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From-Scratch Green Bean Casserole

Ingredients · Serves 10 · Prep 25 min · Total 1 hr 20 min

  • Beans
  • 2 lb green beans, stem ends trimmed, cut into 2-inch pieces
  • 1 tbsp kosher salt, for the cooking water
  • ice, for an ice bath
  • Mushroom sauce
  • ¼ cup unsalted butter, plus more for the dish
  • 12 oz cremini mushrooms, sliced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ⅛ tsp ground nutmeg
  • ⅓ cup all-purpose flour
  • 1 cup chicken broth, or vegetable broth
  • 1 cup whole milk
  • ½ cup heavy cream
  • Topping
  • 2 cups crispy fried onions, divided
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From-Scratch Green Bean Casserole

Steps

  1. Heat the oven to 350°F (175°C) and butter a 9x13-inch baking dish.
  2. Bring a large pot of water to a boil and add 1 tablespoon of salt. Fill a large bowl with ice and cold water.
  3. Blanch the green beans in the boiling water until bright green and just crisp-tender.
  4. Drain the beans in a colander and tip them into the ice water. Once cold, drain again and pat dry with a towel.
  5. Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring now and then, until their liquid cooks off and they start to brown.
  6. Add the onion, garlic, salt, pepper and nutmeg and cook until the onion is soft.
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From-Scratch Green Bean Casserole

Steps, continued

  1. Sprinkle the flour over the vegetables and stir until no dry flour shows.
  2. Slowly stir in the broth, then the milk and cream, scraping the bottom of the pan as you go.
  3. Simmer, stirring, until the sauce is thick enough to coat a spoon.
  4. Take the skillet off the heat. Fold in the green beans and 1/2 cup of the fried onions, then spread it all in the baking dish.
  5. Bake until the sauce bubbles around the edges.
  6. Scatter the remaining 1 1/2 cups of fried onions over the top and bake until they are a shade darker and crisp. Watch closely; they scorch fast.
  7. Let the casserole stand for a few minutes so the sauce settles, then serve.