Can I make this ahead of time?

Yes, assemble the casserole (without crunchy onions) and allow the mixture to cool in the dish, then wrap tightly and refrigerate up to a day ahead. Extend baking time an extra 10-15 minute covered.

Can I freeze this casserole?

You can freeze before baking by assembling without onions, allowing to cool, then wrapping tightly with foil. Freeze up to 3 months. Thaw overnight in the refrigerator before baking and extend baking time 10-15 minutes covered with new foil.

Can I double this recipe?

Yes, you can double the recipe and cook in a 9 by 13 inch dish.

Best Green Bean Casserole From Scratch

Description

Homemade Best Green Casserole from scratch-no canned soup required! Once you try this recipe you’ll never go back to using canned green beans and condensed soup again! Easy and delicious Thanksgiving recipe!

Ingredients

Units Scale

1 pound fresh green beans, ends removed
1 tablespoon extra virgin olive oil
4 tablespoons unsalted butter, divided
8 oz baby bella mushrooms, sliced
2 sprigs fresh thyme
1 tablespoon all-purpose flour
3/4 cup heavy cream
1/2 cup whole milk
2 cloves minced garlic
1/4 cup grated parmesan
salt and pepper
1 cup fried onions

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Instructions

Preheat oven to 375 degrees.
In a large pot, bring salted water to a boil. Drop in green beans and cook for three minutes. Drain and set aside.
In a large skillet, heat olive oil on medium-high heat. Add mushrooms and cook for two minutes without stirring to brown. Add 2 tablespoons of butter and thyme. Cook about 5 minutes, stirring mushrooms occasionally until deep brown on both sides and tender. Set aside.
In a small saucepan, melt 1 tablespoon of butter over medium-low heat. Add flour and whisk constantly until the roux turns golden brown, about 5 minutes.
Continue to whisk as you add heavy cream and milk. Increase heat to medium and simmer, whisking occasionally, until sauce thickens and bubbles, about 5-6 minutes.
Remove the sauce from heat and stir in garlic and cheese. Salt and pepper to taste.
Remove thyme sprigs from mushroom and arrange both green beans and mushrooms in a 9 by 9 baking dish. Pour sauce over the vegetables and stir slightly to mix.
Cover dish tightly with foil and cook for 25 minutes.
Remove foil and cook an additional 15 minutes.
Sprinkle onions over the top of the casserole and cook an additional 5 minutes.
Let sit ten minutes before serving.

Notes

Adapted from Bon Appetit

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: vegetable
Method: baking
Cuisine: American

Nutrition

Serving Size: 1/6 of casserole
Calories: 317
Sugar: 11 g
Sodium: 103.1 mg
Fat: 22.5 g
Carbohydrates: 24.4 g
Protein: 7 g
Cholesterol: 58 mg