Grand Green Bean Casserole
Elevate your holiday table or weeknight dinner with this irresistible Grand Green Bean Casserole, a sophisticated twist on the classic crowd-pleaser. Brimming with fresh green beans, golden sautéed mushrooms, and a luscious, homemade Parmesan-infused cream sauce, this dish is a far cry from the canned versions. A hint of nutmeg adds depth, while crispy fried onions on top deliver that nostalgic crunch. With its balance of rich, creamy flavors and vibrant green beans, this casserole is as comforting as it is impressive. Ready in under an hour, it’s perfect for feeding a group of six and pairs beautifully with roasted meats or as a standalone star. Try it for your next gathering and see how the fresh ingredients and from-scratch approach make this dish truly unforgettable! Keywords: green bean casserole, fresh green bean recipe, holiday side dish, homemade casserole, crispy onions.
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Recipe Information
Ingredients
- 1 pound fresh green beans
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 8 ounces button mushrooms, sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken or vegetable broth
- 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 water to a boil and add a generous pinch of salt. Blanch the green beans by boiling them for 2-3 minutes until bright green and tender-crisp. Drain immediately and plunge them into a bowl of ice water to stop cooking. Set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
Add minced garlic and sliced mushrooms to the skillet. Cook for an additional 5-7 minutes until the mushrooms release their moisture and are golden brown.
Push the vegetables to one side of the skillet and add the unsalted butter to the empty side. Once melted, sprinkle in the flour and stir to create a roux. Cook for 1-2 minutes while stirring.
Slowly whisk in the chicken or vegetable broth, followed by the heavy cream. Stir continuously until the sauce thickens, about 3-4 minutes.
Season the sauce with salt, black pepper, and ground nutmeg. Stir in grated Parmesan cheese until melted and fully combined.
Remove the skillet from heat and mix in the blanched green beans, ensuring they are well-coated in the creamy sauce.
Transfer the green bean mixture to a greased 9x13-inch baking dish. Spread it out evenly.
Top the green beans with an even layer of crispy fried onions.
Bake the casserole in the preheated oven for 15-20 minutes or until bubbly and the onions are golden brown.
Remove from the oven and let rest for 5 minutes before serving.
Nutrition Facts
Calories |
2124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.6 g | 226% | |
| Saturated Fat | 87.8 g | 439% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 4545 mg | 198% | |
| Total Carbohydrate | 92.2 g | 34% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 24.8 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 680 mg | 52% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1955 mg | 42% | |
*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.
