Ingredients (~6 servings)
- 1 1/2 lbs fresh green beans, trimmed and cut into 3″ pieces
- 1 Tbsp neutral oil
- 8 oz cremini mushrooms, chopped
- 3 Tbsp unsalted butter
- 2 small shallots, thinly sliced
- 2 garlic cloves, minced
- 3 Tbsp flour
- 3 oz cream cheese, room temperature
- 3/4 cup chicken or vegetable broth
- 2 tsp Worcestershire sauce
- 3/4 cup half and half
- 1 pinch ground nutmeg
- 1/3 cup freshly grated parmesan cheese
- 3/4 cup crispy fried onions
- kosher salt
- freshly cracked black pepper
Blanch the Green Beans
Preheat your oven to 375F and lightly grease a 9×13 baking dish.
Bring a pot of salted water to a boil. Add the green beans and cook for ~3-5 minutes, until they’re bright green and no longer taste raw.
Drain through a colander and set aside. They’ll finish cooking in the oven later.
Brown the Mushrooms
In a pot or Dutch oven, heat the oil over medium-high heat. Once the oil is hot, add the chopped mushrooms.
Sprinkle with a bit of salt and cook, stirring occasionally, for ~8-10 minutes or until the mushrooms are browned.
The mushrooms will release their water first, then start to brown once that moisture cooks off. Remove from the pot and set aside.
Make the Cream Sauce
Reduce the heat to medium and add the butter to the same pot. Add the sliced shallot and garlic and cook for ~2-3 minutes, until soft.
Sprinkle the flour over the top and stir well to combine. Cook for ~2-3 minutes, stirring constantly – this cooks out the raw flour taste.
Add the cream cheese and stir until it’s melted and incorporated.
Add the Liquids and Finish the Sauce
Add the broth to the pot and bring to a simmer. Add the Worcestershire sauce and half and half; bring back to a simmer.
Sprinkle in the nutmeg and parmesan and stir until the cheese melts. Season to taste with salt and pepper.
Once the sauce thickens enough to coat a spoon, stir in the blanched green beans and browned mushrooms.
Bake Until Bubbly
Pour the green bean mixture into your prepared baking dish and cover with foil.
Bake covered for 15 minutes, then uncover and bake for another 15 minutes.
Sprinkle the crispy onions over the top and bake for 5 more minutes – this crisps them up without burning.
Let it cool for ~5-10 minutes before serving; the sauce will thicken as it sits.
Homemade Green Bean Casserole
Ingredients
Ingredients (~6 servings)
- 1 1/2 lbs fresh green beans, trimmed and cut into 3″ pieces
- 1 Tbsp neutral oil
- 8 oz cremini mushrooms, chopped
- 3 Tbsp unsalted butter
- 2 small shallots, thinly sliced
- 2 garlic cloves, minced
- 3 Tbsp flour
- 3 oz cream cheese, room temperature
- 3/4 cup chicken or vegetable broth
- 2 tsp Worcestershire sauce
- 3/4 cup half and half
- 1 pinch ground nutmeg
- 1/3 cup freshly grated parmesan cheese
- 3/4 cup crispy fried onions
- kosher salt
- freshly cracked black pepper
Instructions
- Blanch green beans in salted boiling water for 3-5 minutes until bright green. Drain and set aside.
- Brown mushrooms in oil over medium-high heat for 8-10 minutes. Remove from pot.
- Melt butter in same pot. Sauté shallots and garlic for 2-3 minutes.
- Add flour and cook for 2-3 minutes, stirring constantly.
- Stir in cream cheese until melted. Add broth, Worcestershire sauce, and half and half. Simmer.
- Mix in nutmeg and parmesan. Season with salt and pepper.
- Add blanched green beans and mushrooms to sauce.
- Transfer to greased 9×13 baking dish. Cover and bake at 375F for 15 minutes.
- Uncover and bake 15 more minutes. Top with crispy onions and bake 5 minutes.
- Let cool 5-10 minutes before serving.