Homemade Green Bean Casserole
User Reviews
5.0
12 reviews
Excellent
Homemade Green Bean Casserole
Report
This classic oven-baked Green Bean Casserole is made with a homemade creamy mushroom sauce, plenty of fresh green beans, and crunchy topping made with both bread crumbs and canned fried onions.
Share:
Ingredients
For the topping:
- 4 lices white sandwich bread torn into quarters
- 2 tablespoons butter softened
- Salt and freshly ground black pepper
- 3 cups canned fried onions (about 6 ounces)
For the casserole:
- Salt and freshly ground black pepper
- 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
- Green beans: To substitute frozen green beans, microwave 2 (12-ounce) bags of frozen cut green beans according to the package instructions (or microwave on HIGH power for 4 to 5 minutes; let stand 1 minute before removing from the microwave). Drain well (I like to use a salad spinner to spin them dry).
- Chicken broth: Do not use low-sodium chicken broth or the sauce may be bland. Homemade chicken broth is fine or you could mix up a batch with Better than Bouillon chicken base. For a vegetarian version, substitute vegetable broth.
- Mushrooms: Use fresh mushrooms to make a quick cream of mushroom soup from scratch for a flavorful addition to this Thanksgiving staple.
- Yield: This recipe makes enough for 10 as a side dish (or more depending on how many sides you have at Thanksgiving).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Slow cooker green bean casserole: Follow the recipe through Step 6, but instead of using a baking dish, transfer the mixture to a slow cooker. Cover and cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours. Omit the bread crumbs and top with 3 cups of French-fried onions or fried shallots immediately before serving.
Nutrition Information
Show Details
Serving
1 serving
Calories
294kcal
(15%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
47mg
(16%)
Sodium
317mg
(13%)
Potassium
329mg
(9%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1105IU
(22%)
Vitamin C
10mg
(11%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
