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Fresh Green Bean Casserole with homemade fried onions on top in a pottery casserole dish

Fresh Green Bean Casserole

Tammy Circeo
This casserole has been on Thanksgiving tables across our nation for many years and I think it's way past time to give it a homemade, from scratch update!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American

Ingredients
  

FOR THE BEANS

  • 1¼-1½ pounds fresh green beans
  • Salt for the boiling water
  • 1 large pot of boiling water

FOR THE MUSHROOM GRAVY

  • 6 Tablespoons butter divided (See notes)
  • 1 medium onion about ¼ pound
  • 8 ounces mushrooms sliced and chopped
  • 4 Tablespoons flour or gluten-free 1:1
  • 2 cups whole milk See notes
  • Salt and pepper to taste

FOR THE FRIED ONIONS

  • 1 medium onion
  • 3 shallots
  • ½ cup yellow corn meal See notes
  • 2 Tablespoons corn starch See notes
  • 1 teaspoon paprika
  • ½ teaspoon granulated garlic
  • Salt and pepper to taste
  • oil for frying

Instructions
 

FOR THE BEANS

  • Put a large pot of salted water on to boil. Trim the beans, cut them into bite-size pieces, then put them in the boiling water.
    Allow to cook for 4-5 minutes, drain, and rinse with cold water. Set aside in a large mixing bowl.

FOR THE MUSHROOM GRAVY

  • In a large skillet over medium heat, melt 2 Tablespoons butter. Add onion, and sauté until it begins to soften, about 4 minutes. Add mushrooms, and cook until softened, about 8 minutes. Season with salt and pepper.
  • Move the onion mushroom mixture to the sides of the skillet, add 4 Tablespoons of butter and allow it to melt. Add ¼ c. flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Mix it with the mushrooms, then pour in the milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in salt and pepper to taste. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine.
  • If you are making the casserole ahead of time, cover it at this point and refrigerate it. Remove it from the refrigerator about an hour before baking.
  • Bake at 350°F (180°C) for 20-30 minutes until it's heated through and the top is starting to bubble and brown.

FOR THE FRIED ONIONS

  • Thinly slice the onions and shallots and place them in a large bowl. Add the corn meal, corn starch, and spices. Season with salt and pepper.
  • Heat oil over high heat, then working in batches, fry till golden brown. Drain on paper towels or brown paper bags.
  • When the casserole has baked, top it with the onions before serving.

Notes

Gluten-free flour blend works just fine for the gravy. 
For the fried onions, you can use chickpea flour and potato starch if you prefer. 
To make the casserole dairy-free, use oil to cook the onions and mushrooms or a butter substitute and a neutral nut milk like cashew or almond milk. 
Keyword casserole, green bean casserole, green beans
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