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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 Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 8
Calories: 508 kcal
Course: Side Dish
Cuisine: American

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:
    Cup of Yum
  1. 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.
  2. In a pie pan or shallow dish, combine flour, salt, cayenne, paprika, and pepper.
  3. 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.
For the beans and sauce:
  1. 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.
  2. Heat a large skillet to medium-high heat and cook bacon completely. Remove from skillet and drain on paper towels. Set aside.
  3. 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.
  4. Whisk in half-and-half a little at a time until the sauce thickens. You want it to be a gravy-like consistency.
  5. 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.
  6. Preheat oven to 350 degrees. In a casserole or oven-safe dish, combine beans, sauce, cheese (optional), and half of the bacon.
  7. Sprinkle onion straws and remaining bacon over the top and bake for about 20 minutes. Serve immediately.

Notes

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

Nutrition Information

Calories 508kcal (25%) Carbohydrates 45g (15%) Protein 21g (42%) Fat 27g (42%) Saturated Fat 13g (65%) Cholesterol 67mg (22%) Sodium 765mg (32%) Potassium 411mg (12%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 1116IU (22%) Vitamin C 10mg (11%) Calcium 346mg (35%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 508

% Daily Value*

Calories 508kcal 25%
Carbohydrates 45g 15%
Protein 21g 42%
Fat 27g 42%
Saturated Fat 13g 65%
Cholesterol 67mg 22%
Sodium 765mg 32%
Potassium 411mg 9%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 1116IU 22%
Vitamin C 10mg 11%
Calcium 346mg 35%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.