Description
This stress-free holiday green bean casserole features tender blanched green beans smothered in a velvety homemade mushroom cream sauce. Designed for advance preparation, this recipe ensures perfectly crisp textures by layering the crunchy fried onions only during the final bake. It is a reliable, crowd-pleasing side dish that saves precious oven space on busy feast days while maintaining a deep, savory flavor profile.
Ingredients
2 lbs Fresh Green Beans, trimmed and cut into 2-inch pieces
1 lb Cremini Mushrooms, finely sliced
1 cup Low-sodium Vegetable Broth
1/2 cup Heavy Cream
3 cloves Garlic, minced
6 oz Crispy Fried Onions
2 tbsp All-purpose flour
2 tbsp Olive oil
Salt and black pepper to taste
Instructions
Blanch green beans in boiling salted water for 3 minutes.
Transfer beans immediately to an ice water bath, then drain thoroughly on paper towels.
Sauté mushrooms and garlic in a skillet with olive oil until golden and moisture evaporates.
Stir in the flour and cook for 1 minute to remove the raw taste.
Whisk in vegetable broth and heavy cream, simmering until the sauce thickens.
Combine the mushroom sauce with the blanched green beans in a casserole dish.
Cover and refrigerate until ready to bake.
Preheat oven to 375°F (190°C).
Top with crispy fried onions and bake for 20 minutes until bubbling and golden.
Notes
Ensure the beans are completely dry after the ice bath to prevent a watery sauce. This casserole can be assembled up to 24 hours in advance. Keep the fried onions in an airtight container at room temperature until ready to bake to ensure maximum crunch.
- Prep Time: 20
- Cook Time: 40
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg