Description
A classic and comforting Green Bean Casserole made with fresh green beans, sautéed mushrooms and onions in a creamy sauce, topped with crispy fried onions and baked to golden perfection. This dish is perfect for family dinners and holiday gatherings.
Ingredients
Scale
Vegetables and Aromatics
- 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces button or cremini mushrooms, sliced
Dairy and Liquids
- 2 tablespoons unsalted butter
- 2 cups half & half
- 1 cup chicken or vegetable broth
Seasonings and Others
- ¼ cup all-purpose flour
- 1 teaspoon soy sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 1½ cups crispy fried onions
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the casserole.
- Blanch green beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes until bright green and slightly tender. Transfer immediately to a bowl of ice water to stop cooking. Drain and set aside.
- Sauté aromatics and mushrooms: In a large skillet over medium heat, melt butter. Add the finely chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and sliced mushrooms, cooking 5-7 minutes until the mushrooms release moisture and start to brown.
- Add flour: Sprinkle the flour over the mushroom mixture and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste and create a roux base for the sauce.
- Make the sauce: Gradually whisk in the chicken or vegetable broth and half & half, stirring constantly to avoid lumps. Add soy sauce, salt, pepper, and ground nutmeg. Simmer for about 5 minutes, stirring often, until the sauce thickens to a creamy consistency.
- Combine casserole ingredients: In a 9×13-inch casserole dish, add the blanched green beans, the mushroom sauce, and half a cup of crispy fried onions. Mix everything together directly in the dish until the green beans are evenly coated. Spread in an even layer.
- Top with crispy onions: Sprinkle the remaining crispy fried onions evenly over the top of the green bean mixture for a crunchy topping.
- Bake: Bake in the preheated oven for 20-25 minutes until the sauce is bubbling and the onions on top are golden brown. Let cool for a few minutes before serving.
Notes
- Using fresh green beans is key for the best texture and flavor, but frozen can be used if fresh aren’t available; just adjust blanching time accordingly.
- Half & half creates a creamy sauce without being overly heavy, but you can substitute with whole milk or cream for different richness.
- Be sure to whisk the sauce constantly when adding liquids to prevent lumps in the casserole sauce.
- For a vegetarian version, use vegetable broth instead of chicken broth and ensure the crispy fried onions are free from animal products.
- This casserole can be assembled a day ahead; cover and refrigerate, then bake when ready to serve.
