Ditch the canned mushroom soup and make Green Bean Casserole from scratch! This article with a demonstration video and easy printable recipe shows you how!
Ditch the canned mushroom soup. Seriously. Once you learn how easy it is to make Green Bean Casserole from scratch, you’ll never go back to the canned soup recipe.
Needing to make a quick Green Bean Casserole, I go to my cabinet and find it bereft of canned mushroom soup.
Now what? Well, canned mushroom soup is basically just a cream sauce with mushrooms in it. That’s easy to make from scratch. Butter, flour, milk, and at that time, canned sliced mushrooms.
Even with the canned sliced mushrooms, this Green Bean Casserole was much better than any I’d had before. It received a lot of compliments.
Now I make it from scratch every time. It’s worth it. And I’ve added some extra good things to make it extra good. 🙂
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How to Make Green Bean Casserole from ScratchPrint
Green Bean Casserole from Scratch
Green Bean Casserole made with a from-scratch mushroom cream sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 5-6 servings
- Category: vegetable
- Cuisine: holiday
1/2 stick of butter
1/2 cup of all-purpose flour
2 12 ounce cans of evaporated milk or 3 cups of whole milk
2 teaspoons tarragon
2 teaspoons powdered chicken flavoring
1/4 teaspoon salt
A few dashed of black pepper
3 14 ounce cans of sliced or french cut green beans (whichever you prefer)
1 1/2 cups diced yellow onion
1/2 pound of diced bacon
2 cups fresh, sliced baby Portabella mushrooms
1 3.5 ounce package of crispy onions
Preheat your oven to 375 degrees.
Drain the liquid from the cans of green beans. Then, place the green beans in a 9×9 baking pan.
In a medium skillet, cook the diced bacon. When the bacon is cooked, place it on a plate with a paper towel to absorb the grease and set it aside. Put the bacon drippings in the skillet into a bowl, then add about a tablespoon of butter.
Next, saute the diced onions and sliced mushrooms in the butter until tender. Then place them in the pan with the green beans. Pat the excess grease off the bacon with a paper towel and place it in the pan with the green beans, onions, and mushrooms.
Making the Sauce
In a large saucepan, melt the rest of the butter over medium heat. When it’s melted, slowly whisk in a little flour and milk to make a roux. Whisk it until it thickens. Then continue alternately adding flour and milk while whisking continually to prevent lumps. Mixture with thicken as it cooks.
When the last of the milk is added, whisk in the tarragon, chicken flavor, salt, and pepper. Continue to cook until the sauce sticks a little to a spoon.
The video shows you exactly how to make the sauce for this dish.
Now, pour the sauce over the green beans and other good things in the baking pan. Mix it up well. Bake the Green Bean Casserole for 15-20 minutes until it’s all bubbly.
Next, remove the casserole from the oven and top it with the crispy onions. Place it back in the hot oven for about a minute – just long enough to heat the onions.
When the crispy onions are slightly toasted, your Green Bean Casserole is ready to serve.
Keywords: Green Bean Casserole, green beans, Portabella mushrooms, mushroom soup, tarragon
Check Out My Other Holiday Recipes!
I sure hope you’ve enjoyed my series showing you how to make a traditional holiday meal. 🙂 In case you missed them, check out Prepare an Amazing Thanksgiving Turkey, Bake Feather-light Dinner Rolls this Thanksgiving, and Southern Bourbon Pecan Pie. And don’t forget my idea for Setting a Beautiful Thanksgiving Table using items that honor family.
Friday’s post will be a re-post of the Homemade Lotion Bars article that ran in August. My homemade lotion bars make GREAT Christmas gifts! They a handmade gift that couldn’t be easier to make and are adorable given in a muslin drawstring bag with a pretty tag.
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Have a wonderful, fun-filled, blessed Thanksgiving full of family, friends, football, great food, and gratitude.
I couldn’t be more grateful that you are here. 🙂