Green Bean Casserole Recipe
A delicious Fresh Green Bean Casserole recipe with homemade cream of mushroom soup and French fried onions! You won't want canned mushroom soup or beans in your green bean casserole after trying our recipe. Easy to make with fresh green beans... this casserole will be a hit over the holidays!
Servings: 8 serves as a side
Ingredients
FOR THE BEANS:
- 1 pound green beans fresh, rinsed, trimmed and halved
FOR THE SOUP:
- 2 tablespoons butter preferably reduced fat
- 1 onion diced
- 2 garlic cloves minced
- 12 ounces brown or cremini mushrooms sliced
- 1/4 cup Marsala wine optional - use any dry red or white wine
- 1 cube beef bouillon crumbled
- 1/2 teaspoon salt
- 1/2 teaspoon cracked pepper to taste
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth or stock
- 1/2 cup heavy cream half and half or evaporated milk
- 6 ounces French's fried onion rings divided
Instructions
- Preheat oven to 400°F (200°C).
- Bring 2 quarts (litres) of salted water to the boil in a large pot over medium-high heat. Add beans and boil for about 5 minutes.
- Drain in a colander and quickly immerse beans in a large bowl of ice water to stop the cooking process. Drain and set aside.
- Melt the butter in a skillet over medium-high heat. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
- Add mushrooms and cook for 5 minutes. Pour in wine (if using) and allow to cook for 3 minutes.
- Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add the broth and simmer for 2 minutes.
- Reduce heat to medium-low, season with salt, pepper and crumbled bouillon. Stir in the cream or half and half. Cook until the soup thickens (about 4-5 minutes).
- Remove from the heat and stir in the cooked green beans with half of the onions. Top with the remaining onions.
- Bake until bubbling, about 15 minutes. Remove and serve immediately.
Notes
Blanching Green Beans: Blanching the green beans briefly in boiling water ensures they retain their vibrant color and a slight crunch, preventing them from becoming mushy during baking.
Bake Time: Keep an eye on the casserole during baking to avoid over-browning the onion topping. Cover loosely with foil if necessary, this will help avoid the top becoming too crispy.
Mushroom Soup: The homemade mushroom soup can be made a day ahead to save time. It also freezes well for future use in other recipes!
Adjusting Thickness: If the soup base becomes too thick, add a splash of chicken stock or cream while stirring to reach the desired consistency.
Nutrition
Calories: 409kcal | Carbohydrates: 50g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 521mg | Potassium: 290mg | Fiber: 3g | Sugar: 4g | Vitamin A: 699IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 2mg