Better Than Traditional Green Bean Bake
Elevate your holiday table with this "Better Than Traditional Green Bean Bake," a modern twist on the classic casserole that’s bursting with fresh flavors and creamy textures. Made with tender-crisp fresh green beans, a rich homemade mushroom sauce featuring baby bella mushrooms, and a crispy, golden fried onion topping, this dish is a showstopper. Ditch the canned ingredients for a luscious blend of heavy cream, parmesan cheese, and fragrant seasonings like garlic and onion powder, all baked to perfection. This upgraded green bean casserole is the ultimate comfort food, perfect for Thanksgiving or any family gathering. Easily prepped in just 15 minutes and baked to bubbly, golden goodness, it’s a crowd-pleasing side dish that’s sure to wow your guests.
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Recipe Information
Ingredients
- 500 grams fresh green beans
- 4 tablespoons unsalted butter
- 200 grams baby bella mushrooms, finely chopped
- 3 tablespoons all-purpose flour
- 1.5 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup grated parmesan cheese
- 1.5 cups fried onions (store-bought or homemade)
- 1 tablespoon olive oil
- 8 pieces ice cubes
Instructions
Preheat your oven to 375°F (190°C).
Fill a large pot with water and bring it to a boil. Add 1 teaspoon of salt and the green beans. Cook for 4-5 minutes until tender-crisp.
While the beans are cooking, prepare a large bowl of ice water. Once the green beans are done, use a slotted spoon to transfer them to the ice water to stop the cooking process. Let them cool for 2 minutes, then drain and set aside.
In a large skillet over medium heat, add the olive oil and 2 tablespoons of butter. Once melted, add the chopped mushrooms and sauté for 5-7 minutes, stirring occasionally, until softened and golden brown.
Add the remaining 2 tablespoons of butter to the skillet with the mushrooms and let it melt. Stir in the flour and cook for 1-2 minutes, stirring constantly, until the mixture forms a roux.
Gradually whisk in the chicken or vegetable stock, followed by the heavy cream. Stir well to combine. Add garlic powder, onion powder, black pepper, and 1 teaspoon of salt.
Let the sauce simmer for 5-7 minutes, stirring occasionally, until thickened. Stir in the grated parmesan cheese until melted and fully incorporated.
In a large mixing bowl, combine the blanched green beans with the mushroom sauce. Mix until the green beans are evenly coated.
Transfer the green bean mixture to a 9x13-inch baking dish, spreading it out evenly.
Top the green beans with the fried onions, spreading them in an even layer.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and crispy.
Remove from the oven and let it rest for 5 minutes before serving. Enjoy this modern twist on an ultimate comfort food!
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 797 mg | 35% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.9 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 98 mg | 8% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 404 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
