Fresh Green Bean Casserole
Fresh green beans, sautéed mushrooms, and crisp bacon come together in a creamy from-scratch sauce, topped with crispy fried onions. A homemade, from scratch take on classic green bean casserole.
Servings: 8 servings
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
Make Ahead: Assemble the casserole up to a day in advance (without the fried onion topping). Cover and refrigerate, then bake as directed, adding a few extra minutes.
Storage: Leftovers keep well in the fridge for up to 3 days. Reheat covered in the oven or microwave.
Fried Onion Tip: Add the second layer of onions in the last 5 minutes to keep them crisp and golden.
Vegetarian version: Use vegetable broth and omit bacon.
Season to taste: After making the sauce, taste and adjust salt before adding the green beans. The bacon and soy sauce already add saltiness.
Nutrition
Serving: 1serving | Calories: 313kcal | Carbohydrates: 18g | Protein: 8g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 761mg | Potassium: 443mg | Fiber: 3g | Sugar: 5g | Vitamin A: 837IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 1mg
