Green Bean Casserole From Scratch
User Reviews
4.7
Green Bean Casserole From Scratch
Description
This recipe starts by making crispy baked onions coated with a mixture of flour, panko breadcrumbs, and salt, then baked until golden and crisp. Meanwhile, green beans are blanched briefly in boiling salted water then shocked in ice water to keep their color and texture. The green beans are then combined with sautéed cremini mushrooms, butter, garlic, nutmeg, flour, chicken broth, and heavy cream to create a rich sauce that thickens on the stovetop before baking.
The casserole is baked with the creamy green bean mixture topped by the crispy onions and optionally chopped fried bacon for additional flavor and texture. The final dish offers tender green beans with savory mushroom sauce and a crunchy, flavorful topping.
This make-ahead casserole can be assembled, cooled, and refrigerated until baking. Leftovers keep well refrigerated for 3 to 4 days and freeze well for up to 6 months when stored airtight.
Ingredients
Crispy Baked Onions
- 2 medium onion sliced
- ¼ cup all-purpose flour
- ¼ cup breadcrumbs I used Panko
- 1 teaspoon salt
Green Beans
- 1 pound Green bean rinsed and trimmed, fresh
- 2 tablespoon butter unsalted
- 8 ounce cremini mushrooms sliced
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 3 cloves garlic minced
- 2 tablespoon all-purpose flour
- ⅛ teaspoon nutmeg ground
- 1 cup chicken broth low sodium or no sodium added
- 1 cup heavy cream
- 3 lices Bacon fried and chopped, optional
Instructions
- Preheat your oven to 475 F degrees. Spray a baking sheet with cooking spray.
Crispy Onions
- Add the flour, breadcrumbs and salt to a bowl and mix. Add the onions and toss them in the flour mixture. Spread the onions over the baking sheet and bake for 30 minutes or until crispy and golden brown.
- Reduce the oven heat to 400 F degrees.
Green Beans Casserole
- While the onion is in the oven, start by blanching the beans. Add about a gallon of water and a tsp of salt to a large pot and bring it to a boil. Add the green beans to the pot and blanch for 5 minutes. Remove the beans from the boiling water and plunge them into a large bowl of ice water, to stop the cooking. Drain and set aside.
- Melt the 2 tbsp of butter in a large skillet over medium heat. Add the mushrooms, season with salt and pepper and cook for about 5 minutes, stirring occasionally.
- Add the minced garlic and nutmeg to the skillet and cook for another minute or 2 until the garlic becomes fragrant.
- Sprinkle the 2 tbsp of flour over the mushrooms and stir to combine well. Add the chicken broth, stir with a wooden spoon and cook for a minute. Decrease the heat to medium-low and add the heavy cream. Continue cooking for another 6 to 8 minutes until the mixture thickens.
- Turn off the heat and add the green beans, chopped bacon and a quarter of the crispy onion. Stir well then top with remaining crispy onions.
- Place the skillet in the oven and bake for 15 minutes until bubbly.
Notes
- You can prepare the dish ahead by completing the steps through assembling the casserole, then refrigerate it covered until ready to bake.
- Reheat baked casserole in a skillet or oven at 400°F for about 20 minutes until hot and bubbly.
- Store leftovers in an airtight container for 3 to 4 days in the refrigerator.
- For longer storage, freeze the assembled casserole airtight for up to 6 months before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 318kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 72mg | 24% |
| Sodium | 626mg | 26% |
| Potassium | 483mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1223IU | 24% |
| Vitamin C | 13mg | 14% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
