The Best Creamy Green Bean Casserole


Creamy, comforting green bean casserole made completely from scratch. This undeniably rich side dish will put that thanksgiving turkey to shame! Hope you will give this recipe a try at your next gathering. Happy days!


1 large onion
1/2 cup all-purpose flour
3/4 cup Panko
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 large egg
1 Tablespoon milk

1 Tablespoon salt for water and 1 teaspoon salt for casserole
1 pound fresh green beans, rinsed, trimmed and halved
2 Tablespoons butter
8 ounces mushrooms, sliced into halves or quarters
1/2 teaspoon ground black pepper
2 cloves garlic, minced
2 Tablespoons all-purpose flour
3/4 cup chicken or vegetable broth
1 1/4 cups half-and-half


Preheat the oven to 475°F.

Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

First the onions: while the onions bake, you can blanch the green beans.

Thinly slice the onion.

Pour flour in a bowl.

Pour Panko, salt and pepper into a bowl.

In a medium bowl whisk egg and milk together.

To bread the onion slices.

First, dip a few slices into the flour. Then into the egg mixture. And finally, give them a nice dunk into the Panko and coat them well.

Place onto baking sheet. Repeat with the rest of the onions.

Bake onions until golden brown, about 25 minutes, flipping them twice during this time. Set them aside.

Reduce oven to 400°F.

Bring water and 1 Tablespoon of salt to a boil in a large pan.

Add the beans and blanch for 5 minutes.

Drain and set aside.

For the casserole:

Over medium high heat, melt the butter in a large ovenproof skillet.

Add the mushrooms, 1 teaspoon salt, and the pepper. Cook, stirring occasionally, until the mushrooms begin to give off some of their moisture about 5 minutes.

Add the garlic, stir, and cook for another 2 minutes.

Sprinkle the flour on top and stir until combined. The flour will soak up all the moisture.

Add the chicken broth and simmer for 3 minutes. Decrease the heat to medium low and add the half and half. Stirring occasionally, cook until the mixture is thick, about 10-12 minutes.

Remove from the heat and add a 1/4 of the onions and all of the green beans. Give it a nice stir, combining the sauce and beans.

Top with remaining onions and bake until bubbly, about 15 minutes, serve and enjoy. Happy Baking!

Kelli B 😊

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