If you love that classic holiday staple with a creamy, dreamy twist, you’re going to want to stick around for this Creamy Green Bean Casserole with French Onions Recipe. It takes the traditional green bean casserole up a notch by making the sauce from scratch—without any of those canned soups—and crowns it with those irresistible crispy French fried onions. Trust me, this dish has become a favorite at my table every season, and I’m excited to walk you through every step so you can nail it too!
Why You’ll Love This Recipe
- Scratch-Made Creaminess: The sauce is silky and flavorful because it’s homemade, not from a can.
- Perfect Texture: Blanched green beans stay crisp-tender, perfectly balanced by the crunchy onions on top.
- Super Simple Steps: Despite tasting gourmet, it’s really straightforward — you’ll have it ready in under an hour.
- Versatile and Crowd-Pleasing: It’s a holiday showstopper but works just as well as a cozy weeknight side.
Ingredients & Why They Work
This Creamy Green Bean Casserole with French Onions Recipe shines because each ingredient plays a role in flavor and texture that elevates the classic. Fresh or frozen green beans form a crisp base; the buttery flour-based sauce becomes luscious with half and half and a touch of Dijon mustard for subtle depth; and those French fried onions give it that addictive crunch you want on top.
- Green Beans: Fresh is best for flavor and snap, but frozen works great too if you’re short on time. Blanching keeps them bright and tender.
- Unsalted Butter: The base of the roux—using unsalted lets you control seasoning easily.
- All-Purpose Flour: Thickens the sauce perfectly without clumping.
- Onion Powder & Garlic Powder: These give gentle layers of savory flavor without overpowering the dish.
- Sea Salt & Black Pepper: Essential for seasoning that creamy sauce well.
- Ground Nutmeg: Just a pinch adds warmth and a hint of complexity to the cream sauce.
- Dijon Mustard: This might surprise you, but it adds tanginess that brightens the richness beautifully.
- Vegetable or Chicken Stock: Adds body to the sauce and a touch of savoriness.
- Half and Half: Creates that indulgently creamy texture without being too heavy.
- French Fried Onions: The crispy topping that makes the whole dish sing—don’t skimp here!
Make It Your Way
I like to keep this recipe pretty classic, but I’ve found a few ways to customize it that bring some personality to your plate. Whether you want it dairy-free, packed with fresh herbs, or even with added mushrooms, you can make this casserole truly yours.
- Variation: Sometimes I swap half and half for coconut milk to make it dairy-free, and it still turns out creamy and delicious!
- Add-ins: For a mushroom lover in your life, sauté some diced mushrooms with the butter before adding flour to deepen the umami flavor.
- Herbs: A sprinkle of fresh thyme or parsley before baking brightens the casserole and feels a bit fancy.
- Crunch Upgrade: Try mixing in some toasted panko breadcrumbs with the French fried onions for an extra crispy topping.
Step-by-Step: How I Make Creamy Green Bean Casserole with French Onions Recipe
Step 1: Blanch the Green Beans to Perfection
Start by bringing a large pot of salted water to a rolling boil. Toss in your green beans—fresh or frozen—and cook until they’re just tender, about 3 minutes for fresh, 2 minutes if frozen. Don’t overcook here; you want the beans to keep a bit of snap after baking. Immediately transfer the beans to a bowl of ice water to stop cooking and lock in that vibrant green color. Drain and pat dry thoroughly before adding to your baking dish. This step keeps your casserole bright and fresh, not soggy.
Step 2: Whisk Together the Creamy Sauce
In a saucepan over medium-high heat, melt the butter and then whisk in the flour along with the onion powder, garlic powder, salt, pepper, nutmeg, and Dijon mustard. Let it cook gently for about 2 minutes so the raw flour taste cooks off and the spices bloom. Then slowly whisk in your vegetable or chicken stock until it’s smooth, followed by the half and half. Bring everything to a gentle simmer and stir often until thickened and silky, about 5 minutes. If you see lumps, keep whisking—they’ll break down as the sauce cooks.
Step 3: Combine and Bake
Pour your luscious sauce over the blanched green beans in the casserole dish. Gently toss to coat every bean in that creamy goodness. Slide the dish into a 375°F oven and bake until the sauce is bubbling, about 20 minutes. Then, take it out, toss once more (this helps every bite be saucy), and sprinkle your French fried onions evenly over the top. Bake for an additional 10 minutes, or until the onions turn golden and crispy. That’s your signal—it’s ready to bring to the table.
Pro Tips for Making Creamy Green Bean Casserole with French Onions Recipe
- Don’t Skip the Ice Bath: It’s the secret to keeping green beans crisp and bright instead of dull and mushy.
- Whisk Slowly When Adding Liquids: To avoid lumps in your sauce, add stock and half and half gradually while whisking constantly.
- Use Fresh Spices: Freshly ground black pepper and good-quality nutmeg really make the sauce pop with flavor.
- Add Onions Last: Sprinkle on the crispy French fried onions only towards the end of baking to keep them crunchy.
