Fresh Green Bean Casserole

Green Bean Casserole is a staple at Thanksgiving tables all over the south—its creamy sauce and crunchy fried onions are a comforting reminder of home and holiday, and Fresh Green Bean Casserole keeps the tradition alive in this updated version with fresh and rich flavors, better texture, and brighter color.

Servings per Recipe: 8 servings

Calories per Serving: 225

Prep Time: 20

Cook Time: 25

Total Time: 45

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5 from 1 vote

Ingredients

24 ounces fresh or frozen long slender green beans, blanched or lightly steamed
8 ounces mushrooms, sliced
1 onion, chopped
1 clove garlic, minced
1 ½ cups French fried onions
1 tablespoon butter
1 cup heavy whipping cream
1 tablespoon flour
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste

Instructions

Slice 8 ounces mushrooms. Chop 1 onion. Mince 1 clove garlic.
Steam or blanch 24 ounces fresh or frozen long slender green beans.
Sauté the sliced mushrooms in 1 tablespoon butter with the onion and garlic in an oven-proof skillet. (If you don't have an oven-proof skillet, you can use a regular skillet and transfer to a baking dish before adding the French fried onion topping.) When the vegetables are tender and starting to brown, add 1 tablespoon flour and mix well.
Heat for about one minute, stirring gently, then add 1 cup heavy whipping cream. Stir gently and add 1 teaspoon salt and 1 teaspoon pepper. Simmer over medium heat, stirring frequently, until sauce starts to thicken.
Add the steamed or blanched green beans and mix well.
Top with 1 ½ cups French fried onions and bake for 20-25 minutes at 350ºF or until heated through and the onions start to brown.

Notes

Trim the green beans if necessary—even some trimmed green beans still have a few stems that were missed.

Be sure not to overcook the green beans when blanching or steaming. they should be just pliable but not limp.

Gluten-free version. If you're gluten-free and missing one of your favorite holiday dishes, you'll be thrilled to learn that you can purchase gluten-free fried onions from Amazon (affiliate link) or from stores such as Sprouts or Whole Food. You can also make your own at home.

A cornstarch slurry can be used to thicken the sauce instead of flour if you need to keep this dish gluten-free. For this substitution, omit the flour. After adding the heavy cream, mix a slurry of 1 tablespoon cornstarch and 1-½ tablespoons of cool water. Add the cornstarch mixture to the dish and simmer until sauce thickens.

Nutrition