Side Recipes

Green Bean Casserole with Onion Straws

6 – 8 servings
NEW

This casserole turns a beloved classic into something truly special. We sear the beans for a perfect light crunch, fold them into a rich, velvety homemade cream sauce, and let everything settle together in the oven. Finish it with an optional topping of golden, crunchy homemade o Read More

☆☆☆☆☆0x(write a review)👁19x
Tom the Chef
Side Recipes
NEW
Vegetarian
40 min.
50 min.
2/5
378 calories Per Serving (of 6) Read More

Before You Start

Let’s talk about important parts of the recipe before you start…

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A Green Bean Casserole Made From Scratch

This is the green bean casserole I make when I want every part of it to taste like something I cooked, not something I opened. The beans get blanched and then seared in a hot pot so they carry a little flavor of their own. The sauce is a butter and flour base loosened with milk and heavy cream, simmered until it thickens around the beans. And the onion straws go into 350°F oil while the casserole is settling in the oven, so they land on top crisp instead of soft.

Start to finish it runs about 40 minutes of work and 50 minutes overall, and it is a forgiving dish — the only two places you need to pay attention are the thickening of the sauce and the frying of the onions. I will walk you through both below.

Blanch the Green Beans — But Stop Early

The first cook of the green beans is not meant to finish them. For fresh whole green beans, rinse them thoroughly, cut off both ends, and drop them into a large pot of boiling water for about 5 to 7 minutes, until they are lightly soft but still slightly crunchy. They will taste plain at this stage because nothing has been seasoned yet, and that is correct — the beans get brought to perfection later. My way of checking is to pull one bean out and taste it: if you can imagine eating it as a light snack, you are set. If you are not sure, cook for 7 minutes sharp and move on. If you are using frozen green beans, there is no need to defrost them first and no need to go long — they usually come precooked, so 2 minutes in the boiling water is all they need. Either way, drain over a colander afterward.

Don't Skip the Sauté If You Can Help It

You can skip the sauté step if you are in a rush, but perform it if you have the time, because it significantly elevates the flavor of the whole Green Bean Casserole with Onion Straws. After draining, lightly dry the inside of the pot with a paper towel — the same pot goes right back into service, which saves you dishes. Preheat it on medium-high with 2 tablespoons of frying oil, add the 2 pounds of green beans, season with a pinch of salt and a pinch of pepper, and sauté with occasional stirring for about 4 minutes until you see a light sear. That sear is where the beans stop tasting boiled and start tasting cooked. Move them into a medium mixing bowl and hold them there, but keep using the same pot for the sauce.

Building the Creamy Sauce Base

With the beans out of the way, set the large pot on medium heat and melt 5 tablespoons of butter, whisking as it goes. Then add ⅓ cup of flour and keep the whisk moving continuously until the butter and flour combine — about 30 seconds to a minute. Continuous whisking is the whole job here. If the flour sits still against a hot pot it will catch, and you will taste it in the finished casserole. This is also the moment to have the oven already climbing: preheat it to 350°F before you start the butter so it is ready when the casserole is.

Knowing When the Sauce Has Thickened

Into that base go 2 cups of milk, ⅔ cup of heavy cream, ¾ teaspoon of salt and ¼ teaspoon of ground pepper. Whisk thoroughly, then bring it to a simmer — about 195°F — stirring occasionally so nothing settles on the bottom. From there, keep stirring with the whisk until the sauce thickens, which takes about 3 to 7 minutes. That range is wide on purpose, because pot width and burner strength both change the timing. Watch the sauce rather than the clock: you are looking for it to go from loose milk to a sauce that coats and moves slowly behind the whisk. This is the step people rush, and a thin sauce will pool in the baking dish instead of clinging to the beans.

Combining and Final Seasoning

Return the sautéed green beans to the thickened sauce and stir them through thoroughly, then cook for another 3 to 5 minutes with constant stirring. This is where the beans and the creamy sauce actually become one dish rather than two things in a pot. Now taste, and add salt and/or pepper if it needs it. Taste at this point rather than earlier, because the beans were seasoned separately during the sauté and the sauce carries its own salt and pepper — only together do you know what the casserole really needs.

Baking Time Is Settling Time

Spread the creamy green beans into a baking dish of about 9 x 13 inches in an even layer, and bake in the preheated 375°F oven for 10 minutes. Ten minutes is short because the casserole is already cooked — the oven is there to let it settle, so the sauce and beans come together into one even dish and go to the table hot all the way through. An even layer matters more than you would think: a thin edge and a deep middle will not settle at the same rate.

