Skip to main content

Homemade Idaho Green Bean Casserole

Scratch made green bean casserole
  • Prep: 10 mins
  • Cook: 45 mins
  • Serves: 1/2 c
  • Yield: 10-12
With just a handful of simple ingredients, including Idaho-grown onions, you can create a truly homemade version of this classic holiday side dish that will have your family and friends coming back for seconds (and maybe even thirds!). So let’s roll up our sleeves and get ready to whip up some delicious homemade French fried onions to take your green bean casserole to the next level!  


For the Green Beans:

2 lbs trimmed Idaho green beans (fresh or frozen)

8 strips thick sliced Falls Brand bacon

8 oz sliced Groves Country Farm or Gem State cremini mushrooms

1 c pearl or diced Owyhee Produce yellow onions

4 finely minced Garlic Gods garlic cloves

3 tbs Hillside Grain Organic All-purpose flour

2 c Brooks Broth Chicken Stock

2 c Cloverleaf Heavy Cream

1 1/2 tbs diced Purple Sage Farms fresh thyme

salt and pepper to taste


For the Onion Straws

1 Oakdell,  Vogel Farm  or Flock & Feather egg, whisked with 1/2 c of Cloverleaf whole milk

1 c Hillside Grain Organic All-purpose flour

2 tsp paprika

1 peeled, very thinly sliced Owyhee Produce yellow onion

salt and pepper to taste

oil for frying


  • Preheat the oven to 225°.

  • Add the green beans to a large pot of boiling, salted water for 3 to 4 minutes or until cooked and slightly firm. Immediately add them to a large container of ice water and chill until cold. Strain and set aside.

  • In a large frying pan or cast-iron skillet over medium heat, add in the bacon and cook until very crispy brown, about 5 minutes. Remove the crispy brown bacon and set them aside.

  • Add the mushrooms and onions to the pan with rendered bacon fat over medium-high heat and brown them well, which takes about 10 to 15 minutes. Stir often.

  • Stir in the garlic and cook for 1 minute and then sprinkle in the flour and mix until completely combined.

  • Pour in the chicken stock and cook over medium heat for 3 to 4 minutes or until very thick. Pour in the cream and cook until it becomes very thick like alfredo sauce.

  • Stir in the crispy bacon lardons, fresh thyme, season with salt and pepper, and then fold in the chilled, strained green beans.

  • Place the pan in the oven at 225° for 20 to 30 minutes while making the onion straws.

  • Add the egg mixed with milk into a medium size bowl.

  • In a separate medium size bowl mix together the flour with salt, pepper, and paprika.

  • Add the sliced onions in egg wash and mix, and then dredge them in flour until completely coated.

  • Fry the onions straws in a pot or cast-iron skillet of oil at 350° until crispy brown, which takes about 1 to 2 minutes. Drain the onions on a cookie sheet tray lined with paper towels.

  • Add the onion straws to the top of the green bean casserole and serve.