From-Scratch Green Bean Casserole
- 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
From-Scratch Green Bean Casserole
- Heat the oven to 350°F (175°C) and butter a 9x13-inch baking dish.
- Bring a large pot of water to a boil and add 1 tablespoon of salt. Fill a large bowl with ice and cold water.
- Blanch the green beans in the boiling water until bright green and just crisp-tender.
- Drain the beans in a colander and tip them into the ice water. Once cold, drain again and pat dry with a towel.
- 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.
- Add the onion, garlic, salt, pepper and nutmeg and cook until the onion is soft.
- Sprinkle the flour over the vegetables and stir until no dry flour shows.
- Slowly stir in the broth, then the milk and cream, scraping the bottom of the pan as you go.
- Simmer, stirring, until the sauce is thick enough to coat a spoon.
From-Scratch Green Bean Casserole
- 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.
- Bake until the sauce bubbles around the edges.
- 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.
- Let the casserole stand for a few minutes so the sauce settles, then serve.