Classic green bean casserole is always a popular side dish for holidays. Our version is a fresh green bean casserole recipe that uses fresh, crisp green beans. It’s super easy and a perfect vegetable side dish.
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How to Make Fresh Green Bean Casserole
As we mentioned, using fresh green beans is wonderful if you love the texture of fresh green beans. The crisp flavor of fresh green beans can’t be beat. It’s super easy to make our fresh green bean casserole. We’re replacing the canned green beans for fresh ones. Instead of using canned of mushroom soup, we like to sauté the mushrooms and add that with fresh green beans. We still use a can of fried onions on top because those are delicious and easy! You can definitely fry your own battered onions if you like and if you have the time!
Why Use Fresh Green Beans instead of Canned Ones?
Sure, canned green beans are easy. But once you taste the flavor of fresh beans, you’ll be hooked! Best of all, you can totally cook and control the texture of green beans to your own standards. Canned green beans are usually the same soft texture. If you’re a fan of more flavorful and crisp, tender green beans then making then fresh is the way to go. There’s probably more nutrients in using fresh green beans instead of canned ones.
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- 4 Tablespoons butter , divided
- 8 ounces mushrooms , sliced
- 1 teaspoon garlic powder or 2 cloves garlic , minced
- 3 Tablespoons flour
- 1 cup broth (beef, chicken or vegetable)
- 1 Tablespoon Worcestershire sauce
- 1 cup milk
- salt , to taste
- black pepper , to taste
- 1 pound fresh green beans , halved
- 1/2 cup parmesan cheese or shredded cheese of choice
- 1/2 cup toasted bread crumbs
- 6 ounce container of fried onions
- Pre-heat oven to 400°F.
- Blanch the green beans: Heat large pot of salted water to boil. Boil the green beans for about 5 minutes or until your tender. Drain and put in ice bath to stop the cooking.
- Make the mushroom sauce: In oven proof skillet, melt 2 Tablespoons of butter over medium-high heat. Add mushrooms and cook until golden and excess mushroom liquid evaporates, about 5 minutes.
- Add garlic powder or garlic and remaining butter (2 tablespoons). Cook for about 1 minute.
- Stir in the flour, cooking and stirring to remove lumps. Add the stock and Worcestershire sauce whisking until incorporated.
- Add the milk. Whisk until well combined. Season with salt and pepper, to taste (the saltiness and flavors will concentrate some when it reduces down).
- Reduce heat to medium, stirring often, simmer until it starts to thicken, about 5 minutes. Taste for seasoning and salt again if needed. Turn off the heat.
Finish the Casserole: Add the green bean and cheese to the mushroom sauce in that same oven-safe skillet or combine them in a baking dish. Top the casserole with bread crumbs and fried onions.
- Bake the casserole for about 15 minutes or until it’s golden brown and bubbly.