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Green Bean Casserole
Carolina Gomez

Homemade Green Bean Casserole (No Canned Soup)

You can make a homemade green bean casserole without canned soup by pairing fresh green beans with a simple creamy mushroom sauce and a crisp onion topping.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds fresh green beans trimmed and cut into 1-inch pieces
  • 3 tablespoons unsalted butter
  • 8 ounces button mushrooms finely chopped
  • 1/2 yellow onion diced
  • 2 teaspoons minced garlic
  • 3 tablespoons all-purpose flour
  • 1 cup vegetable broth
  • 1 1/2 cups whole milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon fresh thyme leaves
  • 1 pinch nutmeg
  • 1 cup crispy fried onions
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon melted butter

Equipment

  • 1 Large pot
  • 1 Large Skillet
  • 1 9-by-13-inch baking dish
  • 1 colander
  • 1 Whisk
  • 1 Cutting board
  • 1 Knife

Method
 

  1. Heat the oven to 375°F.
  2. Bring a large pot of salted water to a boil, then cook the green beans for 4 to 5 minutes.
  3. Drain them and place them in ice water for 2 minutes, then drain again.
  4. Melt the butter in your skillet over medium heat.
  5. Cook the onion and mushrooms for 6 to 8 minutes, until the mushrooms release their liquid and begin to brown.
  6. Add the garlic and thyme, then cook for 30 seconds.
  7. Stir in the flour and cook it for 1 minute.
  8. Slowly whisk in the vegetable broth, followed by the whole milk, Worcestershire sauce, salt, pepper, and nutmeg.
  9. Simmer the mushroom cream sauce for 4 to 6 minutes, stirring often, until it coats a spoon.
  10. Add the green beans and stir until the sauce covers them evenly.
  11. Transfer the mixture to the baking dish.
  12. Sprinkle on the crispy onions and panko mixture, then bake for 20 to 25 minutes, until the sauce bubbles and the topping turns golden.

Notes

blanch the green beans before baking so they stay bright and tender, not soft. Drain them very well before adding the sauce. Use fresh beans when possible for the best bite. If you use frozen beans, thaw and pat them dry first. Cut large beans into even pieces so they cook at the same rate. Take your time with the roux, the butter-and-flour base for the sauce. Cook it for 2–3 minutes while stirring so the flour loses its raw taste. I add the fried onions just before baking because they brown quickly. If they darken before the casserole is hot, loosely cover the dish with foil. Bake until the sauce bubbles around the edges. Do not bake too long, or the blanched green beans can turn mushy. For extra flavor, cook a little garlic, shallot, or thyme with the mushrooms. Store leftovers in the refrigerator for up to 3 days or freeze without the onion topping for up to 2-3 weeks.