Description
Elevate your holiday table with this definitive, restaurant-quality Green Bean Casserole. By replacing canned soups with a luxurious, scratch-made mushroom cream sauce and utilizing crisp, fresh green beans, this dish delivers a deep, savory umami profile and a superior, fresh texture. Perfect for family gatherings, this version is naturally vegetarian and relies on high-quality aromatics like fresh garlic and cremini mushrooms to anchor a classic, comforting side dish.
Ingredients
2 lbs Fresh Green Beans, trimmed and blanched
1 lb Cremini Mushrooms, sliced thin
4 tbsp Unsalted Butter
1/4 cup All-Purpose Flour
2 cups Vegetable Stock, low-sodium
1/2 cup Heavy Cream
6 oz Crispy Fried Onions
3 cloves Garlic, minced
Instructions
Boil a large pot of salted water and blanch the green beans for four minutes.
Drain beans and immediately submerge in an ice water bath to stop cooking, then drain thoroughly.
Melt butter in a large skillet over medium heat and add sliced mushrooms.
Sauté mushrooms until they release moisture and turn deep golden brown.
Stir in minced garlic and cook for one minute until fragrant.
Whisk in flour and cook for two minutes to create a roux base.
Gradually whisk in vegetable stock until smooth and thickened.
Stir in heavy cream and season to taste.
Fold in the blanched green beans until coated in sauce.
Transfer to a casserole dish and top with crispy fried onions.
Bake at 375°F for 20-25 minutes until bubbly and golden.
Notes
Ensure green beans are thoroughly dried after the ice bath to keep the sauce thick and creamy. You can prepare the mushroom base up to a day in advance. Store leftovers in an airtight container for up to 3 days, though the onions may lose their crispness.
- Prep Time: 20
- Cook Time: 40
- Category: Dinner
- Method: Baking/Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 4g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 7g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 35mg