Green bean casserole from scratch is a holiday classic made fresh. No canned beans or soups required. Fresh green beans give it a much more lively pop of fresh vegetable flavor. The mushroom sauce/soup from scratch lets you control the salt and herb additions. It’s fairly quick and easy to make. Creamy, delicious and full of traditional flavors!
Green Bean Casserole From Scratch
Cook the green beans in salted water for 5-7 minutes. Remove to an ice bath, cool and drain. Blanching for a minute or two doesn’t cook them long enough for our taste. If you prefer them still crunchy then, by all means, just blanch about 2 minutes.
Saute the onions until soft, add garlic saute another minute. Add the mushrooms and continue sauteing until some of the moisture is being released about 5 minutes. Sprinkle the flour on top, stir and cook for another 1-2 minutes to cook out the flour taste. Add the stock, fresh thyme, bay leaf, Worcestershire, salt, and pepper. Simmer for about 3 minutes. Reduce the heat, add the heavy cream, stir and continue simmering until the sauce thickens to your desired consistency. Usually 10-15 minutes.
Remove the bay leaf and thyme sprigs from the sauce. Pour the sauce over the green beans, stir to coat evenly. Pour into a 9×13 baking dish. Sprinkle the French fried onions over the top and bake for 20 minutes.
Let rest about 5-10 minutes before serving.
Serve and enjoy the holiday dinner with your friends and family!
Green Bean Casserole From Scratch
- 1 pound fresh green beans rinsed, trimmed and snapped
- 2 tablespoons unsalted butter
- 1/2 medium onion
- 8 oz Baby Bella mushrooms cleaned and sliced
- 1 clove garlic minced
- 2 tablespoons all-purpose flour
- 3/4 cup chicken or vegetable stock
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 1/4 cups heavy cream
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- Preheat the oven 350 degrees.
- Bring a large pot of water to a boil, add salt and green beans. Cook 5-7 minutes. Remove to an ice bath. Cool, drain thoroughly.
- In a medium saucepan, melt the butter, add the onions and saute until soft, about 5 minutes.
- Add the garlic and saute another minute.
- Add the mushrooms, saute until moisture is releasing about 4-5 minutes. Sprinkle the flour over and stir, cook another 1-2 minutes to remove the flour taste.
- Add the stock, fresh thyme, bay leaf, Worcestershire, salt, and pepper. Simmer for about 3 minutes.
- Reduce the heat to medium-low, add the heavy cream, stir and continue simmering until the sauce thickens to your desired consistency. Usually 10-15 minutes. Remove the bay leaf and thyme sprigs from the sauce.
- Pour the sauce over the green beans, stir to evenly coat. Pour into a 9x13 baking dish. Sprinkle the French fried onions over the top evenly.
- Bake for 15-20 minutes, until browned and bubbling.
- Let rest at least 5 minutes before serving.
Amount per serving
% Daily Value*
Total Fat 22.8g 29%
Saturated Fat 14g 70%
Cholesterol 79mg 26%
Sodium 301mg 13%
Total Carbohydrate 16.5g 6%
Dietary Fiber 4.3g 15%
Total Sugars 3.1g
Vitamin D 28mcg 142%
Calcium 85mg 7%
Iron 2mg 12%
Potassium 470mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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Recipe inspired by TheLocalPalate