Best Green Bean Casserole From Scratch Recipe (no soup)
A holiday classic made fresh. No canned beans or soups required. Creamy and full of traditional flavors!
Servings: 6
Calories: 262kcal
Ingredients
- 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
Instructions
- 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.
Notes
To Make Ahead - Prepare the green bean casserole as instructed up to baking without the onions added. Allow to cool then store refrigerated. The next day set out for an hour. Add the onions as instructed, then bake at 350 degrees F. for 15-20 minutes until bubbling and golden brown.
Storing - Let the green bean casserole cool to room temperature, cover tightly, or place in an air-tight container, and refrigerate for up to 4 days.
Freezing - You can freeze the casserole with or without (I suggest without) the fried onions on top for up to 3 months. Prepare the recipe as directed, allow to cool to room temperature, wrap it tightly with plastic wrap and then aluminum foil, and freeze for up to 3 months. When ready to bake thaw overnight in the refrigerator, add the onions, and bake as directed.
Nutrition
Calories: 262kcal | Carbohydrates: 13g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 79mg | Sodium: 273mg | Potassium: 419mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1383IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 1mg