Description
Elevate your holiday table with this vibrant, scratch-made green bean casserole. By replacing processed soups with a rich, velvety mushroom cream sauce and farm-fresh blanched green beans, this dish offers a cleaner, more sophisticated take on the classic comfort food. Perfectly finished with crispy fried onions, it provides the essential snap and earthy flavor that traditional versions often miss, making it a guaranteed crowd-pleaser for any festive occasion.
Ingredients
2 lbs fresh green beans, trimmed and cut into 1-inch pieces
1 lb cremini mushrooms, sliced thinly
2 cups low-sodium vegetable broth
1/2 cup heavy cream
3 tbsp all-purpose flour
6 oz crispy fried onions
4 tbsp unsalted butter
3 cloves garlic, minced
Instructions
Bring a large pot of salted water to a boil.
Submerge green beans for 4 minutes.
Drain beans and immediately transfer to an ice water bath; pat dry once cool.
Melt butter in a large skillet over medium heat.
Sauté mushrooms until golden brown.
Add minced garlic and cook for 1 minute.
Stir in flour and cook for 2 minutes to form a roux.
Gradually whisk in vegetable broth and heavy cream.
Simmer sauce for 5 minutes until thickened.
Preheat oven to 375°F (190°C).
Combine blanched beans with the mushroom sauce and half of the fried onions.
Transfer mixture to a baking dish.
Top with remaining fried onions.
Bake for 15-20 minutes until bubbly and golden.
Notes
Use whole milk instead of heavy cream for a lighter sauce consistency. Ensure the green beans are patted dry thoroughly to prevent the sauce from becoming watery. Store leftovers in an airtight container for up to 3 days, though the onions may lose their crispness.
- Prep Time: 20
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg