Homemade Green Bean Casserole
User Reviews
5
Homemade Green Bean Casserole
Description
This casserole starts with fresh green beans trimmed and halved, briefly boiled to a tender-crisp state and immediately shocked in ice water to preserve vibrant color and texture. The sauce is prepared by sautéing sliced white mushrooms and garlic in butter, then stirring in flour to form a roux. Chicken broth and heavy cream are whisked in and brought to a boil until the sauce thickens and melds flavors. Seasonings include freshly ground salt and pepper for balanced taste.
For the topping, white sandwich bread is processed with softened butter, salt, and pepper until coarse crumbs form, then mixed with three cups of canned fried onions to offer a crunchy, flavorful crust. The casserole is baked at 425°F until bubbling and the topping is golden brown.
This dish complements traditional Thanksgiving turkey or can be served as a comforting side for other meals. Using fresh mushrooms and homemade sauce enhances flavor compared to canned versions. For convenience, frozen green beans may be substituted with proper draining to avoid excess moisture.
The recipe yields enough to serve approximately ten people, making it suitable for larger gatherings. Leftovers can be refrigerated and reheated within four days. A slow cooker adaptation is possible by skipping the bread crumb topping and adding fried onions just before serving.
Ingredients
For the topping:
- 4 lices white sandwich bread torn into quarters
- 2 tablespoons butter softened
- salt freshly ground
- black pepper freshly ground
- 3 cups fried onions about 6 ounces, canned
For the casserole:
- salt freshly ground
- black pepper freshly ground
- 2 pounds green beans ends trimmed, halved (see note 1)
- 3 tablespoons butter
- 1 pound white button mushrooms wiped clean and sliced (see note 2)
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 1/2 cups heavy cream
Instructions
To make the topping:
- In a food processor or blender, pulse bread, butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper until coarse crumbs form (about 10 pulses). Transfer to a large bowl. Add onions and toss to combine.
To make the casserole:
- Adjust an oven rack to middle position and preheat oven to 425 degrees. In a Dutch oven or stock pot, bring 4 quarts water and 2 tablespoons salt to boil. Fill a large bowl with ice water.
- Add green beans and cook until bright green and tender-crisp, about 3 to 4 minutes. Drain in colander and immediately transfer to ice water. Spread on paper towels to dry.
- To the same pot, melt the butter over medium-high heat until foaming. Add mushrooms, garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Cook until the mushrooms have released most of their liquid, about 5 minutes.
- Stir in flour and cook for one minute. Whisk in broth, scraping up any brown bits from the bottom of the pan. Bring to a boil, whisking constantly.
- Reduce heat to medium. Whisk in cream and simmer until the sauce has thickened and reduced to 3 1/2 cups, about 10 to 15 minutes. Season to taste with salt and pepper.
- Add the green beans to the pot with the mushroom sauce and toss until evenly coated. Pour into a 3-quart or 9-inch by 13-inch baking dish. Sprinkle with topping.
- Bake until the top is golden brown and the sauce is bubbling around the edges, about 15 minutes. Serve immediately.
Notes
- Frozen green beans can substitute fresh; drain well after microwaving to avoid sogginess.
- Use flavorful chicken broth—not low sodium—and fresh mushrooms to enhance sauce taste.
- This recipe serves about 10 people as a side dish, ideal for larger meals like Thanksgiving.
- Store leftovers in the refrigerator covered for up to 4 days to maintain flavor and texture.
- For a slow cooker version, cook the casserole mixture on low or high, then add fried onions before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 294kcal | 15% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 47mg | 16% |
| Sodium | 317mg | 13% |
| Potassium | 329mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1105IU | 22% |
| Vitamin C | 10mg | 11% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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