Fresh Green Bean Casserole
This fresh green bean casserole is a cozy, from-scratch twist on the classic holiday side. Made with tender green beans, a creamy homemade mushroom sauce, and a golden, crispy onion topping, it’s nostalgic, flavorful, and always one of the first dishes to disappear from the table.
Ingredients
- 1 ½ lbs fresh green beans trimmed and cut into 1-inch pieces
- 4 tablespoons unsalted butter divided
- ½ cup minced yellow onions
- 1 cup finely chopped mushrooms white, Baby Bella, or cremini
- 3 cloves garlic minced or pressed
- 3 tablespoons + 1 teaspoon all-purpose flour or cornstarch for gluten-free
- 1 cup milk whole or 2%
- ¾ cup warm water mixed with 1 teaspoon Better than Bouillon beef or 1 cup beef stock or broth
- 1 tablespoon soy sauce
- ½ teaspoon salt plus more to taste
- ¼ teaspoon freshly cracked black pepper plus more to taste
- ½ cup panko breadcrumbs
- 1 ½ cups French-fried onions and/or fried shallots (I prefer a mix)
Instructions
- Preheat the oven to 375°F and grease a 2-quart baking dish with non-stick cooking spray or unsalted butter.
- Bring a large pot of water to a boil over high heat. Stir in about 1 tablespoon of salt for every gallon of water boiled. Fill a large mixing bowl with ice and add cold water to fill about halfway.
- Add the green beans to the boiling water and blanch them by cooking them for 5 minutes or until tender and bright green. Carefully drain the beans and immediately add them to the bowl of ice water to cool (this prevents the beans from getting mushy). Return the cooking pot to the stove.
- While the beans cool, make the homemade mushroom sauce. Melt 3 tablespoons of butter in the large pot over medium heat. Add the onions and mushrooms and saute for 5-6 minutes or until the onions are translucent and the mushrooms have released their moisture.
- Add the minced garlic and saute for 1-2 minutes or until golden and fragrant.
- Sprinkle on the flour or cornstarch and cook, stirring it continuously for 1-2 minutes or until the flour smells nutty.
- Stir in the milk, broth, soy sauce, salt, and pepper. Bring to a low simmer (be careful to avoid a boil), scraping the bottom of the pot to remove any browned bits, and cook for 3-4 minutes or until the sauce thickens. Reduce the heat as needed to keep the simmer low. Season the sauce to taste with additional salt and pepper.
- Remove the pan from the heat. Drain the cooled beans and add them to the prepared baking dish. Spread the mushroom mixture over the beans.
- Melt the remaining 1 tablespoon of butter (on the stovetop or in the microwave on low heat). Toss it with the panko crumbs until combined and sprinkle it over the green beans.
- Top with the French fried onions and bake for 22-25 minutes or until bubbling and the onions are golden. Enjoy hot!
Notes
Storage Directions
- Refrigerating: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: Once cooled, transfer the leftovers to a freezer-safe container and store in the freezer for up to 2 months. Defrost overnight in the fridge until thawed.
- Reheating: Warm in a 350°F oven until hot and the topping is crispy. You can reheat smaller portions on gentle heat in the microwave, but the onions won't be as crispy.
- Season the boiling water. It’s the best way to infuse flavor right into the vegetables.
- Cool the green beans completely in an ice bath. This stops the cooking process and keeps the beans crisp instead of mushy once baked.
- Don’t boil the sauce. Cook just until it reaches a very low simmer—boiling can scald the milk and give the sauce a bitter taste.
- Season the mushroom sauce to taste. Taste the sauce before adding the beans—if needed, an extra pinch of salt and pepper can make all the difference.
- Stir the flour constantly as it toasts. This prevents burning and helps it cook evenly for a smooth, velvety sauce.
- Scrape up the browned bits from the bottom of the pot. Those golden bits pack major flavor and add richness to the sauce.
- Use the broth you have on hand. If you don’t have beef broth—or prefer a lighter taste or vegetarian dish—chicken or vegetable broth also work well.
Nutrition
Calories: 160kcalCarbohydrates: 16gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 14mgSodium: 278mgPotassium: 284mgFiber: 3gSugar: 5gVitamin A: 634IUVitamin C: 9mgCalcium: 66mgIron: 1mg
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