Description
Elevate your holiday table with this sophisticated green bean casserole that ditches canned soups for a rich, homemade béchamel sauce and earthy, golden-brown cremini mushrooms. This recipe prioritizes fresh ingredients to achieve a superior texture and depth of flavor, ensuring your green beans maintain a perfect snap. Finished with a layer of classic crispy fried onions, this comforting side dish is a guaranteed crowd-pleaser that celebrates authentic, savory flavors without the need for processed additions.
Ingredients
2 pounds fresh green beans, trimmed and cut into two-inch pieces
16 ounces cremini mushrooms, sliced
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1.5 cups vegetable broth
1/2 cup heavy cream
6 ounces fried onions
Sea salt and black pepper to taste
Instructions
Bring a large pot of salted water to a boil and blanch the green beans for 3 minutes.
Immediately drain the beans and plunge into an ice water bath to stop the cooking, then drain well and pat dry.
In a skillet, melt butter over medium-high heat and sauté the mushrooms until the moisture evaporates and they become golden brown.
Whisk the flour into the mushrooms and cook briefly to form a roux.
Slowly pour in the vegetable broth and heavy cream, whisking constantly until the sauce thickens.
Combine the blanched beans with the mushroom sauce and transfer to a baking dish.
Top with fried onions and bake until bubbling and the topping is golden brown.
Notes
Ensure the green beans are thoroughly dried after the ice bath to keep the sauce from becoming watery. You can prepare the beans and sauce ahead of time and assemble just before baking. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 40
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg