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RECIPE
14 INGREDIENTS 12 STEPS 45min

The Best Green Bean Casserole

4.0
5 Ratings
When you think of a traditional Thanksgiving side dish green bean casserole has to be somewhere on top of your list. Every family has its own recipe that's "just the best". If you need a special green bean casserole from scratch yourself this recipe fits the bill. Tender green beans, fried onions, portobello mushrooms, it has everything you'd want!
The Best Green Bean Casserole Recipe | SideChef
When you think of a traditional Thanksgiving side dish green bean casserole has to be somewhere on top of your list. Every family has its own recipe that's "just the best". If you need a special green bean casserole from scratch yourself this recipe fits the bill. Tender green beans, fried onions, portobello mushrooms, it has everything you'd want!

How To Make the Best Green Bean Casserole From Scratch

How To Prepare the Green Beans

Blanche the green beans. Boil the fresh green beans in water just until tender, quickly cool with icy cold water and that’s it. Should take you about 5 minutes.

How To Prepare the Cream of Mushroom Soup From Scratch

Sauté onions and garlic in butter till softened, add portobello mushrooms, salt, and pepper. Let them saute for a few more minutes, stir in the flour, add the chicken broth and half and half. Cook till thickened. Should take 5-8 minutes. If you are using cornstarch, first directly add it into your chicken stock and then onto the pan. Mix green beans and cream of mushroom soup, transfer to your casserole dish, top with breadcrumbs and onions, and it’s ready for the oven. Bake for 20 minutes at 375 degrees F.

Ingredients & Substitutions

  • Green Beans - the key ingredient in this dish, so make sure you choose wisely. You can use frozen or canned green beans, but we highly recommend going for fresh. It just gives it more texture and crispiness.
  • Portobello Mushrooms - we chose this kind of mushroom to make the mushroom soup for the green bean casserole from scratch. Portobello mushrooms have a wonderfully earthy flavor and are often described as meaty. They are one of the key reasons this casserole tastes so good, providing an intense umami flavor boost.
  • All-purpose Flour - flour is our thickening agent, giving the creamy texture to the mushroom soup.
  • Fried Onions - the only ingredient here we don’t actually make from scratch. We recommend French’s Fried onions, cause they just taste perfect in this dish. You can’t beat them, truly perfect for the crispy onion topping.
  • Cheese - cheese is optional, but if you want to add some cheesy flavor to the green bean casserole, go for Cheddar cheese, it blends perfectly with all the flavors.

Tips & Suggestions

    • If you don’t like the taste of mushrooms, just use double the amount of onions in the green bean soup, and make it into a cream of onion soup. It also tastes absolutely delicious.
    • If you like a bit of a spicy kick add some finely-chopped jalapeño to the onion topping. Or a teaspoon of Cajun seasoning into the soup. They pair with the other flavors in the casserole real well.
    • You can add some bacon and make it extra special. After all, bacon does make everything better. Fry up some bacon and dice it up to add directly to your green bean and sauce mix. And you can take it even further and sauté the onions and mushrooms in the leftover bacon grease too.

Frequently Asked Questions

Why Is My Green Bean Casserole Too Soupy/Runny?

If your cream of mushroom sauce seems too runny, you can return it on the stovetop and thicken a bit more over medium heat. Adding a little bit of cornstarch can also help.

How Long Can I Keep My Green Bean Casserole in the Fridge?

The leftovers are good to be refrigerated in an air-tight container for up to 3 days. You can easily reheat it in the oven. Reheat your green bean casserole for 10-15 minutes at 350 degrees F. If it starts looking too brown and toasty, cover it with some aluminum foil.

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https://www.youtube.com/user/jakatak69/featured
45min
Total Time
$6.45
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1
Small Onion
2 cloves
2
Portobello Mushrooms
16 cups
Water
2 Tbsp
1 tsp
1 cup
Chicken Broth
1 cup
Half and Half
or Milk
1/2 cup
Breadcrumbs
2 cups
Fried Onions
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Nutrition Per Serving

VIEW ALL
CALORIES
348
FAT
22.9 g
PROTEIN
5.0 g
CARBS
30.9 g

Cooking Instructions

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Step 1
Wash and snip the end of the Green Beans (6 cups) . Roughly chop the Onion (1) and mince the Garlic (2 cloves) . Chop the Portobello Mushrooms (2) and set everything aside.
Step 2
Bring a Water (16 cups) and Salt (2 Tbsp) to a boil. Add the green beans and blanch for 5 minutes. While the green beans are boiling, prepare a big bowl of water with ice.
Step 3
After blanching, transfer the green beans to the ice bath to stop the cooking process. Drain the green beans and set aside.
Step 4
In a large saucepan or skillet over medium high heat, melt your Unsalted Butter (2 Tbsp) . Add the chopped onions and minced garlic and stir until the onions soften. About 4 to 5 minutes.
Step 5
Add the chopped portobello mushrooms, Salt (1 tsp) and Ground Black Pepper (1/2 tsp) . Continue to cook for 1 to 2 minutes.
Step 6
Sprinkle the all All-Purpose Flour (2 Tbsp) and stir to combine. Cook for 2 minutes.
Step 7
Add the Chicken Broth (1 cup) and stir to combine.
Step 8
Add the Half and Half (1 cup) and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Preheat the oven to 375 degrees F (190 degrees C).
Step 9
In a buttered 9x13 baking dish, transfer the green beans and distribute evenly.
Step 10
Top with the sauce and mix evenly. Sprinkle the Breadcrumbs (1/2 cup) on top.
Step 11
Spread the Fried Onions (2 cups) on top.
Step 12
Bake in preheated oven for 20 minutes or until you see the sauce bubble. Serve warm.

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Nutrition Per Serving
Calories
348
% Daily Value*
Fat
22.9 g
29%
Saturated Fat
13.4 g
67%
Trans Fat
0.2 g
--
Cholesterol
25.1 mg
8%
Carbohydrates
30.9 g
11%
Fiber
4.2 g
15%
Sugars
7.0 g
--
Protein
5.0 g
10%
Sodium
3385.9 mg
147%
Vitamin D
--
--
Calcium
161.7 mg
12%
Iron
1.6 mg
9%
Potassium
346.2 mg
7%
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