Classic Homemade Green Bean Casserole
This from-scratch green bean casserole skips the canned soup and features fresh green beans in a velvety homemade mushroom cream sauce topped with golden crispy fried onions. It is a beloved Thanksgiving staple that tastes infinitely better when made with real wholesome ingredients.
Fresh green beans smothered in a rich homemade mushroom cream sauce and finished with crispy fried onions.
Nutrition per serving
Ingredients
Vegetable
Sauce
Thickener
Topping
Aromatics
Instructions
Blanch the Green Beans
Bring a large pot of salted water to a boil. Add the trimmed green beans and blanch for 4 minutes until bright green and just tender. Transfer immediately to a bowl of ice water to stop the cooking, then drain and set aside.
Make the Mushroom Cream Sauce
In a large oven-safe skillet melt 2 tablespoons of butter over medium-high heat. Add garlic and mushrooms and cook for 6 to 8 minutes until the mushrooms release their liquid and become golden. Sprinkle flour over the mushrooms, stir well, then slowly pour in the heavy cream, stirring constantly until the sauce thickens, about 4 minutes.
Combine and Season
Add the blanched green beans to the mushroom cream sauce and stir gently to coat everything evenly. Season generously with salt and black pepper to taste. Scatter half of the crispy fried onions over the top and stir them lightly into the mixture.
Bake and Top
Transfer the skillet or pour the mixture into a greased baking dish. Top with the remaining fried onions in an even layer. Bake in a preheated 375F oven for 20 to 25 minutes until the sauce is bubbling and the onion topping is deeply golden and crispy.
Substitutions
Common mistakes
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