Thanksgiving Classic Green Bean Casserole
When it comes to Thanksgiving dinner, the green bean casserole is a classic for a reason. Everyone loves the creamy green beans made with homemade mushroom sauce, topped with crispy fried onions. And this homemade green bean dish is made without canned beans or soup.
Servings 8 servings
Calories 295kcal
Ingredients
- 1 3/4 lbs. fresh green beans, stems removed you can substitute frozen beans, see notes
- 2 tbsp kosher salt, for the blanching water
- 4 tbsp butter
- 1 med. yellow onion, chopped
- 8 oz. button mushrooms, cleaned and sliced into 1/2" pieces I used baby bella mushrooms
- 4 sprigs fresh thyme
- 3 tbsp all purpose flour
- 1 cup chicken broth, I used Better Than Bouillon chicken base
- 1 cup half-and-half
- 1/2 tsp Worcestershire sauce
- 1 6 oz. can French's fried onions
- salt and pepper
Instructions
- Use a large stockpot, (3 or 4 quarts), filled with water and 2 tablespoons of kosher salt, and bring to a boil. Add the fresh green beans and blanch for 5 minutes. Prepare a large bowl of ice water. Use a strainer to remove the beans from the water and place them into the ice water. Once the beans are cooled, remove them from the water, drain well, and reserve until the mushroom béchamel is finished.
- Preheat the oven to 375° F, 190° C.
- Use a dutch oven or large skillet with high sides and melt 4 tablespoons of butter on medium heat. Add the mushrooms and cook until their water is released and evaporated, 10 minutes.
- Add the chopped onion and cook for 4 minutes until the onion becomes translucent.
- Sprinkle in the flour and stir to coat the vegetables and cook for 1 to 2 minutes to get rid of the raw flour taste. Add the thyme sprigs at this time.
- Pour in the chicken broth while vigorously whisking to prevent lumps. Use a wooden spoon to loosen any browned bits on the bottom of the pot. Add the half-and-half and whisk to combine. Bring to a slow boil to thicken, about 3 minutes. Taste the sauce and add salt and pepper as desired. I added about 1 teaspoon of salt and 1/2 teaspoon ground black pepper.
- Remove from the heat and fish out the thyme sprigs. Add the green beans and fold together with the sauce.
- Spray a 9 X 13 inch baking dish with cooking spray, then pour in the beans and sauce. Use a spatula or wooden spoon to even out the beans in a layer. Cover with aluminum foil, place in the oven for 30 minutes.
- Take the casserole out of the oven and remove the aluminum foil. Sprinkle about half of the fried onions on top and use tongs to lift and combine the onions into the sauce and beans. Sprinkle the remainder of the fried onions in an even layer on the casserole. Place back in the oven uncovered for 5 to 10 minutes to allow the onions to brown, become fragrant, and crunchy. Serve hot.
Notes
- Frozen green beans can also be used. Just thaw them before adding them to the bechamel sauce. No need to blanch them, so that step can be skipped.
- Add 1 teaspoon of dried thyme to substitute for fresh sprigs.
- Leftovers can be reheated in the oven or microwave.
- The casserole can be made a day ahead; just don't add the fried onions until heated in the oven.
Nutrition
Calories: 295kcal