Name: Green Bean Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1.5 lbs Fresh green beans, trimmed; 3 tbsp Unsalted butter; 10 oz Cremini mushrooms, sliced; 2 cloves Garlic cloves, minced; 3 tbsp All-purpose flour; 1 cup Chicken or vegetable broth; 1 cup Heavy cream; 1/8 tsp Ground nutmeg; 1 tsp Salt; 0.5 tsp Black pepper; 1.5 cups Crispy fried onions

"Forget the canned soup; this gourmet Green Bean Casserole features crisp-tender beans bathed in a rich, velvety homemade mushroom cream sauce. Topped with golden, crunchy fried onions, it is the ultimate side dish for any festive gathering."

Ingredients

Qty	Item
1.5 lbs 680 g	Fresh green beans, trimmed
3 tbsp 42 g	Unsalted butter
10 oz 283 g	Cremini mushrooms, sliced
2 cloves 2 pieces	Garlic cloves, minced
3 tbsp 24 g	All-purpose flour
1 cup 240 ml	Chicken or vegetable broth
1 cup 240 ml	Heavy cream
1/8 tsp 0.5 g	Ground nutmeg
1 tsp 6 g	Salt
0.5 tsp 1 g	Black pepper
1.5 cups 90 g	Crispy fried onions

How to Make Green Bean Casserole

Preheat your oven to 375°F (190°C). Prepare a large bowl of ice water.

Blanch the green beans in a large pot of boiling salted water for 5 minutes. Immediately transfer them to the ice bath to stop the cooking process, then drain well.

In a large oven-safe skillet or saucepan, melt the butter over medium-high heat. Add the mushrooms and cook until browned and moisture has evaporated, about 6-8 minutes. Add the garlic and cook for 1 minute more.

Sprinkle the flour over the mushroom mixture and stir constantly for 1-2 minutes to cook the flour without burning it.

Slowly whisk in the broth and heavy cream. Bring to a gentle simmer and cook until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Season with salt, pepper, and nutmeg.

Stir the blanched green beans and 1/2 cup of the crispy onions into the sauce. If using a skillet, you can bake directly in it; otherwise, transfer the mixture to a 9x13 inch baking dish.

Top with the remaining crispy onions and bake for 15-20 minutes until the sauce is bubbling and the onions are golden brown.

·
Always blanch your beans first to ensure they are perfectly tender and stay bright green.
·
Use fresh mushrooms like Cremini or Shiitake instead of white buttons for a deeper, earthier flavor.
·
You can assemble the casserole (without the onion topping) up to 24 hours in advance and keep it in the fridge.
·
If the sauce gets too thick while simmering, add a splash more broth to loosen it up.

Frequently Asked Questions

Can I use frozen green beans?

Yes, but make sure to thaw them completely and pat them dry to avoid a watery sauce.

How do I make this vegetarian?

Simply use vegetable broth instead of chicken broth for a completely vegetarian version.

Can I use canned green beans?

You can, but the texture will be much softer and the flavor less vibrant than fresh or frozen beans.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to crisp up the onions again.

Step-by-Step Visual Guide

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