 1 large sweet onion
  2. 3/4 cup flour
  3. 1 1/2 cups Panko bread crumbs
  4. 1 teaspoon salt
  5. 1 teaspoon ground black pepper
  6. 1 tablespoon dried thyme
  7. 2 eggs
  8. 2 tablespoon whole milk
Green Bean Casserole
  1. 2 teaspoons salt
  2. 1 pound fresh green beans, rinsed, trimmed and halved
  3. 2 Tablespoons unsalted butter
  4. 1 teaspoon ground black pepper
  5. 2 large cloves garlic, minced
  6. 2 Tablespoons flour
  7. 3/4 cup chicken broth
  8. 1 and 1/4 cups heavy cream
Crispy Onions
  1. Preheat the oven to 475°F. Line a large baking sheet with parchment paper.
  2. Slice onions into thin halves.
  3. Place flour in small bowl.
  4. Mix panko, salt, pepper and thyme in another medium bowl.
  5. Whisk egg and milk together in a separate small bowl.
  6. Using tongs or separate hands, dip onions in flour then egg mixture and then toss onions in panko.
  7. Place on baking sheet as you finish up the onions.
  8. Bake the onions for 10 minutes on each side, 20 minutes total. Be sure to watch them to make sure they don't burn.
  9. While onions are baking, you can start prepping your beans.
Green Bean Casserole
  1. Reduce/Preheat oven to 400°F.
  2. Boil salted water in a large pot. Add the beans and cook for about 5 minutes, until tender but still crisp.
  3. Drain and immediately toss into a large bowl of ice water. Drain again and set aside.
  4. Grab your cast iron skillet and melt the butter over medium-high heat. Add garlic, stir to coat and cook for about 2 minutes.
  5. Add flour, then cook for 3-5 minutes on low heat until it browns a bit. Then, add chicken broth and combine.
  6. Simmer for 2-3 minutes, reduce heat to medium low and gently pour in your heavy cream.
  7. Stirring every minute or so, cook until the mixture is to your desired thickness. About 3-5 minutes.
  8. Remove from heat and 1/2 of your onions and all of the green beans.
  9. Stir it up to combine the sauce, beans and onions.
  10. Top with remaining onions and bake until it's nice and hot, about 8-12 minutes. (watch the onions!)
  11. Carefully remove from oven and enjoy!
  1. You can make this the day before by preparing everything and assembling the casserole but without throwing the pan in the oven. Set aside and let it cool for about 30-45 minutes. Then, tightly cover the skillet and refrigerate until ready to cook. Then follow last instruction and enjoy!
Adapted from Sally's Baking Addiction
The Beard And The Baker http://www.thebeardandthebaker.com/

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