Frying the Onion Straws at the Right Moment

The onion straws topping is optional, but it is what gives this casserole its name and its crunch. Timing is everything: prepare the straws while the casserole is in the oven, and to have them ready at the same moment, start preheating the oil just before the casserole goes in. Bring 1 quart of frying oil in a deep fryer or a medium saucepan to 350°F — a kitchen thermometer takes the guesswork out of this. Stir together ½ cup of flour, 1 teaspoon of baking powder, ¼ teaspoon of salt and ¼ teaspoon of ground pepper in a medium mixing bowl. Peel 1 large onion, slice it into fine slices, then add it to the flour and toss thoroughly until every straw is evenly coated. Shake off the excess flour before frying — loose flour is what clouds and burns in the oil.

Fry Safely, and in Batches

Hot oil can cause serious burns, so treat this step with respect. Lower the onion straws into the 350°F oil slowly and gently, and fry in 2 to 3 batches so the pot never gets overcrowded or overflows. Each batch takes about 2 to 3 minutes, and you are frying until they are golden and crunchy. Lift them out with a slotted spoon or skimmer and set them on a large plate lined with paper towel to drain. Frying in batches is not just a safety measure — a crowded pot drops the oil temperature, and straws that stew instead of fry will never get crisp.

Serving and Reusing the Oil

Carefully remove the casserole from the oven, top it with the crunchy onion straws if you are using them, and serve the Green Bean Casserole with Onion Straws warm. Add the straws at the last moment — they are at their best the minute they come out of the oil, and sitting on top of a hot casserole will soften them over time. Once the frying oil has cooled, it can be filtered after use for further reuse, so a quart goes a long way across several dishes.

Tools That Make This Easier

Nothing exotic here, but a few pieces earn their place. A large stock pot or sauce pot of about 8 quarts or more does triple duty — boiling the beans, searing them, and building the sauce — which is why drying it with a paper towel between steps is worth the ten seconds. A whisk, not a spoon, for the butter-flour base and the simmering sauce; a wooden spoon or high-temperature silicone spatula for the sauté. A colander for draining, two medium mixing bowls of about 3 to 4 quarts, a chef's knife and cutting board for the beans and onion, and measuring spoons and cups so the sauce ratios land where they should. For the optional topping, a deep fryer or a medium 3-quart saucepan, a kitchen thermometer, and a slotted spoon or skimmer.

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Green Bean Casserole with Onion Straws

6 – 8 servingsNEWTom the Chef ☆☆☆☆☆0x(write a review)👁19x
40 min.
50 min.
2/5
🖨Print

Ingredients:

Click any ingredient to learn more
Beans
2 TBSP of frying oil – adjust if needed
2 LB of fresh whole green beans (or frozen – no defrosting necessary before cooking)
Pinch of salt
Pinch of pepper
Creamy Sauce
5 TBSP of butter
⅓ cup of flour
2 cups of milk
⅔ cup of heavy cream
¾ TSP of salt
¼ TSP of ground pepper
Optional Onion Straws Topping
1 QT of frying oil (can be filtered after use for further reuse)
1 large onion – peeled and sliced
½ cup of flour
1 TSP of baking powder
¼ TSP of salt
¼ TSP of ground pepper

Tools:

Click any tool to learn more
Measuring Spoons & Measuring Cups
Chef’s Knife & Cutting Board
Large Stock Pot or Sauce Pot (about 8 QT or more)
Colander or Strainer
2 Medium Mixing Bowls (about 3 – 4 QT)
Wooden Spoon or High-Temperature Silicone Spatula
Whisk
Baking Dish (about 9 x 13")
Optional: Deep Fryer or Medium Saucepan (about 3 QT)
Optional: Kitchen Thermometer
Optional: Slotted Spoon or Skimmer
Paper Towel
Large plate

Nutrition per 1 Serving:(recipe split into 6 servings)

Estimated
Calories 378 Protein 8.2 g Fat 26.3 g Saturated fat 13.8 g Carbohydrate 30.6 g Sugars 10.6 g Fiber 5.0 g Sodium 390 mg Cholesterol 62 mg
Vegetarian
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:

1.Prepare Beans:

Let’s start preparing the Green Bean Casserole with Onion Straws.

Note: Follow step 1.1. If you are using fresh green beans, follow step 1.2. if you are using frozen green beans.

1.1.

