From scratch green bean casserole made without food from a can! Fresh green beans in rosemary parmesan gravy topped with crispy baked french onions. You’ll never want another green bean casserole recipe!
Green bean casserole has always been my favorite dish on the table at Thanksgiving. Well that along with stuffing, of course. I have to tell you, my mom makes THE BEST STUFFING. But, she will say that her sister, Connie, makes the best stuffing. Either way, I’ll devour that crap out of both.
Watch How It’s Made!
Since I can remember, we’ve always made green bean casserole the way most people do, from a can. Green beans from a can, cream of chicken from a can, and French onions from a can. Well, things have changed for the better. About a year ago, I came across a green bean casserole recipe on the Pioneer Women’s blog written by A Farmgirl’s Dabble, and well, Brenda, you are a genius. My green bean casserole recipe was inspired by her recipe but with some tweaks.
In Brenda’s recipe, she uses shallots and deep fries them. I found it a lot easier, and just as tasty, to bake yellow onions instead. As well, my recipe omits the mushrooms and bacon that her recipe calls for. But really, the sauce is what makes this recipe THE BEST.
I honestly believe that this From Scratch Green Bean Casserole with Rosemary Parmesan Gravy is the best green bean casserole recipe I’ve ever had. After I photographed these pictures, I literally stood over the casserole dish and went to town devouring it. I kept saying to John, “It’s so freakin’ good.” He looked at me like I’m a crazy food person, and it’s true.
Last year, I made this for my family’s Thanksgiving, and my cousin, Joe, a man of few compliments, said, “this green bean casserole is actually really good.” It was one of the best compliments I could have ever received. So, now you know just how good it is.
Being that I did both a photo shoot and video of my green bean casserole, I had a TON of leftovers. With just John and I to eat two 10-serving green bean casserole dishes, I was on green bean casserole overload. So, I literally froze the entire casserole that I made during the video shoot, and I plan to throw it back in a casserole dish for Thanksgiving and feed it to my family. But, there are better ways to prep this recipe in advance if you’re not looking to make it the day of Thanksgiving because it is a little time intensive. Check out the recipe notes for this information.
P.S. If you’re looking for a fun, festive and tasty dessert recipe, I got you covered! My Drunken Apple Crisp with Rum Caramel is a big hit! Got quite a few compliments on that one too!
From Scratch Green Bean Casserole
Yield 10 Servings
Homemade green bean casserole made without food from a can! Fresh green beans in rosemary parmesan gravy topped with crispy baked french onions. You’ll never want another green bean casserole recipe!
- ¼ cup of flour
- 3 tablespoons breadcrumbs
- ¼ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 medium yellow onions, thinly sliced
- 2 tablespoons olive oil (plus oil spray)
- 1 tablespoon salt
- 2 ½ pounds fresh green beans
- ½ medium yellow onion, diced
- 7 tablespoons of butter, divided
- 3 cloves of garlic, minced
- ½ cup flour
- 1 cup chicken stock
- 2 cups half-and-half
- ¾ cup parmesan cheese, shredded
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- ¾ teaspoon ground rosemary
- ¾ teaspoon ground thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- Preheat oven to 475° F.
- In a small bowl, mix together flour, bread crumbs, cayenne pepper, garlic powder, salt, and black pepper.
- Place sliced onions into a large mixing bowl with lid (or gallon Ziploc bag). Drizzle onions with olive oil and mix together until onions are coated. Sprinkle flour mixture over onions. Cover bowl with lid and shake until flour mixture has coated onions.
- Generously spray a large baking sheet with olive oil, and spread onions evenly onto baking sheet. Spray onions with olive oil. Bake onions for 15 minutes, then toss onions and spray with more olive oil. Bake for another 15 minutes. Once crisp, remove from oven and let cool. While onions are baking, prepare beans and parmesan gravy.
- Add salt to large pot of water and bring to a boil.
- While water is heating up, remove stems from green beans and cut in half.
- Once water is boiling, add green beans to the pot and cover with lid. Cook for 6-7 minutes until beans are tender but still have a little crunch. Once beans are done, strain water and immediately transfer beans to an ice bath in a large bowl to stop the cooking process.
- Preheat oven to 375° F.
- Melt 2 tablespoons of butter in a large pot over medium-high heat. Add diced onion and cook for 3 minutes. Add garlic and cook 1 minute. Add 5 tablespoons of butter and melt. Once melted, add flour and stir to combine with onions. Let cook for about 1 minute. Pour in chicken stock and whisk to combine with onion and flour mixture. Pour in the half-and-half and whisk again to combine. Stirring frequently, bring to a light boil so the sauce thickens, about 2-3 minutes.
- Remove pot from stove and stir in parmesan, soy sauce, Worcestershire, rosemary, thyme, salt, and pepper.
- Mix together parmesan gravy and green beans.
- Lightly grease a 9”x13” or 3-4 quart baking pan. Add green bean mixture to pan. Cover with foil and bake for 35 minutes. Remove foil and bake for another 10 more minutes. Add french onions over the top and bake an additional 10 minutes.
- Serve warm!
Being that this is a more time intensive green bean casserole, you can prepare it a day or two before serving. Bake the onions, and store in an airtight container and refrigerate. Follow all the steps to prepare the green beans and make the gravy. Mix the green beans and gravy together. Place in baking dish, cover casserole, and store in the refrigerator. Remove casserole and french onions from the refrigerator 30 minutes prior to baking to bring to room temperature. Bake as directed until warm and bubbling around the edges. You may need to bake the onions a little longer.