Green Bean Casserole From Scratch – the healthiest way to make this creamy and delicious traditional dish. It’s so easy – there is no reason not to make if from scratch!
This is our second side dish from our Family Day dinner. It’s a classic but made from scratch, meaning no cans of cream of mushroom soup or canned beans here. It’s really easy to make this dish from scratch and I highly recommend it. You can control the flavors and feel good knowing what’s in it.
For holiday dinner, I like to make as many things from scratch as I have time for. I would never trade my homemade cranberry sauce for the canned stuff (yuck!) or my homemade pumpkin pie for the store bakery one. Side dishes that we have been doing the same way since forever, can easily be prepared from scratch and ahead of time! That’s what I love about this Green Bean Casserole from Scratch! Make it a day ahead, refrigerate until dinner time and bake when ready. You can win some serious points for this. 🙂
—>> Check out my recipe for the SLOW COOKER version of this casserole.
HOW TO MAKE GREEN BEAN CASSEROLE FROM SCRATCH
Cook the beans in boiling water until tender. Do not overcook them! They will finish up in the oven. The creamy sauce starts with bacon and sauteed onion and mushrooms and finished off with milk and cornstarch mixture. It cooks quickly and is the perfect substitute for the canned cream of mushroom soup. To make it completely gluten free, use GF fried onions. I hope you will give it a try this holiday season! Enjoy!
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