Fresh whole green beans preparation:

1.1.1.

Fill a large pot with water to about half full and set it to preheat to a boil.

1.1.2.

Meanwhile, thoroughly rinse all green beans and then cut off both ends.

1.1.3.
Place into the boiling water and cook until lightly soft – but do not overcook (about 5 – 7 minutes).

Note: Beans cooked in this stage will be just slightly soft and still slightly crunchy, and they will taste a little plain since you haven’t added any seasoning – the beans will be brought to perfection in a later step.

Tip: To make sure that you have reached the right cook, take one bean out and taste it. If you can imagine eating it as a light snack, you are all set for now. If you are still not sure, simply cook for 7 minutes sharp, and you will be set.

1.1.4.

When done, drain over a colander and then lightly dry the inside of the pot with a paper towel – this pot will be used right away in the next step to save on dishes.

1.2.

Frozen green beans preparation:

1.2.1.

Fill a large pot with water to about half and set it to preheat to a boil.

1.2.2.

Cook in the boiling water for about 2 minutes (no need to cook longer since frozen green beans usually come precooked).

1.2.3.

When done, drain over a colander and then lightly dry the inside of the pot with a paper towel – this pot will be used right away in the next step to save on dishes.

2.Sauté Beans:

Note: Skip this step if you are in a rush, but perform it if you can since it will significantly elevate the flavor of your dish.

2.1.
Preheat the large pot on medium-high heat with 2 TBSP of frying oil and add:

2 LB of whole green beans

2.2.

Salt and pepper the beans.

2.3.

Sauté with occasional stirring until a light sear is reached (about 4 minutes).

2.4.

Place the beans into a medium mixing bowl for a later step, but keep using the same pot for the next step.

3.Sauce Base:

3.1.

Preheat the oven to 350°F.

3.2.
Place the large pot on medium heat and add:

5 TBSP of butter

Let it fully melt, whisking as you stir.

3.3.
Add:

⅓ cup of flour

Continuously stir with a whisk until the butter and flour combine (about 30 seconds to 1 minute).

4.Simmer:

4.1.
Add:
2 cups of milk
⅔ cup of heavy cream
¾ TSP of salt
¼ TSP of ground pepper

Thoroughly stir with a whisk. Bring to a simmer (about 195°F), stirring occasionally.

4.2.

Cook while stirring with the whisk until the sauce thickens (about 3 – 7 minutes).

5.Combine:

5.1.
Add:

Sautéed green beans from step 2.

Thoroughly stir them together.

5.2.

Cook for an additional 3 – 5 minutes with constant stirring.

5.3.

Taste and add salt and/or pepper if needed.

6.Bake:

6.1.

Place the creamy green beans into a baking dish (about 9 x 13") and spread them into an even layer.

6.2.

Place in the preheated oven and bake for 10 minutes to let the casserole settle.

7.Optional Onion Straws:

Note: Prepare the onion straws while the casserole is in the oven. If you are skipping the topping, continue to step 8.

7.1.
Preheat a deep fryer or a medium saucepan with 1 QT of frying oil to 350°F.

Tip: To have the onion straws ready at the same moment as the casserole, start preheating the oil just before the casserole goes into the oven.

7.2.
Place into a medium mixing bowl:
½ cup of flour
1 TSP of baking powder
¼ TSP of salt
¼ TSP of ground pepper

Thoroughly stir together.

7.3.

Peel 1 large onion and slice it into fine slices.

7.4.

Add the sliced onion and thoroughly toss until all straws are evenly coated.

7.5.

Shake off the excess flour, then gently and carefully place the onion straws into the preheated oil.

7.6.
Fry until golden and crunchy (about 2 – 3 minutes).

Important: Hot oil can cause serious burns. Lower the onion straws into the oil slowly, and fry in 2–3 batches so the pot does not get overcrowded or overflow.

7.7.

Remove the fried onion straws with a slotted spoon and place them on a plate lined with paper towels to drain.

8.Serve Green Bean Casserole with Onion Straws:

8.1.

Carefully remove the casserole from the oven.

8.2.

Top with the crunchy onion straws (if using).

8.3.

Serve the Green Bean Casserole with Onion Straws warm.

Green Bean Casserole with Onion Straws
Green Bean Casserole with Onion StrawsGreen Bean Casserole with Onion StrawsGreen Bean Casserole with Onion Straws

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Cook to safe temperatures and check for allergens. Nutrition values and results are estimates and may vary.

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Last updated October 27, 2026

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