Description
Say goodbye to canned soups and hello to vibrant, fresh flavors with this Green Bean Casserole From Scratch! Featuring tender green beans, a creamy homemade mushroom sauce, and a crispy onion-bread topping, this dish is perfect for holidays or weeknight dinners.
Ingredients
Scale
For the Topping:
- 4 slices white bread, torn into quarters
- 2 tablespoons unsalted butter, softened
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 6 ounces canned fried onions
For the Beans and Sauce:
- 2 tablespoons salt (for cooking water)
- 2 pounds fresh green beans, ends trimmed and halved
- 3 tablespoons unsalted butter
- 1 pound white button mushrooms, stems removed, cleaned, and cut into ½-inch pieces
- 3 cloves garlic, minced
- ¾ teaspoon salt
- ⅛ teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 1 ½ cups heavy cream
Instructions
- Prepare the Topping:
- Place the bread, butter, salt, and pepper into a food processor.
- Pulse until the mixture resembles coarse crumbs.
- Transfer to a bowl and toss with the canned fried onions. Set aside.
- Cook the Green Beans:
- Bring 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt.
- Add the green beans and cook for about 6 minutes, or until bright green and crisp-tender.
- Drain and immediately plunge the beans into a bowl of ice water to stop the cooking process.
- Spread the beans on a paper towel-lined baking sheet to drain completely.
- Make the Sauce:
- In the same pot, melt the butter over medium-high heat.
- Add the mushrooms, garlic, salt, and pepper. Cook for about 6 minutes until the mushrooms release their moisture and the liquid evaporates.
- Sprinkle the flour over the mushrooms, stirring constantly, and cook for 1 minute.
- Gradually add the chicken broth, stirring to combine. Bring to a simmer.
- Add the heavy cream, reduce the heat to medium, and simmer for about 12 minutes, or until the sauce thickens.
- Assemble the Casserole:
- Stir the green beans into the sauce until evenly coated.
- Transfer the mixture to a 9×13-inch baking dish, spreading it out in an even layer.
- Add the Topping:
- Sprinkle the onion-breadcrumb topping evenly over the casserole.
- Bake:
- Preheat the oven to 425°F.
- Bake for 15 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.
- Cool and Serve:
- Let the casserole cool for a few minutes before serving. Enjoy warm!
Notes
- Make It Ahead: Assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours. Add the topping just before baking.
- Vegetarian Version: Substitute the chicken broth with vegetable broth for a vegetarian-friendly dish.
- Customize the Topping: Add grated Parmesan cheese or crushed crackers to the topping for an extra crunch.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American