Fresh Green Bean Casserole

A wooden spoon lifts a serving of creamy green bean casserole topped with crispy fried onions from a white baking dish. The casserole appears baked and golden, with a portion already served.

Fresh Green Bean Casserole

This Fresh Green Bean Casserole is a from-scratch version of the classic holiday side dish — no canned soup needed. It’s made with crisp-tender fresh green beans, a creamy homemade sauce, and a golden topping of breadcrumbs, crispy fried onions, and Parmesan cheese. The result is rich, flavorful, and still simple enough to pull together while the rest of dinner cooks.

Prep Time15

Cook Time40

Total Time55

Course: Side Dish

Cuisine: American

Keyword: fresh green bean casserole, fresh green beans in green bean casserole, green bean casserole with fresh green beans

Servings: servings

Calories: 380kcal

Ingredients

24 ounces fresh green beans ends trimmed, cut in half
1 Tablespoon coarse Kosher salt for blanching water
⅓ cup unsalted butter
1 cup finely chopped yellow onion
1-2 shallots diced (~¼ cup)
4 garlic cloves minced or 4 teaspoons jarred minced garlic
⅓ cup all-purpose flour
1¼ cups chicken broth
¾ cup heavy cream
¾ cup whole milk
1½ teaspoons coarse Kosher salt plus more to taste
1 teaspoon oregano
½ teaspoon black pepper
¼ teaspoon garlic powder
¼ cup panko bread crumbs
1 cup French-fried onions
¼ cup grated Parmesan cheese

Instructions

Preheat Oven: Preheat oven to 375 °F.
Blanch Green Beans: Bring a large pot of salted water to a boil. Add 24 ounces fresh green beans and cook for 5 minutes. Transfer immediately to an ice bath to stop the cooking. Once cooled, drain well and place in a 2.5-quart, 8x8, or 9x9-inch baking dish.
Cook Aromatics: In a large skillet, melt ⅓ cup unsalted butter over medium heat. Add 1 cup finely chopped yellow onion and 1-2 shallots and cook for 4 minutes, stirring occasionally. Add minced garlic and cook for 1 additional minute.
Make Sauce: Sprinkle in ⅓ cup all-purpose flour and stir for 1 minute. Slowly add 1¼ cups chicken broth, ¾ cup heavy cream, and ¾ cup whole milk while stirring. Season with 1½ teaspoons coarse Kosher salt, 1 teaspoon oregano, ½ teaspoon black pepper, and ¼ teaspoon garlic powder. Cook for 3-4 minutes until slightly thickened, then taste the sauce. It should taste a little saltier than you want the finished casserole. If it tastes flat, stir in up to an extra ½ teaspoon Kosher salt.
Assemble: Pour sauce over green beans and stir to coat evenly.
Add Topping: Sprinkle ¼ cup panko bread crumbs, 1 cup French-fried onions, and ¼ cup grated Parmesan cheese over the top.
Bake: Bake uncovered for 12 minutes, then cover with foil and bake another 12 minutes until hot and bubbling.

Video

Notes

Prepping in Advance: Assemble the casserole through the topping step, cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 20 minutes, then add 5-10 extra minutes to the baking time.

Refrigerator Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions.

Freezer Storage: Freeze the baked and cooled casserole tightly covered for up to 2 months. Thaw overnight in the refrigerator, then reheat in a 350°F oven until hot.

Nutrition