Homemade Green Bean Casserole with Crispy Fried Onions

Homemade Green Bean Casserole with Fried Onions – crispy fried onions and fresh green beans in a flavor-packed homemade creamy mushroom soup.

Homemade Green Bean Casserole with Crispy Fried Onions

This homemade green bean casserole is so delicious and really adds something special to your Thanksgiving or holiday meal. Fresh green beans, homemade creamy mushroom soup and crispy homemade fried onion rings. It’s a bit more time consuming than the traditional cream of mushroom soup green bean casserole, but it’s really worth it. You can even make this recipe ahead to save time. This is the recipe I would take to my Friendsgiving celebration back before we had little ones! It’s really impressive and the homemade fried onion rings add the perfect crunch! I recently remade this to take new photographs and honestly could not stop devouring it right from the pan. The textures and flavors are unreal!

How to Make Homemade Green Bean Casserole with Fried Onions

Here’s a step-by-step breakdown of the recipe: Please scroll to the bottom of the post for the recipe card and ingredients measurements.

Prepare the Fried Onions:

1. Coat the Onions: Toss onion slices in a mixture of flour and salt, then dip in milk.
2. Fry the Onions: Fry coated onion slices in hot oil until golden brown. Drain on paper towels.

Make the Homemade Cream of Mushroom Soup:

1. Sauté the Vegetables: Sauté diced onion and minced garlic in butter until softened.
2. Cook the Mushrooms: Add sliced mushrooms to the pan and cook until tender. Deglaze the pan with wine.
3. Make the Sauce: In the same pan, melt butter, whisk in flour, and gradually add chicken broth and heavy cream. Bring to a simmer and thicken.
4. Combine Ingredients: Return the cooked mushrooms to the sauce, stir in soy sauce and fresh thyme, and season with salt and pepper.

Prepare the Green Beans:

1. Blanch the Beans: Boil green beans in a pot of water, then shock them in ice water to stop the cooking process.

Assemble and Bake the Casserole:

1. Combine Ingredients: In a 9×13 casserole dish, combine blanched green beans, cream of mushroom soup, and half of the fried onions.
2. Bake: Cover the casserole and bake.
3. Top and Finish: Top with the remaining fried onions and bake for an additional 5 minutes until the onions are warm.

Recipe Tips

• You can’t taste the soy sauce, it just enhances the meaty flavor of the mushrooms.  
• If you are prepping ahead, you can make the soup up to three days prior and keep it in the refrigerator.
• Before serving, mix half of the onions rings with the green beans and top the casserole with the remaining onion rings.
• Final cooking time will vary depending on temperature of ingredients going into the oven. If the mixture is cold going into the oven the casserole will take longer to heat through.

How to Fry the Onions

Since time is short, especially when prepping Thanksgining or holiday meals, I try to make the onion rings as quickly and easily as possible. Start with a one gallon sized plastic baggie and a pie dish of milk. Place onion slices in the plastic baggie and add flour and salt. Coat the onions lightly with flour, then remove and dip in milk. Return to the baggie to coat in flour again. Fry in hot oil in small batches until golden brown. Drain on a paper towel lined baking sheet.

My Favorite Thanksgiving Recipes

• Garlic Herb Butter Thanksgiving Turkey Recipe 
• Sausage Apple Cranberry Stuffing 
• Pumpkin Pie 
• Easy Pecan Pie Recipe
• Pumpkin Cheese Ball 
• Corn Casserole
• Fresh Cranberry Orange Sauce
• No Bake Pumpkin Cheesecake
• Ultimate Slow Cooker Mac and Cheese

Print Recipe

5 from 4 votes

Homemade Green Bean Casserole with Fried Onions

Prep Time30 minutes mins

Cook Time1 hour hr

Course: Side Dish

Cuisine: American

Keyword: Green Bean Casserole

Servings: 8 people

Calories: 334kcal

Ingredients

• 2 pounds fresh green beans washed and trimmed

Fried Onions

• vegetable oil for frying
• 1 extra large onion sliced into thin half-moon slices
• 1/2 cup flour
• 1 teaspoon kosher salt
• 1 cup milk

Cream of Mushroom Soup

• 6 tablespoons butter divided
• 1/4 cup diced onion
• 2 cloves garlic minced
• 1 pound mushrooms cremini (brown) mushrooms, white mushrooms, or a mix of both, cleaned and sliced
• 1/2 cup white wine I use chardonnay
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 tablespoon soy sauce
• 1/2 teaspoon fresh thyme
• salt and pepper to taste

Instructions

• Preheat oven to 350℉

Fried Onions

• Place onion slices in plastic baggie and add flour and salt. Coat onions lightly with flour, then remove and dip in milk. Return onions to baggie and shake to coat with flour again. Working quickly and in small batches, fry onions in hot vegetable oil until golden brown. Drain onions on paper towels.

Cream of Mushroom Soup

• In a large sauté pan, melt 2 tablespoons of butter and cook onions over medium low heat until softened. Add garlic and cook about one minute more. Add mushrooms to pan and cook over medium heat for 8-10 minutes, until liquid from mushrooms starts to evaporates and mushrooms are tender. Season mushrooms with 1/2 teaspoon of kosher salt and a few turns of freshly ground pepper. Deglaze with wine scraping up any browned bits. Simmer until reduced and absorbed by mushrooms. Remove mushrooms and set aside to return to pan later.
• Melt 4 tablespoons of butter in pan. Sprinkle in flour and stir for about two minutes over medium heat. Pour in chicken broth and heavy cream and whisk until mixture starts to simmer and thickens into a gravy. Return mushrooms to pan along with any accumulated liquid. Stir in soy sauce and fresh thyme. Taste and season with additional salt and pepper as needed. Soup should be very flavorful with enough salt and pepper to season the green beans.
• If you are making ahead, set mushroom soup aside to cool and refrigerate for up to three days. If you are making same day, keep soup warm while preparing the rest of the ingredients.

Green Beans

• Blanche green beans by bringing a large pot of water to a boil. Add green beans and simmer about 5 minutes, just until beans are tender. Move to ice water bath to stop cooking and set color.

Green Bean Casserole

• In a 9×13 casserole dish, combine blanched green beans, cream of mushroom soup, and half of fried onions. Cover with aluminum foil and bake for 20-30 minutes until heated through and edges are bubbly. Top with remaining fried onions and bake for an additional 5 minutes until onions are warm.

Nutrition

Serving: 8servings | Calories: 334kcal | Carbohydrates: 26g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 69mg | Sodium: 942mg | Potassium: 466mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1532IU | Vitamin C: 16mg | Calcium: 107mg | Iron: 2mg