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Green bean casserole gets a serious upgrade. No canned soup, just fresh ingredients and big flavor. Tender green beans, sautéed mushrooms, crisp bacon, and a creamy from-scratch sauce bring depth and richness. It’s classic comfort, made the way it should be.
Looking for a lighter option? Try my low-fat green bean casserole. It skips the heavy cream but keeps the fresh green beans, savory flavor, and crunchy topping.
Here’s Why This Green Bean Casserole Recipe Works
Fresh green beans, not mush: Blanching keeps the beans bright, crisp-tender, and vibrant. None of that dull, soggy texture from canned beans.
Real cream sauce: A homemade roux with butter, flour, broth, and half-and-half gives you rich, silky flavor with no shortcuts.
Bacon adds smokiness: Crispy chopped bacon adds a salty punch and layers of smoky depth you won’t get from the classic.
Mushrooms for umami : Sautéed mushrooms and onions give the casserole real heft and savory depth without overwhelming the beans.
For a simpler, elegant side, try my green beans almondine, sautéed with butter, garlic, and toasted almonds.
Ingredient Notes
Fresh green beans: Look for firm, vibrant beans with no wrinkles or soft spots. Trim just the ends and cut to 2-inch lengths for even cooking.
Mushrooms: Cremini (baby bella) mushrooms add more depth than white button mushrooms, but either works. Slice evenly so they brown well.
Half and half: This gives a creamy texture without the heaviness of full cream. You can sub whole milk in a pinch, but the sauce won’t be as rich.
Soy sauce: Just a tablespoon adds umami and balances the richness of the cream.
Nutmeg: It’s subtle but key. Just a pinch adds warmth and rounds out the cream sauce without making it taste like dessert.
Recipe Tips
Don’t skip the ice bath: Shocking the green beans after blanching locks in color and stops the cooking dead in its tracks.
Cook the mushrooms down: Let them brown and lose their moisture so the sauce doesn’t get watery.
Use the right pan: A deep skillet makes it easy to combine everything evenly before transferring to the baking dish.
Season before baking: Taste the sauce before assembling. The soy sauce adds umami and saltiness, but you may want to tweak the salt.
Extra fried onions: A two-stage topping gives you a golden crunch on top without burning.
Dry the green beans well: After blanching and shocking, pat the beans thoroughly dry with a towel. Excess water can thin the sauce.
Don’t rush the roux: Let the flour cook for a full minute or two before adding liquid. That step builds a deeper flavor and prevents any pasty taste.
Add mushrooms in batches if needed: If your skillet’s crowded, cook the mushrooms in two batches so they brown instead of steaming. More browning = more flavor.
Let it rest before serving: Give the casserole 5–10 minutes out of the oven before serving. This helps the sauce thicken slightly and makes for cleaner scoops.
If you’re planning a holiday spread, pair this green bean casserole with my corn casserole and my mashed creamer potatoes for a cozy, classic combo.
From Scratch Green Bean Casserole
Green bean casserole made with fresh ingredients, real cream sauce, and crisp bacon is always worth the extra step. This recipe delivers comfort and flavor without cutting corners. It is perfect for Thanksgiving, but just as welcome at Sunday dinner or any potluck table.
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Fresh Green Bean Casserole
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Ingredients
- 1 ½ pounds fresh green beans, trimmed and cut into 2-inch pieces
- 6 to 8 slices thick-cut bacon, chopped
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 8 ounces cremini mushrooms, or button mushrooms, sliced
- 3 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 1 cup half-and-half
- 1 tablespoon soy sauce
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 1 ½ cups French fried onions, divided
Instructions
Blanch the Green Beans
- Bring a large pot of salted water to a boil. Add green beans and cook for about 4–5 minutes, until bright green and just tender-crisp. Drain and immediately run cold water over them or plunge them into an ice bath to stop the cooking.Place them on a kitchen towel and pat dry, then set them aside.
Cook the Bacon
- In a large skillet, cook the chopped bacon over medium heat until crisp. Use a slotted spoon to transfer it to a paper towel-lined plate. Leave about 1 tablespoon of bacon drippings in the pan.
Make the Sauce
- Add the diced onion to the skillet and cook for 3–4 minutes, until softened. Add the garlic and mushrooms, cooking until the mushrooms release their moisture and start to brown, about 6–8 minutes.Add butter to the pan with the mushrooms. Once melted, stir in the flour and cook for 1–2 minutes, stirring constantly to form a roux.
- Slowly whisk in the chicken broth, then the half and half, whisking until smooth. Bring to a simmer and cook until thickened, about 3–5 minutes. Stir in soy sauce, salt, pepper, and nutmeg. Taste and adjust seasoning if needed.
Assemble and Bake
- Add the blanched green beans and cooked bacon to the skillet. Stir until everything is evenly coated with the sauce.
- Transfer the mixture to a 2-quart baking dish. Top with 1 cup of fried onions. Bake uncovered at 350°F for about 25 to 30 minutes, until bubbly around the edges. Sprinkle the remaining fried onions on top and bake for another 5 minutes, just until golden.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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