For green bean casserole:
- 1 lb Green beanstrimmed
- 1 tbsp Butter
- 1 tbsp Olive oil
- 8 oz Mushroomssliced, mushrooms cremini, baby bella, or white
- 1 medium Onionchopped
- 2 Garlic cloveminced
- 2 tbsp All-purpose flour
- ½ cup Chicken stockor vegetable stock
- 1 cup Heavy whipping cream
- 1 tbsp Worcestershire sauce
- 1 tbsp Soy sauce
- Saltto taste
- Black pepperto taste
For bread crumbs:
- ½ cup Bread crumbs
- ⅓ cup Parmesan cheese
- ¼ tsp Garlic powderor 1 tsp garlic flakes
- 1 tsp Parsleychopped
Green Bean Casserole from Scratch
This Green Bean Casserole from Scratch is another one of my delicious Thanksgiving side dish recipes that the whole family loves. Full of green beans, caramelized mushrooms, and Parmesan, it makes for the perfect side dish. This cozy casserole offers a flavorful, creamy sauce and crunchy topping that will make you want seconds.
This recipe is fairly easy to make from scratch, and you can also assemble it in the morning and then bake it off before dinner. If you can buy fresh green beans this time of year – do it! The fresh green beans are sweet, crispy, and delicious. Start this recipe by blanching the green beans. Then make an easy mushroom sauce and mix it with green beans. Transfer to an oven-proof casserole dish and finish it off with Parmesan garlic bread crumbs. Bake until the top is golden and the green beans are soft. Serve immediately and enjoy!
To make the Green Bean Casserole from Scratch, you will need the following ingredients:
Steps to make Green Bean Casserole from Scratch
1 | Blanch green beans | 5 |
In a large pot with boiling water, add 1 pound trimmed green beans and blanch for 5 minutes for firmer beans or 8 minutes for softer beans, then drain and set aside. | ||
2 | Sauté mushrooms | 5 |
In a large pan over medium-high heat, add 1 tablespoon butter and 1 tablespoon oil, then add 8 ounces sliced mushrooms with a pinch of salt and black pepper. Sauté until the liquid has evaporated and mushrooms are soft and golden. | ||
3 | Cook onions | 6 |
Move the mushrooms to one side of the pan and add 1 chopped onion. Sauté the onions over low heat for a few minutes, then stir them together with mushrooms and sauté until the onions are soft, about 6-8 minutes. | ||
4 | Add garlic | 1 |
Add 2 minced garlic cloves and cook, constantly stirring, 30 seconds more. | ||
5 | Add flour | 1 |
Stir in 2 tablespoons flour until the flour turns into a paste. Cook 1-2 minutes, stirring constantly, until it smells nutty. Be careful not to burn the mixture. | ||
6 | Add stock | 1 |
Add the ½ cup chicken stock and bring to a boil over medium heat. Use a spatula to stir constantly and scrape the bottom of the pan. | ||
7 | Cook sauce | 1 |
Stir in 1 cup heavy cream, 1 tablespoon Worcestershire sauce, 1 tablespoon soy sauce and cook over low until the sauce is creamy and gravy-like. Add salt to taste. | ||
8 | Add green beans | 1 |
Add the blanched green beans to the mushroom sauce and stir to combine. Transfer to an oven-proof casserole dish. | ||
9 | Make Parmesan garlic bread crumbs | 1 |
In a small bowl, combine ½ cup bread crumbs, ⅓ cup Parmesan cheese, ¼ teaspoon garlic powder, and 1 teaspoon dried parsley and sprinkle over the green bean casserole. | ||
10 | Heat oven | |
Preheat the oven to 375 °F. | ||
11 | Bake | 22 |
Bake uncovered for 20 minutes. Then switch to broil and cook until the top is golden, about 2-3 minutes. | ||
12 | Serve | |
Serve immediately and enjoy! | ||
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