Print

Garlic-Infused Green Bean Casserole

Green Bean Casserole with Garlic for Savory Dinners
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This elevated green bean casserole replaces heavy canned soups with a luxurious, scratch-made mushroom and garlic cream sauce. Fresh green beans are blanched to perfection, retaining their vibrant color and snap, while the savory sautéed mushrooms and aromatic garlic provide deep, robust flavors. Topped with a generous layer of crispy fried onions, this dish offers the perfect balance of creamy indulgence and satisfying crunch, making it an essential side for holiday tables and cozy family dinners.

Ingredients

Scale

2 lbs fresh green beans, trimmed and cut into 1-inch pieces
6 cloves fresh garlic, minced
12 oz cremini or button mushrooms, sliced
1 cup heavy cream
1/2 cup low-sodium vegetable stock
2 cups fried onions
3 tbsp unsalted butter
Salt and black pepper to taste

Instructions

Preheat oven to 375 degrees Fahrenheit.
Blanch the green beans in boiling salted water for 4 minutes until bright green.
Drain the beans and immediately submerge in an ice bath to stop cooking; drain again.
Melt butter in a large skillet over medium heat.
Add sliced mushrooms and cook until golden brown and moisture has evaporated.
Stir in the minced garlic and sauté for 1 minute until fragrant.
Whisk in the heavy cream and vegetable stock to the skillet.
Simmer for 5 minutes until the sauce thickens slightly.
Fold the blanched green beans into the skillet until well coated in the sauce.
Transfer mixture to a baking dish and top with fried onions.
Bake for 15-20 minutes until the casserole is bubbling and the onions are golden.

Notes

Substitute heavy cream with half-and-half for a lighter texture. Ensure the beans are thoroughly dried after the ice bath to prevent a watery sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: http://itisrecipes.com/green-bean-casserole-with-garlic/