This green bean casserole recipe is made with fresh green beans, baked in a creamy sauce, and topped with crispy onions. You won't find any cream of mushroom soup in this recipe!
36ounces(1020g) fresh green beans1rinsed and trimmed, then cut in half (approximately 1-2" pieces)
3Tablespoons(42g) unsalted butter
2cloves ofgarlicminced
3Tablespoons(23g) all-purpose flour
¾cup(180mL) chicken or vegetable broth
¾cup(180mL) heavy cream
1teaspoonsalt
½teaspoonblack pepper
6ounces(170g) French fried onions
Instructions
Preheat the oven to 400ºF (204ºC).
Blanch the green beans: in a large pot, combine about 1 gallon (128oz) of water and about 1 and ½ Tablespoons of salt. Bring salted water to a boil, then add the green beans and allow to boil for 5 minutes. While the beans boil, prepare a large bowl of ice water. Quickly but carefully drain the beans in a colander, then immediately submerge beans into the ice water to stop the cooking process and prevent them from getting mushy. Allow beans to chill in the ice water for a few minutes, then drain and place in a large bowl.
In a large skillet over medium to medium-high heat, melt the butter. When the butter is melted, add the minced garlic and allow to soften for about 3 minutes. If the garlic is browning too quickly, lower the heat. Add the salt and pepper and cook for an additional 1 minute.
Sprinkle the flour over the butter/garlic mixture and stir to combine (you are making a roux). Cook the roux for 2 minutes, then slowly whisk in the chicken or vegetable broth, making sure there are no lumps. When all of the chicken broth has been added and the mixture is smooth, slowly add the heavy cream and whisk again to combine.
Bring the mixture to a simmer and cook until it has thickened, stirring frequently, for about 5 minutes.
Pour the sauce over the beans and stir to combine. Be sure all of the green beans are coated.
Pour the green bean mixture into a 9" x 13" baking dish then top with the French fried onions.
Bake the casserole for 23-25 minutes until hot and bubbly. Cover the dish with foil if the onions start to brown too quickly (I like to start checking around 15 minutes). Serve immediately. Store leftovers covered tightly in the refrigerator up to 5 days.
Notes
Green beans: my grocery store carries pre-bagged green beans in 12oz bags, and I use 3 of them for this recipe. Anywhere between 32 and 36 ounces is fine. TO USE FROZEN: allow to thaw, then you can blanch them or not. You might want to test their thawed texture to guide you in this decision. TO USE CANNED: be sure to drain them thoroughly, then add them straight to a large bowl without blanching them first.
Mushrooms: if you want to add mushrooms to your green bean casserole, chop 8 ounces of white mushrooms and add to the butter/garlic mixture before adding the flour.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.