An updated take on the classic American green bean casserole, this recipe breaks from tradition by using fresh ingredients and a homemade cream sauce. It serves as a base for several creative variations, transforming the beloved holiday side dish from predictable to spectacular with improved flavor, texture, and nutritional value.
2 pounds fresh green beans, trimmed and cut into 1-inch pieces
1 large sweet yellow onion, diced (approximately 2 cups)
3 cloves garlic, minced
8 oz fresh mushrooms, sliced
2 tablespoons olive oil or avocado oil
3 tablespoons all-purpose flour
1½ cups whole milk
½ cup heavy cream
1 teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon nutmeg, freshly grated
1. Preheat your oven to 350°F.
2. Bring a large pot of salted water to a rolling boil. Add the fresh green beans and blanch for exactly 4 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to halt cooking, then drain well.
3. Heat olive oil in a large skillet over medium-high heat. Add diced onions and cook for 5-7 minutes until translucent and developing golden edges.
4. Add minced garlic and sliced mushrooms, cooking for another 4-5 minutes until mushrooms release their moisture and develop a golden-brown color.
5. Sprinkle flour over the mushroom mixture, stirring constantly for 2 minutes to cook out the raw flour taste.
6. Gradually whisk in milk and cream, creating a smooth, lump-free sauce. Season with salt, pepper, and nutmeg, then simmer for 8-10 minutes until the sauce coats the back of a spoon.
7. Combine the blanched green beans with your cream sauce in a 9×13-inch baking dish.
8. Top with your chosen finishing elements, such as traditional crispy fried onions, toasted nuts, or cheese.
9. Bake for 25-30 minutes until bubbly around the edges and golden on top. Let rest for 5 minutes before serving.
Recipe Variations:
– Mediterranean Twist: Fold in sun-dried tomatoes and crumbled feta cheese. Top with pine nuts.
– Asian Fusion: Add a splash of soy sauce, sesame oil, and water chestnuts to the sauce. Top with crispy shallots.
– Bacon & Gruyere: Stir in cooked, crumbled bacon and shredded Gruyere cheese. Top with panko breadcrumbs.
– Spicy Southwest: Add diced jalapeños and pepper jack cheese to the sauce. Top with crushed tortilla chips and fresh cilantro.
Make-Ahead Tip: Assemble the casserole completely (without toppings) up to 24 hours in advance. Cover and refrigerate. Add toppings just before baking, potentially adding 10-15 minutes to the bake time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered at 325°F for 20-25 minutes.
Find it online: https://mimarecipes.com/green-bean-casserole/