Green Bean Casserole
A from scratch Green Bean Casserole made with fresh green beans, creamy mushroom sauce, and a homemade "fried" onion topping.
Servings: 6
Equipment
Ingredients
- 1½ pounds fresh green beans ends trimmed and cut into 2 inch pieces
- ¼ cup unsalted butter
- 1 cup baby bella or button mushrooms diced
- 1 teaspoon fresh thyme leaves optional
- ¼ cup all purpose flour
- ¼ cup marsala wine or additional stock
- ¼ cup chicken stock see note
- ½ cup milk
- ½ teaspoon kosher salt
- 1 teaspoon pepper
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
Onion Topping
- ½ tablespoon extra virgin olive oil
- 1 small yellow onion
- ¼ cup all purpose flour
- ½ cup Panko breadcrumbs
- ½ teaspoon seasoned salt
Instructions
Prepare Onion Topping
- Preheat oven to 400℉/205℃.
- In a large bowl combine ¼ cup all purpose flour, ½ cup Panko breadcrumbs, and ½ teaspoon seasoned salt until well combined.
- Very thinly slice 1 small yellow onion, using a mandoline, or a very sharp knife into ⅛-inch thick slices. Separate the slices into individual rings and place them into the breading mixture and toss to coat.
- Shake off the excess bread crumbs from the onions and spread them out onto a baking sheet and bake for 10 minutes. Remove from the oven and reduce heat to 375℉/190℃.
Prepare Green Beans
- While the onions are cooking, fill a large stock pan with water and bring to a rapid boil. Add 1½ pounds fresh green beans (trimmed) to the boiling water and cook for 3 minutes for thin green beans or 5 minutes for thicker green beans. Immediately transfer the beans to a large bowl or ice water, using a slotted spoon.
Prepare Homemade Cream of Mushroom Soup
- Melt ¼ cup unsalted butter in a heavy-bottomed stock pan over medium heat. Once melted, add 1 cup baby bella or button mushrooms (sliced) and 1 teaspoon fresh thyme leaves and saute until mushrooms are beginning to soften for about 5 minutes.
- Whisk ¼ cup all purpose flour into the pan to form a thick paste or roux. Allow the mixture to cook for 1 minute.
- Slowly whisk in ¼ cup marsala wine (or additional stock), whisking until smooth and thick paste forms. Gradually add ¼ cup chicken stock and ½ cup milk, whisking well to incorporate. Season with ½ teaspoon kosher salt, 1 teaspoon pepper, ½ teaspoon onion powder, and ¼ teaspoon garlic powder, stirring to incorporate.
- Bring the mixture to a boil over medium-high heat and whisk well until the mixture is thickened, anywhere from 2 to 5 minutes. Remove from heat.
Assemble Casserole
- Lightly grease a two-quart baking dish with ½ tablespoon extra virgin olive oil.
- Drain the green beans from the ice water and pat dry.
- Add green beans to the mushroom sauce and toss to coat. Pour the green bean mixture into prepared casserole dish. Top evenly with onions.
- Bake at 375℉/190℃ for 30-35 minutes until warm and bubbly and topping is browned.
Notes
For the stock, use mushroom broth, vegetable broth, or chicken broth.
Marsala Wine: Use a dry Marsala or in place of the wine, use additional broth. Stock, Vegetable Stock or Chicken Stock. If not using Marsala Wine, use additional stock.
Thyme: The fresh thyme leaves add depth to the homemade mushroom sauce but feel free to omit.
Frozen Green Beans: If using frozen green beans, use 16-20 ounces of frozen green beans and precook them following the instructions for fresh green beans.
Canned Green Beans: Canned green beans are not recommended for the best flavor, but can be used. Drain two 15-ounce cans of green beans and mix them in with the mushroom sauce. There is no need to blanch canned green beans.
To prepare up to 24 hours in advance: Prepare the green beans, sauce, and homemade fried onions as directed. After the sauce is finished, toss the green beans with the mushroom sauce and pour them into the prepared casserole dish. Top with the onions and cover tightly with plastic wrap and refrigerate overnight. The next day, remove the casserole from the fridge while the oven preheats to 375 degrees F. Bake for 40-45 minutes.
Storage: Leftover green bean casserole will keep in the fridge in an airtight container for 3-4 days.
Nutrition
Calories: 172kcal | Carbohydrates: 17g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 517mg | Potassium: 88mg | Fiber: 1g | Sugar: 3g | Vitamin A: 294IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg
