Description
This rich and comforting homemade green bean casserole elevates a traditional holiday side dish by replacing canned soups with a silky, mushroom-infused cream sauce and sharp cheddar cheese. Featuring tender, blanched fresh green beans and a satisfyingly crunchy topping of fried onions, this recipe delivers a perfect textural contrast that works beautifully for holiday dinners or cozy weeknight meals. It is a wholesome, alcohol-free, and vegetarian-friendly classic that ensures consistent, restaurant-quality results in every scoop.
Ingredients
2 lbs Fresh green beans, trimmed and cut into 2-inch pieces
2 cups Sharp cheddar cheese, freshly shredded
8 oz Cremini mushrooms, finely diced
1 cup Heavy cream
1/2 cup Vegetable broth, low sodium
1.5 cups Fried onions
3 tbsp Unsalted butter
Instructions
Boil a large pot of salted water and submerge fresh green beans for four minutes.
Drain beans and transfer to an ice water bath to stop cooking, then pat dry thoroughly.
Melt butter in a large skillet over medium-high heat.
Sauté diced mushrooms until they release moisture and begin to brown.
Whisk in heavy cream and vegetable broth, simmering until slightly thickened.
Stir in half of the cheddar cheese until melted and smooth.
Combine sauce with green beans and half of the fried onions.
Transfer mixture to a baking dish and top with remaining cheese and fried onions.
Bake at 375°F until the sauce is bubbling and the topping is golden brown.
Notes
Ensure beans are thoroughly dried after the ice bath to prevent a watery casserole. Using freshly shredded cheddar cheese is highly recommended for a smoother, superior melt compared to pre-shredded varieties. For a crispier topping, add the fried onions during the final 10 minutes of baking.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 65mg