From Scratch Comfort: The Ultimate Green Bean Casserole

Ditch the canned soup! This best green bean casserole recipe uses a homemade mushroom sauce & fresh green beans. A nostalgic, chef-inspired twist on a classic! Get the recipe.

Recipe Introduction

Ever find yourself craving a bit of home? i know i do. is there anything more comforting than the classics? the best green bean casserole recipe might just be the king of them all.

Think creamy, crunchy, and utterly delicious! it's more than just a side dish. it is a hug from your nan.

A Humble Beginning

This dish, believe it or not, has roots back in the good ol' us of a. it's been a staple at thanksgiving for donkey's years! while it can be proper easy, this version takes it up a notch.

It's a traditional green bean casserole at heart, but with a touch of "wow."

This recipe is definitely a medium difficulty. You'll need about 2 hours, start to finish. This makes enough for about 8 hungry people. Time well spent, believe me!

Why This Recipe Rocks

Honestly? It's flipping delicious. The homemade mushroom sauce is the bomb. Also, skipping the canned stuff makes a huge difference. For a start you can say you did everything from scratch.

For another thing? it's full of veggies! easy healthy green bean casserole ticks a lot of boxes. plus, it's the perfect excuse to gather the family.

What makes this one special is frying the onions yourself from scratch.

Ready to get cracking? Here's what you'll need...

Right then, let's get down to business! this section's all about what you'll need to whip up the best green bean casserole recipe , proper chef style.

Forget the stuff in tins, we're going all out! honestly, once you taste this, you'll never go back.

Gather Your Arsenal: Ingredients & Equipment

First things first, ingredients. You can't bake a cake without flour, can you? Same applies here. So, here's the lowdown on what you need.

Main Ingredients: The Heart of the Matter

• Crispy Fried Onions:

  • 1 large yellow onion, thinly sliced (about 300g / 10.5 oz). Aim for even slices, yeah?
  • 1/2 cup all-purpose flour ( 60g / 2 oz), seasoned with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Don't skimp on the seasoning!
  • Vegetable oil, for frying (about 4 cups / 1 litre). Make sure it's clean and fresh.

• Mushroom Sauce Magic:

  • 4 tablespoons (1/2 stick) unsalted butter ( 57g / 2 oz). Proper butter, none of that margarine nonsense.
  • 8 ounces cremini mushrooms, sliced ( 225g / 8 oz). Brown and firm, that's what you're after. If you cannot find Cremini, you can use White Button or Shiitake
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced. Don't be shy with it!
  • 1/4 cup all-purpose flour ( 30g / 1 oz)
  • 3 cups chicken broth ( 710 ml / 24 fl oz)
  • 1/2 cup heavy cream ( 120 ml / 4 fl oz). Full fat, mind you!
  • 1/4 cup dry sherry ( 60 ml / 2 fl oz). Sherry substitution: Use dry white wine, or omit altogether, you may want to compensate with a squeeze of lemon.

• Green Bean Power:

  • 2 pounds fresh green beans, trimmed and halved ( 900g / 32 oz). Snappy and vibrant, that's what you want.
  • 1 tablespoon olive oil ( 15 ml / .5 fl oz)
  • Salt and pepper to taste. Obvious, but worth saying.
  • All of the prepared mushroom sauce
  • All of the prepared crispy fried onions (reserve some for topping)

Did you know? Green bean casserole has been a Thanksgiving staple since the 1950s!

Seasoning Notes: Spicing it Up

Honestly, it's all about balance. For that Easy Healthy Green Bean Casserole flavour, don't go overboard. Simple is often best, you know?

• Essential Spice Combinations : Salt and pepper are your foundation. A pinch of nutmeg in the sauce adds warmth.
• Flavor Enhancers : Garlic, definitely! Sherry adds depth.
• Quick Substitutions : No sherry? Use dry white wine.

Equipment Needed: Tools of the Trade

Nothing too fancy here, promise!

