Devine Green Bean Casserole
Elevate your festive table with this spectacular Devine Green Bean Casserole, a fresh and flavorful spin on a classic favorite. Featuring crisp-tender green beans, sautéed button mushrooms, and a luscious homemade cream sauce infused with garlic, parmesan, and a hint of nutmeg, this dish is anything but ordinary. Unlike traditional recipes, this version skips the canned soups, instead opting for a rich roux-based sauce made from milk, broth, and heavy cream for a gourmet touch. Topped with irresistibly crunchy fried onions and baked to golden perfection, this casserole is the perfect side dish for holidays or any special occasion. Ready in under an hour, this recipe is ideal for serving a crowd, offering six servings of pure comfort and flavor. Whether you're hosting Thanksgiving or simply looking for an upgraded weeknight side, this dish is guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 pounds fresh green beans
- 8 ounces button mushrooms
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups milk
- 0.5 cup chicken or vegetable broth
- 0.5 cup heavy cream
- 3 garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 0.25 cup parmesan cheese, grated
- 1.5 cups crispy fried onions
Instructions
Preheat your oven to 375°F (190°C).
Trim and wash the green beans, then blanch them in boiling salted water for 3-4 minutes until just tender. Drain and immediately transfer to an ice bath to stop the cooking. Drain again and set aside.
Slice the mushrooms and mince the garlic. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the mushrooms and sauté for 5-7 minutes until browned. Add the minced garlic and cook for another 1-2 minutes. Remove mushrooms from the skillet and set aside.
Return the same skillet to the heat and melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for 1 minute, creating a roux.
Gradually whisk in the milk, followed by the broth and heavy cream. Cook, whisking constantly, until the mixture thickens (about 3-4 minutes).
Stir in the sautéed mushrooms, salt, black pepper, nutmeg, and parmesan cheese. Remove from heat.
In a large mixing bowl, combine the prepared green beans with the mushroom sauce. Toss to coat evenly.
Transfer the mixture to a lightly greased 9x13-inch baking dish. Spread it out evenly.
Top the casserole with the crispy fried onions.
Bake in the preheated oven for 20-25 minutes, or until bubbly and the onions are golden brown.
Let the casserole cool for a few minutes before serving. Enjoy!
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.6 g | 173% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 3894 mg | 169% | |
| Total Carbohydrate | 120.9 g | 44% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 45.2 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 977 mg | 75% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2838 mg | 60% | |
*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.
