Best Green Bean Casserole Recipe
Are you tired of the same old green bean casserole? This semi-homemade Green Bean Casserole is made with fresh green beans and a made-from-scratch homemade creamy mushroom sauce, all topped with crispy onions. Enjoy this flavorful no canned soup recipe for your Thanksgiving side dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: side
- Method: stovetop/bake
- Cuisine: American
Ingredients
- 1 ½ lb. fresh green beans trimmed and cut in half
- 4 slices uncooked bacon chopped
- 12 ounces white or cremini mushrooms sliced
- 3 cloves garlic minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- ¼ teaspoon nutmeg
- 1 cup chicken or vegetable broth
- 1 cup half and half
- 2 cups fried onions (onion straws)
Instructions
- Bring a large pot of water to a boil. Add the green beans and simmer for 3-4 minutes. Plunge into a large bowl of ice water to stop the cooking process. Drain well and spread in the bottom of a 2-quart casserole dish.
- Meanwhile, add the chopped bacon to a large skillet over medium heat. After 2 minutes, add the sliced mushrooms. Cook until the bacon is crisp and the mushrooms are browned. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring continuously. Using a slotted spoon, remove the mixture and put it in the casserole dish with the green beans. Toss gently to combine. Reserve the bacon grease.
- Preheat oven to 375 degrees.
- Add enough butter to the skillet to make up to 3 tablespoons of fat. Melt the butter over medium-low heat. Whisk in the flour and continue cooking for 2 minutes while whisking very frequently. Whisk in the salt, black pepper, and nutmeg. Whisk in the chicken broth and half and half, alternating between the two. Simmer whisking frequently until smooth, creamy, and thickened.
- Pour over the top of the green bean mixture. Sprinkle with crispy fried onions and bake for about 20-25 minutes or until bubbly and browned.
Notes
- This casserole can be prepared up to 24 hours in advance. Store covered tightly in the refrigerator and remove the casserole 30 minutes prior to baking to come to room temperature. Do not add the fried onions until right before placing them in the oven.
- I strongly recommend fresh green beans, but If you are subbing canned green beans, there is no need to boil them. However, do drain them well.
- Both cremini and white button mushrooms work well for this recipe.
- If the sauce becomes too thick, simply whisk in a couple of tablespoons of chicken broth.
- If the onions brown too quickly place a loose foil tent over the casserole.
- Take the flavor and texture over the top with fresh homemade Onion Straws on the top.
- For a change of flavor, whisk in 1 cup of shredded cheddar cheese at the end of step 4.
- Store covered in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave. Once the French fried onions have been exposed to moisture, like in the refrigerator, they will lose their crispiness.
- To best freeze, refrain from topping with fried onions. Freeze for up to 3 months. Defrost in the fridge overnight. Top with fried onions before baking or reheating in the oven.
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Find it online: https://www.smalltownwoman.com/green-bean-casserole/