Green Bean Casserole Recipe Using Fresh Green Beans (From Scratch)
This Homemade Green Bean Casserole Recipe with Fresh Green Beans is a from-scratch twist on the classic! Fresh beans and a creamy mushroom sauce come together under a crispy layer of fried onions for a holiday side dish that’s rich, comforting, and full of flavor.
Servings: 8 -10 servings
Ingredients
For the Casserole:
- 1 ½ pounds fresh green beans ends trimmed and cut in half
- 2 tablespoons unsalted butter
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 8 ounces white mushrooms sliced
- 2 tablespoons all-purpose flour
- 1 cup half and half or use a combination of half milk and half heavy cream
- 1 cup chicken broth or vegetable broth
- Salt and black pepper to taste
For the Topping:
- ¾ cup panko bread crumbs
- 1 cup French fried onions
Instructions
- Blanch the Green Beans: Bring a large pot of salted water to a boil. Add the fresh green beans and blanch for 2-3 minutes until they are bright green and slightly tender. Drain and immediately plunge them into a bowl of ice water to stop the cooking process. Drain again and set aside.Preheat the Oven:
- Preheat your oven to 400°F (204°C).
- Prepare the Mushroom Sauce: In a large skillet, melt the butter over medium heat. Add the chopped onions and cook for about 3-4 minutes until they start to become translucent. Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes until the mushrooms have released their moisture and are slightly browned. Season the mushroom mixture with salt and black pepper to taste.
- Make the Creamy Sauce: Sprinkle the 3 tablespoons of flour over the mushroom mixture. Stir well to combine and cook for 2-3 minutes. Slowly pour in the half and half (or milk and cream mixture) while whisking constantly to prevent lumps. Cooking and stirring until the sauce thickens, about 5-7 minutes. Stir in the chicken or vegetable broth and simmer, stir a few times, for another 5 minutes until the sauce is smooth and creamy. Adjust salt and pepper to taste.
- Combine the Sauce and Green Beans: Add the blanched green beans to the skillet with the mushroom sauce. Gently stir to coat the green beans evenly with the sauce.
- Assemble and Bake: Transfer the green bean and mushroom mixture to a greased 9x13-inch baking dish. Sprinkle the panko and fried onion topping evenly over the green beans.
- Bake: Place the casserole in the oven for 20 minutes, or until the topping is golden brown and the casserole is bubbling.
- Serve: Remove from the oven and let it cool slightly before serving. Enjoy your homemade green bean casserole!
Notes
- Blanch the beans: Boil briefly, then plunge into ice water to keep them crisp-tender and vibrant.
- Season generously: Taste and adjust salt and pepper in both the sauce and casserole before baking.
- Make ahead: Assemble up to a day in advance; bring to room temperature before baking for even cooking.
- Coat evenly: Mix the beans and mushroom sauce thoroughly for balanced flavor in every bite.
- Watch the topping: Cover with foil if it browns too quickly while baking.
- Let it rest: Cool for a few minutes after baking so the sauce thickens and serving is easier.
Nutrition
Calories: 178kcal | Carbohydrates: 18g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 235mg | Potassium: 352mg | Fiber: 3g | Sugar: 6g | Vitamin A: 782IU | Vitamin C: 12mg | Calcium: 82mg | Iron: 1mg
