Yield: 10 servings
The Best Green Bean Casserole Recipe, Ever!
This is the BEST green bean casserole recipe! Made from scratch with fresh green beans and an easy homemade cream of mushroom soup, with the classic French's fried onions on top!
Ingredients
- 2 tablespoons kosher salt
- 1.5 pounds fresh green beans, rinsed and ends trimmed
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 large portobello mushrooms, sliced or diced
- 1 teaspoon kosher salt, to taste
- ½ - 1 teaspoon freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour
- 1 cup chicken broth, or vegetable stock
- 1 cup half-and-half, or evaporated milk
- ½ cup breadcrumbs, optional
- 10 oz French Fried Onions
Want to save this recipe?
Instructions
- Preheat oven to 375°F. Grease a 9x13 casserole dish, set aside.
- Blanch the green beans: In a large pot, bring about a gallon of water and 2 tablespoons of salt to a boil. Add the green beans and boil for 8 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside. You can skip the ice bath, your green beans just won't stay as crisp!
- Melt butter in a large skillet set over medium-high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add the mushrooms, salt and pepper, and continue to cook for another 1 to 2 minutes.
- Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add the half and half and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
- Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish.
- Top with the bread crumbs (if using) and then layer the french fried onions on top. Place casserole in the oven and bake until bubbly, about 20 minutes. If your onions start to brown too quickly, cover the casserole with foil. Serve immediately!
Video
Notes
Prepare Ahead: Prepare up to 48 hours ahead of time. STOP at step 5 in the directions. Do not top casserole with the bread crumbs and french fired onions. Instead, wrap cooled casserole tightly and store in fridge. When ready to bake, let casserole rest at room temperature for 30-60 minutes before baking. Then bake following recipe directions.
Storage: Store leftovers tightly wrapped in the fridge for up to 4 days. You can also store it in the baking dish, just wrap it tightly with plastic wrap or foil.
Reheat: For best results, reheat in the oven at 375°F for 15 minutes, or until warmed through. Or, microwave until warm. Adding fresh fried onions on top will make it taste more like it did fresh.
Green Beans: For unbeatable flavor and texture, use fresh green beans. The next best choice is frozen green beans, prepare them just as you would fresh. To use canned green beans, use 6 cans of green beans, well drained.
Nutmeg: 1/4 to 1/2 teaspoon of ground nutmeg can be added to the cream sauce for a surprising warmth and depth of flavor.
Cheese: Add up to 2 cups of shredded cheese to the green bean mixture. Or sprinkle on top of the casserole before breadcrumbs and fried onions. Try sharp white cheddar, shredded parmesan cheese, fontina, or sharp cheddar.
Not a Mushroom Fan? Nix the mushrooms and double the onion in the cream sauce to create a homemade cream of onion sauce instead!
Nutrition
Serving: 1 serving, Calories: 359kcal, Carbohydrates: 31g, Protein: 4g, Fat: 24g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 19mg, Sodium: 2515mg, Potassium: 341mg, Fiber: 3g, Sugar: 6g, Vitamin A: 782IU, Vitamin C: 12mg, Calcium: 85mg, Iron: 1mg