Green Bean Casserole with Mushroom Cream
To make green bean casserole from scratch, blanch and dry fresh beans, cook sliced mushrooms in butter, and thicken broth and half-and-half with flour. Fold the beans into the sauce, bake at 375°F for 15 minutes, then add crispy onions and bake 5 minutes more.
Equipment
- 2-quart baking dish, large pot, wide skillet
Ingredients
- 1 ½ pounds (680 g) fresh green beans, trimmed and halved
- 3 tablespoons unsalted butter
- 12 ounces (340 g) cremini mushrooms, thinly sliced
- 2 garlic cloves, minced
- ¼ teaspoon dried thyme
- 3 tablespoons (23 g) all-purpose flour
- 1 cup low-sodium vegetable broth
- 1 cup (240 ml) half-and-half
- 1 teaspoon Worcestershire sauce
- ½ teaspoon fine salt, plus salt for the blanching water
- ¼ teaspoon black pepper
- 1 ½ cups (about 84 g) packaged crispy fried onions, divided
Instructions
- Heat the oven to 375°F (190°C) and grease a 2-quart baking dish. Bring a large pot of salted water to a boil. Cook the beans for 4–5 minutes, until bright green and slightly tender. Drain, cool under cold water, and dry thoroughly with a clean towel.
- Melt the butter in a wide skillet over medium-high heat. Add the mushrooms and cook for 7–9 minutes, stirring occasionally, until their released liquid evaporates and some edges brown. Add the garlic and thyme and cook for 30 seconds.
- Reduce to medium heat. Sprinkle in the flour and stir for 1 minute. Gradually stir in the broth, then the half-and-half. Simmer gently for 3–5 minutes, stirring, until the sauce coats a spoon. Add Worcestershire, the measured salt, and pepper; taste and adjust.
- Fold the dried beans and ½ cup of the crispy onions into the mushroom sauce. Spread the mixture in the prepared baking dish.
- Bake for 15 minutes until bubbling around the edges. Scatter the remaining 1 cup crispy onions over the top and bake for another 5 minutes, until the topping is golden. Watch closely so the onions do not burn.
- Let stand for 5 minutes, then serve in 8 side-dish portions. The beans should be tender with a little bite, and the sauce should cling rather than puddle.
Notes
Estimated nutrition: about 190 calories per serving (⅛ of the recipe), excluding optional toppings and sides. Brands and portions vary.
See the storage and reheating guidance in the article above.