Green Bean Casserole (from Scratch)
User Reviews
5
Green Bean Casserole (from Scratch)
Description
Green Bean Casserole (from Scratch) features fresh green beans blanched to your preferred tenderness. Mushrooms sautéed until golden and mixed with softened onions and garlic create a deeply flavored foundation. A flour-based roux thickens the mixture after adding chicken or vegetable stock and heavy cream, resulting in a smooth, rich sauce. Adding Worcestershire and soy sauce enhances the umami character.
This sauce is combined back with the green beans in a baking dish, then topped with Parmesan and herb-seasoned breadcrumbs. Baking until bubbly and golden creates a contrast between creamy beans and crisp topping. The casserole provides a fresh alternative to the typical canned soup version, showcasing homemade ingredients and textures.
Best served warm as a side dish, this casserole complements holiday meals or weeknight dinners. The topping can be prepared ahead and added just before baking for convenience. Adjust seasoning as desired to balance salt and richness.
Ingredients
For the Green Bean Casserole
- 1 lb green beans trimmed
- 1 Tbsp butter unsalted
- 1 Tbsp olive oil
- 8 oz mushrooms (cremini, baby bella, or white)
- 1 onion chopped, medium
- 2 cloves garlic
- 2 Tbsp all-purpose flour
- 1/2 cup chicken stock or vegetable stock
- 1 cup heavy whipping cream
- 1 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- salt to taste
- black pepper to taste
For the Parmesan Herb and Garlic Breadcrumbs
- 1/2 cup breadcrumbs
- 1/3 cup Parmesan Cheese
- 1/4 tsp garlic powder (or 1 tsp garlic flakes)
- 1 tsp parsley dried
Instructions
- Preheat Oven to 375˚F. Set a large pot with water over high heat and bring to a boil then add trimmed green beans. Cook/blanch them for 5 minutes for firmer beans or 8 minutes for softer beans. Drain and set aside.
- Meanwhile, Place a large pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil, then add sliced mushrooms with a pinch of salt and pepper. Saute until the mushroom liquid has evaporated and mushrooms are golden.
- Move mushrooms to one side of the pan and add chopped onion. Saute onions over low heat for a couple of minutes then stir them together with mushrooms and saute until onions are soft (6-8 min). Add minced garlic and cook for 30 seconds longer while stirring.
- Add 2 Tbsp flour and stir until the flour turns into a paste. Continue cooking 1-2 minutes, stirring constantly until it smells slightly nutty, being careful not to burn the mixture.
- Add the 1/2 cup chicken stock and bring to a boil over medium heat, stirring constantly and scraping the bottom of the pan with a spatula. Add 1 cup heavy cream, 1 Tbsp Worcestershire sauce, 1 Tbsp soy sauce and cook over low until sauce has a creamy and gravy-like consistency (it thickens more as it bakes). Season with salt to taste.
- Add blanched green beans to the mushroom sauce and stir to combine then transfer to a casserole dish.
- In a separate bowl, combine 1/2 cup breadcrumbs, 1/3 cup parmesan cheese, 1/4 tsp garlic powder and 1 tsp dried parsley. Sprinkle over the green bean casserole. Bake uncovered at 375 F for 20 minutes then broil for 2-3 minutes until topping is golden.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbs | 19g | |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 64mg | 21% |
| Sodium | 464mg | 19% |
| Potassium | 389mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1240IU | 25% |
| Vitamin C | 12.3mg | 14% |
| Calcium | 141mg | 14% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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