Description
This green bean casserole is a delicious blend of fresh green beans, creamy sauce, mushrooms, and crispy fried onions.
Ingredients
Scale
- 1 ½ lbs. fresh green beans (washed. See notes for frozen or canned.)
- ½ teaspoon baking soda
- 2 Chicken bouillon cubes
- 1 cup chicken broth
- 1 cup half and half
- 1 teaspoon Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon mustard powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 8 oz. baby bella or white button mushrooms (+ a pinch of salt for cooking.)
- 3 cloves garlic (minced)
- 5 tablespoons butter (divided)
- 3 tablespoons flour
- 3 tablespoons Parmesan cheese (grated)
- 2 ¼ cups cheddar cheese (shredded)
- 1 ½ cup crispy fried onions
Instructions
- Begin boiling water in a large soup pot or Dutch oven. Once a boil is reached, add the baking soda and bouillon.
- Boil the green beans for 5 minutes. Set a timer to avoid overcooking, we don’t want them to be mushy. When they’re done, they’ll have softened but will still hold their shape nicely.
- Drain well and rinse with cold water to stop them from cooking further. Spread out on a clean dish towel to dry.
- Preheat oven to 375° F.
- Combine the chicken broth, half and half, Worcestershire sauce, onion powder, parsley, mustard powder, salt, and pepper in a medium measuring cup with a spout. Set aside.
- Dice the mushrooms and cut the green beans in halves or thirds.
- Use the same pot that you used to boil the green beans and melt 3 Tbsp butter over medium heat. Add the mushrooms, garlic, and a pinch of salt and cook for 4-5 minutes, stirring continuously.
- Add the remaining butter and the flour and cook for 2 more minutes.
- Add the chicken broth mixture in small splashes, stirring continuously. (Adding it slowly ensures that the mixture is thick and that the roux doesn’t break.)
- Bring it to a boil, then reduce to a simmer. Let it bubble gently for 4-5 minutes, or until desired consistency is obtained. Stir occasionally as it cooks.
- Remove from heat. It will thicken a little more upon standing.
- Stir in the Parmesan cheese along with half of the cheddar cheese and half of the crispy fried onions. Add the green beans and stir to combine.
- Transfer to a lightly greased baking dish. (I used a 9×13-inch, but any size that holds the casserole is fine!) Top with remaining cheese and fried onions.
- Bake uncovered for 20 minutes, or until the top is brown and bubbly. Serve!
Notes
- You can substitute frozen or canned green beans if fresh are not available.
- For a crunchier topping, add additional crispy fried onions before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg