Description
This stress-free holiday side dish features crisp blanched green beans folded into a rich, homemade mushroom cream sauce. By preparing the creamy base and beans ahead of time, you ensure a perfect, stress-free meal for your guests. The signature crunchy fried onions are added just before the final bake to maintain that essential, satisfying texture. Using fresh ingredients and vegetable broth creates a cleaner, more robust flavor profile than store-bought condensed soups, making this a true comfort food favorite for every gathering.
Ingredients
2 lbs fresh green beans, trimmed and blanched
1 lb cremini mushrooms, sliced
1 cup vegetable broth, low sodium
0.5 cup heavy cream
6 oz fried onions
1 tsp garlic powder
2 tbsp all-purpose flour
Salt and pepper to taste
Instructions
Blanch the fresh green beans in boiling salted water for 3 minutes until bright green.
Drain the beans immediately and transfer to an ice water bath, then pat dry.
Sauté the sliced mushrooms in a pan over medium heat until they release their moisture.
Whisk the flour into the mushrooms to create a roux.
Pour in the vegetable broth and cream while whisking continuously until the mixture thickens.
Combine the blanched beans with the mushroom cream sauce in a large mixing bowl.
Transfer the mixture to a greased baking dish, cover, and refrigerate for up to 48 hours.
When ready to serve, preheat your oven to 375°F (190°C).
Top the casserole with the fried onions and bake for 20-30 minutes until bubbling and golden.
Notes
Keep the fried onions stored in a separate sealed container until the final bake to ensure maximum crispness. You can prepare the base up to two days in advance. Ensure the casserole is at room temperature before placing it in the oven for even baking.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg