Green Bean Casserole with Fresh Green Beans

5 from 13 votes

Green Bean Casserole with Fresh Green Beans

Homemade Green Bean Casserole with Fresh Green Beans is a comforting side dish recipe for your holiday table! A classic recipe for Thanksgiving, Christmas, or Easter. Crisp beans cooked in a mushroom creamy sauce topped with fried onions.

Prep Time15

Cook Time40

Total Time55

Cuisine: American

Course: Side Dish

Servings: servings

Calories: 178kcal

Equipment

Knife
Cutting board
Measuring Cups
Measuring spoons
Medium Bowl
Large pot
Baking dish square for small batch or 9x11 inch for double batch
Large Cooking Spoon

Ingredients

Fried Onion Topping

1 large yellow onion
¼ cup panko breadcrumbs
¼ cup all-purpose flour
¼ teaspoon garlic powder
½ teaspoon salt
2 Tablespoons milk approximately

Green Bean Casserole

1 pound green beans
2 Tablespoons unsalted butter
8 ounces mushrooms sliced
1 teaspoon salt
½ teaspoon black pepper
4 cloves garlic minced
¼ teaspoon ground nutmeg
⅓ cup all-purpose flour
1 cup vegetable stock
1 cup milk
4 ounces sliced water chestnuts (1/2 of 8 ounce can)

Instructions

Prepare the fried onion topping. Preheat the oven to 475℉. Slice the onion thinly. Place onion in a small bowl.
1 large yellow onion
Add the remaining fried onion topping ingredients and toss to combine. Use as much milk as is necessary for it to just stick together. The onions will not be fully, completely covered which is fine.
¼ cup panko breadcrumbs, ¼ cup all-purpose flour, ¼ teaspoon garlic powder, ½ teaspoon salt, 2 Tablespoons milk
Spread the dredged onion out on a silicone baking mat lined baking sheet. Bake until just golden brown, approximately 20-30 minutes. Toss the onions at least once during baking to toast all sides. When done, set aside.
While the onions are cooking, prepare the green beans. Bring a large pot of water to a boil over high heat.
Trim the beans and cut into 1-2 inch long pieces. (This takes some time and is a great thing to prep in advance!)
1 pound green beans
Add the green beans to the boiling water and cook until just blanched, 5 minutes. Remove the beans from the hot water. Immediately drain the beans and put them in a large bowl of ice water to stop the cooking process. Set aside.
Make the sauce. In a large skillet, melt the butter over medium high heat. Add the mushrooms, salt, and black pepper. Stir to combine and cook until the mushrooms just start to release some liquid, approximately 3-5 minutes.
2 Tablespoons unsalted butter, 8 ounces mushrooms, 1 teaspoon salt, ½ teaspoon black pepper
Add the garlic cloves and nutmeg. Stir and cook another 1 minute until fragrant.
4 cloves garlic, ¼ teaspoon ground nutmeg
Sprinkle the flour on top of the mushrooms and stir to combine. Cook for one minute to slightly toast the flour.
⅓ cup all-purpose flour
Add the vegetable stock and cook for one minute. Reduce the heat to medium low and add the milk. Cook until the sauce has slightly thickened, approximately 5 minutes.
1 cup vegetable stock, 1 cup milk
Remove the sauce from the heat and add the water chestnuts.
4 ounces sliced water chestnuts
Add the green beans to the sauce and stir. Season the sauce to taste as needed with salt or pepper.
When ready to serve, heat oven to 400℉. Place the green bean mixture in a casserole dish. Top with the fried onions. Bake until bubbling, approximately 10-15 minutes. Serve immediately. (If your casserole is cold from being made in advance, it will take 10-15 minutes longer to cook to heat through).

Notes

The onions and casserole can be made in advance, then add the onion on top and resume from step 10 when ready to serve.

This recipe is easily doubled in a 9x11 sized baking dish - perfect for a holiday!

You will get 4 larger or 6 smaller serving sizes. Consider how much people will eat of this particular dish, how much else you are making, and how many leftovers you want! I always double this recipe for 8-10 people.

Nutrition