This fresh, from scratch Green Bean Casserole is made with pantry ingredients and no canned soup! Yet it's creamy, flavorful and absolute comfort food.
Course: Side Dish
Keyword: green bean casserole, green bean casserole from scratch
Author: Kristin Maxwell
2poundsgreen beanstrimmed and cut in half
1poundwhite button mushroomscleaned and stems removed
1clovegarlicminced (1 teaspoon)
Salt and pepperto taste
2cupsvegetable brothor chicken
1 6-ouncecan French Fried Onionsdivided
Preheat oven to 375 degrees. Grease a large baking dish (13x9) with nonstick cooking spray.
Bring 4 quarts of water to a boil in a large pot over medium heat. Add 2 tablespoons salt and the trimmed green beans. Boil for 4-5 minutes or until beans are bright in color and tender-crisp (tender but still have a “bite” to them).
Meanwhile, prepare a large bowl of ice water. Place the beans into the ice bath to stop the cooking process. Set aside.
Add butter to the pot and melt over medium heat. Add garlic, mushrooms, salt and pepper (¼-½ teaspoon each) and cook, stirring often, for about 6 minutes. Add ¼ cup flour and cook for 1-2 minutes, stirring constantly. Add broth and heavy cream, reduce heat slightly and simmer until sauce is thickened; about 10 minutes. Taste and add salt and pepper to your liking.
Add green beans and about ⅓ of the french fried onions to the pot and stir until evenly coated. Pour into prepared baking dish and spread evenly. Top with remaining fried onions and bake uncovered until sauce is bubbly and topping is golden; about 20-25 minutes. Rest for at least 5 minutes before serving.