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Homemade Green Bean Casserole

Homemade Green Bean Casserole: A Classic Comfort Recipe
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This scratch-made green bean casserole replaces canned soups with a luxurious, mushroom-infused béchamel sauce. Featuring fresh, blanched green beans, this dish offers a perfect balance of tender vegetables and a rich, creamy base. Topped with crispy fried onions, it provides that signature festive crunch. Ideal for holiday dinners or family gatherings, this elevated version delivers fresh, sophisticated flavors that make it a standout side dish.

Ingredients

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2 lbs Fresh Green Beans, trimmed and blanched
1 lb Cremini or button mushrooms, sliced
1 cup Heavy cream
1 cup Vegetable broth, low-sodium
4 tbsp Unsalted butter
3 cloves Garlic, minced
6 oz Fried onions
3 tbsp All-purpose flour
Salt and black pepper to taste

Instructions

Blanch green beans in boiling salted water for 4 minutes until tender-crisp.
Drain and plunge beans into an ice-water bath to stop cooking.
Preheat oven to 375°F and grease a 9×13 inch baking dish.
Sauté sliced mushrooms in melted butter over medium heat until golden brown.
Stir in garlic and cook for 1 minute until fragrant.
Whisk in flour to create a roux and cook for 1 minute.
Gradually add vegetable broth and heavy cream, whisking constantly until the sauce thickens.
Combine the blanched beans with the mushroom cream sauce.
Transfer the mixture to the prepared baking dish.
Top with fried onions and bake for 20 minutes until bubbling and golden.

Notes

Ensure you blanch the beans to maintain their bright green color. If the sauce is too thick, add a splash more vegetable broth. Leftovers can be stored in the refrigerator for up to 3 days, though the onion topping may lose some crispness.

Nutrition

Find it online: https://itisrecipes.com/homemade-green-bean-casserole/