Best Green Bean Casserole
This homemade green bean casserole features tender fresh beans, creamy garlic sauce, and crispy fried onions. A classic Thanksgiving side made entirely from scratch with no canned soup.
Ingredients
- 1 ½ pounds fresh green beans rinsed, trimmed, and halved
- 2 Tablespoons butter unsalted or salted works
- 2 cloves garlic freshly minced
- 2 Tablespoons all-purpose flour
- ¾ cup chicken broth low-sodium preferred
- 1 ¼ cups half-and-half or substitute whole milk
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper freshly ground
- 1 cup French's fried onions
Instructions
- Prepare Oven and Dish:
- Preheat your oven to 375°F. Grease a 9×13-inch baking dish with cooking spray.
- Blanch the Green Beans:
- Bring a large pot of salted water to a rolling boil. Add the green beans and cook for 5 to 7 minutes until tender-crisp. Drain completely and transfer to the prepared baking dish. Spread in an even layer.
- Make the Cream Sauce:
- In a medium saucepan over medium heat, melt the butter. Add minced garlic and stir constantly for 30 seconds until fragrant. Whisk in the flour until smooth and cook for 1 minute, stirring constantly.
- Build the Sauce:
- Pour in the chicken broth, stir well, and cook for 3 minutes until it starts to thicken. Add the half-and-half and decrease heat to low. Continue stirring and cooking until the sauce thickens noticeably, about 10 minutes. Season with salt and pepper. Taste and adjust seasoning.
- Assemble and Bake:
- Pour the cream sauce evenly over the green beans. Sprinkle French's fried onions generously over the top. Bake for 20 to 25 minutes. During the last 10 minutes, cover loosely with aluminum foil to prevent the onions from burning.
- Rest and Serve:
- Remove from oven and let rest for 5 minutes before serving. Serve warm.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat covered at 350°F for 20-25 minutes.
Make-Ahead: Assemble everything except the fried onions up to one day ahead. Cover and refrigerate. Add onions before baking.
Substitutions: Use canned (drained and rinsed) or frozen (thawed and patted dry) green beans if fresh aren't available. For gluten-free, use gluten-free flour and fried onions. For dairy-free, substitute vegan butter and plant-based milk.
Variations: Add ½ cup cream cheese or sour cream for extra creaminess. Stir in 1 cup shredded cheddar cheese. Add 8 ounces sautéed mushrooms. Top with crumbled bacon.Claude can make mistakes. Please double-check responses.
Make-Ahead: Assemble everything except the fried onions up to one day ahead. Cover and refrigerate. Add onions before baking.
Substitutions: Use canned (drained and rinsed) or frozen (thawed and patted dry) green beans if fresh aren't available. For gluten-free, use gluten-free flour and fried onions. For dairy-free, substitute vegan butter and plant-based milk.
Variations: Add ½ cup cream cheese or sour cream for extra creaminess. Stir in 1 cup shredded cheddar cheese. Add 8 ounces sautéed mushrooms. Top with crumbled bacon.Claude can make mistakes. Please double-check responses.