Classic Green Bean Casserole Recipe From Scratch
The delicious and creamy classic green bean casserole made from scratch and topped with homemade fried onions.
Servings: 8 servings
Ingredients
Fried Onions:
- 1/2 cup einkorn flour
- 2 teaspoons salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Fresh ground pepper
- 1 large onion sliced thin
- Coconut oil for frying About 1/2 inch in the skillet
Green Beans And Cream Sauce:
- 1 lb green beans
- 2 tablespoons butter
- 16 ounces portobello mushrooms sliced
- 4 tablespoons einkorn flour
- 1 cup homemade chicken broth
- 1 cup cream
Instructions
- Preheat oven to 400 degrees.
- Boil some fresh green beans for 5 minutes and then drain and set aside.
- While the green beans are cooking, make the fried onions.
Make The Fried Onions:
- Preheat a cast iron skillet.
- Thinly slice onions. The thinner you slice them the crispier they get.
- Add coconut oil to cast iron skillet.
- To a bowl add flour, salt, garlic powder, onion powder, and fresh ground pepper. Mix together well.
- Place sliced onion into flour mixture and toss until well coated.
- Shake off any excess flour and place into hot oil. Toss with tongs until brown on all sides. This takes about one minute.
- Set aside.
Make The Cream Sauce:
- Heat up cast iron skillet and add butter.
- Slice up some mushrooms and add to skillet.
- Saute the butter and mushrooms together.
- Sprinkle on einkorn flour and mix.
- Pour in broth and simmer for a 5 minutes.
- Add salt and heavy cream; whisk until the mixture thickens.
- Put Together And Bake:
- Pour the sauce over the green beans and top with fried onions.
- Add fried onions on top and bake for 15 minutes.
Notes
- Slice the onions really thin, so they get extra crispy when you fry them.
- Don’t add the onions until the coconut oil is nice and hot. I like to do one test onion to make sure.
- If you don’t have coconut oil to fry the onions, you can easily substitute it with avocado oil. I would not use olive oil because it has a much lower smoke point, and the temperature of the oil needs to be pretty hot to fry.
- Chicken broth is my go-to. Turkey broth would also work. I’ve also used beef broth, or even water with great success. You may just need to adjust the amount salt.
Nutrition
Calories: 208kcal | Carbohydrates: 18g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 730mg | Potassium: 402mg | Fiber: 3g | Sugar: 5g | Vitamin A: 917IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 1mg