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Green Bean Casserole from Scratch

Let's elevate that classic green bean casserole, shall we? This from-scratch version ditches the canned soup and brings real, fresh flavors to your dinner table. Your family won't believe this is "healthy" when it tastes this good – and they'll absolutely be requesting it for every holiday!
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 pounds fresh green beans trimmed and halved
  • 4 tablespoons butter
  • 12 ounces fresh mushrooms sliced
  • 3 cloves garlic minced
  • ¼ cup all-purpose flour
  • 1½ cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon soy sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups French fried onions divided

Method
 

  1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Add green beans and cook for 5 minutes until crisp-tender. Drain and set aside.
  3. In a large skillet, melt butter over medium-high heat. Add mushrooms and cook for 5-7 minutes until golden and liquid has evaporated.
  4. Add garlic and cook for 1 minute. Sprinkle flour over mushrooms and stir to coat. Cook for 1 minute.
  5. Gradually whisk in broth and cream. Bring to a simmer and cook for 3-5 minutes until thickened. Stir in soy sauce, salt, and pepper.
  6. Add green beans and 1 cup fried onions to the sauce. Stir to combine and transfer to prepared baking dish.
  7. Bake for 20 minutes. Top with remaining fried onions and bake for an additional 5-10 minutes until onions are golden and casserole is bubbly.