Green Bean Casserole
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5.0
36 reviews
Excellent
Green Bean Casserole
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This is the BEST Green Bean Casserole recipe that's made from scratch with a flavorful mushroom filling and two-cheese combo! BONUS: Fresh, frozen, or canned green beans may be used!
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Ingredients
Green Beans
- 1 ½ lbs. fresh green beans washed. See notes for frozen or canned.
- ½ teaspoon baking soda
- 2 chicken bouillon cubes
Filling
- 1 cup chicken broth
- 1 cup half and half
- 1 teaspoon Worcestershire sauce
- ½ teaspoon EACH: onion powder, dried parsley, mustard powder
- ¼ teaspoon EACH: salt, pepper
- 8 oz. mushrooms plus a pinch of salt for cooking
- 3 cloves garlic minced
- 5 tablespoons butter divided
- 3 tablespoons flour
- 3 tablespoons Parmesan Cheese grated
- 2 ¼ cups cheddar cheese shredded
- 1 ½ cup crispy fried onions
Instructions
Boil the Green Beans
- Begin boiling water in a large soup pot or Dutch oven. Once a boil is reached, add the baking soda and bouillon.
- Boil the green beans for 5 minutes. Set a timer to avoid overcooking, we don’t want them to be mushy. When they’re done, they’ll have softened but will still hold their shape nicely.
- Drain well and rinse with cold water to stop them from cooking further. Spread out on a clean dish towel to dry.
Make the Filling
- Preheat oven to 375° F.
- Combine the chicken broth, half and half, Worcestershire sauce, onion powder, parsley, mustard powder, salt, and pepper in a medium measuring cup with a spout. Set aside.
- Dice the mushrooms and cut the green beans in halves or thirds.
- Use the same pot that you used to boil the green beans and melt 3 Tbsp butter over medium heat. Add the mushrooms, garlic, and a pinch of salt and cook for 4-5 minutes, stirring continuously.
- Add the remaining butter and the flour and cook for 2 more minutes.
- Add the chicken broth mixture in small splashes, stirring continuously. (Adding it slowly ensures that the mixture is thick and that the roux doesn’t break.)
- Bring it to a boil, then reduce to a simmer. Let it bubble gently for 4-5 minutes, or until desired consistency is obtained. Stir occasionally as it cooks.
- Remove from heat. It will thicken a little more upon standing.
Assemble and Bake
- Add the green beans and stir to combine. Stir in the Parmesan cheese along with half of the cheddar cheese and half of the crispy fried onions.
- Transfer to a lightly greased baking dish. (I used a 9x13-inch, but any size that holds the casserole is fine!) Top with remaining cheese and fried onions.
- Bake uncovered for 20 minutes, or until the top is brown and bubbly. Serve!
Notes
- Pro Tips:
- Make Ahead Method:
- Crock Pot Method:
- Storage:
- Nutritional information is an estimate and is per serving. This recipe makes 8 servings.
- Cheese: Shred/grate the cheese from a block as it will melt and taste much better than packaged cheese. I use Cracker Barrel Sharp Yellow and Belgioioso Parmesan.
- Baking Soda: Adding baking soda to the water helps maintain the vibrant color of the green beans!
- Green Beans: These beans are soft, but still tender crisp. If you prefer softer green beans, boil for an additional minute.
- Using Frozen Green Beans: Let frozen green beans thaw and pat them completely dry. Boil for just 3 minutes instead of 5.
- Using Canned Green Beans: Drain the beans and pat them completely dry. No need to boil them first. Note that canned green beans contain sodium as well.
- An alternative topping option is 3/4 cup crushed Ritz crackers + 1.5 tbsp. melted butter.
- Check out all of my holiday recipes here!
- This can be prepared up to 2 days ahead of time.
- Assemble the casserole as outlined but don’t top with fried onions yet. Cover and refrigerate until ready to serve.
- To serve, cover and bake for 20 minutes, then add the fried onions and bake uncovered for 10-15 minutes, or until brown and bubbly.
- Prepare as outlined, but arrange in a crock pot instead of casserole dish. Heat in a crock pot on low for 2-3 hours.
- Pro Tip: Bake the fried onions on a baking sheet at 375° for 10-15 minutes, then sprinkle over the cooked casserole prior to serving.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Leftover casserole does freeze/reheat well (aside from the crunchy topping doesn't stay crispy).
Nutrition Information
Show Details
Calories
330kcal
(17%)
Carbohydrates
17g
(6%)
Protein
12g
(24%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
56mg
(19%)
Sodium
886mg
(37%)
Potassium
361mg
(10%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1161IU
(23%)
Vitamin C
12mg
(13%)
Calcium
314mg
(31%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 17g | 6% |
| Protein | 12g | 24% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 56mg | 19% |
| Sodium | 886mg | 37% |
| Potassium | 361mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1161IU | 23% |
| Vitamin C | 12mg | 13% |
| Calcium | 314mg | 31% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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