Last Updated on
This page contains affiliate links to Amazon. By purchasing something after clicking one of these links on this blog or my Amazon Page, I may receive a small commission (at no additional cost to you). For more information, please see this Disclosure Policy.
Thanksgiving is a week away which means now is the time to start gathering those recipes and figuring out what dishes you’ll be cooking in the kitchen on the big day. You could be making a full blown Thanksgiving spread or just a few dishes to take over to a friends. Homemade Southern Green Bean Casserole is one recipe that is sure to please a crowd.
Nowadays it is all about the quick and easy for convenience sake. But, did you know that making southern green bean casserole from scratch is just as easy as using pre-packaged products. Let’s ditch the canned stuff this holiday season for real ingredients. Let’s get back to our roots of creating homemade recipes in the kitchen.
Making green bean casserole from scratch starts by creating your own cream of mushroom soup and french fried onions at home. Sure opening the seal on a can is going to be an easier and time saving method when you need to make a meal fast. But, there is a specific taste that only comes from something homemade. The sense of pride one has when you make it yourself simply can not be purchased from a store.
Have you ever made southern green bean casserole from scratch?
Store bought ingredients do have their time and place when looking for a quick cooking solution. However, a little extra effort can yield incredible homemade dishes your family will love. You will be amazed at how easy making your favorite dishes from scratch can be.
Ditch the canned stuff for this delicious, completely from scratch green bean casserole recipe. Your classic green bean casserole recipe gets a makeover using fresh, real ingredients for an authentic homemade taste.
- 2 tbsp butter salted
- 8 oz white mushrooms sliced
- 1 small yellow or Vidalia onion halfed and sliced into thin strips
- 2 cups whole milk
- 2 tbsp corn starch
- 1/2 tsp salt iodized
- 1/4 tsp black pepper
- 4 tbsp soy sauce low sodium
- 8 cups cut green beans (fresh, canned, or frozen)
- 2 1/2 cups store-bought crispy french fried onions (substitute for making your own)
- 1 small yellow onion halfed
- 1 cup all purpose flour
- Oil for frying
Preheat oven to 350° F.
In a greased 13" x 9" baking dish, add the green beans and set aside.
Slice the mushrooms and small onion.
In a large skillet, melt butter on medium heat. Then add sliced mushrooms and onions to the pan. Cook until mushrooms are soft and onions are translucent about 5 minutes.
Once combined, pour mixture into skillet with the cooked mushrooms and onions.
Stir well and regularly until the mixture begins to thicken like a soup. About 5-10 minutes on medium heat.
Once thickened, turn off the heat. Pour mixture onto the green beans in the baking dish. Carefully stir to coat.
Bake in preheated 350° F oven for 20 minutes.
Remove casserole from oven and sprinkle the top with french fried onions either store-bought or homemade (your choice).
Return back to the oven to bake for an additional 15 minutes or until onions have crisped up and browned a bit more. Allow to cool for 5 minutes before serving.
Fill the bottom of a skillet with oil (vegetable, canola, or peanut) for frying your onions.
In a bowl toss half of the sliced onions with flour until coated.
Heat on medium-high. Once the oil is hot, add the floured, sliced onions. Cook until slightly brown in color. Do not brown the onions too much at this point as they will brown a bit more in the oven.
Remove fried onions from skillet and allow to drain on paper towels. Set aside until ready to top your green bean casserole.
Check out my favorite kitchen gadgets for stay-at-home chefs on Amazon.
Make Holiday Cleanup and Storage Easier
When it comes to cooking and baking, I always like to use oven safe, glass baking dishes, especially for casseroles. For this recipe I recommend using a glass baking dish with a storage lid. I have used these glass baking dishes for years. Not only have they held up well but when it comes to storing leftovers in the fridge, nothing is easier than just snapping the lid on the container. When your baking dishes have storage lids you don’t have to mess with aluminum foil and plastic wrap which reduces waste and helps out the planet.