From–Scratch Green Bean Casserole
We love the tradition of a creamy green bean casserole, but let’s skip the can of cream of mushroom soup and make a fresh, more flavorful version from scratch. We add a smidge of nutmeg to the cream sauce to deepen the flavor, but you can skip it. For a classic topping, use French’s Crispy Fried Onions. Or, make a topping by filling a resealable kitchen bag with buttery crackers, adding 1 tablespoon of melted butter and crushing them together until the crackers are coarsely ground and the butter is distributed. If you want a casserole that makes the lips tingle, add 2 tablespoons of liquid crab boil to the water before boiling the beans. This recipe can be doubled and baked in a 13″ x 9″ x 2″ casserole.
Ingredients
2 tablespoons butter, plus more for greasing the casserole
Fine salt, plus more as needed
1 pound fresh green beans, trimmed and halved
8 ounces white or button mushrooms, sliced and roughly chopped
White pepper to taste
1 medium (6 ounces) white or yellow onion, halved and thinly sliced
3 cloves garlic, minced or pressed
3 tablespoons all-purpose flour
¼ teaspoon ground nutmeg (optional)
1 cup vegetable or chicken broth or water, plus more as needed
1 cup half-and-half
1 2.8-ounce can French’s Crispy Fried Onions
Directions
Position a rack in the middle of the oven and preheat to 375ºF. Grease an 8″ x 8″ inch casserole dish with some of the butter.
Bring a large pot of generously salted water to a boil. Fill a large bowl with ice and water and set it near the stove. Add the beans to the pot and cook until crisp-tender, about 5 minutes. Drain and immediately transfer the beans to the ice bath to halt cooking. Drain again once green beans are cooled.
In the same pot, over medium-high heat, melt the butter. Add the mushrooms, a generous sprinkle of salt and pepper, and cook, stirring occasionally, until the mushrooms begin to darken and release liquid, about 5 minutes. Add the onion and continue to cook, stirring, until the onion softens and turns translucent, about 5 minutes; adjust the heat as needed so the vegetables do not stick. Add the garlic and cook until fragrant, about 1 minute.
Reduce the heat to medium, sprinkle the flour and nutmeg (if using) over the onion/mushroom mixture, and stir until the vegetables are well-coated. Add the broth or water and heat until simmering but not boiling. Add the half-and-half and simmer until the mixture thickens, stirring occasionally, about 5 minutes, adjusting the heat as needed. If the mixture gets too thick, add more broth or water, about 1 tablespoon at a time. Taste and add more salt or pepper as desired.
Transfer the mixture to the prepared casserole (the casserole can be refrigerated or frozen at this point; see make-ahead directions above) and cover evenly with the fried onions. Bake for about 20 minutes, or until the mixture is bubbly and the topping starts to darken. Rest about 5 minutes before serving.
