Fresh Green Bean Casserole

Ingredients

• 1 pound White Mushrooms (wiped, stems trimmed, broken into ~½ inch pieces)
• 5 tablespoons Unsalted Butter (softened, divided (3 tbsp for sauce, 2 tbsp for topping))
• 3 cloves Garlic (minced)
• 1 teaspoon Table Salt (divided (3/4 tsp for sauce, 1/4 tsp for topping, plus 2 tbsp for blanching water))
• 3/8 teaspoon Black Pepper (divided (1/8 tsp for sauce, 1/4 tsp for topping))
• 3 tablespoons All-Purpose Flour (for thickening the sauce)
• 1.5 cups Chicken Broth (low‑sodium, preferably homemade or store‑bought)
• 1.5 cups Heavy Cream (full‑fat for richness)
• 2 pounds Fresh Green Beans (trimmed, cut crosswise)
• 3 slices White Sandwich Bread (torn into quarters, processed into coarse crumbs)
• 3 cups Crispy Fried Onions (from a 6‑ounce container, broken up)
• 4 quarts Water (for blanching green beans)
• 1 cup Ice (for ice bath)

Instructions

1. Prep Mushrooms

   Wipe mushrooms with a damp towel, trim the very bottom of the stems, then smash each mushroom with the flat side of a knife and break into roughly ½‑inch pieces.

   Time: PT5M

2. Sauté Mushrooms

   Melt 3 tbsp butter in a Dutch oven over medium‑high heat. Add the mushroom pieces, 3 minced garlic cloves, 3/4 tsp salt, and 1/8 tsp pepper. Cook, stirring occasionally, until mushrooms release their moisture and begin to brown, about 6 minutes.

   Time: PT6M

3. Thicken with Flour

   Sprinkle 3 tbsp all‑purpose flour over the mushrooms, stirring to coat evenly. Cook for 1 minute to eliminate raw flour taste.

   Time: PT1M

4. Add Chicken Broth

   Gradually whisk in 1½ cups chicken broth, adding a little at a time and scraping the browned bits from the bottom of the pot. Bring to a gentle boil.

   Time: PT3M

5. Incorporate Cream and Reduce

   Stir in 1½ cups heavy cream. Reduce heat to medium and simmer, stirring occasionally, until the sauce thickens and reduces to about 3½ cups, roughly 12 minutes.

   Time: PT12M

6. Trim and Cut Green Beans

   Snap or cut off the stem ends of the 2 lbs green beans, then cut each bean crosswise into 1‑inch pieces.

   Time: PT10M

7. Blanch Green Beans

   Bring 4 quarts of water to a rolling boil, add 2 tbsp salt, then add the cut beans. Cook for 6 minutes until crisp‑tender.

   Time: PT6M

   Temperature: 212°F

8. Shock and Dry Beans

   Immediately transfer the beans to an ice bath (ice + water) for 2 minutes to stop cooking. Drain and spread on a rimmed baking sheet lined with paper towels to dry.

   Time: PT5M

9. Make Breadcrumb Topping

   In a food processor, combine 3 slices white sandwich bread (torn), 2 tbsp softened butter, 1/4 tsp salt, and 1/4 tsp pepper. Pulse 10 times until coarse crumbs form.

   Time: PT5M

10. Combine Onions with Crumbs

    In a mixing bowl, toss the 3 cups of crispy fried onions with the breadcrumb mixture until evenly coated.

    Time: PT2M

11. Coat Beans with Sauce

    Add the dried green beans to the mushroom‑cream sauce. Stir gently until beans are fully coated.

    Time: PT2M

12. Transfer to Baking Dish

    Pour the coated beans and sauce into a 9×13‑inch baking dish, spreading evenly.

    Time: PT2M

13. Add Topping and Bake

    Sprinkle the onion‑breadcrumb mixture over the casserole. Bake in a pre‑heated 425°F oven on the middle rack for 15 minutes, or until the topping is golden brown and bubbling around the edges.

    Time: PT15M

    Temperature: 425°F

14. Rest and Serve

    Remove from oven and let the casserole rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

320

Protein

7 g

Carbohydrates

22 g

Fat

22 g

Fiber

4 g

Ingredient Substitutions

• Instead of White Mushrooms: Cremini mushrooms, Button mushrooms
• Instead of Unsalted Butter: Margarine, Plant‑based butter
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Table Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Chicken Broth: Vegetable broth
• Instead of Heavy Cream: Half‑and‑half plus 2 tbsp butter per cup
• Instead of Fresh Green Beans: Frozen green beans (blanch before use)
• Instead of White Sandwich Bread: Panko breadcrumbs, Day‑old French bread
• Instead of Crispy Fried Onions: Homemade fried onions

Equipment Needed

• Dutch Oven
• Large Pot (stockpot)
• Ice Bath Bowl (optional)
• Rimmed Baking Sheet (optional)
• Paper Towels (optional)
• Food Processor
• Mixing Bowl
• 9x13" Baking Dish
• Oven
• Chef's Knife
• Cutting Board
• Tongs (optional)
• Measuring Cups and Spoons
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• Ensuring the mushroom sauce is properly thickened and reduced to 3½ cups (Step 5).
• Blanching the green beans to the correct crisp‑tender texture and shocking them in an ice bath (Steps 7‑8).
• Keeping the beans dry before mixing with the sauce to avoid a watery casserole (Step 8).
• Baking the topping until golden without compressing it, for a crunchy finish (Step 13).

Chef Tips from the Video

• Use a mix of white and cremini mushrooms for deeper umami flavor.
• For extra crunch, toast the breadcrumb mixture lightly in a dry skillet before adding the onions.
• If you prefer a lighter sauce, substitute half of the heavy cream with low‑fat milk.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 3 days. Keep topping separate if possible.

Freezer: Freeze the assembled but unbaked casserole (without topping) for up to 2 months. Thaw overnight in the fridge, add topping, and bake.

Room temperature: Do not store at room temperature; perishable ingredients require refrigeration.

Make-Ahead Tips

• Prepare the mushroom sauce and blanch the green beans up to 24 hours ahead; store both in the refrigerator.
• Keep the breadcrumb‑onion topping in an airtight container separate from the casserole until ready to bake.
• Reheat the assembled casserole (without topping) at 350°F for 10‑12 minutes before adding fresh topping and finishing bake.

Frequently Asked Questions