Green Bean Casserole with Fresh Mushrooms
Elevate your holiday table with this sophisticated green bean casserole that ditches canned soups for a luxurious, homemade cream sauce. Featuring vibrant blanched fresh green beans and deeply flavorful sautéed cremini mushrooms, this dish offers a perfect balance of earthy umami, creamy richness, and the essential crunch of golden fried onions. It is a wholesome, refined take on a classic comfort food that prioritizes fresh ingredients and superior texture for a memorable side dish.
- 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 cut into 2-inch pieces
1 lb Cremini Mushrooms, sliced thin
4 tbsp Unsalted Butter, divided
3 cloves Garlic, minced finely
3 tbsp All-Purpose Flour
1.5 cups Vegetable Broth
1 cup Heavy Cream
6 oz Fried Onions
1 tsp Fresh Thyme, chopped
Salt and black pepper to taste
Instructions
Bring a large pot of salted water to a boil over high heat.
Blanch the green beans for 3 minutes, then drain and immediately plunge into an ice water bath to stop cooking; drain and set aside.
In a large skillet, melt 2 tablespoons of butter over medium-high heat.
Add the sliced mushrooms and sauté until golden brown and moisture has evaporated, about 8-10 minutes.
Add the remaining butter, minced garlic, and thyme, cooking until fragrant for 1 minute.
Stir in the flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the vegetable broth and heavy cream, simmering until the sauce thickens.
Remove from heat, fold in the blanched green beans and half of the fried onions.
Transfer the mixture to a baking dish and bake at 375°F for 15-20 minutes until bubbly.
Top with the remaining fried onions and bake for an additional 5 minutes until golden.
Notes
Ensure you blanch the green beans for exactly 3 minutes to keep them crisp. If you prefer a lighter sauce, you may substitute half-and-half for the heavy cream. Leftovers can be stored in the refrigerator for up to 3 days, though the fried onion topping is best added right before serving to maintain crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 9g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg