Green Bean Casserole from Scratch
User Reviews
5
Green Bean Casserole from Scratch
Description
Green Bean Casserole from Scratch begins by blanching fresh green beans to retain a firm texture. The sauce is made by sautéing onions, garlic, and optionally mushrooms, then thickened with flour and simmered with chicken broth and half-and-half to create a creamy base. This sauce envelops the green beans evenly once combined.
Seasoning with salt and pepper enhances the natural flavors without overwhelming the dish. The casserole is finished with panko breadcrumbs and French fried onions to add a crispy topping that contrasts the creamy interior.
This casserole is a classic side dish suitable for holiday dinners or everyday meals. Blanching the beans ahead ensures they remain crisp after baking, and including mushrooms adds earthy depth but is optional depending on preference.
Ingredients
- 2 pounds Green bean rinsed and ends trimmed, then chopped in half, fresh
- 2 Tablespoons butter salted
- 1 onion chopped, medium
- 2 garlic minced, cloves
- 8 ounces baby bella mushrooms chopped (optional, or white button mushrooms
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 2 Tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
- 1/2 cup panko bread crumbs
- 6 ounces French fried onions
Instructions
- Preheat the oven to 375° F. Heat a large pot of salted water to a boil. I aim for about 1 1/2 tablespoons of salt in a gallon of water, but usually just eyeball it. Prepare a large bowl with an ice bath for blanching the beans.
- Blanch the beans by adding them to the boiling water and cooking for 5 minutes. Then drain in a colander and immediately plunge the beans into a large bowl of ice water. This will stop the cooking process so the beans don't turn mushy. Drain and set aside.
- Melt the butter in a large skillet over medium-high heat. Add the onion and garlic, sautéing for 4 to 5 minutes until the onions start to soften. Add the mushrooms (if using), salt and pepper and cook another 1 to 2 minutes.
- Sprinkle the flour over the softened onions and stir to combine. Cook for 2 minutes, then whisk in the chicken broth to make sure there are no lumps, then the half and half. Bring the mixture to a simmer and cook until it has thickened, stirring occasionally, about 6 minutes.
- Pour the sauce over the beans and stir to combine, then transfer to a large 9x13-inch casserole dish and sprinkle with the breadcrumbs and french fried onions.
- Bake for 20 minutes until hot and bubbly. Cover the dish with foil if the onions start to brown too quickly.
Notes
- Adding about 8 ounces of mushrooms adds earthiness; use button or portobello and sauté with onions and garlic before thickening sauce.
- Blanch green beans in salted boiling water then shock in ice water to maintain crispness and vibrant color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10 servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 18mg | 6% |
| Sodium | 647mg | 27% |
| Potassium | 322mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 975IU | 20% |
| Vitamin C | 17.1mg | 19% |
| Calcium | 86mg | 9% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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