Absolutely Delicious Green Bean Casserole From Scratch: A Step-by-Step Guide

Forget the canned soup and mystery ingredients! This year, elevate your holiday table (or any weeknight dinner) with a truly homemade Green Bean Casserole. This recipe delivers an *absolutely delicious* and comforting dish made completely from scratch. We’re talking fresh green beans, a creamy, flavorful mushroom sauce, and crispy, golden-brown fried onions that will have everyone begging for seconds. It might seem daunting to make everything from scratch, but trust me, the difference in taste is well worth the effort. This detailed, step-by-step guide will walk you through each stage, ensuring a perfect Green Bean Casserole every time.

## Why Make Green Bean Casserole From Scratch?

Let’s be honest, the traditional green bean casserole has a certain nostalgic charm. But the canned soup version often tastes…well, canned. Making it from scratch offers several advantages:

* **Superior Flavor:** Fresh ingredients simply taste better. The vibrant flavor of fresh green beans and the depth of flavor in a homemade mushroom sauce far surpass anything you can get from a can.
* **Control Over Ingredients:** You know exactly what’s going into your casserole. No mystery ingredients or excessive sodium. This is especially important for those with dietary restrictions or allergies.
* **Customization:** You can tailor the recipe to your liking! Add different herbs, cheeses, or even a touch of spice. The possibilities are endless.
* **Impress Your Guests:** A homemade dish always impresses. It shows you care about the food you’re serving and that you’ve put in the effort to create something special.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients, organized for clarity. Don’t be intimidated by the length of the list; most are pantry staples.

**For the Green Beans:**

* 1.5 – 2 pounds fresh green beans, trimmed
* 1 tablespoon olive oil
* Salt and freshly ground black pepper to taste

**For the Mushroom Sauce:**

* 4 tablespoons (1/2 stick) unsalted butter
* 1 large yellow onion, finely chopped
* 1 pound cremini mushrooms, sliced (or use a combination of mushrooms)
* 4 cloves garlic, minced
* 1/4 cup all-purpose flour
* 3 cups chicken broth (low sodium preferred)
* 1 cup heavy cream
* 1/4 cup dry sherry (optional, but adds a wonderful depth of flavor)
* 1 teaspoon dried thyme
* 1/2 teaspoon dried sage
* 1/4 teaspoon ground nutmeg
* Salt and freshly ground black pepper to taste
* 2 tablespoons chopped fresh parsley (for garnish)

**For the Crispy Fried Onions:**

* 2 large yellow onions, thinly sliced
* 1 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* Vegetable oil (for frying)

**Optional Additions:**

* Shredded Gruyere cheese (for topping)
* Bacon bits (for extra flavor)
* A pinch of red pepper flakes (for a little heat)

## Equipment You’ll Need

* Large pot for blanching green beans
* Large skillet or Dutch oven for the mushroom sauce
* Deep fryer or large, heavy-bottomed pot for frying onions
* 9×13 inch baking dish
* Slotted spoon or spider (for removing onions from oil)
* Paper towels

## Step-by-Step Instructions

Let’s break down the process into manageable steps.

**Step 1: Prepare the Green Beans**

1. **Trim the Green Beans:** Wash the green beans thoroughly. Snap off the ends (you can do this by hand or with a knife). If the beans are particularly long, you can cut them in half.
2. **Blanch the Green Beans:** Bring a large pot of salted water to a rolling boil. Add the green beans and cook for 3-4 minutes, until they are bright green and slightly tender-crisp. Don’t overcook them! They will cook further in the oven.
3. **Shock the Green Beans:** Immediately transfer the blanched green beans to an ice bath (a bowl filled with ice water). This stops the cooking process and helps them retain their vibrant color and crispness. Let them sit in the ice bath for a few minutes.
4. **Drain and Dry:** Drain the green beans well and pat them dry with paper towels. This will prevent them from becoming soggy in the casserole.
5. **Sauté (Optional):** In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the blanched and dried green beans and sauté for 2-3 minutes, just to add a little extra flavor and slightly soften them. Season with salt and pepper.

**Step 2: Make the Creamy Mushroom Sauce**

1. **Sauté the Onions and Mushrooms:** In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes. Stir occasionally.
2. **Add the Garlic:** Add the minced garlic and cook for another minute, until fragrant.
3. **Make a Roux:** Sprinkle the flour over the mushroom mixture and cook for 1-2 minutes, stirring constantly, until the flour is incorporated and the mixture starts to smell nutty. This is called a roux, and it will help thicken the sauce.
4. **Whisk in the Chicken Broth:** Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
5. **Simmer and Thicken:** Reduce the heat to low and simmer the sauce for 10-15 minutes, or until it has thickened to your desired consistency. Stir occasionally to prevent sticking.
6. **Stir in the Cream and Sherry (Optional):** Stir in the heavy cream and sherry (if using). Heat through gently, but do not boil.
7. **Season:** Stir in the dried thyme, dried sage, and ground nutmeg. Season with salt and freshly ground black pepper to taste. Remember to taste and adjust the seasoning as needed.
8. **Remove from Heat:** Take the sauce off of the heat and allow to sit until assembling.

