Fresh Green Bean Casserole Recipe
This Green Bean Casserole Recipe is made entirely from scratch - no canned soup! Crisp-tender fresh green beans are folded into a creamy mushroom sauce and topped with golden, crispy onions for the perfect balance of flavor and texture.
Servings: 8 servings
Calories: 224kcal
Ingredients
Green Beans
- 1½ pounds fresh green beans - trimmed and halved
- 1 teaspoon kosher salt - for blanching water
Crispy Onion Topping
- 1 medium yellow onion - very thinly sliced
- 1 cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup buttermilk
- Neutral oil for frying
Mushroom Sauce
- 4 tablespoons butter - unsalted or salted
- 6 ounces mushrooms - sliced
- 3 cloves garlic - minced
- 4 tablespoons all-purpose flour
- 1 cup low-sodium chicken - or vegetable broth
- 1 cup half-and-half
- 1 teaspoon fresh thyme leaves - minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or oil and set aside.
- Blanch the Green Beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 5-6 minutes, until crisp-tender and bright green. Drain and immediately transfer to an ice bath to stop the cooking. Once cooled, drain thoroughly and pat dry with paper towels.
- Prepare the Onions: Add 1 cup of buttermilk and 1 large thinly sliced onion to a medium bowl. Gently coat the onions in the buttermilk and let them soak for a few minutes. In a separate shallow dish, combine the 1 cup of all-purpose flour, ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon pepper.
- Dredge and Fry the Onions: Heat 1-2 inches of oil in a deep skillet to 350°F. Working in batches, remove the onions from the buttermilk, dredge in the flour mixture, and shake off any excess. Fry for 2-3 minutes, until golden and crisp. Transfer to a paper towel-lined plate or wire rack and season with a pinch of salt. Set aside.
- Sauté the Mushrooms: In a large skillet over medium heat, melt 4 tablespoons of butter. Add the sliced mushrooms and minced garlic; sauté for 6-8 minutes, until the mushrooms are browned and have released their liquid.
- Make the Sauce: Sprinkle the cooked mushrooms with 4 tablespoons of all-purpose flour. Cook, stirring constantly, for 1 minute. Gradually whisk in the 1 cup of chicken or vegetable broth until smooth, followed by 1 cup of half-and-half. Season with 1 teaspoon fresh thyme, ½ teaspoon salt, and ½ teaspoon pepper. Simmer for 3-4 minutes, until thickened and creamy.
- Assemble the Casserole: Gently fold the drained green beans into the mushroom sauce, coating evenly. Transfer the mixture to the prepared baking dish and smooth the top. Sprinkle the crispy onions evenly over the top.
- Bake uncovered for 20-25 minutes, or until hot and bubbling around the edges.
- Rest and Serve: Remove from the oven and let rest for 10 minutes before serving.
Notes
- Dry the beans thoroughly after blanching to prevent the sauce from thinning.
- Make-ahead: Assemble the casserole (without the onion topping) up to 2 days in advance. Cover and refrigerate. Reheat covered at 350°F until hot, then add the onions and bake uncovered for 5-10 minutes until crisp.
- Shortcut: Store-bought crispy fried onions can be substituted in a pinch.
- To store: Allow the casserole to cool completely, then cover the dish tightly or transfer leftovers to an airtight container. Refrigerate for up to 3 to 4 days. Warm individual portions in the microwave or reheat larger amounts in a 350°F oven until heated through.
- Freezing is not recommended.
Nutrition
Calories: 224kcal | Carbohydrates: 27g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 693mg | Potassium: 409mg | Fiber: 3g | Sugar: 7g | Vitamin A: 993IU | Vitamin C: 13mg | Calcium: 113mg | Iron: 2mg
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