Creamy Green Bean Casserole

By Ellie

6 Person

85 Minutes

0 Calories

Fresh green beans give the most wonderful flavor and texture. They aren’t soggy like canned green beans. Creamy, comforting green bean casserole made completely from scratch. This undeniably rich side dish will put that thanksgiving turkey to shame! If you’re looking for Thanksgiving side dishes, this recipe has you covered!

Ingredients

Baked “Fried” Onions

1 tbsp. milk
1 large egg
1/4 tbsp. ground black pepper
1/2 tsp. salt
3/4 cup panko breadcrumb
1/2 cup all-purpose flour
1 large onion

Green Bean Casserole

1 1/4 cups half-and-half
3/4 cup chicken or vegetable broth
2 tbsp. all-purpose flour
2 cloves garlic, minced
1/2 tsp. ground black pepper
8 oz. mushrooms, sliced into halves or quarters
2 tbsp. unsalted butter
1 1/4 tbsp. salt
1 pound fresh green beans

Method

01

Preheat the oven to 475°F (246°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
02

For the onions: Thinly slice the onion. Pour flour in one small bowl, panko + salt + pepper into a medium bowl, and whisk the egg and milk together in another small bowl. To bread the onion slices, you’ll want to use one hand for dry and one hand for wet.
03

First, dip a few slices into the flour. Then into the egg mixture. And finally, give them a nice dunk into the panko and coat them well. Place onto a baking sheet.
04

Repeat with the rest of the onions. Bake onions until golden brown, about 25 minutes. Flip them twice during this time. Set them aside. Reduce oven to 400°F (204°C).
05

Bring a gallon of water and 1 tablespoon of salt to a boil in a large saucepan. Add the beans and blanch for 5 minutes. Drain and immediately place into a large bowl filled with ice water to stop the cooking process. Drain again and set aside.
06

For the casserole: Over medium-high heat, melt the butter in a large 10 – 12-inch ovenproof skillet. Add the mushrooms, 1 teaspoon salt, and the pepper. Cook, stirring occasionally until the mushrooms begin to give off some of their moisture– about 5 minutes.
07

Add the garlic, stir, and cook for another 2 minutes. Sprinkle the flour on top and stir until combined. The flour will soak up all the moisture. Add the chicken broth and simmer for 3 minutes. Decrease the heat to medium-low and add the half-and-half. Stirring occasionally, cook until the mixture is thick– about 10 minutes.
08

Remove from the heat and add 1/4 of the onions and all of the green beans. Give it a nice stir, combining the sauce and beans. Top with remaining onions and bake until bubbly, about 10-15 minutes. Remove from the oven and enjoy!

Related Tags

Dinner Recipes

Thanksgiving Recipes

Green Bean Recipes

Green Bean Casserole Recipes

Thanksgiving Green Beans Recipes

Creamy Green Bean Casserole

3.9

( By Ellie )

01 Information

Grade medium
Serving 6 servings
Prep Time 30 Mins
Cook Time 55 Mins
Total Time 85 Mins

02 Ingredients

Baked “Fried” Onions

1 tbsp. milk

1 large egg

1/4 tbsp. ground black pepper

1/2 tsp. salt

3/4 cup panko breadcrumb

1/2 cup all-purpose flour

1 large onion

Green Bean Casserole

1 1/4 cups half-and-half

3/4 cup chicken or vegetable broth

2 tbsp. all-purpose flour

2 cloves garlic, minced

1/2 tsp. ground black pepper

8 oz. mushrooms, sliced into halves or quarters

2 tbsp. unsalted butter

1 1/4 tbsp. salt

1 pound fresh green beans

03 Method

Step 1

Preheat the oven to 475°F (246°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Step 2

For the onions: Thinly slice the onion. Pour flour in one small bowl, panko + salt + pepper into a medium bowl, and whisk the egg and milk together in another small bowl. To bread the onion slices, you’ll want to use one hand for dry and one hand for wet.

Step 3

First, dip a few slices into the flour. Then into the egg mixture. And finally, give them a nice dunk into the panko and coat them well. Place onto a baking sheet.

Step 4

Repeat with the rest of the onions. Bake onions until golden brown, about 25 minutes. Flip them twice during this time. Set them aside. Reduce oven to 400°F (204°C).

Step 5

Bring a gallon of water and 1 tablespoon of salt to a boil in a large saucepan. Add the beans and blanch for 5 minutes. Drain and immediately place into a large bowl filled with ice water to stop the cooking process. Drain again and set aside.

Step 6

For the casserole: Over medium-high heat, melt the butter in a large 10 – 12-inch ovenproof skillet. Add the mushrooms, 1 teaspoon salt, and the pepper. Cook, stirring occasionally until the mushrooms begin to give off some of their moisture– about 5 minutes.

Step 7

Add the garlic, stir, and cook for another 2 minutes. Sprinkle the flour on top and stir until combined. The flour will soak up all the moisture. Add the chicken broth and simmer for 3 minutes. Decrease the heat to medium-low and add the half-and-half. Stirring occasionally, cook until the mixture is thick– about 10 minutes.

Step 8

Remove from the heat and add 1/4 of the onions and all of the green beans. Give it a nice stir, combining the sauce and beans. Top with remaining onions and bake until bubbly, about 10-15 minutes. Remove from the oven and enjoy!

04 Author