Ultimate Green Bean Casserole
Elevate your holiday sides with the *Ultimate Green Bean Casserole*, a modern twist on the classic dish that's packed with rich, homemade flavor. Featuring tender blanched fresh green beans smothered in a creamy mushroom and parmesan sauce, this casserole is topped with crispy fried onions for the perfect balance of texture and taste. The secret lies in the fresh ingredients—sautéed button mushrooms, garlic, and a touch of nutmeg add depth, while heavy cream and broth create a luscious sauce. Ready in under an hour, this from-scratch recipe is a crowd-pleasing addition to any festive table, offering a comforting yet gourmet upgrade to a beloved favorite. Perfect for Thanksgiving, Christmas, or Sunday dinners, this dish is sure to be the star of your spread!
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Recipe Information
Ingredients
- 900 grams Fresh green beans
- 4 tablespoons Butter
- 250 grams Button mushrooms
- 2 cloves Garlic
- 3 tablespoons All-purpose flour
- 475 milliliters Chicken or vegetable broth
- 240 milliliters Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
- 60 grams Shredded parmesan cheese
- 200 grams Crispy fried onions
Instructions
Preheat your oven to 375°F (190°C). Prepare a 9x13-inch (23x33 cm) baking dish by greasing it lightly.
Fill a large pot with salted water and bring it to a boil. Blanch the fresh green beans by boiling them for 3 to 4 minutes, then immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped mushrooms and sauté until they release their moisture, about 5 minutes.
Mince the garlic and add it to the skillet with the mushrooms, cooking for an additional 1 minute until fragrant.
Sprinkle the flour over the mushroom mixture and stir well, cooking for 1 to 2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable broth while whisking continuously to prevent lumps. Stir until the mixture thickens.
Lower the heat to medium-low and stir in the heavy cream, salt, black pepper, and ground nutmeg. Simmer the sauce for 3 to 4 minutes, then remove from heat and stir in the shredded parmesan cheese until melted.
Combine the blanched green beans with the mushroom sauce and mix well to coat evenly.
Transfer the green bean mixture to the prepared baking dish. Sprinkle the crispy fried onions evenly over the top.
Bake in the preheated oven for 20 to 25 minutes, or until the sauce is bubbly and the onions are golden brown.
Let the casserole rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 40% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 734 mg | 32% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.4 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 149 mg | 11% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 412 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.