• Large pot for blanching green beans. Gotta give them a quick bath, innit?
• Deep pot or Dutch oven for frying onions. Safety first, eh?
• Slotted spoon or spider. For scooping out those golden onions.
• Large skillet or saucepan. For the mushroom sauce.
• 9x13 inch baking dish. A classic, really.
• Mixing bowls. For everything else.

Right, that's the kit list sorted. Time to get cooking!

Alright, buckle up buttercups, because we're about to dive headfirst into the best green bean casserole recipe you've ever laid eyes on! seriously, forget everything you thought you knew about this dish, especially that stuff in a tin.

This is next level. i'm talking from scratch , baby! this isn’t your grandma’s casserole. well, actually, it could be, if your grandma was secretly a michelin-starred chef, hahaha!

Kitting Out: Prep Steps

Before we start, let's talk mise en place . basically, get all your ducks in a row. this means chopping, measuring, and generally making your life easier later on.

Honestly, it's a game-changer!

The Essentials: Everything in its Place

First, get your onions sliced – we're talking thinly sliced! about 300g (10.5 oz) of a large yellow onion should do it.

Then, trim and halve 900g (32 oz) of fresh green beans. finally, slice up 225g (8 oz) of cremini mushrooms.

Got it? good!

Winning at Life: Time-Saving Tips

Listen up! slice those onions earlier in the day and store them in the fridge. it’s a pro move. also, measure out all your spices ahead of time.

Seriously, these little things save minutes. think of them as little victories.

Safety First, People!

When you're frying those onions (and trust me, you want to fry those onions), be super careful with the hot oil.

I once splashed myself and, oh my gosh, it was not fun. so, keep a close eye on the hob!

Time to Get Down and Dirty: Step-by-Step

This is where the magic happens! Don’t worry, it is a super Easy Healthy Green Bean Casserole !

1. Fry Those Onions: Heat about 1 litre (4 cups) of vegetable oil in a deep pot. Toss your onion slices in seasoned flour (1/2 cup flour with 1/2 teaspoon salt and 1/4 teaspoon pepper), then fry in batches until golden brown. Drain on paper towels. It's ok to eat a few!
2. Blanch the Beans: Boil some salted water in a large pot. Toss in your green beans until they are bright green, then shock them in ice water. This keeps that vibrant colour.
3. Dry Sauté: Toss the green beans in 1 tablespoon of olive oil, salt, and pepper and sauté quickly in the skillet to dry them. Dry green beans are a must, otherwise it's going to be a watery mess .
4. Mushroom Magic: Melt 57g (4 tablespoons) of butter in a saucepan. Sauté the mushrooms until golden. Add 2 cloves of minced garlic, salt, and pepper. Stir in 30g (1/4 cup) of flour and cook for a minute. Slowly whisk in 710 ml (3 cups) of chicken broth. Simmer until thickened, then stir in 120 ml (1/2 cup) of heavy cream and 60 ml (1/4 cup) of dry sherry.
5. Assemble!: Combine the green beans, mushroom sauce, and most of the fried onions in a baking dish (9x13 inch). Stir to combine.
6. Bake it Baby!: Top with the remaining fried onions and bake at 350° F ( 175° C) for 30- 35 minutes until bubbly and golden brown.

Level Up: Pro Tips

Want to take your Cheesy Green Bean Casserole to the next level? Of course, you do!

• Fry it Right: Don't overcrowd the onions! Fry them in batches for maximum crispiness. Trust me on this!
• Sauce Boss: Taste and adjust the mushroom sauce! Add a pinch of cayenne for a kick or a squeeze of lemon to brighten it up. Be the boss!
• Make-Ahead Magic: You can make the mushroom sauce a day ahead! It saves time when you are preparing your Best Green Bean Casserole ! Just store it in the fridge and reheat before assembling.

Right then, let's dive into some recipe notes for this best green bean casserole recipe ! It's more than just a dish, it's an experience, innit? A bit of prep goes a long way!

Recipe Notes

Serving Suggestions

Right, so you've got this amazing casserole. How do you make it look proper tasty?

Plating is key! Think about a nice serving dish. A sprinkle of extra crispy onions on top really does the trick. Honestly, the presentation makes all the difference.

