Green Bean Casserole From Scratch
Green Bean Casserole from Scratch is easy to make with fresh ingredients and no canned soup! It's the best side dish for your holiday meal.
Servings: 8 servings
Ingredients
- 2 pounds Green beans trimmed and cut in half
- 1/4 cup Butter
- 1 pound Sliced white button mushrooms cleaned and stems removed
- 1 clove Garlic minced (1 teaspoon)
- Salt and pepper to taste
- 1/4 cup Flour
- 2 cups Vegetable broth or chicken
- 1 cup Heavy cream
- 6 ounces Canned French Fried Onions divided
Instructions
- Preheat oven to 375 degrees. Grease a large baking dish (13x9) with nonstick cooking spray.
- Bring 4 quarts of water to a boil in a large pot over medium heat. Add 2 tablespoons salt and the trimmed green beans. Boil for 4-5 minutes or until beans are bright in color and tender-crisp (tender but still have a “bite” to them).
- Meanwhile, prepare a large bowl of ice water. Place the beans into the ice bath to stop the cooking process. Set aside.
- Add butter to the pot and melt over medium heat. Add garlic, mushrooms, salt and pepper (¼-½ teaspoon each) and cook, stirring often, for about 6 minutes. Add ¼ cup flour and cook for 1-2 minutes, stirring constantly. Add broth and heavy cream, reduce heat slightly and simmer until sauce is thickened; about 10 minutes. Taste and add salt and pepper to your liking.
- Add green beans and about ⅓ of the french fried onions to the pot and stir until evenly coated. Pour into prepared baking dish and spread evenly. Top with remaining fried onions and bake uncovered until sauce is bubbly and topping is golden; about 20-25 minutes. Rest for at least 5 minutes before serving.
Notes
Storage: Store leftover casserole in an airtight container in the refrigerator for 2-3 days or in the freezer for up to 2 months.
Reheating: Thaw frozen casserole in the fridge overnight. Reheat leftovers in the oven, covered with foil, at 350 degrees F until warmed, or reheat in the microwave at 50% power.
Make Ahead: You can prepare the casserole up to 24 hours in advance. Just before baking, cool and cover tightly with foil or plastic wrap and store in the refrigerator. When ready to bake, take out of the fridge while you preheat the oven, or add 10 minutes to the cook time.
Freeze Ahead: To make and freeze an unbaked casserole, follow the same instructions, but place it in the freezer for up to 6 months. Be sure to use a dish that is both freezer safe and oven safe.
Nutrition
Calories: 374kcal | Carbohydrates: 25g | Protein: 5g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 56mg | Sodium: 513mg | Potassium: 442mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1522IU | Vitamin C: 15mg | Calcium: 65mg | Iron: 2mg
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