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Side view of Green Bean Casserole in a serving dish.
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5 from 12 votes

Fresh Green Bean Casserole

This Fresh Green Bean Casserole is made with fresh green beans and a homemade creamy sauce. No cream-of soups or canned onions in this dish!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Keyword: Green Bean Casserole, Side, Side Dish
Servings: 8
Calories: 508kcal
Author: Erica Walker

Equipment

Ingredients

For the onion straws:

  • 1 onion sliced thin
  • 2 cups buttermilk
  • 1 1/2 cups flour
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon paprika
  • 1/8 teaspoon pepper
  • oil for frying

For the beans and sauce:

  • 1 pound fresh green beans rinsed and trimmed (you can halve them if you want)
  • 10 slices bacon
  • 2 tablespoons flour
  • 3/4 cup chicken broth
  • 1 cup half-and-half
  • pepper to taste
  • 1 cup cheddar cheese shredded (optional)

Instructions

For the onion straws:

  • Separate onions and place them in a large Ziploc bag. Pour buttermilk over the onions, squeeze the air out of the bag, and refrigerate for at least an hour.
    Sliced onions and buttermilk in a Ziplock bag for Green Bean Casserole topping.
  • In a pie pan or shallow dish, combine flour, salt, cayenne, paprika, and pepper.
    Bowl of flour mixture for Green Bean Casserole onions.
  • Heat oil in a skillet or deep pan to 375 degrees. Using tongs, dredge the onion rings a few at a time and place them in hot oil for 2-3 minutes, or until onions become nice and golden brown. Remove from oil and place on paper towels. Set aside.
    Bag of onions, flour mixture, fryer with onions and onion, paper towel with fried onions for Green Bean Casserole.

For the beans and sauce:

  • Bring a pot of salted water to a boil (as if you were boiling pasta). Add beans and boil for about 5-6 minutes or until beans become crisp and tender (boiling time depends on how crisp or soft you like your beans, check them before removing). Drain and place in ice water to prevent further cooking. Drain and set aside.
    Green Beans in a bowl of ice water for Green Bean Casserole.
  • Heat a large skillet to medium-high heat and cook bacon completely. Remove from skillet and drain on paper towels. Set aside.
    Pan of bacon cooking with tongs on the side for Green Bean Casserole.
  • Reduce heat to medium-low and drain all but about 2 tablespoons of the bacon grease from the skillet (or you can drain it all and just use 2 tablespoons of butter). Sprinkle flour over the remaining bacon grease (or butter) and stir, forming a roux. Whisk in chicken broth and bring to a simmer.
    Pan with a whisk making a roux for Green Bean Casserole sauce.
  • Whisk in half-and-half a little at a time until the sauce thickens. You want it to be a gravy-like consistency.
    Pan with whisk mixing Green Bean Casserole sauce.
  • Add a little milk if needed to thin the sauce. Heat for about 5 minutes, or until the sauce barely starts to simmer. Add pepper to taste.
    Pan of Green Bean Casserole sauce.
  • Preheat oven to 350 degrees. In a casserole or oven-safe dish, combine beans, sauce, cheese (optional), and half of the bacon.
    Casserole dish with Green Been Mixture. Wooden spoon on the side.
  • Sprinkle onion straws and remaining bacon over the top and bake for about 20 minutes. Serve immediately.
    Casserole dish of unbaked Green Bean Casserole.

Video

Notes

Prep time does not include the one hour of marinating the onions in buttermilk.  Please allow extra time for this.

Nutrition

Calories: 508kcal | Carbohydrates: 45g | Protein: 21g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 67mg | Sodium: 765mg | Potassium: 411mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1116IU | Vitamin C: 10mg | Calcium: 346mg | Iron: 1mg