Fresh Green Bean Casserole with Homemade Mushroom Sauce
Crisp-tender fresh green beans in a homemade mushroom cream sauce, topped with golden fried onions. No canned soup.
Ingredients
- 1 ½ pounds fresh green beans trimmed and cut into 2-inch pieces
- Water and ice for blanching
- 3 tablespoons unsalted butter
- 12 ounces cremini mushrooms sliced
- 2 garlic cloves minced
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup low-sodium vegetable or chicken broth
- 1 teaspoon soy sauce optional
- ¾ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1 ½ cups crispy fried onions
Instructions
- Heat the oven to 375°F (190°C). Lightly grease a 2-quart baking dish. Bring a large pot of water to a boil and prepare a bowl of ice water.
- Add the fresh green beans to the boiling water and blanch for 4 minutes. Drain, plunge into the ice water, then drain again. Spread on a clean towel and dry thoroughly.
- Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook for 7–9 minutes, stirring, until they release their liquid and begin to brown. Add the garlic and cook for 30 seconds.
- Sprinkle the flour over the mushrooms and stir for 1 minute. Slowly whisk in the milk and broth. Add the optional soy sauce, salt, and pepper. Simmer for 3–5 minutes, stirring, until the sauce coats the back of a spoon. Taste and adjust seasoning.
- Fold the dry beans into the mushroom sauce. Transfer to the baking dish. Bake uncovered for 20 minutes, until hot and bubbling around the edges.
- Scatter the fried onions over the top and bake for about 5 minutes more, until golden. Let stand for 5 minutes before serving.