Creamy Green Bean Casserole

A homemade spin on on a Thanksgiving classic. This creamy green bean casserole is made from scratch and baked to golden brown perfection. It’s absolutely delicious!

A cast iron skillet of savory creamy green bean casserole.

Last Thanksgiving was chaos. I cooked the entire spread all on my own, just 2 weeks after giving birth. I spent the entire day flustered, exhausted and in the end, the kids didn’t want anything to do with dinner. Ugh.

I swore this year we’d do something different, or at the very least scale the menu back a bit.

It wasn’t a total loss though. In the process I was able to test out several recipes. I’ve remade a few of them this year and will be post them over the next two weeks. This creamy green bean casserole ended up being one of my favorite dishes. I’m usually not a big fan, but guys, the homemade version is 100x better than the dump and bake version. 

A serving of from-scratch green bean casserole.

While it may seem like a little more work (it definitely is), I promise it is worth it! 

You’ll need fresh ingredients like green beans, mushrooms, shallot, and garlic. And of course some heavy cream, chicken broth and parmesan cheese. Yes, there’s cheese in it! 

A cast iron skillet with browned mushrooms, garlic and shallot for creamy green bean casserole.

Grab a a large, deep skillet or shallow Dutch oven. I used my 12-inch cast iron skillet and it was just right.

Start by melting the butter and browning the mushrooms. Don’t just toss them for a minute or two, get them nice and golden brown. The longer they cook the more flavor the sauce will have. You’ll deglaze the pan with chicken broth and scrape up the browned bits left behind, so don’t be too speedy.

Next you’ll add the shallot and garlic, followed by the flour. Whisk until the flour cooks for a minute or two, then slowly pour in the chicken broth.

Fresh cut green beans ready to be used in creamy green bean casserole.

Add the cream, seasonings, and the cheese, then bring the mixture to a simmer. You want the mixture to be nice and thick. I usually let it go for a good 5 minutes or until it reaches the consistency of full-fat buttermilk- the thick stuff.

Toss in freshly cut green beans and allow to cook for 10 minutes. The reason why I prefer to add the green beans in before tossing it in the oven is so that they can cook a bit longer without overcooking the topping. I prefer the green beans to be fully cooked and tender. I do not care for hard beans. 

A skillet of creamy green bean casserole topped with fried onions and panko.

While the green beans are cooking, in a small skillet melt the remaining butter. Add the panko breadcrumbs and toast until golden brown. I love this casserole because I personally think the combination of panko and fried onions is gold. Its’ crunchy, flavorful, and unique.

Top and bake until golden brown and bubbly.

A spoon full of homemade creamy green bean casserole.

Let the casserole stand for 10 minutes before serving it, again, to help the cream thicken

A fork full of creamy green bean casserole/

Enjoy this dish with turkey, chicken, or pork. It’s creamy, crunchy and absolutely delicious. So much better than the stuff you make with canned/frozen ingredients. You’ll be wanting seconds and thirds of this one! 

LOOKING FOR MORE DELICIOUS THANKSGIVING SIDES? TRY THESE:


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Creamy Green Bean Casserole

Creamy Green Bean Casserole

Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
A homemade spin on on a Thanksgiving classic. This creamy green bean casserole is made from scratch and baked to golden brown perfection. It's absolutely delicious!

Ingredients

For the filling:

  • 3 tbsp. unsalted butter
  • 8 oz. cremini mushrooms, thinly sliced
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 3 tbsp. all-purpose flour
  • 1 1/4 c. low-sodium chicken broth
  • 1 1/4 c. heavy cream
  • 3/4 tsp. coarse kosher sea salt
  • 1/2 tsp. garlic powder
  • 1/4 tsp. ground black pepper
  • 1/4 c. shaved parmesan cheese
  • 2 lb. fresh green beans, cut into 1 1/2-inch pieces

For the topping:

  • 2 tbsp. butter
  • 1/2 c. panko breadcrumbs
  • 3 oz. can fried onions

Instructions

  1. Preheat oven to 375 degrees.
  2. In a large skillet set over medium heat, add the butter. Once the butter has melted, add the mushrooms and cook until browned, about 5-7 minutes. Add shallot and garlic, sauté until fragrant, about 1 minute.
  3. Sprinkle in flour, whisk continuously until golden brown. Slowly whisk in the chicken broth, then the cream. Add the salt, garlic, pepper, and parmesan. Bring mixture to a simmer, allow to thicken substantially, about 5 minutes. Add the green beans and continue cooking for an additional 10 minutes.
  4. Meanwhile, in a small skillet set over medium heat, add the 2 tablespoons of butter. Once the butter has melted, add the breadcrumbs and toast until golden brown. Sprinkle over the top of the skillet along with the fried onions.
  5. Place in the oven and bake for 20-25 minutes or until the green beans are cooked throughout and the topping is golden brown in color.

Did you make this recipe? Share it on Instagram and tag it #LMSbakes. I love to see your creations!