Green bean casserole made with fresh green beans and homemade sauce then topped with fresh crispy baked onions. So fresh and so delicious!
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!
Enjoy!
~Maegan
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
- Topping:
- 2 medium yellow onions, halved and thinly sliced
- ¼ cup Gold Medal® 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
- ¼ cup Gold Medal® all-purpose flour
- 1 cup milk
- 1 cup chicken broth
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ 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
- Preheat oven to 475°F.
- 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.
- 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. 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.
- 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.
- 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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