This Homemade Green Bean Casserole is a breeze to make, and it tastes incredible! It’s the perfect way to take this classic holiday side and make it even better. We’ve got a flavorful, saucy base, plenty of fresh green beans, and a sprinkle of crunchy fried onions on top!
This post is sponsored by Ello! All opinions are my own. Thanks for supporting the brands that make Blue Bowl possible!
The holiday season is upon us, and I know we’re all craving those delicious side dishes! I took a classic favorite and made it a bit healthier by making it from-scratch. But don’t worry – we aren’t skimping on any of the incredible flavor we’re used to with Green Bean Casserole!
First, sautee onions, mushrooms, and garlic until nice and soft. Season with a little salt and pepper.
Next, add a sprinkle of flour, broth, and half and half. We’ll cook this for a bit, to thicken it up, and season again with salt, pepper, and a pinch of nutmeg (it’s so good – trust!). Part of the secret to good cooking is to continue seasoning throughout the whole cooking process. Keep tasting and adding more seasoning until it’s to your liking.
Next up, we’re going to do a quick pre-cook on our green beans, just to soften them up a bit before they go into the oven and finish baking. Look at those fresh, wholesome beauties!
Stir your green beans into that luscious sauce mixture – then pour it into your baking dish, and top with as many or as few fried onions as you like! I never measure – I just sprinkle them on until it feels like the right amount. Hehe.
The bake time on this recipe is quick, too – just 15 minutes in the oven and you have bubbly, delicious, homemade goodness. Green Bean Casserole, we love you.
Store your leftover casserole in the Ello DuraGlass™ Meal Prep Containers! They’re not only super stylish (look at those gorgeous colors – they’re all new for the holidays!), but they’re also incredibly functional. They have lids that snap on super-tight, ensuring that none of your precious leftovers will dry out! They’re also microwave, oven, and dishwasher safe – making them the perfect vessel for storing and reheating your leftovers.
Since the holidays will look different for us this year, an easy way to spread some holiday joy is to make this casserole (or even to double it!), portion it out into these Ello Meal Prep Containers, pop on a festive bow and drop them off on the doorsteps of friends, neighbors, and family. It’s a simple way to show people you care during a holiday season when we can’t be all gathered around the table to share a traditional holiday meal together. (Not to mention, the meal prep container makes a great gift for them to keep and re-use!).
I hope you all have a happy & safe holiday season! Happy cooking, friends.
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Homemade Green Bean Casserole
This Homemade Green Bean Casserole is a breeze to make, and it tastes incredible! It's the perfect way to take this classic holiday side and make it even better. We've got a flavorful, saucy base, plenty of fresh green beans, and a sprinkle of crunchy fried onions on top!
- 1 large yellow onion, chopped
- 4 tbsp salted butter
- 8 ounces mushrooms, finely diced
- 3 large cloves garlic, minced
- pinch of nutmeg
- salt + pepper, to taste
- 3 tbsp all-purpose flour
- 1 cup chicken or vegetable broth
- 1 cup half and half
- 1 lb fresh green beans, rinsed
- fried onions, for topping
Prep: Chop all your veggies, and rinse your green beans. Grease an 8x8 or 9x9 pan with nonstick spray and set aside.
Make the Filling: Melt the butter in a large dutch oven over medium heat. Add the onion and a sprinkle of salt and pepper. Cook, stirring, until the onion is very soft and a little golden - about 6-8 minutes. Add the mushrooms and cook 2-4 minutes more, until softened. Add the garlic, another pinch of salt and pepper, and a pinch of nutmeg, and cook for 2 minutes. Add the flour, and stir to get everything well coated. Cook for 1 minute to get the flour taste out.
Add the broth, and let simmer for 1 minute, stirring lazily. Reduce the heat to medium low and add the half and half. Cook for 8-12 minutes, stirring occasionally, until thickened. It won't be crazy thick but it will coat the back of a spoon. Remove from the heat once done.
Cook the Green Beans: While the sauce is cooking and thickening, get a large pot of salted water boiling. Cook the green beans for 6 minutes, then strain and run under cold water to stop them cooking too much. Preheat oven to 400 degrees F.
Assemble & Bake: Stir the green beans into the pot of sauce. Pour this into your prepared baking dish and top with fried onions (I never measure - use a light or heavy layer, whatever your heart says is right for you! Heh.)
Bake for 10 minutes, then lay a piece of foil over the top so the onions don't burn, and cook 5 minutes more. Casserole will be a little bubbly around the edges and onions will be deep golden brown.
Serve + Store: Enjoy immediately! Store leftovers in an airtight Ello DuraGlass container in the fridge for 4-5 days and reheat in the containers as needed.
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