Homemade Green Bean Casserole
This easy Homemade Green Bean Casserole recipe serves up a classic side with little effort! Vibrant and tender green beans in a dreamy creamy mushroom sauce, topped with crispy fried onions.
Preheat oven to 400 F.
Trim the green beans and cut into 2-3 inch long pieces.
Bring a pot of water to boil. Once it starts boiling, drop in the beans and cook for 3 minutes. If you like them softer, you can cook for an extra minute. Drain and set aside.
Melt the butter and pan sear the onions until they are partially caramelized on high heat. Add in the garlic and sauté for another 30 second.
Add in the mushrooms and sauté for 2-3 minutes. Add in the flour and mix well.
Pour in the chicken broth, heavy cream, salt and pepper. Mix well to avoid any clumps.
Lower the heat to medium and let the sauce simmer to thicken up. Do not boil. The sauce should just simmer.
Once the sauce thickens up, add in the green beans. Mix together to coat well with the sauce and top with the crispy onions.
Bake for 10-15 minutes until bubbly and then remove from the oven.
Let it cool for a couple of minutes before serving.
- Use a preheated oven.
- I recommend using fresh green beans for optimal crispness.
- If you want vibrant and super crisp green beans, immediately put the beans in some ice water after boiling.
- For crunchy beans boil for around 3 mins, if you want them softer, allow to boil for a few more mins.
- For a kick of heat, try adding some diced jalapeno!
- Make it cheesy. Stir in some gouda for a cheesy twist.
- Serve warm and garnish with fresh parsley, if you like.
- Using store bought fried onions will save you a lot of time. Their crunch also lasts longer than homemade ones.
Serving: 6servings | Calories: 390kcal | Carbohydrates: 27g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 70mg | Sodium: 769mg | Potassium: 575mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1744IU | Vitamin C: 23mg | Calcium: 102mg | Iron: 2mg