From-Scratch Green Bean Casserole
A creamy, savory green bean casserole madecompletely from scratch, with a homemade mushroom cream sauce, fresh blanchedgreen beans, and crispy fried onions, no canned soup involved.
Ingredients
- 1½ lbs fresh green beans, trimmed and cut into 2-inch pieces
- 4 tbsp unsalted butter, divided
- 1 lb cremini or white button mushrooms, sliced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 1½ cups chicken or vegetable stock
- 1 cup heavy cream
- 1 tsp 1 tsp dried porcini mushroom powder (optional)
- ¾ tsp salt, plus more to taste
- ¼ tsp black pepper
- 1½ cups crispy fried onions, divided
- ½ cup grated parmesan (optional)
Instructions
- Blanch green beans in salted boiling water 4 to 5 minutes, then shock in ice water and drain well.
- Sauté onion in 2 tbsp butter until soft, about 5 minutes.
- Add mushrooms, cook 6 to 8 minutes, then stir in garlic for the last minute.
- Melt remaining butter in the pan, sprinkle in flour, and stir into a paste.
- Whisk in stock, cream, porcini powder, salt, and pepper. Simmer until thick enough to coat a spoon, about 5 to 7 minutes.
- Fold in green beans, half the crispy onions, and parmesan. Transfer to a greased 9x13 dish.
- Bake at 375°F for 20 to 25 minutes until bubbling.
- Top with remaining crispy onions and bake 3 to 5 more minutes until golden. Rest 5 minutes before serving.
Notes
Reduce the sauce until it coats the back of a spoon before combining with the beans to avoid a watery casserole. Pat blanched or thawed beans very dry before mixing.