Homemade Green Bean Casserole
This Homemade Green Bean Casserole is a breeze to make, and it tastes incredible! It's the perfect way to take this classic holiday side and make it even better. We've got a flavorful, saucy base, plenty of fresh green beans, and a sprinkle of crunchy fried onions on top!
Servings 8 servings
Ingredients
- 1 large yellow onion, chopped
- 4 tbsp salted butter
- 8 ounces mushrooms, finely diced
- 3 large cloves garlic, minced
- pinch of nutmeg
- salt + pepper, to taste
- 3 tbsp all-purpose flour
- 1 cup chicken or vegetable broth
- 1 cup half and half
- 1 lb fresh green beans, rinsed
- fried onions, for topping
Instructions
- Prep: Chop all your veggies, and rinse your green beans. Grease an 8x8 or 9x9 pan with nonstick spray and set aside.
- Make the Filling: Melt the butter in a large dutch oven over medium heat. Add the onion and a sprinkle of salt and pepper. Cook, stirring, until the onion is very soft and a little golden - about 6-8 minutes. Add the mushrooms and cook 2-4 minutes more, until softened. Add the garlic, another pinch of salt and pepper, and a pinch of nutmeg, and cook for 2 minutes. Add the flour, and stir to get everything well coated. Cook for 1 minute to get the flour taste out. Add the broth, and let simmer for 1 minute, stirring lazily. Reduce the heat to medium low and add the half and half. Cook for 8-12 minutes, stirring occasionally, until thickened. It won't be crazy thick but it will coat the back of a spoon. Remove from the heat once done.
- Cook the Green Beans: While the sauce is cooking and thickening, get a large pot of salted water boiling. Cook the green beans for 6 minutes, then strain and run under cold water to stop them cooking too much. Preheat oven to 400 degrees F.
- Assemble & Bake: Stir the green beans into the pot of sauce. Pour this into your prepared baking dish and top with fried onions (I never measure - use a light or heavy layer, whatever your heart says is right for you! Heh.)Bake for 10 minutes, then lay a piece of foil over the top so the onions don't burn, and cook 5 minutes more. Casserole will be a little bubbly around the edges and onions will be deep golden brown.
- Serve + Store: Enjoy immediately! Store leftovers in an airtight Ello DuraGlass container in the fridge for 4-5 days and reheat in the containers as needed.