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Fresh Green Bean Casserole Recipe

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4.1 from 27 reviews

A classic and fresh take on green bean casserole made with crisp-tender green beans, sautéed mushrooms and onions in a creamy mushroom sauce, topped with crispy fried onions and baked to golden perfection. This comforting side dish is perfect for holiday dinners or any special occasion.

Ingredients

Vegetables

  • 2 pounds fresh green beans
  • 8 ounces fresh cremini mushrooms
  • 1 medium yellow onion, small diced
  • 2 cloves garlic, minced

Cooking Fats

  • 2 tablespoons butter
  • 1 tablespoon olive oil

Sauce & Seasonings

  • ¼ cup flour
  • 2 cups chicken or vegetable stock
  • Juice of half a lemon
  • 1-2 teaspoons soy sauce
  • 1 can cream of mushroom soup (10.5 ounces)
  • 1 tablespoon grated Parmesan cheese (optional)
  • Salt and pepper to taste

Topping

  • 1 container French’s Crispy Fried Onions (6 ounces)

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and spray a 9x13-inch baking dish with cooking spray to prevent sticking. Set it aside while you prepare the casserole.
  2. Prep Green Beans: In a large pot, bring 3 to 4 quarts of salted water to a rolling boil. Meanwhile, trim the ends off the green beans and cut them into 1 to 2-inch segments for even cooking.
  3. Clean and Slice Mushrooms: Wipe the cremini mushrooms clean with a damp cloth to remove dirt, trim the stems, and either dice or slice them to about quarter-inch thickness. Set aside.
  4. Blanch Green Beans: Once the water boils, add the cut green beans and cook for 3 to 4 minutes until just tender-crisp. Drain the beans immediately and transfer them to a bowl of cold water or run under cold water to halt further cooking and preserve their bright color.
  5. Sauté Vegetables: Heat butter and olive oil in a large, high-sided sauté pan or Dutch oven over medium heat. Add the mushrooms, diced onion, and a pinch of salt. Cook until the mushrooms release moisture and start to caramelize, deepening their flavor.
  6. Add Garlic and Flour: Stir in the minced garlic, cooking for an additional minute. Sprinkle the flour over the mixture, stirring constantly to coat the vegetables and cook off the raw flour taste, about 1 to 2 minutes.
  7. Create the Sauce: Gradually add the chicken or vegetable stock, lemon juice, 1 teaspoon soy sauce, and season with salt and pepper. Stir continuously and bring the mixture to a gentle simmer. Taste and adjust by adding more soy sauce, lemon juice, or seasoning to your preference.
  8. Combine Sauce with Soup and Beans: Remove the pan from heat and stir in the can of cream of mushroom soup, grated Parmesan cheese if using, and the blanched green beans. Mix until everything is evenly incorporated.
  9. Assemble and Bake: Pour the entire mixture into the prepared baking dish and smooth the top. Sprinkle the French’s Crispy Fried Onions evenly over the casserole. Bake in the preheated oven for 20 to 25 minutes until the edges are bubbly and the topping is golden brown and crisp.

Notes

  • Blanching green beans helps maintain vibrant color and crisp-tender texture.
  • The Parmesan cheese adds a subtle umami richness but can be omitted for a milder flavor.
  • Adjust the soy sauce and lemon juice to balance saltiness and acidity based on your taste preferences.
  • French’s Crispy Fried Onions provide classic signature crunch but you can substitute with homemade fried onions if desired.
  • This casserole can be prepared a day ahead, assembled and refrigerated, then baked before serving.

Find it online: https://recipethrive.com/fresh-green-bean-casserole-recipe/