Description
This elevated green bean casserole replaces canned soups with a luxurious, scratch-made mushroom and garlic cream sauce. Fresh, blanched green beans are tossed with buttery cremini mushrooms and aromatics, then baked to perfection with a generous topping of crunchy fried onions. It is a sophisticated, savory side dish that offers depth and texture, making it the perfect centerpiece for your holiday or weeknight table without the need for processed ingredients.
Ingredients
2 lbs fresh green beans, trimmed and blanched
6 cloves fresh garlic, minced finely
1 lb cremini mushrooms, sliced
1 cup vegetable broth, low sodium
1 cup heavy cream
6 oz fried onions
3 tbsp unsalted butter
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Blanch the green beans in boiling salted water for five minutes until vibrant green.
Drain the beans and transfer to an ice water bath to stop cooking.
Melt butter in a large skillet over medium-high heat.
Sauté the mushrooms until golden brown and moisture has evaporated.
Add the minced garlic and cook for one minute until fragrant.
Stir in the heavy cream and vegetable broth and simmer until thickened.
Combine the blanched beans with the mushroom mixture in a large mixing bowl.
Fold in half of the fried onions into the mixture.
Transfer the mixture to a baking dish and bake for 20 minutes.
Top with remaining fried onions and bake for an additional 10 minutes until golden.
Notes
Ensure beans are thoroughly dried after the ice bath to prevent a watery casserole.
For a gluten-free option, ensure your fried onions are certified gluten-free or use toasted almond slivers as a substitute.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 4g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 45mg