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97% would make again

Ultimate Green Bean Casserole

by Frank Tiufeatured in Tasty Holiday Sides & Desserts

Ingredients

for 12 servings

  • 2 lb green beans (910 g), trimmed
  • 8 tablespoons unsalted butter, 1 stick, divided
  • 2 medium white onions, thinly sliced
  • 1 ½ lb cremini mushroom (680 g), sliced and stemmed
  • 5 cloves garlic, sliced
  • 3 tablespoons all purpose flour
  • 1 cup milk (240 mL)
  • ½ cup heavy cream (120 mL)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup chicken broth (240 mL), or vegetable broth
  • ½ cup grated parmesan cheese (55 g)
  • 1 cup fried onion (250 g)

Nutrition Info

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    Calories 271
    Fat 21g
    Carbs 17g
    Fiber 2g
    Sugar 5g
    Protein 6g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400˚F (200˚C).
  2. In a large pot of salted boiling water, blanch the green beans for 3 minutes, until tender and bright green. Drain and transfer to a 9x13-inch (23x33 cm) baking dish.
  3. Melt 4 tablespoons of butter in a large pan over high heat. Add the onions and cook for 8 minutes, until softened and translucent.
  4. Add the mushrooms and cook for 5 minutes, until browned. Add the garlic and cook just until fragrant, about 1 minute.
  5. Transfer the vegetable mixture to the casserole dish with the green beans. Wipe out the pan.
  6. Melt the remaining 4 tablespoons of butter in the same pan. Add the flour and stir to combine. Cook until a golden brown roux forms, for 5 minutes.
  7. Add the milk, heavy cream, salt, pepper, chicken broth, and Parmesan cheese, and stir to combine. Reduce the heat to medium-low and cook until the sauce is thickened, about 10 minutes.
  8. Pour the sauce evenly over the vegetables in the casserole dish and toss until everything is well coated. Cover with foil.
  9. Bake for 20 minutes, then remove the foil and bake for another 10 minutes.
  10. Top the casserole with the fried onions, then serve.
  11. Enjoy!