Green Bean Casserole Recipe

Green Bean Casserole is a classic side dish that’s perfect for holidays, family gatherings, or any time you want a comforting and flavorful addition to your meal. This recipe combines tender green beans, a creamy mushroom sauce, and a crispy fried onion topping for a dish that’s sure to please everyone at the table.

Ingredients

For the Casserole:

• 2 pounds fresh green beans, trimmed and cut into 1-inch pieces
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1/4 cup all-purpose flour
• 1 cup chicken or vegetable broth
• 1 cup half-and-half or heavy cream
• 1 teaspoon soy sauce
• Salt and pepper to taste

For the Topping:

• 1 cup crispy fried onions (store-bought or homemade)
• 1/2 cup grated Parmesan cheese (optional)

Instructions

Step 1: Prepare the Green Beans

1. Blanch the Green Beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 4-5 minutes, until tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.

Step 2: Make the Mushroom Sauce

1. Cook the Onions and Garlic: In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
2. Add the Mushrooms: Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 7-8 minutes.
3. Make the Roux: Sprinkle the flour over the mushroom mixture and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
4. Add the Liquids: Slowly whisk in the chicken or vegetable broth, followed by the half-and-half or heavy cream. Bring to a simmer and cook until the sauce thickens, about 5-7 minutes.
5. Season: Stir in the soy sauce and season with salt and pepper to taste.

Step 3: Assemble the Casserole

1. Combine Green Beans and Sauce: In a large mixing bowl, combine the blanched green beans with the mushroom sauce. Mix until the green beans are evenly coated.
2. Transfer to Baking Dish: Pour the green bean mixture into a 9×13-inch baking dish and spread it out evenly.

Step 4: Add the Topping

1. Top with Fried Onions: Sprinkle the crispy fried onions evenly over the top of the casserole. If using, sprinkle the grated Parmesan cheese over the onions.

Step 5: Bake

1. Bake: Preheat your oven to 375°F (190°C). Bake the casserole for 25-30 minutes, or until the sauce is bubbly and the topping is golden brown.

Step 6: Serve

1. Let it Rest: Allow the casserole to rest for 5-10 minutes before serving to let the sauce thicken slightly.
2. Serve: Serve warm and enjoy!

Tips and Variations

• Make Ahead: You can prepare the casserole up to the baking step a day in advance. Store it in the refrigerator and add the topping just before baking.
• Add Bacon: For extra flavor, add cooked and crumbled bacon to the green bean mixture.
• Use Frozen Green Beans: If you’re short on time, you can use frozen green beans instead of fresh. Just thaw and drain them before using.

Conclusion

Green Bean Casserole is a timeless dish that brings comfort and flavor to any meal. With its creamy sauce and crispy topping, it’s a crowd-pleaser that’s sure to become a favorite at your table.

FAQs

1. Can I use canned green beans?

Yes, you can use canned green beans if you prefer. Just be sure to drain them well before adding them to the casserole.

2. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

3. Can I freeze green bean casserole?

Yes, you can freeze the casserole before baking. Assemble the casserole and cover tightly with foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking.

4. Can I use a different type of mushroom?

Yes, you can use any type of mushroom you like, such as cremini, shiitake, or portobello.

5. What can I substitute for the fried onions?

If you don’t have fried onions, you can use crushed potato chips, breadcrumbs, or make your own crispy onion topping by frying thinly sliced onions until golden brown.

Enjoy your delicious Green Bean Casserole!

Yield: 8

Green Bean Casserole Recipe

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Green Bean Casserole is a classic side dish that's perfect for holidays, family gatherings, or any time you want a comforting and flavorful addition to your meal. This recipe combines tender green beans, a creamy mushroom sauce, and a crispy fried onion topping for a dish that's sure to please everyone at the table.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• FRIED SHALLOTS
• 3 large shallots, peeled and very thinly sliced into rings
• 1/4 cup` flour
• 1/4 tsp salt
• vegetable oil for frying
• CASSEROLE
• 1 1/2 lbs green beans, trimmed
• 2 cups half and half, or cream
• 1/2 ounce dried mushrooms (I used Shitake)
• 3 Tbsp butter
• 3 Tbsp flour
• 1/3 cup dry sherry (not cooking sherry)
• 1 cup shredded Gruyere cheese, divided. (I measure out a heaped cup.)
• salt and fresh cracked black pepper to taste
• dash of fresh grated nutmeg, or more to taste

Instructions

SHALLOTS

• Note: you can fry the shallots first, or while the casserole is cooking. Fill a saucepan with 2 inches of oil and heat on medium high until hot, or a clip on thermometer reads 325°F
• Mix the flour and salt together, then gently toss the shallots in the flour, carefully separating the rings as you add them.
• Fry the shallots, in batches, until golden, it should take under 2 minutes if your oil is hot enough. Drain on paper towels. Note: remove any brown bits from the oil in between batches, so they don't burn.

CASSEROLE

• Heat the cream to a simmer, then remove from the heat and add the dried mushrooms, stirring well. Cover and let sit for 30 minutes.
• Preheat the oven to 350°F
• Trim the beans but leave them whole. Blanche them in a large pot of boiling water for a total of about 3 minutes, just to take the raw edge off, they will still be crunchy.
• Prepare an ice bath in a large bowl. Drain the beans and immediately plunge them into the ice water to stop the cooking and set their bright color. Add more ice if necessary to keep the water cold, then drain the beans on a clean towel.
• Puree the mushrooms and cream in a food processor or high speed blender until smooth. You may still have some texture to your sauce, that's ok, just get it as smooth as you can.
• Melt butter in a medium pan and add the flour to make a roux. Stir constantly for about 2 minutes over medium heat, but don't let it take on color.
• Add the sherry to the pan and stir or whisk well until blended, let the mixture cook for a minute, stirring or whisking constantly. Then add the mushroom sauce and whisk until the mixture comes to a simmer and is smooth and thickened. Remove from heat and stir in 1/2 cup of the cheese. Season with salt and pepper to taste. Start with 1/2 teaspoon of salt, but you will likely need more. Add a dash of nutmeg to taste. (Don't skip this step, the flavor is so wonderful.)
• Layer half your beans into your casserole, then drizzle half the sauce over the beans, nudging the sauce down and around all the beans. Repeat with the remaining beans and sauce. Try to get the sauce evenly distributed.
• Sprinkle the top with the remaining cheese and bake for 35-45 minutes, until golden and bubbly. Note: tent the casserole loosely with foil about halfway through if it browns too much. Top with the fried shallots and serve immediately.