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Homemade Green Bean Casserole

Fresh green beans in a creamy from-scratch mushroom sauce, topped with crispy fried onions — no canned soup required.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: American, Italian
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ pounds fresh green beans trimmed and cut into 2-inch pieces
  • 3 tablespoons butter
  • 8 ounces cremini mushrooms sliced
  • 1 shallot finely diced
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 1 cup chicken or vegetable broth
  • 1 cup half-and-half
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pinch ground nutmeg
  • 1½ cups crispy fried onions divided

Equipment

  • Large pot (for blanching)
  • Large skillet
  • 2-quart baking dish
  • Whisk
  • Large bowl of ice water

Method
 

  1. Step 1: Preheat the oven to 375°F and boil the green beans for 4 minutes, then shock in ice water and drain.
  2. Step 2: Cook the mushrooms in the butter for 6 to 8 minutes until browned.
  3. Step 3: Add the shallot and garlic and cook for 2 minutes, then stir in the flour for 1 minute.
  4. Step 4: Whisk in the broth and half-and-half and simmer until thickened, then season.
  5. Tip: Add the liquid slowly to avoid lumps.
  6. Step 5: Fold in the green beans and ½ cup of the fried onions and transfer to a baking dish.
  7. Step 6: Top with the remaining onions and bake 20 to 25 minutes until bubbling.

Notes

Calories are an estimate per serving.
Assemble up to a day ahead without the topping to save time on Thanksgiving.