I have been making the traditional canned green bean casserole for as long as I can remember. This year I wanted to try making it from scratch, so did a little test run for the BIG day. I am pleased to say that it turned out very well. However, it definitely took much more time to prepare than the traditional cream of mushroom soup one. So if you have time, I would suggest giving this a try…if time is something that you need more of, stick with the canned version…it’s a classic for a reason.


  • 1 large onion, sliced
  • 1/2 cup all-purpose flour
  • 1 cup Panko
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 large eggs
  • 2 Tablespoons milk
  • 3 tablespoons soy sauce
  • 1 pound fresh green beans, rinsed, trimmed and halved
  • 2 Tablespoons unsalted butter
  • ½ cup diced onions
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons of garlic puree
  • 2 Tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 and ½ cup half-and-half

Preheat the oven to 475°F. Line a large baking sheet with foil. Set aside.

Thinly slice the onion.

Pour flour in one small bowl, Panko, salt and pepper into a medium bowl, and whisk the egg and milk together in another small bowl.

Dip a few slices of onion into the flour. Then into the egg mixture. And finally, into the Panko and coat well.

Place onto baking sheet.

Repeat with the rest of the onions.

Bake onions until golden brown, about 25 minutes. Remove from oven and set them aside.

Bring a stock pot full of water and a pinch of salt to a boil.

Add the beans and blanch for 5 minutes. Drain and immediately place into a large bowl filled with ice water to stop the cooking process. Drain again and set aside.

In a skillet over medium heat, melt the butter and saute the onions. Add the garlic, stir, and cook for another 2 minutes. Sprinkle the flour on top and stir until a paste is formed.

Add the half and half and simmer for 3 minutes, whisking constantly.

Next add the chicken broth. Stirring occasionally, cook until the mixture is thick– about 10 minutes or maybe more if you prefer a thicker sauce.

Remove from the heat and add 1/4 of the onions and all of the green beans, combining the sauce and beans.

Top with remaining onions and bake until bubbly, about 10-15 minutes. Remove from the oven and enjoy!