Green Bean Casserole
Serves 8
This green bean casserole recipe is a delicious homemade version of the classic holiday side dish. It's made with fresh green beans and a from-scratch creamy mushroom sauce. Find make-ahead instructions in the blog post above.
Ingredients
- 1½ pounds fresh or frozen green beans, trimmed and halved
- 1 tablespoon unsalted butter
- 8 ounces cremini mushrooms, trimmed and sliced
- 1½ cups heavy cream
- ½ cup vegetable broth
- 2 tablespoons soy sauce
- 2 teaspoons Dijon mustard
- 4 garlic cloves, grated
- 1 teaspoon onion powder
- ¼ teaspoon sea salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon all-purpose flour
- ½ cup freshly grated Parmesan cheese
- 2 cups french-fried onions*
Instructions
- Preheat the oven to 400°F.
- Bring a large pot of salted water to a boil and set a large bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 to 4 minutes, or until crisp-tender and bright green. Immediately transfer to the ice water to stop the cooking process. Drain and transfer to a kitchen towel to dry.
- Heat the butter in a medium skillet over medium heat. Add the mushrooms and a pinch of salt and cook for 8 to 10 minutes, or until soft. Remove from the pan and set aside.
- Wipe out the pan and return it to the stove. Add the cream, broth, soy sauce, mustard, garlic, onion powder, salt, and pepper and whisk to combine. Bring to a simmer over medium heat, then reduce the heat to medium-low to maintain a gentle simmer. Cook for 10 minutes, whisking occasionally, to reduce the cream slightly. The sauce should lightly coat the back of a spoon.
- Reduce the heat to low and gradually add the flour, whisking constantly until smooth. Gradually add the cheese, whisking constantly until it melts into the sauce and the sauce is smooth. Remove from the heat. Note: The sauce will taste salty at this point, but it will balance once it’s on the vegetables.
- Spread the green beans and mushrooms in a 9x13-inch baking dish. Pour the sauce on top and gently toss to coat the vegetables.
- Cover and bake for 20 minutes, or until the sauce is bubbling around the edges. Uncover and sprinkle with the french fried onions. Bake, uncovered, for 10 more minutes, or until the onions are golden brown and the sauce is bubbling.
- Remove from the oven and let stand for 15 minutes before serving.
Notes
Using frozen or canned green beans: Use frozen green beans as you would fresh. No need to thaw before blanching. To use canned green beans, just drain and pat dry 2 (14.5-ounce) cans before adding them to the casserole. Do not blanch. Note that they will have a mushier texture.
*French-fried onions alternative: I typically use store-bought onions in this recipe for convenience. But if you'd like a homemade alternative, try these crispy baked onions:
Thinly slice 2 medium yellow onions. In a large bowl, toss the onions with 4 teaspoons olive oil, 1/2 cup all-purpose flour, 2 tablespoons panko bread crumbs, and 1/2 teaspoon sea salt. Spread evenly on two large baking sheets and bake at 450°F for 25 to 35 minutes, tossing every 10 minutes (rotating the pans in the oven as necessary), until lightly browned and crispy. Store at room temperature until you're ready to assemble the casserole.