Easy Green Bean Casserole

No ratings yet

An Easy Green Bean Casserole Recipe made from scratch with fresh green beans coated in a creamy homemade mushroom sauce and topped with crispy fried onions, a delicious American side dish that is very popular for Thanksgiving. It's a wonderful way to make green beans more exciting with simple ingredients that are readily available.

Prep Time20

Cook Time25

Total Time45

Course: Side Dish

Cuisine: American

Servings: people

Calories: 254kcal

Author: Daniela Apostol

Ingredients

440 g fresh green beans (15.5 oz)
30 g butter (2 tbsp)
150 g white mushrooms, sliced (5 oz)
2 cloves of garlic
1 tablespoon plain flour
160 ml chicken stock (broth, 5 floz)
200 ml single cream (half half, 7 floz)
3 tablespoon grated parmesan
1 teaspoon dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon sea salt
¼ teaspoon ground black pepper
60 g crispy fried onions (2 oz)

Instructions

Trim the green beans and cut them into half or third, depending on their size.
Blanch the green beans in salted boiling water for 10 minutes, then drain the water well and set them aside.
In a large frying pan, add the butter and allow it to melt.
Add the sliced mushrooms and fry them until golden and all the liquid released has been evaporated.
Add the peeled and chopped garlic, and fry for a further 1 minute.
Sprinkle over the flour and mix well to coat the mushrooms.
Pour over the stock, cream, add the dijon mustard, Worcestershire sauce and parmesan, and mix well to get a creamy sauce.
Season the sauce to taste, then add the green beans.
Mix well to coat the green beans in the creamy sauce.
Transfer everything to an ovenproof dish and bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 20 minutes.
Sprinkle over the crispy fried onions and return the dish to the oven for a further 5 minutes until golden and bubbling hot.

Notes

If you like veggies with a bite, then the green beans can be blanched for 5 minutes, but, if like me, you like them tender, the 10 minutes are just enough to make the tender, while still keeping their shape and colour.
Always sprinkle the flour before adding the liquid to the sauce, in this way, the sauce stays smooth as the flour coats the mushrooms nicely. If the flour is added after the liquid, it can become lumpy.
Don't add the crispy fried onions from the beginning, or they can burn and get a bitter taste. Added towards the end helps keep their golden colour and crispiness.

Nutrition