5.0 from 12 votes
Homemade Green Bean Casserole
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 12 servings
Calories: 294 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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
% 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.