Homemade Green Bean Casserole
This totally Homemade Green Bean Casserole recipe features fresh green beans in a creamy mushroom sauce topped with crispy onions. Green Bean Casserole is a Thanksgiving classic! While I grew up with the canned version, this totally homemade green bean casserole has everything you love about the classic in a fresher package
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Makes: 8 - 10 servings
Video
Ingredients
- 24 oz fresh green beans, trimmed and cut into 3" pieces
- 1 tablespoon neutral oil
- 12 oz cremini mushrooms, chopped
- 4 tablespoons unsalted butter
- 2 small shallots, thinly sliced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 oz cream cheese, room temperature
- 1 cup chicken or vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 cup half and half
- 1 pinch ground nutmeg
- 1/2 cup freshly grated parmesan cheese
- 1 cup crispy fried onions
- kosher salt, to taste
- freshly cracked black pepper, to taste
Instructions
- Preheat an oven to 375ºF. Lightly grease a 9x13-inch baking dish.
- Blanch the green beans. Bring a pot of salted water to a boil. Add the green beans and cook for 3-5 minutes, until the green beans are bright green and no longer raw-tasting. Drain through a colander and set aside.
- Brown the mushrooms. In a pot or dutch oven, heat the oil over medium-high heat. Once the oil is hot, add the chopped mushrooms to the pot. Sprinkle with a bit of salt and cook, stirring occasionally, for 8-10 minutes or until the mushrooms are browned. Remove from the pot and set aside.
- Sauté the aromatics. Reduce the heat to medium and add the butter to the pot. Add the sliced shallot and garlic to the pot and cook for 2-3 minutes, until soft.
- Make the roux. Sprinkle the flour over the top and stir well to combine. Cook for 2-3 minutes stirring constantly. Add the cream cheese and stir until it's melted.
- Finish the mushroom sauce. Add the broth to the pot and bring to a simmer. Add the Worcestershire sauce and the half and half and bring to a simmer. Stir in the mushrooms, then sprinkle in the nutmeg and parmesan and stir until melted. Season to taste with salt and pepper. Once the sauce is thick, stir in the blanched green beans.
- Bake. Pour the green beans and sauce into the prepared baking dish and cover with foil. Bake, covered, for 30 minutes. Uncover and bake for 15 minutes. Sprinkle the crispy onions over the top and bake for 5 minutes more. Cool for 20 minutes before serving.
Storage Instructions
- To store: Let the casserole cool to room temperature. Store in an airtight container in the fridge for up to 3 days. To reheat, microwave at intervals until warmed through or in a dish in the oven until steaming. I don't recommend freezing this dish.
Notes
To make gluten-free: Omit the flour. Instead, add double the amount of cream cheese and melt it into the shallots before adding the broth and half and half. Once you've added the half and half, bring it to a simmer. In a small bowl, whisk 1 1/2 tablespoons of cornstarch with 1/4 cup of cold water until smooth. Pour the slurry into the mushroom sauce and bring back to a simmer, stirring often. Simmer for 5 minutes before adding the green beans to the sauce.
Nutrition
Calories: 223kcalCarbohydrates: 13gProtein: 6gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 36mgSodium: 293mgPotassium: 374mgFiber: 2gSugar: 5gVitamin A: 888IUVitamin C: 9mgCalcium: 134mgIron: 1mg
