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Green Bean Casserole from Scratch
Melissa Hart

Green Bean Casserole from Scratch

Green bean casserole deserves better than gray beans and gluey canned soup. Fresh beans stay snappy, mushrooms provide the sauce and packaged fried onions can keep their job. This is the comeback version, not a rejection of the original idea.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs fresh green beans trimmed and halved
  • 3 tbsp unsalted butter
  • 12 oz cremini mushrooms sliced
  • 1/2 cup diced yellow onion
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1/2 cup low-sodium chicken broth
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 cups crispy fried onions divided

Method
 

  1. Boil the green beans in salted water for 4 minutes until bright green, then transfer them to ice water and drain thoroughly.
  2. Melt the butter in a large skillet over medium-high heat and cook the mushrooms and onion for 8 minutes until browned and dry.
  3. Stir in the flour for 1 minute, whisk in the milk, broth, salt and pepper and simmer for 4 minutes until thickened.
  4. Fold in the beans and 1 cup fried onions and spread the mixture in a 3-quart baking dish.
  5. Bake at 375°F for 20 minutes, top with the remaining fried onions and bake for 5 minutes until crisp.