Green Bean Casserole From Scratch Recipe
This Green Bean Casserole From Scratch is a classic holiday side dish made with fresh green beans, a creamy mushroom sauce, and a crispy homemade bread crumb topping mixed with fried onions. This recipe skips canned soup in favor of a rich, flavorful sauce made from scratch, delivering a comforting and elevated taste perfect for family gatherings and festive meals.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
For the Topping
- 4 slices white bread, each slice torn into quarters
- 2 tablespoons (28 g) unsalted butter, softened
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 6 oz canned fried onions
For the Beans and Sauce
- 2 tablespoons salt, for cooking water
- 2 pounds green beans, ends trimmed, and halved
- 3 tablespoons (43 g) unsalted butter
- 1 pound white button mushrooms, stems removed, wiped clean and broken into ½-inch pieces
- 3 cloves garlic, minced
- ¾ teaspoon salt
- ⅛ teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- 1½ cups (360 ml) chicken broth
- 1½ cups (360 ml) heavy cream
Instructions
- Prepare the Topping: Tear the white bread slices into quarters and process them in a food processor or pulse manually until coarse crumbs form. Combine the bread crumbs with softened butter, ¼ teaspoon salt, ⅛ teaspoon black pepper, and the canned fried onions. Mix well and set aside.
- Cook the Green Beans: Bring a large pot of salted water (with 2 tablespoons salt) to a boil. Add the trimmed and halved green beans and cook until tender-crisp, about 4-5 minutes. Drain and immediately plunge into ice water to stop the cooking process and preserve their green color. Drain well and set aside.
- Sauté Mushrooms and Garlic: In a large skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the mushroom pieces and cook, stirring occasionally, until they release their moisture and become tender, approximately 8-10 minutes. Stir in minced garlic and cook for another 1-2 minutes until fragrant.
- Make the Sauce: Sprinkle 3 tablespoons of all-purpose flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in 1½ cups chicken broth and 1½ cups heavy cream, stirring constantly to avoid lumps. Add ¾ teaspoon salt and ⅛ teaspoon black pepper. Cook, stirring frequently, until the sauce thickens, about 5-7 minutes.
- Combine Beans with Sauce: Add the drained green beans to the mushroom sauce and stir gently to combine. Cook for an additional 2-3 minutes to heat everything through.
- Assemble and Bake: Preheat the oven to 350°F (175°C). Transfer the green bean mixture into a greased casserole dish. Evenly sprinkle the prepared topping over the beans. Bake in the preheated oven for 25-30 minutes until the topping is golden brown and crispy, and the sauce is bubbly.
- Serve: Remove from the oven and let the casserole rest for a few minutes before serving to allow the sauce to set slightly. Enjoy as a delicious savory side dish perfect for holiday feasts or everyday dinners.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Ensure green beans are not overcooked during blanching to maintain their texture and color.
- Can prepare the topping ahead of time and store in the fridge to save time before baking.
- For extra flavor, add a pinch of nutmeg or thyme to the mushroom sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
