Fresh Green Bean Casserole
Fresh, crisp beans and a delectable homemade mushroom cream sauce will make this Fresh Green Bean Casserole Recipe the hit of your Thanksgiving table! No canned soups needed.
Servings: 6 servings
Calories: 305kcal
Ingredients
For the Mushroom Cream Sauce:
- 12 ounce can evaporated milk
- ½ cup chicken broth
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ¼ teaspoon freshly ground nutmeg
- 3 tablespoons cornstarch
- 4 ounces fresh mushrooms chopped (about 1 ½ cups)
- 2 teaspoon soy sauce, tamari, or coconut aminos
- ½ teaspoon salt
For the Casserole:
- 1 ½ pounds fresh or frozen green beans defrosted, trimmed and cut (about 5 cups)
- 1 cup freshly shredded cheddar cheese
- 1 ½ cups crispy fried onions store bought, or use the option in the notes, divided
Instructions
- Preheat the oven to 350°F. Spray a 9" x 13” casserole dish with cooking spray, and set aside.
- Prepare the mushroom cream sauce: in a blender, combine all the ingredients for the mushroom cream sauce. Blend until smooth. Pour into a medium size sauce pan and heat over medium heat until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Set aside.
- If using fresh green beans: Bring a saucepan full of water to a boil. Add in the green beans and cook until just crisp-tender, 6-8 minutes. Drain and set aside. If using frozen, defrost fully, drain water, and set aside.
- In a large bowl, combine the mushroom cream sauce, green beans, cheddar cheese, and 1 cup of the crispy fried onions. Pour into the prepared baking dish.
- Bake uncovered in the preheated oven for 30-35 minutes or until the casserole is bubbly. Top casserole with remaining crispy onions and then return to the oven for 10 minutes or until onions are brown and crispy.
Notes
- You can use store bought crispy fried onions for a classic version, or for a from-scratch variation, you can make your own parmesan fried onions. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add in 1 large yellow onion thinly sliced and sauté until tender and beginning to brown, about 5 minutes. Remove from heat and transfer the onions to a small bowl. Mix in ¼ cup fresh grated Parmesan cheese, ½ cup Panko breadcrumbs, and ¼ salt. Spread on a lined baking sheet and bake in a 425°F oven for 5-7 minutes or until golden brown. Use as listed in the recipe.
- This can be made two days ahead of time. Prepare as listed up until the baking step, just keep the reserved crispy onions aside in a separate container. Cover the casserole and pop it in the fridge. Make sure to bring it out on the counter to warm up for 60 minutes before baking.
- We love baby Bella mushrooms for a stronger mushroom flavor, but button mushrooms are also delicious.
Nutrition
Serving: 1serving | Calories: 305kcal | Carbohydrates: 26g | Protein: 12g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 688mg | Potassium: 522mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1272IU | Vitamin C: 15mg | Calcium: 330mg | Iron: 2mg