**Step 3: Prepare the Crispy Fried Onions**

1. **Soak the Onions (Optional):** Some people recommend soaking the sliced onions in cold water for about 30 minutes before frying. This is said to help them become extra crispy. However, it’s not strictly necessary. Make sure they are dried well if you do this.
2. **Dredge the Onions:** In a large bowl, combine the flour, salt, and pepper. Toss the sliced onions in the flour mixture, making sure they are evenly coated. Shake off any excess flour.
3. **Heat the Oil:** Pour about 2-3 inches of vegetable oil into a deep fryer or a large, heavy-bottomed pot. Heat the oil to 350°F (175°C). A thermometer is helpful for this, but you can also test the oil by dropping a small piece of onion into it. If it sizzles and floats to the top quickly, the oil is ready.
4. **Fry the Onions:** Working in batches, carefully add the floured onions to the hot oil. Don’t overcrowd the pot, as this will lower the oil temperature and result in soggy onions. Fry the onions for 2-3 minutes, or until they are golden brown and crispy. Stir occasionally to ensure even cooking.
5. **Drain the Onions:** Use a slotted spoon or spider to remove the fried onions from the oil and transfer them to a plate lined with paper towels to drain. Season with a little extra salt, if desired.

**Step 4: Assemble and Bake the Casserole**

1. **Preheat Oven:** Preheat your oven to 350°F (175°C).
2. **Combine Green Beans and Sauce:** In a large bowl, gently combine the blanched (and optionally sautéed) green beans with the creamy mushroom sauce. Make sure the green beans are evenly coated.
3. **Pour into Baking Dish:** Pour the green bean mixture into a 9×13 inch baking dish, spreading it out in an even layer.
4. **Top with Fried Onions:** Sprinkle the crispy fried onions evenly over the top of the green bean mixture. Reserve some for serving, if desired.
5. **Add Cheese (Optional):** If using, sprinkle shredded Gruyere cheese over the fried onions.
6. **Bake:** Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the fried onions are golden brown and crispy. If the onions start to get too brown, you can tent the baking dish with foil.
7. **Let Rest:** Let the casserole rest for a few minutes before serving. Garnish with chopped fresh parsley, if desired.

## Tips for Success

* **Don’t Overcook the Green Beans:** Overcooked green beans will be mushy and unappetizing. Blanch them just until they are tender-crisp.
* **Use Fresh Mushrooms:** Canned mushrooms simply don’t compare to the flavor and texture of fresh mushrooms. Cremini mushrooms are a great choice, but you can also use a combination of mushrooms.
* **Don’t Skip the Roux:** The roux is essential for thickening the mushroom sauce. Make sure to cook the flour for a minute or two to remove the raw flour taste.
* **Fry the Onions in Batches:** Overcrowding the pot will lower the oil temperature and result in soggy onions. Fry them in batches for best results.
* **Adjust Seasoning to Taste:** Taste the sauce and the finished casserole and adjust the seasoning as needed. Don’t be afraid to add more salt, pepper, or other herbs to your liking.
* **Make Ahead:** You can prepare the green beans, mushroom sauce, and fried onions ahead of time. Store them separately in the refrigerator. When you’re ready to assemble the casserole, simply combine everything and bake. This is a great way to save time on busy holidays.

## Variations and Additions

* **Different Cheeses:** Try using other cheeses, such as Parmesan, Asiago, or cheddar, in addition to or instead of Gruyere.
* **Bacon:** Add cooked and crumbled bacon to the green bean mixture or sprinkle it on top of the casserole before baking.
* **Spicy:** Add a pinch of red pepper flakes to the mushroom sauce for a little heat.
* **Different Herbs:** Experiment with different herbs, such as rosemary, oregano, or chives.
* **Vegetarian:** Use vegetable broth instead of chicken broth.
* **Gluten-Free:** Use gluten-free flour for the roux and for coating the onions.

## Serving Suggestions

Green bean casserole is a classic side dish for Thanksgiving, Christmas, and other holidays. It also pairs well with:

* Roast chicken or turkey
* Ham
* Steak
* Pork chops

It’s also delicious as a side dish for a simple weeknight meal.

## Storing Leftovers

Store leftover green bean casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.

## Nutrition Information (Approximate)

*Note: Nutrition information can vary depending on the specific ingredients used.*

* Calories: 300-400 per serving
* Fat: 20-30 grams
* Carbohydrates: 20-30 grams
* Protein: 5-10 grams

## Conclusion

This homemade Green Bean Casserole from scratch is a game-changer. It’s a far cry from the canned soup version, offering a depth of flavor and freshness that will truly impress. While it requires a bit more effort, the results are well worth it. Follow these step-by-step instructions, and you’ll have a show-stopping side dish that everyone will love. So, ditch the canned soup and embrace the deliciousness of homemade! Happy cooking!