Fresh Green Bean Casserole Recipe

Introduction

This fresh green bean casserole is a delightful twist on a classic favorite. Combining crisp-tender green beans with a creamy mushroom sauce and topped with crispy fried onions, it’s perfect for family dinners or holiday gatherings.

Ingredients

• 1.5 lbs fresh green beans
• 1 tbsp salt (for blanching)
• 1/4 cup salted butter
• 4-6 cloves garlic, minced
• 4 oz mushrooms, diced into small pieces
• 1/3 cup all-purpose flour
• 1 1/2 cups half and half
• 1 1/2 cups chicken broth
• 1-2 tsp salt or to taste
• 1/2 tsp black pepper
• 6 oz fried onions

Instructions

1. Step 1: Preheat the oven to 375℉ and wash and trim the fresh green beans.
2. Step 2: Fill a medium pot with water and add 1 tbsp salt. Bring to a boil, then add the green beans. Blanch for 4-5 minutes, or up to 6 minutes if you prefer softer beans. Drain promptly and set aside.
3. Step 3: In another medium pot, melt the butter over medium heat. Add minced garlic and diced mushrooms, sautéing until the mushrooms soften, about a few minutes.
4. Step 4: Stir in the flour to combine with the mushroom mixture. Gradually add half and half and chicken broth, stirring constantly to prevent lumps. Bring to a boil, then reduce heat and cook for 2-3 minutes until the sauce thickens.
5. Step 5: Season the sauce with salt and black pepper to taste, then remove from heat.
6. Step 6: Grease a 9’x13′ casserole dish. Spread the blanched green beans evenly in the dish, then pour the mushroom cream sauce over the top. Sprinkle fried onions evenly over the casserole.
7. Step 7: Bake in the preheated oven for 15 minutes until heated through and the topping is golden.
8. Step 8: Remove from the oven and let cool for 5 minutes before serving. Enjoy!

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth and use a plant-based butter.
• Add shredded cheddar or Gruyère cheese on top before baking for a cheesy twist.
• Try mixing different mushrooms like cremini or shiitake for deeper flavor.
• If you prefer a crunchier topping, reserve some fried onions to sprinkle on right before serving.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350℉ until warmed through to maintain the crispy topping, or microwave in short intervals if in a hurry, though the topping may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans instead of fresh?

Yes, frozen green beans can be used. Thaw and drain them well before adding to the casserole, but keep in mind the texture may be softer than fresh beans.

Can I prepare the casserole ahead of time?

Absolutely. Assemble the casserole a day ahead, cover tightly, and refrigerate. Bake for about 20 minutes at 375℉ before serving to ensure it’s heated through and bubbly.

Fresh Green Bean Casserole Recipe

Print Recipe

★★★★★

5 from 133 reviews

This Fresh Green Bean Casserole recipe elevates the classic side dish with crisp-tender fresh green beans combined with a savory mushroom cream sauce, topped with crunchy fried onions, and baked to perfection for a comforting and flavorful addition to any meal.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Green Beans

• 1.5 lbs fresh green beans
• 1 tbsp salt (for blanching)

Mushroom Cream Sauce

• 1/4 cup salted butter
• 4–6 cloves garlic, minced
• 4 oz mushrooms, diced into small pieces
• 1/3 cup all purpose flour
• 1 1/2 cups half and half
• 1 1/2 cups chicken broth
• 1–2 tsp salt, or to taste
• 1/2 tsp black pepper

Topping

• 6 oz fried onions

Instructions

1. Preheat the oven: Set your oven to 375℉ (190℃) so it’s ready for baking the casserole.
2. Prepare green beans: Wash and trim the fresh green beans, removing the ends. Fill a medium pot with water, add 1 tablespoon of salt, and bring it to a boil on the stovetop. Add the green beans and blanch them for 4-5 minutes (up to 6 minutes if you prefer softer beans). Drain promptly once done.
3. Make mushroom cream sauce: In another medium pot, melt 1/4 cup salted butter over medium heat. Add the minced garlic and diced mushrooms, sautéing until the mushrooms soften, about a few minutes. Stir in 1/3 cup all-purpose flour to form a roux.
4. Cook sauce base: Gradually whisk in 1 1/2 cups half and half and 1 1/2 cups chicken broth. Bring the mixture to a boil while stirring continuously to prevent lumps. Reduce heat to medium-low and cook for 2-3 minutes until the sauce thickens to your desired consistency. Season with 1-2 teaspoons salt and 1/2 teaspoon black pepper, then remove from heat.
5. Assemble casserole: Grease a 9×13-inch rectangular casserole dish. Spread the blanched green beans evenly in the dish. Pour the mushroom cream sauce evenly over the green beans, then top with 6 oz fried onions evenly distributed across the surface.
6. Bake: Place the casserole in the preheated oven and bake for 15 minutes until bubbly and heated through with the topping crisped.
7. Rest and serve: Remove the casserole from the oven and allow it to cool for 5 minutes before serving. Enjoy your fresh green bean casserole!

Notes

• If you prefer a vegetarian version, substitute chicken broth with vegetable broth.
• For a gluten-free option, use gluten-free flour in the sauce.
• You can prepare the casserole a few hours ahead and refrigerate it before baking.
• Adjust salt and pepper to taste depending on your preference and dietary needs.
• Make sure not to overcook the green beans during blanching to maintain a nice texture.

Keywords: green bean casserole, fresh green beans, mushroom cream sauce, holiday side dish, baked casserole, fried onions