How to Serve Creamy Green Bean Casserole with French Onions Recipe
Garnishes
I like to add a light sprinkle of freshly chopped parsley or thyme just before serving—it brings a fresh green pop and a little herbal lift to the rich casserole. Sometimes a little extra handful of crispy French fried onions on top after baking doesn’t hurt either, especially if you’re serving a crowd that loves crunch.
Side Dishes
This creamy casserole plays beautifully alongside roasted turkey or baked ham, but I also love serving it with mashed potatoes or a warm dinner roll to soak up every last bit of that sauce. For a lighter meal, pair it with a crisp salad or roasted root vegetables to balance the creaminess.
Creative Ways to Present
For holiday meals, I’ve served this in a pretty rustic cast-iron dish right on the table so everyone can dig in family-style. Another fun idea is to make individual portions in small ramekins topped with onions—so cute and perfect for entertaining guests. I’ve even used colorful green beans and topped with homemade crispy shallots for a fancy twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and store them in the fridge for up to 3 days. Reheat gently in the oven or microwave, stirring halfway to keep the sauce creamy and prevent drying out.
Freezing
I’ve frozen this casserole a couple of times by baking it fully, cooling completely, then wrapping tightly and freezing. When reheating, thaw overnight in the fridge and warm in a 350°F oven until bubbly again. Just note the crispy onion topping is best added fresh after reheating for maximum crunch.
Reheating
To bring leftovers back to life, I usually reheat in the oven at 350°F, covered loosely with foil to keep moisture in, for about 15-20 minutes. Then I uncover and sprinkle fresh French fried onions on top and pop it under the broiler 1-2 minutes to crisp them back up.
FAQs
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Can I use canned green beans for this recipe?
Canned green beans are not recommended here because they tend to be too soft and watery, which can make your casserole mushy. Fresh or frozen green beans blanched briefly ensure that perfect crisp-tender texture.
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Is there a dairy-free version of this Creamy Green Bean Casserole with French Onions Recipe?
Absolutely! You can swap the half and half for full-fat coconut milk or a dairy-free creamer, and use a plant-based butter alternative. The coconut milk adds creaminess without overpowering the flavors.
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Can I prepare this casserole ahead of time?
Yes! You can assemble the casserole up to a day before baking. Keep it covered in the fridge and add the French fried onions right before baking to ensure they stay crunchy.
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How do I make sure the sauce doesn’t get lumpy?
Whisk continuously when adding the flour to butter and while gradually stirring in liquids. Adding liquids slowly and keeping a whisk moving helps avoid lumps. If lumps happen, whisk vigorously or strain the sauce before pouring over the beans.
Final Thoughts
Honestly, this Creamy Green Bean Casserole with French Onions Recipe has become my go-to when I want that nostalgic comfort food without the canned soup. There’s something so satisfying about making the creamy sauce from scratch and topping it with crispy onions that just makes the whole dish feel extra special. If you try this, I promise it’ll become a favorite in your household too—perfect for holidays, family dinners, or anytime you want a side that’s both comforting and a little bit fancy. I can’t wait to hear how you like it!
Print
Creamy Green Bean Casserole with French Onions Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
A classic and creamy Green Bean Casserole made with fresh or frozen green beans, a savory cream sauce flavored with onion powder, garlic powder, Dijon mustard, and topped with crispy French fried onions for the perfect holiday side dish.
Ingredients
Green Beans
- 2 pounds fresh or frozen green beans
Cream Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon ground nutmeg
- 1 teaspoon Dijon mustard
- 1 cup vegetable or chicken stock
- 2 cups half and half
Topping
- 1 ½ cups French fried onions
Instructions
- Preheat Oven: Preheat the oven to 375°F with a rack positioned in the center.
- Blanch Green Beans: Bring a large pot of salted water to a boil. Add green beans and cook until almost tender—about 3 minutes for fresh beans or 2 minutes for frozen. Drain and immediately transfer to a bowl of ice water for 2 minutes to stop cooking. Drain again, pat dry, and place in a 9×13-inch baking dish.
- Make Cream Sauce: In a large saucepan over medium-high heat, melt butter. Whisk in flour, onion powder, garlic powder, salt, pepper, nutmeg, and Dijon mustard. Cook, whisking occasionally, until fragrant and bubbly, about 2 minutes.
- Add Liquids: Slowly whisk in the stock until smooth, then slowly whisk in the half and half. Bring mixture to a simmer over medium heat, cooking and stirring occasionally until thickened, about 5 minutes.
- Combine and Bake: Pour the thickened cream sauce over the green beans in the baking dish and toss to coat evenly. Bake in the preheated oven until the sauce starts to bubble, about 20 minutes.
- Add Topping and Finish Baking: Remove the casserole from the oven, toss the green beans gently, then sprinkle the French fried onions evenly over the top. Return to the oven and bake until the topping is golden brown and crispy, about 10 minutes more.
Notes
- Use fresh green beans for the best texture, but frozen works well if fresh aren’t available.
- To make this dish vegetarian, use vegetable stock instead of chicken stock.
- If you prefer a thicker sauce, you can cook the cream sauce a little longer until it reaches your desired consistency.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and use gluten-free fried onions.
- The casserole can be assembled a day ahead and baked just before serving.
