Green bean casserole with NO condensed soup is a modern take on the classic green bean casserole, but made from scratch. Covered with crisp onions and a savory cheese streusel topping, this is a Thanksgiving side dish recipe that everyone will love. This post is sponsored by Milk Means More and the United Dairy Industry of Michigan. All opinions are my own.
I’m one of those weirdos that, once I get the idea to have people over, immediately starts planning the menu. It doesn’t matter if the gathering is months away, I’ll have a list of ideas for what to feed everyone. Please tell me that I’m not the only one that obsesses about the food!
Comfortably Domestic Confession #1: I’m already loosely planning our Super Bowl menu.
Now that it’s officially November, it’s time to start planning the Thanksgiving menu. I can hardly remember a Thanksgiving in which the classic green bean casserole isn’t on the table. You know the one with canned green beans that are smothered in cream-of-something soup, and topped with canned french fried onions? That one that grandma used to make? Yeah, that one.
Comfortably Domestic Confession #2: I’m pretty sure that I’ve eaten a whole can of those fried onions at some point in my life. Maybe twice.
While I’m a fan of that classic green bean casserole, I’m generally not a fan of dishes where my only involvement in the cooking is stirring together a bunch of canned goods and heating it in the oven for the holidays. I’m not saying that there’s anything wrong with cooking in a retro ’70’s kind of way, because convenience food certainly has it’s place. (See: brownie mix and graham cracker pie shells.)
What I’m saying is that for a little extra effort, I’d rather put something more fresh and memorable on the holiday table.
This green bean casserole is a twist on the classic casserole. Made from scratch with fresh green beans, slathered in homemade cheese sauce. Topped off with crispy, real onions and a savory cheese streusel for added crunch.
This isn’t your grandma’s casserole recipe! I’d be lying if I told you that I didn’t want to call that sauce a gravy and pour it over All the Things. It’s just that good!
Make Green Bean Casserole from scratch for the holidays. Your guests will be talking about it for years to come.
♥♥♥
Kirsten Kubert
Yields 8
A modern take on the classic green bean casserole made from scratch, with NO condensed soup! Covered with crisp onions and a savory cheese streusel topping.
25 minPrep Time
45 minCook Time
1 hr, 10 Total Time
Save RecipeIngredients
- 1 lb. fresh green beans, washed and trimmed
- 3 Tbs. unsalted butter, divided
- 2 Tbs. all purpose flour
- ½ tsp. kosher salt
- ½ tsp. black pepper
- 1/8 tsp. ground nutmeg
- 1 clove garlic, peeled and minced
- 1 C. chicken broth
- 1 C. half and half
- 2 small yellow onions, peeled and thinly sliced
- 1 Tbs. extra virgin olive oil
- ½ C. old fashioned oats
- 1 clove garlic, peeled and minced
- Pinch of kosher salt
- Pinch of black pepper
- ½ C. finely grated parmesan cheese
Instructions
- Preheat the oven to 475 degrees F. Spray a rimmed half sheet pan with baking spray. Lightly butter (1/2 tsp. butter) a 2-quart casserole dish; set it aside.
- Scatter the thinly sliced onions in a single layer on the sprayed half sheet pan. Place the onion pan on the top rack of the oven. Bake the onions for 15 to 20 minutes, or until they’re golden brown and beginning to crisp, stirring once halfway through. Remove the onions from the oven and set aside.
- Reduce the oven temperature to 350 degrees F.
- In a large skillet, toast the oats over medium high heat until they begin to brown. (About 2 to 3 minutes.) Transfer the toasted oats to a plate to cool. Melt 1 tablespoon of the butter in the same skillet set over medium-high heat, until it begins to froth. Toss the green beans with the melted butter in the hot skillet. Sauté the beans for 2 to 3 minutes, until they brighten in color, and begin to soften. Transfer the beans to a paper towel lined plate.
- Melt the remaining 2 tablespoons of butter in the skillet until it begins to froth. Once the butter is frothing, sprinkle the flour, salt, pepper, and nutmeg into the skillet. Whisk the flour and seasoning into the butter to form a thin paste. Continue to whisk the paste for one minute to cook away the “floury” taste. Slowly pour the chicken broth into the paste, whisking constantly to break up any clumps. Continue to whisk the sauce while it cooks, until it becomes thick and bubbly. (About 2 minutes.)
- Once the sauce thickens, pour the half and half into the sauce and continue whisking until it thickens again. (Another 3 to 5 minutes.) Once the sauce has thickened, remove it from the heat. Fold the green beans into the sauce, and then transfer the mixture into the prepared casserole dish. Scatter half of the browned onions over top of the green bean mixture. Set the dish aside while preparing the savory streusel topping.
- In a small skillet, heat the olive oil over medium heat until hot, but not smoking. Sauté the garlic until lightly browned in the hot oil. (Less than 30 seconds.) Stir in the toasted oats, salt, and pepper to coat, cooking them for 1 minute. Sprinkle the finely grated cheese over the oat mixture, cooking and stirring until it begins to clump together like a streusel or crumb topping. Remove from the heat and break the crumbles into smaller pieces.
- Sprinkle the streusel evenly over the green bean mixture. Top with remaining browned onions. Bake the casserole at 350 degrees F for 15 minutes, or until bubbly and browned on top. Serve immediately.
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