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*Serves 6

Impress your family by making this from scratch green bean casserole!


Baked “Fried” Onions

  • 1 large onion
  • ½ cup all-purpose flour
  • ¾ cup Panko
  • ½ tsp salt
  • ¼ teaspoon ground black pepper
  • 1 large egg
  • 1 Tbsp. Cass-Clay milk


Green Bean Casserole

  • 1 Tablespoon + 1 teaspoon salt (divided)
  • 1 pound green beans (cooked)
  • 2 Tbsp. unsalted Cass-Clay butter
  • 8 oz. mushrooms (sliced into quarters)
  • ½ tsp ground black better
  • 2 cloves minced garlic
  • 2 Tbsp. all-purpose flour
  • ¾ cup chicken or vegetable broth
  • 1 ¼ cup Cass-Clay half and half
  1. Preheat oven to 475, and line a baking sheet with parchment paper.
  2. For onions: Thinly slice the onions. Pour flour in a small bowl. Pour Panko, salt, and pepper into a medium bowl. Whisk the egg and milk together in another small bowl. Dip a few slices into the flour, then into the egg mixture, then the panko mixture. Place onto a baking sheet and repeat with the remaining sliced onions. Bake for about 25 minutes (golden brown) and flip them twice during this time. Set aside and reduce oven to 400.
  3. For the casserole: Over medium-high heat, melt butter in a large skillet. Add mushrooms, 1 tsp of salt, and pepper. Cook (stir occasionally) for about 5 minutes. Add garlic and cook for another 5 minutes. Add the flour and stir until combined. Add chicken broth and simmer for 3 minutes. Reduce the heat to medium low and add half and half. Cook until mixture is thick while stirring occasionally (10 minutes).
  4. Remove from heat and add ¼ of the onions and all the cooked green beans. Stir to combine the sauce and beans. Transfer the mixture into a casserole dish. Top the casserole with the remaining onions and baked until it’s bubbly (10-15 minutes). Enjoy!