Forget that soggy canned green bean casserole. This year, try our classic green bean casserole with fried onion topping, from scratch. Green Green bean casserole Casserole from Scratch Forget that soggy canned green bean casserole.

Once you make this, you’ll never go back to the canned version. Megan founded her website The Country Clever in 2010 and wrote her first cookbook “Cast Iron Gourmet” in 2017. Our family, like every other family at Thanksgiving, is no stranger to green bean casserole, with its crunchy fried onion topping and rich, creamy filling. Truth be told, it’s one of my favorites, along with the jellied cranberry sauce. But over the years, I have come to expect more from my green bean casserole than just opening up a few cans of beans, soup, and sprinkling on some prepared fried onions. Frying your own onions gives them a crunchy texture that can’t be beaten by anything from a can. The onions are soaked in buttermilk and then coated with crispy panko crumbs, herbs, and flour before being fried to a golden crisp.

This said, if you’d like to give yourself a shortcut on this most-busiest of holidays, French’s Fried Onions make a fine substitute. Trader Joe’s also makes a brand that we really like! I also make my own mushroom cream sauce. Button and Cremini mushrooms are always a good choice here, but try buttery Chantrelles if you want something a little more decadent. Mixing up the mushrooms is one way to give this dish a different flavor and make it stand out. We don’t suggest swapping this cream sauce for canned cream sauce. The casserole just isn’t as good!