Description
A classic Green Bean Casserole made with fresh green beans, a creamy mushroom sauce, and crispy fried onions, baked to golden perfection. This comforting side dish is perfect for holiday meals or any family dinner.
Ingredients
Scale
Vegetables
- 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces button or cremini mushrooms, sliced
Dairy & Broth
- 2 tablespoons unsalted butter
- 2 cups half & half
- 1 cup chicken or vegetable broth
Seasonings & Others
- ¼ cup all-purpose flour
- 1 teaspoon soy sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 1½ cups crispy fried onions
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Blanch Green Beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes until bright green and slightly tender. Immediately transfer them to a bowl of ice water to stop the cooking, then drain and set aside.
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and sliced mushrooms, cooking for 5-7 minutes until the mushrooms release their moisture and begin to brown.
- Add Flour: Sprinkle the flour over the mushroom mixture and stir to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
- Make Sauce: Gradually whisk in the chicken or vegetable broth and half & half, stirring constantly to avoid lumps. Add soy sauce, salt, black pepper, and ground nutmeg. Simmer for about 5 minutes, stirring often, until the sauce thickens.
- Combine Ingredients: In a 9×13-inch casserole dish, combine the blanched green beans, mushroom sauce, and ½ cup of crispy fried onions. Mix thoroughly to evenly coat the green beans.
- Top with Onions: Spread the green bean mixture into an even layer in the dish. Sprinkle the remaining crispy fried onions evenly over the top.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbling and the onions on top are golden brown. Let cool for a few minutes before serving.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Fresh green beans provide the best texture and flavor, but frozen green beans can be used in a pinch.
- Make sure to blanch and shock the green beans in ice water to maintain their bright color and crisp-tender texture.
- You can prepare the mushroom sauce ahead of time and assemble everything before baking.
- If you prefer a richer sauce, substitute some of the half & half with heavy cream.
