Green Bean Casserole from scratch recipe – A holiday classic made from scratch! No canned soup here! Still creamy and absolutely delicious!
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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. ?
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—>> Check out my recipe for the SLOW COOKER version of this casserole!
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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!
Recipe source: CrunchyCreamySweet.com
- 1 lb fresh green beans washed, ends trimmed
- 2 cups whole milk
- 2 Tablespoons cornstarch
- 7 white mushrooms washed and sliced
- 2 slices of bacon chopped
- 1 Tablespoon butter
- 1/2 cup chopped yellow onion
- salt and pepper to taste
- 1 cup French fried onions
- Cut all beans in half and cook in boiling water until tender. Drain and set aside.
- Butter a 2qt baking dish and set aside.
- In a large saucepan, sautee bacon until crispy.
- Add butter, onion and mushrooms and cook until soft.
- In a medium mixing bowl, whisk together milk and cornstarch.
- Add the milk to the saucepan, half of a cup at a time and whisk until it thickens.
- Add salt and pepper to taste.
- Pour the mixture over the green beans. Toss gently to coat.
- Pour the mixture into the prepared baking dish. You can cover the dish with saran wrap and refrigerate overnight or bake right away.
- Preheat oven to 350 degrees F.
- Top with French fried onions and bake for 10 to 15 minutes.
- Let sit in room temperature for 10 minutes before serving.