Homemade Green Bean Casserole
I grew up on the canned version but this homemade green bean casserole has everything you love about the classic in a fresher package. It takes ~1 hour but most of that is hands-off baking time.
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 9x13 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.
Notes
Sauce will thicken as it sits.