Fresh Green Bean Casserole
Elevate your holiday table with this scratch-made green bean casserole. By replacing canned soups with a rich, velvety mushroom bechamel and using crisp-tender blanched fresh beans, this dish delivers sophisticated flavor and a perfect texture. The final touch of crunchy fried onions provides a delightful contrast to the creamy mushroom base, making it a standout side dish for any festive gathering.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55
- Yield: 8 servings 1x
- Category: dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 lbs fresh green beans, trimmed and blanched
1 lb cremini mushrooms, sliced thinly
4 tbsp unsalted butter
1/4 cup all-purpose flour
2 cups vegetable broth
1/2 cup heavy cream
6 oz fried onions
1 tsp garlic powder
Salt and black pepper to taste
Instructions
Boil a large pot of salted water and blanch the fresh green beans for exactly three minutes.
Drain the beans immediately into an ice bath to lock in color, then dry thoroughly.
In a large pan, sauté the sliced mushrooms in butter until all moisture has evaporated and they are deeply browned.
Stir in the flour to create a roux and cook for two minutes while stirring constantly.
Whisk in the vegetable broth slowly to prevent lumps and simmer until thickened.
Stir in the heavy cream and garlic powder, then season with salt and pepper.
Combine the blanched beans with the mushroom sauce and transfer to a baking dish.
Top with fried onions and bake in a preheated oven until bubbly and golden.
Notes
Ensure the green beans are fully dried after the ice bath to prevent a watery sauce. You can prepare the mushroom base one day in advance for easier holiday meal planning.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg
Find it online: http://itisrecipes.com/fresh-green-bean-casserole/