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Green Bean Casserole

Homemade Green Bean Casserole

From-scratch green bean casserole with fresh blanched beans, a creamy browned mushroom sauce, and a crispy fried onion topping.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Side Dish
Cuisine: American
Servings: 8 servings

Ingredients

  • 1 1/2 lbs fresh green beans trimmed and cut into 2-inch pieces
  • 1 tbsp salt for the cooking water
  • 4 tbsp butter
  • 8 oz cremini mushrooms sliced
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup whole milk
  • 1 tsp soy sauce
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/8 tsp ground nutmeg optional
  • 2 cups crispy fried onions divided

Instructions

  • Blanch the beans: Bring a large pot of water to a boil with the 1 tablespoon of salt. Add the green beans and cook for 5 minutes, until bright green and crisp-tender. Drain and rinse under cold running water to stop the cooking, then set aside.
  • Brown the mushrooms: Melt the butter in a large skillet over medium-high heat. Add the mushrooms and diced onion and cook for 7-8 minutes, stirring occasionally, until the mushrooms release their liquid and it cooks away and the edges brown.
  • Add the garlic and flour: Stir in the garlic and cook 30 seconds. Sprinkle the flour over everything and stir constantly for 1 minute to cook off the raw taste.
  • Make the sauce: Slowly whisk in the chicken broth, then the milk. Simmer for 3-4 minutes, stirring, until the sauce thickens enough to coat a spoon. Stir in the soy sauce, 1/2 teaspoon salt, pepper, and nutmeg if using.
  • Combine: Fold the blanched green beans and 1 cup of the fried onions into the sauce until everything is coated, then spread the mixture in a greased 9x13 baking dish.
  • Bake: Bake at 350°F for 20 minutes, until the sauce bubbles around the edges.
  • Top and finish: Scatter the remaining 1 cup of fried onions over the top and bake 5-10 minutes more, until the onions are deep golden. Serve warm.

Notes

Brown the mushrooms until their liquid cooks off before adding flour, and blanch the beans only 5 minutes so they finish crisp-tender in the oven. Hold half the fried onions until the last 5-10 minutes of baking so they stay crunchy.