Make this from scratch Fresh Green Bean Casserole with Onion Ring Topping this holiday season! Green beans tossed with a creamy homemade mushroom sauce is topped with crispy air-fried onion rings and baked until bubbling and delicious. Serves 6 to 8.
As if you couldn’t guess, my favorite Thanksgiving side dish is and always will be, green bean casserole.
A few years ago I did make a homemade version. While it’s super delicious, I still wanted that crispy fried onion topping. Let’s be real, it’s the reason why people love this casserole so much, amiright? SO after owning my air-fryer for a year now, it has easily become my favorite appliance. And it makes the perfect onion topping for my homemade green bean casserole.
I’ve been patiently waiting to share this recipe with you and with a week until Thanksgiving, it’s time. Because what’s thanksgiving without a really good green bean casserole? Especially one that’s completely from scratch?
No can of cream of mushroom soup needed.
Just simple, fresh ingredients for the best green bean casserole deserving enough to grace your Thanksgiving table.
To make this homemade Fresh Green Bean Casserole You Will Need:
- 1-1/2 pounds fresh green beans
- 6 tablespoons unsalted butter
- 1 shallot
- 8 ounces sliced fresh mushrooms
- cloves fresh garlic
- 1/4 cup all-purpose flour
- 2 cups half and half
- 1/8 teaspoon freshly grated nutmeg
- kosher salt
- freshly ground black pepper
- 1/3 cup freshly grated Parmesan cheese
- beer battered onion rings
If you don’t have an air-fryer you can still make this recipe. Either slice up a bunch of shallots and fry them in 1 tablespoon each butter and olive oil until crispy or buy the store-bought crispy fried onion topping. No judgement here.
First Prep the Green Beans:
Bring a large pot of salted water to boil. Also, fill a large bowl with ice and set a mesh strainer or colander in the center and fill with water.
Trim and cut the green beans in half. Once the water is boiling, add all of the green beans and simmer for 6 minutes or until bright green and just starting to become tender.
Transfer the green beans to the waiting colander in the ice bath. When they are cool to touch, remove the strainer holding the green beans and drain well. Set these off to the side for a moment.
For the fresh Green Bean Casserole sauce:
Next melt, 2 tablespoons of butter in a large skillet over medium-low heat.
Add the shallots with a pinch of kosher salt and sauté until tender, about 5 minutes.
Next add in all of the sliced mushrooms. Stir and cook until just tender, about 5 to 8 minutes. Then add the garlic and cook for 1 to 2 minutes.
I’m using cremini mushrooms, but button would work too.
Then add in the remaining 4 tablespoons of butter and stir in 1/4 cup unbleached all-purpose flour until absorbed.
Cook the flour for 2 to 3 minutes, stirring occasionally.
Next, pour in the 2 cups of half & half and stir, over medium-high heat, until thickened.
Stir in 1/3 cup freshly grated parmesan cheese.
Then season with 1 teaspoon kosher salt (more or less to taste), 1/2 teaspoon freshly ground black pepper and 1/8 teaspoon grated fresh nutmeg.
Lastly, toss the blanched green beans in the creamy mushroom sauce before pouring the green bean mixture into 9×9 (or 8×8 would suffice) baking dish that has been sprayed with olive oil spray.
Cover tightly with aluminum foil and bake on the middle rack of your preheated 350° for 20 minutes.
When the time is up, remove the foil and scatter the lightly battered onion rings over top. Continue baking for an additional 20-25 minutes or until the casserole is bubbling and the onion rings are crispy and a deeper golden color.
I’m not kidding you when I say this is the best green bean casserole. The perfect combination of creamy meets crispy and it’s so delicious! But most importantly it’s easy. Instructions for making it in advance included 🙂
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