Easy Green Bean Casserole

This classic green bean casserole will make your Thanksgiving dinner complete! Tender green beans and crunchy onions in a creamy sauce make this the best green bean casserole you'll ever make.

INGREDIENTS LIST FOR THE GREEN BEANS CASSEROLE

  • 1 1/2 pound green beans, rinsed and trimmed
  • 1 tablespoon minced garlic
  • 1/2 teaspoon black pepper
  • Fresh thyme sprigs
  • 3 tablespoons of unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk or more
  • 1 teaspoon instant vegetable or chicken bouillon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup low-sodium crispy onions for topping

GREEN BEAN CASSEROLE RECIPE

This is the best green bean casserole recipe ever! This classic Thanksgiving side dish is quick to make without cream of mushroom cans. The flavor is amazing, and everyone will be asking for the recipe.

HOW TO MAKE GREEN BEAN CASSEROLE FROM SCRATCH

Making green bean casserole from scratch is very easy. First black the green beans, then make the bechamel sauce with butter, flour, milk, and spices. Transfer green beans to a baking dish and add two-thirds of the bechamel sauce. Bake in the oven for 10 minutes, then add the remaining bechamel sauce and crispy onions. Bake for another 10 minutes, and your green beans casserole is ready!

DIRECTIONS

1. To make the green bean casserole: Preheat your oven to 400ºF (200ºC). Bring a large pot of salted water to a boil. Add the green beans and blanch them for 3 to 5 minutes. Drain the green beans in a colander and immediately transfer them into a large bowl of ice water to stop the cooking. This will also help keep the color. Drain the green beans and transfer them to a baking dish.

2. Add minced garlic, fresh thyme, and black pepper to the green beans, and toss to combine.

3. Melt the butter in a large saucepan, then add the flour to make a roux. Cook the roux for 2 minutes, stirring with a wooden spoon, until slightly golden and fragrant. Don’t let it color too much. Add the milk progressively while stirring. Continue cooking and stirring until the sauce has a thick and smooth consistency. Season the sauce with black pepper, instant bouillon, and a dash of nutmeg.

4. Pour 2/3 of the sauce over the green beans in the baking dish and toss them to coat them. Transfer to the oven and bake for 10 minutes.

5. Remove the green beans from the oven, toss them a little, then cover with the remaining 1/3 of the sauce. Sprinkle crispy onions on top of the green beans casserole and return to the oven for 10 minutes.

6. Remove the green bean casserole from the oven. Season with more pepper and thyme if you like, and serve immediately, or cover with foil and reheat when needed. Enjoy! ❤️

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TIPS FOR THE GREEN BEAN CASSEROLE RECIPE

  • Substitute crispy bacon bits for crispy onion if you prefer.
  • Try fried shallots instead of crispy onion.
  • You can try using half and half or liquid cream instead of milk for the bechamel, but we found it makes it a little too thick.
  • Add a bit of milk to the casserole if it dries up after the first round of baking.
  • Sprinkle 1/2 cup of shredded gruyere on top of the green bean casserole for the second round if you like it cheesier.

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