Green Bean Casserole from Scratch
Fresh Green Bean Casserole covered in french fried onions is a creamy, classic Thanksgiving side dish that nobody seems able to resist despite full plates and full bellies!
Ingredients
- 2 pounds fresh green beans (rinsed and ends trimmed, then chopped in half)
- 2 Tablespoons salted butter
- 1 medium onion (chopped)
- 2 garlic cloves (minced)
- 8 ounces baby bella or white button mushrooms (chopped (optional))
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 Tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
- 1/2 cup Panko bread crumbs
- 6 ounces french fried onions
Directions
- 1
Preheat the oven to 375° F. Heat a large pot of salted water to a boil. I aim for about 1 1/2 tablespoons of salt in a gallon of water, but usually just eyeball it. Prepare a large bowl with an ice bath for blanching the beans.
- 2
Blanch the beans by adding them to the boiling water and cooking for 5 minutes. Then drain in a colander and immediately plunge the beans into a large bowl of ice water. This will stop the cooking process so the beans don't turn mushy. Drain and set aside.
- 3
Melt the butter in a large skillet over medium-high heat. Add the onion and garlic, sautéing for 4 to 5 minutes until the onions start to soften. Add the mushrooms (if using), salt and pepper and cook another 1 to 2 minutes.
- 4
Sprinkle the flour over the softened onions and stir to combine. Cook for 2 minutes, then whisk in the chicken broth to make sure there are no lumps, then the half and half. Bring the mixture to a simmer and cook until it has thickened, stirring occasionally, about 6 minutes.
- 5
Pour the sauce over the beans and stir to combine, then transfer to a large 9x13-inch casserole dish and sprinkle with the breadcrumbs and french fried onions.
- 6
Bake for 20 minutes until hot and bubbly. Cover the dish with foil if the onions start to brown too quickly.