Homemade Green Bean Casserole

If you like this recipe, please share!

Homemade green bean casseroleI am not a fan of the “traditional” green bean casserole made with canned green beans and a can of soup. Or mushrooms. I despise mushrooms however, if you do like mushrooms, you certainly could sauté some sliced ones in a small amount of butter and add to the mixture. If there is a nut allergy in your family, you can certainly omit the almonds.

Now, of course, everything from scratch is more work but this really isn’t much more than making the “other” recipe. Don’t be intimidated though. You can make part of this recipe in advance. You can make the sauce and store in the fridge for up to two days. Cook the green beans and refrigerate them up to 2 days as well. Make shallots and assemble and bake before serving. This dish was a hit from the very first time I made it and it has become a holiday staple on our table.

Homemade Green Bean Casserole

Homemade Green Bean Casserole is sure to become a favorite holiday dish.
5 from 9 votes
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dishes
Cuisine: American


  • 1 1/4 pounds fresh green beans cut into 1-inch pieces (about 5 cups)
  • 2 tablespoons butter
  • 7 tablespoons all-purpose flour divided
  • 1 cup whole milk
  • 1 cup chicken broth
  • 1 teaspoon salt divided
  • 1/4 teaspoon ground black pepper
  • 1/2 cup slivered almonds toasted
  • 2/3 cup vegetable oil
  • 1/2 cup 1/4-inch sliced shallot, separated into rings


  • Preheat oven to 350°. Spray a 1 1⁄2-quart baking dish with nonstick cooking spray. Set aside.
  • In a large saucepan, cook beans in boiling water until crisp-tender, approximately 3 minutes. Drain, and set aside.
  • Add butter to saucepan; melt over medium heat. Add 4 tablespoons flour; whisk 1 minute. Whisking constantly, add milk, broth, 3⁄4 teaspoon salt, and pepper. Bring to a boil; cook, stirring constantly, 2 minutes. Place beans and almonds in prepared dish; pour sauce over beans.
  • Bake until beans are tender, 25 to 30 minutes.
  • In a medium skillet, heat oil over medium-high heat. In a shallow bowl, add remaining 3 tablespoons flour and shallot, tossing to combine.
  • Shake excess flour from shallot; place in hot oil. Cook, turning occasionally, until golden brown, 2 to 3 minutes. Drain on paper towels; sprinkle with remaining 1⁄4 teaspoon salt. Top casserole with fried shallot.

More family favorite recipes include these cheesy baked mashed potatoes and Mom’s classic pumpkin pie with vanilla whipped cream. Both are often on our holiday table.


Similar Posts


  1. Pingback: Roasted Pumpkin with Rosemary and Thyme, an easy and healthy side
  2. Pingback: Roasted Carrots and Parsnips with Kale Walnut Pesto Recipe #SundaySupper | The Hungry Goddess

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating