Fresh Green Bean Casserole

Made with crisp green beans and a scrumptious homemade sauce and topped with crispy baked onions, my Fresh Green Bean Casserole is so fresh and so delicious!

Where Have You Bean All My Life?

Have I got a great recipe for you today! We’ve all had the traditional green bean casserole made with canned beans and canned soup and then topped with canned fried onions. Canned, canned, canned! Sure it’s yummy, but how would you like to make it even more special and even more delicious by using fresh green beans, a homemade sauce and fresh crispy baked onions? Sure it requires a little more effort, but it’s definitely worth it once you take your first bite.

I made this for our family Thanksgiving this year and plan to make it again for Christmas because it was such a hit! Let me show you how you can make this tasty side dish for your holiday feast or just an everyday dinner. So fresh and so delicious!

How to Make Fresh Green Bean Casserole

First, begin by preheating oven to 475°F. Next, combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Then, coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan in the middle rack of the oven and bake until golden brown, approximately 30 minutes. During cooking, toss the onions 2 to 3 times. Once onions are crispy, remove from the oven and set aside until ready to use. Turn oven down to 350°F.

Bring a large pot of salted water to a boil. Cook green beans in the boiling water for 4 to 6 minutes. Plunge into ice water to stop the cooking process; drain and pat dry.

Melt 2 tablespoons butter in a large pot over medium heat. Whisk in flour until smooth. While whisking constantly, cooke for 1 minute. Gradually add milk and broth, whisking constantly, 3 to 4 minutes or until sauce is thickened and bubbly. Remove from heat and whisk in Italian seasoning, salt and pepper.

In a medium skillet, melt 1 tablespoon butter. Add minced garlic and sauté for 1 minute. Add mushrooms and sauté 6 to 8 minutes or until lightly browned.

Once the mushrooms are browned, gently toss green beans, mushrooms and tomatoes into the sauce. Then, stir in half of the crispy onions. Pour the mixture into a greased casserole dish. Finally, top with remaining crispy onions and bake in the 350°F oven for 25-30 minutes or until bubbly. Remove and serve immediately. Enjoy!

More Super Fresh Sides

Wrapped in crispy bacon and topped with a sweet and savory glaze, these Green Bean Bundles take your Thanksgiving veggie to the next level. They’re not your grandmother’s Brussels sprouts! These Roasted Brussels Sprouts are crisp and slightly charred on the outside, tender on the inside, and perfectly seasoned. Serve a veggie dish they’ll never forget with this Whole Roasted Garlic and Herb Cauliflower with Pomegranate Seeds. It’s as beautiful as it is delicious.

If you make this Fresh Green Bean Casserole, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see.  I love seeing how inspired and creative y’all get with the recipes I share. Have fun and enjoy!

Enjoy!

xoxo,

Fresh Green Bean Casserole

• Author: Maegan - The BakerMama
• Prep Time: 40 mins
• Cook Time: 25 mins
• Total Time: 1 hour 5 mins
• Yield: 6-8 1x
• Category: Sides

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Description

Green bean casserole made with fresh green beans and homemade sauce then topped with fresh crispy baked onions. So fresh and so delicious!

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Ingredients

Scale 1x2x3x

Topping:

• 2 medium yellow onions, halved and thinly sliced
• 1/4 cup all-purpose flour
• 2 tablespoons panko bread crumbs
• 1 teaspoon kosher salt

Green Beans:

• 1–1/2 pounds fresh green beans, trimmed
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 cup chicken broth
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon butter
• 2 cloves garlic, minced
• 1 (8-ounce) package sliced fresh mushrooms
• 1 (15-ounce) can petite diced tomatoes, drained well

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Instructions

1. Preheat oven to 475°F.
2. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan in the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once crispy, remove from the oven and set aside until ready to use. Turn oven down to 350°F.
3. Bring a large pot of salted water to a boil. Cook green beans in the boiling water for 4 to 6 minutes. Plunge into ice water to stop the cooking process; drain and pat dry.
4. Melt 2 tablespoons butter in a large pot over medium heat. Whisk in flour until smooth. Cook, whisking constantly 1 minute. Gradually add milk and broth, whisking constantly, 3 to 4 minutes or until sauce is thickened and bubbly. Remove from heat and whisk in Italian seasoning, salt and pepper.
5. In a medium skillet, melt 1 tablespoon butter. Add minced garlic and sauté for 1 minute. Add mushrooms and sauté 6 to 8 minutes or until lightly browned.
6. Gently toss green beans, mushrooms and tomatoes into sauce. Stir in half of the crispy onions. Pour mixture into a greased casserole dish. Top with remaining crispy onions. Bake in the 350°F oven for 25-30 minutes or until bubbly. Remove and serve immediately.

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