The Best-Ever Homemade Green Bean Casserole
The Best-Ever Homemade Green Bean Casserole
Introduction
Say goodbye to bland, soupy green bean casseroles of the past! This recipe elevates a beloved holiday classic into something truly extraordinary. We're talking tender-crisp green beans bathed in a rich, savory, homemade mushroom cream sauce, all crowned with a generous layer of golden, crispy onions. It's the ultimate comfort food, perfect for your holiday table or any gathering where you want to impress. Get ready for a side dish so delicious, it might just steal the show!
Ingredients
- 2 lbs fresh green beans, trimmed and snapped (or 2 lbs frozen green beans, thawed)
- 8 oz cremini mushrooms, sliced
- 1/2 cup finely diced yellow onion or 2 shallots, finely diced
- 2 cloves garlic, minced
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 1 cup whole milk or half-and-half
- 1 tablespoon soy sauce or Worcestershire sauce (for umami)
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon salt, or to taste
- 6 oz can crispy fried onions, divided (such as French's)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- If using fresh green beans, blanch them: bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook for 3-4 minutes until bright green and tender-crisp. Immediately drain and plunge into an ice bath to stop cooking. Once cooled, drain thoroughly and pat dry. If using frozen, simply thaw and pat dry.
- In a large skillet or Dutch oven, melt 2 tablespoons of the butter over medium heat. Add the sliced mushrooms and cook until they release their liquid and turn golden brown, about 5-7 minutes. Remove mushrooms from the pan and set aside.
- Add the remaining 6 tablespoons of butter to the same skillet. Once melted, add the diced onion (or shallots) and cook until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the butter, onion, and garlic mixture. Cook, stirring constantly, for 1-2 minutes to create a roux. This will thicken your sauce.
- Gradually whisk in the chicken or vegetable broth, ensuring no lumps form. Then, slowly whisk in the milk or half-and-half. Bring the sauce to a gentle simmer, stirring frequently, until it thickens to your desired consistency, about 5-7 minutes.
- Remove the sauce from the heat. Stir in the cooked mushrooms, soy sauce (or Worcestershire), black pepper, and salt to taste.
- Add the blanched green beans to the sauce and stir gently to coat evenly. Stir in about two-thirds (approx. 4 oz) of the crispy fried onions.
- Pour the green bean mixture into your prepared baking dish.
- Bake for 20 minutes, or until bubbly and heated through.
- Remove the casserole from the oven. Sprinkle the remaining one-third (approx. 2 oz) of crispy fried onions evenly over the top.
- Return to the oven and bake for another 5-10 minutes, or until the topping is golden brown and extra crispy.
- Let the casserole rest for a few minutes before serving. Enjoy!
Pro Tips & Notes
- Make Ahead: You can assemble the casserole (steps 1-9) up to 2 days in advance. Cover and refrigerate. When ready to bake, add about 10-15 minutes to the initial baking time to ensure it heats through. Add the fresh crispy onions for the final bake.
- Fresh vs. Canned: While this recipe truly shines with fresh or good quality frozen green beans, if you must use canned, drain them very well and rinse thoroughly. Reduce or omit added salt initially and taste the sauce before adding more.
- Homemade Crispy Onions: For an extra special touch, make your own! Thinly slice yellow onions, dredge in seasoned flour, and deep-fry until golden brown and crisp.
- Add Cheese: Stir in 1/2 cup of shredded Gruyere or sharp cheddar cheese into the sauce along with the green beans for an even richer flavor.
- Spice It Up: A pinch of cayenne pepper or a dash of hot sauce can add a subtle kick to your casserole.
Nutrition Facts (per serving)
- Calories: 320
- Protein: 10g
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 20g
- Fiber: 4g
- Sugar: 5g
- Sodium: 680mg
Frequently Asked Questions
- Q: Can I prepare this casserole ahead of time? A: Absolutely! You can assemble the casserole (without the final crispy onion topping) up to 2 days in advance. Cover it tightly and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed, potentially adding a little extra time until bubbly and heated through, before adding the fresh crispy onions.
- Q: What kind of green beans are best? A: Fresh green beans, blanched until tender-crisp, truly make this casserole shine. High-quality frozen green beans are also an excellent option. While canned green beans can be used in a pinch, they tend to be softer and less vibrant.
- Q: Can I freeze leftover green bean casserole? A: Yes, you can freeze leftovers. Allow the casserole to cool completely, then transfer to an airtight, freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat gently in the oven or microwave. Note that the crispy onions may lose some crispness upon thawing and reheating.
- Q: What if I don't like mushrooms? A: While mushrooms are key to the savory depth of this homemade sauce, you can omit them from the sautéing step if preferred. You might want to add a bit more broth or a tiny splash of white wine to the sauce for flavor complexity. Alternatively, you could use mushroom powder for flavor without texture.