Savory Fresh Green Bean Casserole
This Savory Fresh Green Bean Casserole is a delightful twist on the classic holiday favorite, enriched with hearty white button mushrooms and a creamy homemade sauce. Sautéed garlic and a crispy topping made from torn white bread and crunchy fried onions elevate the flavor profile, offering a perfect balance of rich, savory, and crunchy. Make it for your family gatherings or cozy dinners, and enjoy the vibrant taste of fresh ingredients shining through in every bite!
N/A
Servings
250
Calories
13
Ingredients
Ingredients
White bread
4 slices (each slice torn into quarters)
Unsalted butter
2 tablespoons (softened)
Table salt
1/4 teaspoon
Ground black pepper
1/8 teaspoon
Canned fried onions
3 cups ((about 6 oz.))
Green beans
2 lbs (ends trimmed and halved)
Unsalted butter
3 tablespoons
White button mushrooms
1 lb (stems trimmed, wiped clean, and broken into 1/2-inch pieces)
Garlic cloves
3 medium (minced)
Ground black pepper
(to taste)
Unbleached all-purpose flour
3 tablespoons
Low sodium chicken broth
1 1/2 cups
Heavy cream
1 1/2 cups
Instructions
1
Preheat your oven to 425°F (220°C) and adjust the oven rack to the middle position.
2
To create the topping, use a food processor to pulse the torn bread, softened butter, salt, and ground black pepper together until the mixture resembles coarse crumbs (about 10 one-second pulses). Transfer it to a large bowl and toss with the canned fried onions. Set aside.
3
In a large Dutch oven, bring 4 quarts of water to a boil. Add 2 tablespoons of salt and the trimmed green beans. Cook the beans until they are bright green and crisp-tender, about 6 minutes. Drain the beans in a colander and immediately plunge them into an ice water bath to halt the cooking process. Spread the beans on a paper towel-lined baking sheet to drain thoroughly.
4
In the same Dutch oven, melt 3 tablespoons of unsalted butter over medium-high heat until the foaming subsides. Add the cleaned, trimmed, and diced mushrooms along with minced garlic, 3/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Sauté until the mushrooms release their moisture and the liquid evaporates, approximately 6 minutes.
5
Once the mushrooms are ready, sprinkle in the all-purpose flour and cook for 1 minute while stirring continually. Gradually stir in the low sodium chicken broth, bringing the mixture to a simmer while continuing to stir. Once simmering, add the heavy cream, reduce the heat to medium, and simmer until the sauce thickens and reduces to 3 1/2 cups, about 12 minutes. Adjust seasoning with salt and pepper to taste.
6
Add the blanched green beans to the mushroom sauce, stirring until the beans are thoroughly coated. Transfer the mixture into a 3-quart (or 13x9 inch) baking dish, spreading it evenly. Evenly sprinkle the topping over the green bean mixture.
7
Bake the casserole in the preheated oven until the topping is golden brown and bubbling around the edges, about 15 minutes. Serve hot and enjoy!
Nutrition Information
16.7g
Fat
20.8g
Carbs
5.4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What makes this Savory Fresh Green Bean Casserole different from the classic version?
This recipe uses fresh green beans instead of canned, a homemade creamy mushroom sauce featuring white button mushrooms and heavy cream, and a custom topping made from fresh bread crumbs mixed with fried onions.
How many calories are in a serving of this green bean casserole?
Each serving of this casserole contains approximately 250 calories.
What temperature should I set my oven to?
The oven should be preheated to 425°F (220°C) with the rack set in the middle position.
How do I prepare the topping for the casserole?
Pulse 4 slices of torn white bread, 2 tablespoons of softened butter, salt, and pepper in a food processor until coarse crumbs form, then toss with 3 cups of canned fried onions.
How long do I need to boil the fresh green beans?
The green beans should be cooked in boiling salted water for about 6 minutes until they are bright green and crisp-tender.
Why do I need an ice water bath for the green beans?
Plunging the beans into ice water immediately after boiling halts the cooking process, preserving their vibrant color and crisp texture.
What kind of mushrooms are best for this recipe?
This recipe calls for 1 lb of white button mushrooms, stems trimmed and broken into 1/2-inch pieces.
How do I make the creamy mushroom sauce?
Sauté mushrooms and garlic in butter, stir in flour to make a roux, then gradually add chicken broth and heavy cream, simmering until thickened.
What size baking dish should I use?
You should use a 3-quart baking dish or a standard 13x9 inch pan.
How long does the casserole need to bake in the oven?
The assembled casserole should bake for approximately 15 minutes until the topping is golden brown and the edges are bubbling.
Is this green bean casserole recipe vegetarian?
While tagged as vegetarian, the recipe uses chicken broth. To make it strictly vegetarian, you can substitute the chicken broth with an equal amount of vegetable broth.
Can I use frozen green beans instead of fresh?
While fresh is recommended for the best texture, you can use frozen green beans; however, the blanching time may need to be reduced.
How much fat is in one serving of this dish?
There are 16.7g of fat per serving.
How many carbohydrates are in this casserole?
There are 20.8g of carbohydrates per serving.
What is the protein content per serving?
This recipe provides 5.4g of protein per serving.
How many garlic cloves are used in the sauce?
The recipe uses 3 medium minced garlic cloves.
Do I need to clean the mushrooms before cooking?
Yes, the mushrooms should be wiped clean and the stems trimmed before being broken into pieces.
What type of flour is used for the thickening agent?
Unbleached all-purpose flour is used to thicken the mushroom sauce.
Can I substitute the heavy cream?
You can use half-and-half for a lighter version, though the sauce may be slightly thinner and less rich.
How do I ensure the breadcrumbs don't get too fine?
Pulse the bread in the food processor about 10 times for one second each to achieve coarse crumbs rather than a fine powder.
Is unsalted or salted butter better for this recipe?
The recipe specifically calls for unsalted butter to allow you to control the salt level with added table salt.
Should I trim the green beans?
Yes, the ends of the green beans should be trimmed and the beans should be halved.
How much liquid should the sauce reduce to?
After adding the cream and simmering, the sauce should reduce to approximately 3 1/2 cups.
What are the primary tags for this recipe?
The tags include green bean casserole, vegetable side dish, thanksgiving recipe, comfort food, casserole, and vegetarian.
Can I prepare the green beans in advance?
Yes, you can blanch and shock the green beans in advance, then store them in the refrigerator until you are ready to assemble the casserole.
How many ingredients are required in total?
There are 13 total ingredients listed for this recipe.
How do I know when the mushroom liquid has evaporated?
The mushrooms will release their moisture and it will cook off in about 6 minutes of sautéing over medium-high heat.
What kind of white bread should I use for the topping?
Any standard white sandwich bread or a crusty white loaf will work well for tearing into quarters and pulsing into crumbs.
Is there any added sugar in this recipe?
No, this is a savory recipe and does not contain any added sugar.
Can I add more black pepper to the dish?
Yes, the recipe suggests adding black pepper to taste during the sauce preparation.