Description
Green bean casserole from scratch with homemade mushroom sauce and crispy onions. From Olivia at Flavors.
Ingredients
Scale
- 1 1/2 pounds (680g) fresh green beans, trimmed and halved
- 3 tablespoons (42g) unsalted butter
- 8 oz (227g) cremini mushrooms, sliced
- 2 garlic cloves, minced
- 3 tablespoons (24g) all-purpose flour
- 1 cup (240ml) low-sodium chicken or vegetable broth
- 1 cup (240ml) whole milk or half-and-half
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon soy sauce
- 1 1/2 cups (about 80g) crispy fried onions, divided
Instructions
- Heat the oven to 375°F (190°C). Butter a 2-quart baking dish. Boil the beans in salted water 5 minutes until crisp-tender. Drain and ice-bath, then dry well.
- Melt the butter in a skillet over medium. Cook the mushrooms 6 to 8 minutes until they give off liquid and brown. Add the garlic for 30 seconds.
- Sprinkle the flour over the mushrooms and stir 1 minute. Whisk in the broth, then the milk. Simmer 3 to 4 minutes until the sauce coats a spoon. Season with salt, pepper, and soy sauce.
- Toss the beans with the sauce and 1/2 cup of the fried onions. Spread in the dish.
- Bake 20 minutes. Top with the remaining onions and bake 5 to 8 minutes more until the topping is deep golden. Rest 5 minutes.
Notes
Dry the beans or the sauce thins. Frozen green beans work if you thaw and dry them — skip the boil. Leftovers keep 3 days; add a handful of fresh onions when reheating so the top crisps again.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Side
- Method: Bake
- Cuisine: American