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The Best Green Bean Casserole Recipe Ever Recipe

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4 from 21 reviews

This is the ultimate homemade green bean casserole recipe made from scratch using fresh green beans and an easy homemade cream of mushroom soup. Topped with crispy French’s fried onions, it delivers a perfect balance of creamy, crunchy, and savory that will elevate your holiday table or any family dinner.

  • Total Time: 45 minutes
  • Yield: 6 to 8 servings

Ingredients

Green Beans and Prep

  • 2 tablespoons kosher salt
  • 1.5 pounds fresh green beans, rinsed and ends trimmed

Sauce and Base

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 large portobello mushrooms, sliced or diced
  • 1 teaspoon kosher salt, to taste
  • ½ – 1 teaspoon freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth, or vegetable stock
  • 1 cup half-and-half, or evaporated milk

Toppings

  • ½ cup breadcrumbs (optional)
  • 10 oz French Fried Onions

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F and grease a 9×13 casserole dish. Set it aside to be used later for baking the casserole.
  2. Blanch the Green Beans: Bring about a gallon of water and 2 tablespoons kosher salt to a boil in a large pot. Add the green beans and boil for 8 minutes until tender-crisp. Drain the beans in a colander then immediately plunge them into a large bowl of ice water to stop the cooking and preserve their crispness. Drain again and set aside.
  3. Sauté Aromatics and Mushrooms: Melt the butter in a large skillet over medium-high heat. Add the minced garlic and diced onions, stirring occasionally until onions start to soften, about 4 to 5 minutes. Then add the mushrooms along with salt and pepper and cook for another 1 to 2 minutes.
  4. Create the Cream Sauce: Sprinkle in the flour and stir well to combine. Cook the mixture for 2 minutes to remove raw flour taste. Gradually add the chicken broth, stirring constantly, then pour in the half-and-half. Reduce heat and simmer, stirring occasionally, until the sauce thickens, approximately 6 to 8 minutes.
  5. Combine and Assemble: Remove the skillet from heat and stir all the blanched green beans into the creamy mushroom sauce. Transfer the mixture evenly into the greased casserole dish.
  6. Add Toppings: Sprinkle the optional breadcrumbs evenly over the green bean mixture, then layer the French fried onions on top.
  7. Bake the Casserole: Place the casserole dish in the preheated oven and bake for about 20 minutes until bubbly and heated through. If the onions start to brown too quickly, cover the dish loosely with foil to prevent burning.
  8. Serve: Remove from oven and serve immediately for the best crisp texture of the onions and fresh flavor.

Notes

  • Blanching the green beans and shocking them in ice water keeps them crisp and vibrant in color.
  • Using fresh green beans makes a big difference in texture and flavor compared to canned.
  • You can substitute vegetable stock for chicken broth to make this dish vegetarian-friendly.
  • Half-and-half can be replaced with evaporated milk for a lighter sauce option.
  • The optional breadcrumbs add extra crunch but can be omitted if desired.
  • If the fried onions brown too quickly while baking, covering with foil will keep them from burning.
  • Author: Daisy
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/the-best-green-bean-casserole-recipe-ever-recipe/