Make-Ahead Green Bean Casserole
User Reviews
4.5
Make-Ahead Green Bean Casserole
Description
This casserole starts by preparing a topping that mixes torn bread pieces, melted unsalted butter, and salt processed until coarse, which is then combined with canned fried onions and frozen for convenience. The casserole base begins by sautéing thinly sliced white mushrooms in butter with salt and pepper until they release and evaporate their liquid. Garlic and dried thyme are added for aroma, followed by flour cooking to a golden color. Chicken broth and heavy cream are whisked in slowly and simmered until the sauce thickens.
Fresh green beans trimmed and cut into pieces are tossed with cornstarch to help thicken the casserole during baking. The beans combine with the mushroom sauce and are ready to be topped with the prepared onion and bread crumb mixture. The prepared toppings and casserole can be frozen separately for up to two months, allowing make-ahead convenience for holiday or family meals.
This casserole offers a creamy, rich texture from the mushroom cream sauce with the contrast of fresh green beans and a crunchy, buttery topping. It makes a traditional side dish that rewarming retains its textures well.
Ingredients
Topping:
- 2 lices bread white or wheat, torn into pieces, hearty sandwich
- 2 tablespoons butter melted, unsalted
- ¼ teaspoon salt
- 2 cups fried onions canned
Casserole:
- 3 tablespoons butter unsalted
- 10 ounces white mushrooms sliced thin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 garlic minced, cloves
- ½ teaspoon thyme dried
- ¼ cup all-purpose flour
- 1 ¾ cups chicken broth low-sodium
- 1 ½ cups heavy cream
- 2 pounds Green bean trimmed and cut into 1-inch pieces, fresh
- ¼ cup cornstarch
Instructions
- For the topping: Pulse bread, butter, and salt in food processor until coarsely ground. Combine bread mixture and canned fried onions in a bowl, transfer to a zipper-lock freezer bag, and freeze. (I placed the topping bag right on top of the casserole in the freezer so I could keep track of both.)
- For the casserole: Melt the butter in a large 12-inch skillet over medium heat. Add the mushrooms, salt, and pepper and cook until the mushrooms release their liquid, about 5 minutes. Increase the heat to medium-high and cook until all the liquid has evaporated, about 5 minutes. Add the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the flour and cook until golden, stirring, about 1 minute. Slowly whisk in broth and cream and bring the mixture to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce has thickened, about 10 minutes.
- In a large bowl, toss the green beans with the cornstarch until the beans are evenly coated. Transfer the beans to a 9X13-inch baking dish. Pour the warm mushroom mixture evenly over the beans. Let the casserole cool completely on the counter. Once cooled, cover with a layer of plastic wrap and then a layer of foil. Freeze for up to 2 months.
- When ready to bake, adjust oven rack to the middle position and heat the oven to 400 degrees. Remove the layer of plastic wrap from the baking dish and replace the foil. Bake, covered, until the sauce is bubbling and the beans are tender, about 80 minutes, stirring the beans thoroughly after 50 minutes. Remove the foil and spread the frozen topping mixture over the beans. Bake until golden brown, about 8-10 minutes. Serve.
Notes
- The topping and casserole can be prepared ahead and frozen separately for up to two months to simplify meal preparation.
- Tossing green beans with cornstarch helps thicken the casserole while baking.
- Cook mushrooms thoroughly until their liquid evaporates to avoid excess moisture in the casserole.
- Use canned fried onions for the topping to achieve the classic crisp texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings as a side dish
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 270kcal | 14% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 53mg | 18% |
| Sodium | 369mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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