Description
Homestyle Green Bean Casserole is a creamy, dreamy classic. Ditch the can for a from-scratch sauce and extra crispy onions. So much better!
Ingredients
Scale
- Fresh & Green:
- 2 lbs fresh green beans, trimmed
- Creamy Sauce Essentials:
- 4 tbsp unsalted butter
- 10 oz fresh mushrooms, sliced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 1 cup whole milk
- Flavor Boosters:
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- Pinch of ground nutmeg
- Crispy Topping:
- 1 (6 oz) can crispy fried onions
Instructions
- Blanch the Green Beans:: First things first, get those green beans ready. Bring a big pot of salted water to a rolling boil. Toss in your trimmed fresh green beans and let them cook for about 3-5 minutes. We’re looking for tender-crisp, bright green beans, not soft ones. This is where I always forget to salt the water, then I remember and quickly add it! Immediately drain them and plunge them into an ice bath to stop the cooking. This keeps their vibrant color and that nice snap. It’s a small step, but it makes a huge difference in the final green bean casserole, I promise!
- Sauté the Aromatics:: In a large skillet or Dutch oven, melt a couple tablespoons of butter over medium heat. Add your sliced mushrooms and cook them until they’ve released their liquid and are nicely browned, about 5-7 minutes. Then, toss in the chopped onion and garlic. Sauté until the onion is softened and translucent, and the garlic is fragrant – usually another 3-4 minutes. You’ll smell it, hon; that’s your cue! This step builds the foundational flavor for the creamy green bean casserole sauce. Don’t rush it, or you’ll miss out on that deep taste.
- Build the Roux:: Now for the magic! Sprinkle the flour over your sautéed mushrooms and aromatics. Stir constantly for about 1-2 minutes until it forms a thick paste and smells a bit like toasted nuts. This is your roux, and it’s essential for thickening the sauce for this green bean casserole. Keep stirring, don’t let it burn! Slowly, *slowly* whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pan. Then, gradually whisk in the milk until the sauce is smooth and starts to thicken. It might look lumpy at first, but keep whisking, it’ll come together!
- Simmer and Season the Green Bean Casserole Sauce:: Bring the sauce to a gentle simmer, stirring occasionally, until it’s thick enough to coat the back of a spoon. This usually takes about 5-7 minutes. Season generously with salt, black pepper, and that little pinch of nutmeg. Taste it! This is where you adjust to your liking. I always add a bit more pepper than the recipe calls for because I like a little kick. This creamy sauce is what truly elevates this homemade green bean casserole from its canned counterparts. Feel free to experiment with a tiny dash of cayenne if you’re feeling bold!
- Combine and Bake:: Gently fold the blanched green beans into your creamy mushroom sauce. Pour the mixture into a 9×13 inch baking dish. At this point, I often sneak a little taste, just to make sure everything’s perfectly seasoned. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 15 minutes. This step lets all those beautiful flavors meld together, creating a truly cohesive green bean casserole. Sometimes I get a little messy here, with sauce dripping on the counter, but that’s just part of the kitchen chaos, right?
- Add Topping and Finish:: After 15 minutes, pull the green bean casserole out of the oven. Remove the foil and sprinkle a generous layer of crispy fried onions evenly over the top. Pop it back into the oven, uncovered, for another 10-15 minutes, or until the sauce is bubbly around the edges and those crispy onions are gloriously golden brown. That’s the perfect crunch! The smell filling your kitchen right now? That’s the smell of a truly comforting, homestyle green bean casserole. Let it rest for a few minutes before serving, just to let it set up a bit.