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Homemade Green Bean Casserole


  • 1 lb. Fresh Green Beans (ends snapped off)
  • 8 Tablespoons Salted Butter (divided)
  • 1 Large Onion (chopped)
  • 8 ounces Sliced Mushrooms
  • 3 cloves Garlic (minced)
  • 2 1/2 cups Half n Half
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 Tablespoons Flour or Cornstarch
  • 2 cups Fried Onions (such as French's)
  • 1/2 cup Parmesan Cheese, grated (optional)
Homemade Green Bean Casserole


  1. In a large skillet, heat 4 Tablespoons of butter over medium-high heat. Add onions and cook until tender and caramelized, about 7-8 minutes, stirring often. Add mushrooms and cook for 4 minutes longer. Stir in garlic and cook for 1 minute. Transfer the mixture to a bowl. 
  2. After the onion-mushroom mixture has been removed, use the same skillet. Heat skillet to a medium heat and add remaining 4 Tablespoons of butter. Add flour or cornstarch and begin to quickly whisk the mixture. Let cook, whisking often, for about 2 minutes.  Stir in half-n-half, salt, and pepper. Cook for 4-5 minutes until mixture thickens. Taste and check for seasonings. 
  3. Preheat oven to 350 degrees. Bring a large pot of water to a boil. Add green beans and cook for 6-7 minutes.  Drain and transfer to ice bath to cool (optional).
  4. Add onion-mushroom mixture to cream sauce and stir. Add green beans and stir to coat. Sprinkle with parmesan cheese, if using. Pour into a 9 x 9 baking dish. Bake for 25 minutes or until bubbly.  Remove from the oven and cover with fried onions. Bake for 5 minutes longer. Serve immediately, if possible. 

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