Grandma's Green Bean Casserole
This from-scratch green bean casserole skips the canned soup and uses a simple homemade sauce with canned green beans and crispy onions, just like Grandma used to make.
Ingredients
- 58 ounces cut green beans canned, drained, four 14.5 ounce cans or about 6 cups
- 6 tablespoons salted butter
- ½ large white onion diced - about ½ cup
- 1 tablespoon minced garlic
- ½ cup all-purpose flour
- 1 cup chicken broth
- 1 ½ cups milk I used 2%, but you can use your favorite
- ½ cup heavy cream
- ½ teaspoon seasoned salt I used Lawry's
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 ounces crispy fried onions I used French's
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13 casserole dish lightly with spray cooking oil. Drain green beans and add to the pan.58 ounces cut green beans
- In a medium pot over medium heat, add the butter and let it melt. Reduce the heat to medium low heat, then add the onion and garlic. Cook for about 5 minutes, stirring often until softened and slightly browned.6 tablespoons salted butter, ½ large white onion, 1 tablespoon minced garlic
- Sprinkle flour over onion, stir and cook for one minute. This keeps the sauce from tasting like flour.½ cup all-purpose flour
- Add chicken broth slowly, whisking as you add it to keep the sauce smooth. Gradually whisk in the milk and heavy cream until the mixture is creamy and thick, like homemade cream soup. Add seasoned salt, salt and pepper to the pot and blend with a whisk.1 cup chicken broth, 1 ½ cups milk, ½ cup heavy cream, ½ teaspoon seasoned salt, ½ teaspoon salt, ¼ teaspoon black pepper
- Bump the heat up to medium and cook until the sauce thickens, about 2-4 minutes or until the sauce is the thickness of a cream soup.
- Pour the sauce over the green beans in the casserole dish, spreading in a thick even layer over the green beans. You can cover with aluminum foil and place the pan in the refrigerator if making this ahead of time or bake it immediately.
- When ready to bake, top the casserole with the crispy fried onions. Cover with aluminum foil and bake for 25-35 minutes or until warm and gooey all the way through. Uncover and bake for an additional 5 minutes to help crisp the onions. Then serve and enjoy!6 ounces crispy fried onions
Notes
If the pan has been chilling in the refrigerator it may take an extra 5-10 minutes to heat the casserole all the way through. Plan on the casserole being in the oven for a few extra minutes potentially if you are opening and closing the oven a lot due to cooking multiple dishes, like we often do at Thanksgiving!
Nutrition
Calories: 256kcal | Carbohydrates: 22g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 388mg | Potassium: 379mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1297IU | Vitamin C: 18mg | Calcium: 100mg | Iron: 2mg