As for sides? mash, cranberry sauce and gravy, obviously! a nice roast chicken or bit of ham goes down a treat too.

A crisp, dry white wine is a must, something that cuts through the richness of the casserole.

Storage Tips

Right, let's talk about keeping this bad boy fresh.

If you've got leftovers, pop 'em in the fridge. They'll be good for about 3 days, no worries. Just make sure to cover it properly. Honestly, it's always better the next day!

Freezing? not really recommended, mate. the sauce can get a bit weird when it thaws. but if you have to, portion it out first.

Reheating is easy peasy. just whack it in the oven until it's bubbling.

Variations

Fancy a bit of a twist?

For a cheesy green bean casserole , add some grated cheddar on top for the last few minutes of baking.

Green bean casserole easy no mushroom ? no worries, just leave 'em out! you could add some other veg like broccoli, or even some diced carrots.

If you're feeling fancy, use smoked green beans ! It gives the casserole a lovely depth of flavour. For a 4 ingredient green bean casserole , just stick to the basics, tinned beans, cream of mushroom soup and onions!

For a healthier version, use low-fat cream cheese, but be careful when baking it may get watery.

Nutrition Basics

Okay, I'm no dietician, but here's the gist.

This casserole has got green beans, so you're getting some fibre, good stuff, innit? there's a fair bit of fat from the butter and cream, though.

So maybe don't eat the whole dish in one sitting.

The nutritional benefits are: Green beans are good for you, mushrooms are good for you too!

Honestly, this easy healthy green bean casserole is all about balance!

Right then, go on and give it a go! Don't be afraid to experiment and make it your own. I hope you enjoy your best green bean casserole recipe !

Frequently Asked Questions

Is making the best green bean casserole recipe really worth the effort compared to using canned soup?

Absolutely! While the canned soup version is quick and easy, making the mushroom sauce from scratch elevates the entire dish. The homemade sauce has a richer, more complex flavor and a smoother texture that you just can't get from a can. Think of it like upgrading from instant coffee to a proper barista-made latte – the difference is noticeable!

Can I make the crispy fried onions ahead of time for this green bean casserole?

You certainly can, and it's a great way to save time on the day you plan to serve the casserole! Just make sure to store the fried onions in an airtight container at room temperature. They might lose a little of their initial crispness, but a quick re-crisp in a low oven (around 300°F/150°C for 5-10 minutes) will bring them back to their former glory. No one wants soggy onions ruining their tea and biscuits!

What's the best way to store leftover green bean casserole, and how long will it last?

Store any leftover green bean casserole in an airtight container in the refrigerator. It will generally last for 3-4 days. While you can freeze it, the texture might change upon thawing, becoming a bit mushy, especially the onions. It’s best enjoyed fresh, so try to eat those leftovers sooner rather than later!

I'm vegetarian; can I still enjoy this green bean casserole recipe?

Definitely! This recipe is easily adaptable for vegetarians. Use vegetable broth instead of chicken broth in the mushroom sauce. For a vegan option, you can swap the heavy cream with cashew cream or coconut cream and double check the dry sherry for vegan ingredients. You might also look at nutritional yeast to add depth of flavour!

Can I use frozen green beans instead of fresh for the best green bean casserole recipe?

While fresh green beans are preferable for their texture, you can use frozen in a pinch. Just be sure to thaw them completely and drain them very well before sautéing. Frozen green beans tend to release more water, so squeezing out the excess moisture is key to preventing a soggy casserole. It's not quite the same as using fresh from the allotment, but it'll do in a bind!

My mushroom sauce isn't thickening; what am I doing wrong?

A sauce that doesn't thicken often comes down to a couple of things. Make sure you're cooking the flour in the butter for at least a minute before adding the broth - this cooks out the raw flour taste and activates its thickening power. Also, be sure to whisk constantly as you add the broth to prevent lumps from forming, and allow the sauce to simmer gently until it reaches your desired consistency. You might need to turn up the hob to allow it to thicken!

Previous Recipe: Sunshine peach tea Recipe: A taste of summer ☀️
Next Recipe: Zesty Lemon Chicken Orzo: Sunshine on a Plate!