Creamy Green Bean Casserole
Elevate your holiday spread or weeknight dinner with this rich and flavorful Creamy Green Bean Casserole, a homemade twist on the classic comfort-food favorite! Packed with tender, blanched fresh green beans smothered in a luscious, from-scratch mushroom and Parmesan cream sauce, this recipe is a far cry from canned soups. Topped with golden, crispy fried onions for the perfect crunch, this dish strikes a balance between creamy indulgence and irresistible texture. With just 20 minutes of prep time and no shortcuts on flavor, it’s the ultimate side dish to complement roasted meats or stand out at your next potluck. Perfect for special occasions or any time you crave a veggie-forward comfort food classic.
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Recipe Information
Ingredients
- 1 pound fresh green beans
- 3 tablespoons butter
- 1 yellow onion
- 2 garlic cloves
- 8 ounces button mushrooms
- 3 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 0.5 cup grated Parmesan cheese
- 1.5 cups crispy fried onions
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until just tender. Drain and transfer immediately to an ice bath to stop the cooking. Drain again and set aside.
In a large skillet, melt the butter over medium heat. Add the finely diced yellow onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Add the chopped mushrooms to the skillet and cook for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Sprinkle the flour over the sautéed vegetables. Stir well and cook for 1-2 minutes to eliminate the raw flour taste.
Gradually add the chicken stock while stirring constantly to create a smooth sauce. Slowly add the heavy cream, continuing to stir, and simmer the mixture for 2-3 minutes until thickened.
Season the sauce with salt, black pepper, and ground nutmeg. Stir in the grated Parmesan cheese until melted and evenly incorporated.
Toss the blanched green beans with the prepared mushroom sauce, ensuring the beans are evenly coated. Transfer the mixture to a greased 9x13-inch baking dish.
Spread the crispy fried onions evenly over the top of the casserole.
Bake the casserole in the preheated oven for 20-25 minutes, or until bubbling and the onion topping is golden brown.
Remove from the oven and allow to cool for a few minutes before serving.
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 734 mg | 32% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 8.4 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 158 mg | 12% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 448 mg | 10% | |
*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.
