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Green Bean Casserole with Rosemary Parmesan Gravy

Rachel Riesgraf
From scratch green bean casserole made without canned soup! Fresh green beans in rosemary parmesan sauce and topped with crispy baked fried onions. You’ll never go back to the canned version!
5 stars
Prep Time 30 mins
Cook Time 55 mins
Total Time 1 hr 25 mins
Course Dinner
Servings 10 Servings


French Onions:

  • 2 yellow onions, halved and thinly sliced
  • 2 tablespoons olive oil
  • ¼ cup flour
  • 3 tablespoons breadcrumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Olive oil cooking spray

Green beans:

  • 1 tablespoon salt
  • 2 ½ pounds fresh green beans

Parmesan Gravy:

  • ½ yellow onion, diced
  • 7 tablespoons butter, divided
  • 3 garlic cloves, minced
  • ½ cup flour
  • 1 cup chicken broth
  • 2 cups half-and-half
  • 1 cup shredded parmesan cheese
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon ground rosemary
  • ½ teaspoon ground thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper


Fried Onions:

  • Preheat oven to 450° F. Line a baking sheet with parchment paper.
  • Place sliced onions into a large mixing bowl with a lid (or gallon Ziploc bag). Drizzle the onions with olive oil and shake together until onions are coated. Sprinkle the onions with flour, bread crumbs, garlic powder, salt and pepper, and shake again until flour mixture has coated the onions.
  • Spread the onions evenly onto the prepared baking sheet. Generously spray the onions with olive oil cooking spray and bake for 10 minutes. Toss the onions around then generously spray onions again with more more olive oil cooking spray. Bake for another 10-15 minutes, or until the onions are crispy. Once done, set aside.

Green Beans:

  • While the onions are baking, prepare the green beans and parmesan gravy. Bring a large pot of water to a boil. While water is heating up, remove the stems from the green beans and cut in half.
  • When the water comes to a boil, add the salt and the green beans to the pot and cover with a lid. Cook for 8-10 minutes, or until the beans are tender but still have a slight crunch. Once the beans are done, strain the water and transfer the beans to an ice bath in a large bowl to stop the cooking process.

Rosemary Parmesan Gravy:

  • Turn the oven down to 375° F.
  • Melt 2 tablespoons of butter in a large pot over medium-high heat. Add the diced onion and cook for 5 minutes, adding garlic during the last minute. Add 5 more tablespoons of butter to the pot and melt. Add the flour and stir to combine with onions and butter; let cook for one minute. While whisking, pour in the chicken stock then the half-and-half. Stirring frequently, bring to a simmer so the sauce thickens, about 2-3 minutes.
  • Remove the pot from stove and stir in the parmesan, soy sauce, Worcestershire, rosemary, thyme, salt, and pepper.
  • Mix the green beans with the gravy, then transfer to a 9”x13” or 3-4 quart baking dish. Cover with tinfoil and bake for 35 minutes. Remove tinfoil and bake for another 10-15 minutes, or until the green beans are tender. Add the fried onions over the top and bake for an additional 5 minutes.
  • Enjoy with family and friends!


To make the casserole ahead of time:
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.
Did you make this recipe?I'd love to hear from you! Rate the recipe and leave a comment below or share a picture on Instagram and tag @ModernFarmhouseEats