Fresh Green Bean Casserole from Scratch

Aside from the french fried onions, this fresh green bean casserole is made completely from scratch with fresh ingredients for the best flavor and texture!

Course Side, Side Dish

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 240kcal

Author Kyleigh Sage

Equipment

ceramic baking dish

Ingredients

2 pounds fresh green beans
2 tablespoons unsalted butter
1 large shallot sliced
2 cloves garlic sliced
8 ounces cremini mushrooms optional
2 tablespoons all purpose flour
½ cup vegetable stock
1 teaspoon Dijon mustard
2 teaspoons fresh thyme
½ teaspoon kosher salt more to taste
½ teaspoon black pepper
¼ teaspoon nutmeg
¼ teaspoon cayenne optional
1 cup heavy cream
1 cup french fried onions optional

US Customary - Metric

Instructions

Blanch Beans

If desired, you can trim the ends of the green beans and cut into smaller bite-sized pieces.
Bring a large pot of salted water to a rolling boil.
Fill a large bowl with ice and cover with with water. Set aside.
Drop the green beans into the boiling water and blanch for 2 minutes.
Remove the beans and immediately immerse in the ice bath for about 20 seconds. Drain and pat dry.
Notes: Do NOT leave the beans in the water as they will get soggy. If you’re making this recipe for a holiday meal, you can blanch the beans up to a day in advance!

Green Bean Casserole

In a large skillet, melt the butter over medium heat and sauté the shallot, garlic, and mushrooms until soft, aromatic, and just beginning to brown.
Stir in the flour to create a roux, and let cook for 1-2 minutes. Then stir in the vegetable stock and continue to stir until thickened slightly.
Then stir in the Dijon, herbs, and spices.
Reduce the heat to low, then slowly whisk in the cream and continue to gently cook until the sauce is thick enough to coat the back of a spoon.
Taste and adjust seasonings if desired.
Remove from the heat and toss the blanched green beans in the sauce until fully coated.
Transfer to a baking dish and bake uncovered at 375°F for 20 minutes.
If desired, top with french fried onions and bake for another 10 minutes.

Notes

To prep this casserole in advance: Prep everything and place it in the casserole dish, then cover and refrigerate for up to 2 days. When you're ready to bake, remove from the fridge and let sit at room temperature for at least 30 minutes before baking (this ensures the casserole is fully cooked in the middle and also protects your casserole dish from cracking due to temperature change). Then bake and top with french fried onions as normal!

Nutrition