Description
This Green Bean Casserole is a fresh take on a holiday classic, made entirely from scratch without any cream soup. Enjoy a rich, creamy texture and vibrant flavors that will elevate your festive table.
Ingredients
- Fresh green beans
- Unsalted butter
- All-purpose flour
- Whole milk
- Chicken broth or vegetable broth
- Sweet onions or shallots
- Garlic
- Sliced fresh mushrooms (cremini or white button)
- Salt
- Freshly ground black pepper
- Nutmeg
- Dried thyme or fresh thyme
- Cream cheese or sour cream (optional)
- Grated Parmesan, Gruyere, or white cheddar cheese (optional)
- Crispy fried onions or homemade crispy shallots or onions
- Panko breadcrumbs (optional)
- Melted butter (for topping)
- Grated cheese (for topping, optional)
Instructions
- Prepare the Green Beans: If using fresh green beans, wash them thoroughly and trim the ends. Bring a large pot of salted water to a rolling boil. Add the green beans and blanch for about 4-5 minutes, or until they are tender-crisp and bright green. Immediately drain them and plunge them into an ice bath to stop the cooking and preserve their vibrant color. Once cooled, drain well and set aside. If using frozen green beans, thaw them completely and pat them dry.
- Sauté Aromatics and Mushrooms: In a large, deep skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the sliced onions or shallots and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-8 minutes more. Finally, stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Remove the cooked aromatics and mushrooms from the skillet and set aside in a bowl.
- Make the Creamy Roux Sauce: In the same skillet, melt the remaining butter (usually 4-5 tablespoons) over medium heat. Once melted and shimmering, sprinkle in the flour. Whisk continuously for 1-2 minutes until a smooth paste forms and cooks slightly – this is your roux. It should be light blonde in color and smell a bit like pie crust.
- Whisk in Liquids: Gradually, a little at a time, slowly whisk in the milk and broth into the roux. Keep whisking constantly to prevent lumps from forming. Continue to cook, stirring frequently, until the sauce thickens to your desired consistency – it should be thick enough to coat the back of a spoon. This usually takes about 5-8 minutes.
- Season and Flavor the Sauce: Remove the skillet from the heat. Stir in the reserved sautéed onions, mushrooms, and garlic. Season generously with salt, freshly ground black pepper, and a pinch of nutmeg. If using, now is the time to stir in any grated cheese, cream cheese, or sour cream until fully melted and combined. Taste and adjust seasonings as needed.
- Combine and Assemble: Gently fold the blanched green beans into the creamy sauce until they are evenly coated. Pour the entire mixture into a 9×13-inch baking dish (or a similarly sized oven-safe dish).
- Prepare and Add Topping: If making homemade crispy onions, prepare them now (thinly slice onions/shallots, dredge lightly in flour, and shallow fry until golden and crisp, then drain on paper towels and season with salt). For a breadcrumb topping, combine Panko breadcrumbs with a tablespoon of melted butter and a sprinkle of Parmesan cheese in a small bowl. Sprinkle your chosen topping evenly over the green bean mixture in the baking dish.
- Bake the Casserole: Preheat your oven to 375°F (190°C). Bake the casserole for 20-25 minutes, or until the sauce is bubbly around the edges and the topping is golden brown and crisp. If the topping is browning too quickly, you can loosely cover it with foil. If you're using store-bought crispy onions, I recommend adding them only for the last 5-10 minutes of baking to prevent them from burning.
- Serve: Let the casserole rest for a few minutes before serving hot.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 30 mg
Keywords: For an extra rich sauce, use half-and-half or light cream instead of whole milk. A tablespoon or two of cream cheese or sour cream stirred into the finished sauce adds a wonderful tang and even more body.