Ultimate Green Bean Casserole (no mushroom soup)
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5.0
39 reviews
Excellent
Ultimate Green Bean Casserole (no mushroom soup)
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The ultimate green bean casserole with no mushroom soup is ready for the oven in 20 minutes! From scratch, using fresh green beans with tangy Worcestershire sauce and crispy bacon! No canned soups in sight!
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Ingredients
- 2 pounds green beans fresh, cut, blanched* see notes
- 4 slices Bacon thick cut, diced
- 1/2 cup yellow onion diced
- 3 cloves garlic minced
- 12 ounces mushrooms chopped (cremini, button, shitaki, baby bella, your favorite)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour use gluten-free AP flour if GF
- 1 cup half and half
- 1 cup chicken broth
- 1/2 cup whole milk
- 1 cup White Cheddar Cheese shredded
- 1 teaspoon Worcestershire sauce
- 3 sprigs thyme or 1 teaspoon dried
- 1-1 ½ teaspoons kosher salt
- ¼-½ teaspoon black pepper
- 1 can French fried onions
Optional Topping
- 1 cup panko breadcrumbs
- 2 tablespoons butter melted
- 1/2 teaspoon kosher salt
- ground black pepper
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Instructions
How to Blanche Green Beans
- Trim and cut the green beans into halves or smaller pieces if desired. Meanwhile, bring a large pot of water to boil over high heat, add a tablespoon of kosher salt (adds flavor to the green beans), but adjust your salt according to taste in the cheesy mixture.
- Toss prepared green beans into boiling water and blanch for 3-5 minutes, stirring occasionally (on the longer side for high altitude). Then using a slotted spoon or a spider, remove the green beans from the pot and plunge them into a large bowl of ice water.
Green Bean Casserole
- Preheat oven to 350° F (175° C). Grease the casserole dish with spray oil or rub with butter.
- Fry bacon in a large skillet over medium-high heat until crispy, remove to a paper towel lined plate. Add onions and saute until soft and just starting to brown, about 5-7 minutes. Add mushrooms and saute another 4-5 minutes until soft. Add garlic during the last minute of sauteing and stir until fragrant. Remove onion mixture.
- In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour, continually stirring for at least 2 minutes. The mixture will darken in color, you are making a roux.
- Slowly whisk in the half and half, milk and chicken broth into the flour mixture, whisking constantly until thickened slightly and smooth. Stir in thyme and Worcestershire sauce, then whisk in cheese until melted and smooth.
- Finally, add the onion/mushroom mixture along with the bacon, allowing the mixture to simmer for 2-3 minutes over medium-low heat. Stir in the blanched green beans, stirring to coat. Add salt and pepper to taste either before or after adding the green beans.
- Pour green bean mixture into a 9x13 casserole dish and if desired, sprinkle with French onions. Bake uncovered for 30-40 minutes or until it is bubbly and golden and onions are crispy on top.
Make Optional Panko Topping
- Mix together panko, melted butter, salt and pepper, spread on top of the casserole, then sprinkle with French Fried Onions.
Notes
- Storage Tips
- Store cooled casserole in fridge for up to 3-5 days, be sure to cover tightly with plastic wrap or foil.
- Make ahead & Freezer Instructions
- This dish can be prepared entirely in advance EXCEPT by adding the crispy onions. Refrigerate cooled mixture covered tightly for up to 2 days. Or freeze up to 3 months, but be sure to bring to the refrigerator 3 days before cooking to allow it to thaw.
- This dish can be prepared entirely in advance EXCEPT by adding the crispy onions. Refrigerate cooled mixture covered tightly for up to 2 days. Or freeze up to 3 months, but be sure to bring to the refrigerator 3 days before cooking to allow it to thaw.
- When freezing, allow the casserole to cool completely, press plastic wrap firmly onto the mixture, ensure the green beans are submerged, and cover tightly with foil.
- When freezing, allow the casserole to cool completely, press plastic wrap firmly onto the mixture, ensure the green beans are submerged, and cover tightly with foil.
- When ready to bake, remove the thawed casserole from the refrigerator and let it sit on the counter for 30-60 minutes. Remove plastic wrap, add topping and bake covered with foil for 20 minutes, then remove foil and bake for another 10-15 minutes until golden and bubbly.
- When ready to bake, remove the thawed casserole from the refrigerator and let it sit on the counter for 30-60 minutes. Remove plastic wrap, add topping and bake covered with foil for 20 minutes, then remove foil and bake for another 10-15 minutes until golden and bubbly.
- Reheating Green Bean Casserole | Preheat oven to 350°F (175° C) and place leftovers in oven-safe casserole dish; cover with foil for 15 minutes, remove foil, and continue baking for 10-15 minutes until bubbly. Or microwave on microwave safe plate for 30-60 seconds until warmed.
Nutrition Information
Show Details
Serving
1serving
Calories
510kcal
(26%)
Carbohydrates
41g
(14%)
Protein
11g
(22%)
Fat
34g
(52%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
63mg
(21%)
Sodium
1124mg
(47%)
Potassium
530mg
(15%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
1341IU
(27%)
Vitamin C
17mg
(19%)
Calcium
206mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 510kcal | 26% |
| Carbohydrates | 41g | 14% |
| Protein | 11g | 22% |
| Fat | 34g | 52% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 63mg | 21% |
| Sodium | 1124mg | 47% |
| Potassium | 530mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1341IU | 27% |
| Vitamin C | 17mg | 19% |
| Calcium | 206mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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