Can I use frozen beans for this green bean casserole recipe?

Yes, you can use frozen green beans. However, make sure to thaw them completely and pat them dry to prevent the green bean casserole recipe from becoming too watery.

How do I prevent my green bean casserole recipe from being runny?

The key is to cook the mushroom sauce until it is thick enough to coat the back of a spoon and to ensure your blanched beans are dried thoroughly before mixing.

Can I make this green bean casserole recipe ahead of time?

Absolutely! You can assemble the beans and sauce in the baking dish up to 24 hours in advance. Just wait to add the fried onion topping until you are ready to bake.

What is the best mushroom for a green bean casserole recipe?

Cremini (Baby Bella) mushrooms are the best choice for this green bean casserole recipe because they offer more flavor and a better texture than standard white button mushrooms.

green bean casserole recipe: 5 secrets to the perfect holiday dish

Name: The Ultimate Scratch-Made Green Bean Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 lbs fresh green beans, trimmed and halved; 1 lb cremini mushrooms, sliced; 3 cloves garlic, minced; 1/4 cup unsalted butter; 1/4 cup all-purpose flour; 1 cup heavy cream; 1 cup chicken or vegetable broth; 1/2 teaspoon ground nutmeg; 1 1/2 cups crispy fried onions; Salt and black pepper to taste

Description

A gourmet take on the classic holiday side dish featuring fresh green beans, a homemade mushroom cream sauce, and crispy fried onions.

Ingredients

Scale

2 lbs fresh green beans, trimmed and halved
1 lb cremini mushrooms, sliced
3 cloves garlic, minced
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup heavy cream
1 cup chicken or vegetable broth
1/2 teaspoon ground nutmeg
1 1/2 cups crispy fried onions
Salt and black pepper to taste

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Instructions

Step 1: Blanch the green beans in a large pot of boiling salted water for 3-5 minutes until tender-crisp. Immediately transfer to an ice bath to stop the cooking, then drain and pat dry.
Step 2: In a large skillet over medium-high heat, melt the butter. Add the mushrooms and cook until browned and moisture has evaporated (about 8 minutes). Stir in the garlic for the last minute.
Step 3: Sprinkle flour over the mushrooms and whisk for 1 minute. Gradually whisk in the broth and heavy cream. Simmer until the sauce thickens, then season with nutmeg, salt, and pepper.
Step 4: In a large bowl, toss the blanched beans with the mushroom sauce and 1/2 cup of the fried onions. Transfer the mixture to a 9x13 inch baking dish.
Step 5: Bake at 350°F (175°C) for 20 minutes. Top with the remaining 1 cup of fried onions and bake for an additional 5-10 minutes until the onions are golden and the sauce is bubbling.

Notes

To save time, you can blanch the beans a day in advance and store them in the fridge.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Dishes & Savory Recipes
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 245
Sugar: 4g
Sodium: 480mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 4g
Protein: 5g
Cholesterol: 35mg