Description
This homemade green bean casserole recipe is a staple side dish for the holiday season! Easy to prepare, it’s made from scratch with real food ingredients, no canned soup required.
Ingredients
Scale
- 1 1/2 lbs. fresh green beans, rinsed, trimmed, and halved, approx 2” pieces
- 6 Tbsp. unsalted butter
- 1 small onion, diced, about 1 cup
- 2 cloves garlic, minced
- 16 oz. mushrooms, white or cremini, thinly sliced
- 3 Tbsp. all-purpose flour
- 1 1/2 cups heavy cream
- 1 cup chicken or vegetable broth
- 2 tsp. Worcestershire sauce or soy sauce
- 1/2 tsp. ground black pepper
- 1/2 tsp. kosher salt, plus more to taste
- 1/4 tsp. ground nutmeg
- 1 cup shredded sharp cheddar cheese
- 1 cup crispy fried onions, store-bought, plus more to taste
Instructions
- Preheat the oven to 350°F.
- Bring about 2 quarts of water and 2 teaspoons of salt to a boil. Add the green beans and wait for the water to come back to a boil, then simmer for 4-5 minutes until they turn bright green and are just tender. They will finish baking in the oven so you want them almost fully tender. Immediately, remove the green beans to a bowl with a large slotted spoon or drain over a colander.
- In a large deep skillet or saute pan, melt butter over medium heat. Add the diced onion and sauté for 3-4 minutes until soft and translucent. Add the minced garlic and sliced mushrooms with a pinch of salt. Cook for another 8-10 minutes until the mushrooms release their moisture and begin to brown.
- Sprinkle the flour over the cooked mushrooms, stirring to combine. Cook for about 1-2 minutes to remove the raw flour taste. Gradually whisk in the heavy cream and broth, stirring continuously until the mixture thickens into a smooth, creamy sauce, about 2-3 minutes. Stir in the Worcestershire sauce, black pepper, salt, and nutmeg.
- Stir in the blanched green beans into the mushroom sauce until everything is well-coated. Taste for salt and add more if needed. Immediately remove the pan from heat.
- Transfer the mixture into a 9X13 baking dish. Alternatively, you can bake the green beans in the same pan used for the sauce as long as it’s oven-proof. Sprinkle cheddar cheese and crispy fried onions evenly over the top.
- Bake for 20 minutes or until the casserole is bubbly and golden on top. If you prefer an extra crispy topping, broil for an additional 2-3 minutes, watching closely to prevent burning.
Notes
- Mushrooms: It’s best to buy whole mushrooms and slice them yourself. Pre-sliced are too thick for this recipe.
- Heavy Cream: Do not substitute heavy cream with half and half or milk, otherwise, the cream will separate during baking.
- Make Ahead: This recipe can be prepared 1-2 days in advance. To do so, follow the instructions in the recipe card, cooking the separate components and layering the casserole. Just be sure to leave off the fried onions. Then, instead of baking, let the dish cool to room temperature, cover it with aluminum foil, and transfer it to the refrigerator for 1-2 days. When you’re ready to bake, remove the dish from the refrigerator, add the crispy onions, and let stand at room temperature while your oven preheats. Bake as normal, adding 5-10 minutes extra or as needed until the casserole heats through and is bubbly.
Nutrition
- Serving Size: 1/8
- Calories: 288
- Sugar: 6.2 g
- Sodium: 290.8 mg
- Fat: 22.8 g
- Carbohydrates: 16 g
- Protein: 8.1 g
- Cholesterol: 62.3 mg