Creamy Green Bean Casserole with Crispy Onion Topping

From scratch Green Bean Casserole means exactly that: no canned “cream of” soup. This homemade green bean casserole uses fresh green beans and a rich, cheesy cream sauce finished with a crunchy panko topping.

Looking for the best homemade green bean casserole?

Skip the cans. This easy green bean casserole combines tender blanched green beans with crispy bacon, pimentos, sharp cheddar cheese, and a buttery panko crust. It’s a fresher, more flavorful spin on the holiday classic—and perfect for Thanksgiving.

What Is Green Bean Casserole?

Green bean casserole became a holiday staple after its mid-20th-century origin. The traditional version often uses canned green beans and cream of mushroom soup; this recipe replaces those canned components with fresh green beans and a homemade cream sauce for a lighter, fresher result.

What You Need to Make Green Bean Casserole

• Fresh green beans – trimmed (French green beans work well).
• Bacon – adds savory, smoky flavor.
• Garlic and white onion – for aromatics.
• Butter – for a velvety sauce base.
• All-purpose flour – to thicken the sauce.
• Whole milk & half-and-half – create a creamy consistency.
• Salt and freshly ground black pepper – to taste.
• Cayenne pepper – a pinch for warmth.
• Sharp cheddar cheese – shredded, to enrich the sauce.
• Pimento peppers – for color and a mild tang.
• Extra milk – to thin the sauce if needed.
• Panko breadcrumbs – for a crisp topping.

How to Make Green Bean Casserole from Scratch

• Trim the ends of the green beans and cut in half if desired. Blanch the beans in lightly salted boiling water for 3–4 minutes. Remove with a slotted spoon and plunge into ice water to stop cooking. Drain and set aside.
• Cook bacon pieces in a skillet over medium heat for about two minutes. Add diced onion and minced garlic and cook 3–5 minutes more, until onions are golden and bacon is cooked through but not crisp. Remove from heat and set aside.
• In a separate saucepan, melt butter over medium heat. Whisk in the flour and cook 1–2 minutes. Slowly add whole milk and half-and-half while whisking, and continue to whisk until the sauce thickens (about 2 minutes).
• Season the sauce with salt, freshly ground pepper, and a pinch of cayenne. Stir in shredded sharp cheddar until melted, then remove from heat.
• Add drained pimentos and the bacon-onion mixture to the sauce and stir to combine. Pour the sauce over the blanched green beans and gently toss to coat.
• Transfer the mixture to a baking dish, sprinkle panko breadcrumbs evenly on top, and bake at 350°F (175°C) for about 30 minutes or until the sauce is bubbly and the panko is golden brown.

Expert Recipe Tips

• For a more classic version, top with crispy fried onions instead of panko.
• If you miss the mushroom flavor of the canned soup, add sautéed cremini or button mushrooms to the sauce.

How to Store Leftovers & Reheat

Store leftovers in an airtight container in the refrigerator for 3–4 days. To reheat, place a portion in a baking dish and warm at 350°F (175°C) for 20–30 minutes until heated through and bubbling.

What to Serve With Green Bean Casserole

This casserole pairs beautifully with traditional Thanksgiving mains and sides such as roast turkey, stuffing, and mashed potatoes. Its creamy texture and crunchy topping provide a great contrast to roasted or braised dishes.

Make your Thanksgiving memorable with this from-scratch green bean casserole. If you try it, consider leaving a rating or comment to help future readers.

From Scratch Green Bean Casserole

A classic green bean casserole made with fresh green beans and a homemade cheesy cream sauce topped with panko crumbs.

5 from 1 vote

Uncategorized

American

Author: Kita

45 mins

Serves: 8

Ingredients

• 2 pounds fresh green beans, ends cut off
• 4 slices bacon, cut into 1/4-inch pieces
• 3 cloves garlic, minced
• 1/2 large onion, chopped
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 1/2 cups whole milk
• 1/2 cup half-and-half
• 1 1/2 tsp salt, more to taste
• Freshly ground black pepper, to taste
• 1/8 tsp cayenne pepper
• 1 cup grated sharp cheddar cheese
• 1 (4 oz) jar sliced pimentos, drained
• Extra milk for thinning if necessary
• 1 cup panko bread crumbs

Instructions

1. Trim and, if desired, halve the green beans. Blanch in lightly salted boiling water for 3–4 minutes, then shock in ice water and drain.
2. Cook bacon in a skillet over medium heat for about 2 minutes. Add diced onion and garlic and cook 3–5 minutes until onions are golden and bacon is cooked through. Remove from heat.
3. In a separate pan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes, then whisk in whole milk and half-and-half until the sauce thickens, about 2 minutes.
4. Season with salt, pepper, and cayenne. Stir in grated cheddar until melted, then remove from heat.
5. Add drained pimentos and the bacon-onion mixture to the sauce. Combine and pour over the blanched green beans, stirring gently to coat.
6. Transfer to a baking dish, top with panko crumbs, and bake at 350°F (175°C) for about 30 minutes, or until the sauce is bubbly and the crumbs are golden brown.

Notes

Adapted from The Pioneer Woman.

Nutritional information is an approximation and will vary based on exact ingredients used.

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