Thanksgiving Green Bean Casserole
Elevate your holiday table with this classic Thanksgiving Green Bean Casserole, a comfort food favorite packed with fresh, vibrant green beans and a rich, homemade mushroom cream sauce. This recipe improves upon the traditional version by using fresh ingredients like sautéed garlic, onions, and mushrooms, paired with a luscious combination of chicken broth and heavy cream for a velvety texture. Topped with crispy fried onions for that irresistible crunch, this casserole is baked to golden perfection in just under an hour. Perfect as a crowd-pleasing side dish, its balance of creamy, savory flavors and satisfying textures makes it a must-have addition to your Thanksgiving dinner or any festive gathering. Whether you’re leaning into tradition or looking to wow your guests, this fresh and flavorful recipe ensures your green bean casserole will be the star of the table.
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Recipe Information
Ingredients
- 900 grams fresh green beans, trimmed and cut into 2-inch pieces
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 250 grams mushrooms, finely chopped
- 3 tablespoons all-purpose flour
- 480 milliliters chicken or vegetable broth
- 240 milliliters heavy cream
- 1 teaspoon soy sauce
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 150 grams 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 blanch for 5 minutes. Drain and transfer the beans to an ice water bath to stop the cooking process. Drain again and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional minute.
Add the mushrooms to the skillet and cook until softened and any liquid released by the mushrooms has evaporated, about 5-7 minutes.
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken or vegetable broth while whisking constantly to avoid lumps. Add the heavy cream and soy sauce, then stir until the mixture is smooth and thickened, about 3-4 minutes.
Season the sauce with salt and black pepper to taste. Remove the skillet from the heat.
In a large mixing bowl, combine the blanched green beans with the mushroom sauce and stir until the beans are evenly coated.
Transfer the mixture to a 9x13-inch (23x33 cm) baking dish. Spread it into an even layer and sprinkle the crispy fried onions evenly over the top.
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden brown and the sauce is bubbling.
Remove from the oven and let it rest for 5 minutes before serving. Enjoy your Thanksgiving Green Bean Casserole!
Nutrition Facts
Calories |
2682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.0 g | 264% | |
| Saturated Fat | 108.9 g | 544% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 4575 mg | 199% | |
| Total Carbohydrate | 169.3 g | 62% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 40.6 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 424 mg | 33% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3042 mg | 65% | |
*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.
