Homemade Green Bean Casserole from scratch

Do you love Green Bean Casserole but hate the thought of using frozen or canned green beans, canned Cream of Mushroom Soup that’s  high in salt, or those over processed canned French Fried Onions? I have a perfect cure for you.

My delicious recipe for Homemade Green Bean Casserole has absolutely none of those items listed above. It’s completely from scratch from the freshly steamed  organic green beans, Homemade Cream of Mushroom Sauce, and those tasty Homemade French Fried Onions, all baked to perfection.

Green Bean Casserole  has been served on our families Thanksgiving and Christmas Holiday dinner table since I can remember.  I have always liked it however, as I have gotten older and learned a bit more about the foods I placed in my body–I almost stopped thinking about eating it at all due to all the unhealthy ingredients that are high salt, and over processed with  horrible chemicals.

#Homemade #GreenBean #CasseroleOne day I decided to sit down and take a close look at what I could change and believe me got right to work removing all the unwanted, unhealthy ingredients from my favorite Holiday Casserole. I am so thrilled I did because honestly, it’s absolute to die for and so much more healthy! This is one Green Bean Casserole you won’t feel guilty for serving this Holiday Season.

Homemade Green Bean Casserole from scratch recipe

  • 2 pounds organic fresh green beans, cleaned
  • ice water
  • kosher salt, to taste
  • 1 cup of sliced baby Portobello mushrooms

Directions for steaming green beans 

Add water to fill line a large steamer. Steam  fresh green beans in a steamer for about 5-6 minutes. Season steamed green beans with kosher salt, to taste. Remove the steamed green beans and place in a large container of iced water to stop cooking process for about 5 minutes. Drain green beans in a colander. In same container used for ice water combine steamed green beans and sliced baby Portobello mushrooms gently and reserve.

Homemade Cream of Mushroom Sauce

  • 2 tablespoons unsalted butter
  • 1 small onion, minced
  • 1 garlic clove, minced
  • 1/2 cup diced Portobello mushroom
  • 2-1/2 tablespoons all-purpose flour
  • 1/2 cup low sodium vegetable broth
  • 1/2 cup half and half
  • dash of Worcestershire sauce
  • 1/8 teaspoon kosher Salt
  • freshly ground pepper to taste


  1. In a deep metal large skillet melt the 2 tablespoons of unsalted butter over medium heat. Once the unsalted butter has melted add in the minced onion, stir to coat in the butter and sauté about 2 minutes, then add minced garlic and sauté 1-2 minutes longer
  2. Add the diced Portobello mushrooms, stir and cook for an additional 3-4 minutes.
  3. Add the all-purpose flour slowly by sprinkling the 2-1/2 tablespoons flour. Be sure to let the flour cook for 3 to 4 minutes to lightly brown and create and roux. Whisk in the vegetable broth and half and half cream until smooth and creamy.
  4. Add a dash of Worcestershire sauce, kosher salt, and ground pepper at this time.
  5. Bring to a simmer and cook until it has thickened approximately 6 minutes stirring occasionally. Divide in 2 portions.Reserve sauce for later use.

Homemade French Fried Onions

  • 2 large onions, halved and thinly sliced
  • 1/4 cups half and half
  • 1 cup all-purpose flour
  • kosher salt, to taste
  • ground black pepper
  • oil for frying


  1. Peel and half onions, slice thinly
  2. Place sliced onions and half and half in a plastic container with a tight-fitting lid to soak for a few moments.
  3. Heat the oil in a large metal nonstick skillet on medium high heat.
  4. After onions have soaked about 4-5 minutes drain excess half and half, add flour, kosher salt, and ground pepper.
  5. Tightly place the lid on plastic container and shake vigorously till all onions are evenly coated.
  6. Place the coated onions in the hot oil. Flip and stir the onions occasionally or as needed to ensure they brown evenly.
  7. Place on paper towels to soak up the excess oil for about 5 minutes.
  8. Preheat oven to 350 degrees
  9. Add 1/2 of Homemade cream of Mushroom Sauce to bowl that contains reserved green beans and baby Portobello mushrooms, gently combine. Add additional salt and pepper if desired.
  10. Place green bean mixture in a large oven safe casserole dish (sprayed with cooking spray) Arrange evenly in baking dish and top with remaining 1/2 of Cream of Mushroom Sauce.
  11. Cover casserole with foil and place in oven approximately 10 minutes.
  12. Remove from oven and top with homemade French Fried Onions and place back in 350-degree oven for about 5 minutes.
  13. Serve immediately.

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.



  1. This is going to be my first Thanksgiving in the USA! My husband specifically asked for a green bean casserole and this looks amazing! I’m pinning this so I can make this for Thanksgiving! 🙂 Thank you for sharing on FF!! So glad I came across this.


  2. I haven’t had a green bean casserole in ages and I am not sure why! Yours looks amazing and my family would love it! Thanks for linking it up with us at Foodie Fridays…I so love your recipes!


  3. Heidy!! I am in love with your recipe. Love green beans and mushroom sauce and never thought of combining together. I bet those caramelized onions gave the dish a further depth! Thank you for sharing! Pinned!!


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