Green Bean Casserole from Scratch

Homemade Fresh Green Bean Casserole with Parmesan Cheese and Crispy Fried Onions Recipe
Make this holiday favorite extra special

Green bean casserole is a classic holiday side dish, and I love it in all its forms! Growing up, I looked forward to my Aunt’s variation with cheddar cheese and canned green beans every year. In adulthood, I started experimenting with variations of my own, and landed on on this recipe for green bean casserole from scratch as my new favorite. With lovely caramel-y browned mushrooms, salty parmesan cheese, classic Worcestershire sauce, and fresh blanched green beans, she’s a winner!

Whatever you do, don’t forget the fried onions— for the record, I fully support topping with French’s fried onions, they are amazingly delicious. Homemade fried onions are delicious in a different way, more like a very crispy onion ring. My fried onions recipe is below, but you can get the full details on fried onions and shallots here!

For quick mushroom slicing, use an egg slicer! I know it sounds crazy and gimmicky, but it actually works amazingly well– just make sure to remove the stems, they are too firm for the wires to slice through. The best part isn’t even the speed, its the nice, even thinness of the slices.

Homemade Fresh Green Bean Casserole with Parmesan Cheese and Crispy Fried Onions Recipe
Homemade Fresh Green Bean Casserole with Parmesan Cheese and Crispy Fried Onions Recipe

Green Bean Casserole from Scratch Recipe

Green Bean Casserole

Course: Side Dish
Servings: 8 Servings


  • Ice
  • 1.5 lb green beans trimmed
  • 2 tbsp unsalted butter divided
  • 2.5 tbsp olive oil divided
  • 16 oz crimini mushrooms stems removed, sliced 1/8” (I use a egg slicer for quick and even slicing)
  • 1 large yellow onions diced small
  • 3 tbsp flour
  • 1 cup cream
  • 1.5 cup whole milk
  • 2 tsp worcestershire sauce
  • Black pepper
  • 4 oz shredded parmesan cheese
  • prepared crispy onions


  • Bring a large pot of salted water to a boil over high heat and prepare an ice bath in a large bowl. Blanch the green beans in the boiling water for 2-3 minutes, then transfer to the ice bath to halt cooking. Allow the green beans to cool completely in the ice bath, then drain well and set aside.
  • In a large saute pan, heat 1 tbsp butter and 1 tbsp olive oil over medium heat. Add half the sliced mushrooms to the pan with a pinch of salt, toss to coat, then arrange in a single layer and allow to brown undisturbed for the first 5 minutes or so of cooking (this will get you the best, more caramelized brown!) Stir and cook a few minutes more, then transfer to a dish and set aside. Add another ½ tbsp of butter and ½ tbsp oil to the pan and repeat the process with the remaining mushrooms. Each batch will take about 7-8 minutes to cook.
  • When the second batch of mushrooms has finished browning, transfer them to the dish with the previously browned mushrooms. Add another ½ tbsp butter and 1 tbsp oil to the pan along with the diced onions, and saute until translucent, about 8 minutes. Sprinkle the flour over top of the onions and cook 1 minute while stirring.
  • Continue to stir, and slowly add the cream and milk to the pan. Stir in the worcestershire sauce and black pepper to taste. Allow the sauce to come up to a simmer, then begin to sprinkle in the parmesan while stirring, waiting for each addition of cheese to melt completely before adding more.
  • When all of the cheese has been incorporated, add the mushrooms and the green beans to the sauce and toss to coat. Transfer to a 13” baking dish and cover with a lid or aluminum foil. Bake at 350F for 45 minutes, then uncover, top with the crispy onions, and bake 10 minutes more.
How To Make Homemade Crispy Fried Onions and Fried Shallots Recipe

Crispy Fried Onions Recipe

Crispy Shallots or Onions

Course: condiments + dressings


  • shallots or onions
  • flour
  • canola oil or other high smoke point oil
  • super fine salt optional


  • Slice shallots or onions ⅛” thick and separate the rings. Transfer the slices to a sieve or colander and rinse under cool water to wet the entire surface area of each ring. Shake off the excess water well, then toss the rings in the flour to coat.
  • Arrange the rings on a wire rack, (they can stack offset, just keep them as separated as possible to air can circulate) and refrigerate 15-30 mins. (Longer is best, but if you’re short on time, 15 minutes will work just fine!)
  • Heat ½” of oil in a cast iron or heavy bottomed pan to 365F and line a rimmed baking sheet with paper towels for draining. When the oil is hot, fry the onion or shallot slices in batches. Fry 2-4 minutes for shallots and 4-6 minutes for onions, stirring occasionally. Use a heat-proof spider or slotted utensil to scoop the slices, then transfer to the prepared paper towels to drain. Sprinkle with superfine salt, and enjoy!

Explore more holiday recipes here!

Homemade Fresh Green Bean Casserole with Parmesan Cheese and Crispy Fried Onions Recipe
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