Description
The best green bean casserole recipe does not come from a can! This fresh green bean casserole has silky homemade mushroom soup, crisp tender green beans, and the iconic crunchy topping everyone loves. The best version of a classic side dish that makes skeptics go back for thirds at Thanksgiving. So forget the canned ingredients and upgrade your holiday meal this year with homemade green bean casserole.
Ingredients
Units
Scale
- 1 lb Fresh Green Beans trimmed and halved
- 12 oz Baby Bella Mushrooms sliced
- 3 tbsp Butter
- 3 tsp Garlic minced
- 1/4 Yellow Onion diced
- 1/4 tsp Thyme
- 3/4 tsp Salt
- 3/4 tsp Black Pepper
- 3 tbsp Flour
- 2 tbsp White Wine
- 8 oz Chicken Broth reduced sodium
- 1/2 cup Half and Half room temperature
- 1/4 cup Heavy Cream room temperature
- 1 1/2 cup Crispy Onions divided
Instructions
- Pre-heat oven to 400.
- Bring a large pot of water to a boil and add about five shakes of salt.
- While the water boils, trim and slice the green beans in half.
- Add them to the boiling water and blanche for 5 minutes. You want tender green beans but not mushy. If you prefer a softer green bean, cook for 2-3 minutes longer.
- While the green beans cook, prepare an ice bath in a large bowl. Once the green beans are done, remove from the heat and drain. Place the green beans in the bowl of ice water to stop the cooking process. Set aside.
- If using whole mushrooms remove the stems from the mushrooms and slice them. Do not wash them.
- Melt butter in a large skillet or Dutch oven over medium heat.
- Add sliced mushrooms, garlic, thyme, salt, and pepper and cook down, stirring occasionally. Cook for about 7 minutes then add the onions and cook for another 7 minutes. DO NOT add the onions until the mushrooms have cooked down halfway. The onions will cook faster and burn if you add them all together. They are done when the mushrooms reduce in size and give off excess water and the onions are translucent.
- Scoop out half of the sauteed mushrooms and onion mixture and reserve in a bowl for later.
- Slowly stir in the flour. This will soak up all the excess water the mushrooms gave off and thicken the mushroom soup.
- Add the white wine and deglaze the pan. This will loosen any browned bits on the bottom of the pan and add flavor to the liquid.
- Slowly stir in the chicken broth and half and half. The half and half should be room temperature and not cold so it doesn’t curdle in the pot. Once combined, remove from heat and use an immersion blender to blend the soup in the pot. Blending the soup is what gives it a rich mushroom flavor.
- Return to low heat and stir in the reserved mushrooms from step 3 and the heavy cream. Simmer on low for about 5 minutes.
- Pour the creamy mushroom sauce into a casserole dish or an oven safe cast iron skillet. Mix 1/2 cup of crispy fried onions into the mushroom mixture.
- Drain the green beans from the cold water and stir them into the mushroom soup.
- Add the remaining onion topping to the rest of the casserole and bake in the oven for 15 minutes or until golden brown and bubbly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Sides
- Method: Bake, Stove Top
- Cuisine: American
