Homemade Green Bean Casserole | Recipe
With freshly cooked green beans, a simple, homemade cream of mushroom sauce and freshly grated Cheddar cheese, green bean casserole has never tasted so good.
This was the dish I looked forward to most at holiday gathering, more-so than any other...and, that includes my Uncle Daryl's famous Prime Rib served on each and every Christmas day. In fact, green bean casserole was actually one of the first dishes I ever learned to make. As a little girl, I can recall my dad showing me how the layers were supposed to go: a drained can of green beans, half a can of cream of mushroom, top it with slices of Velveeta, then repeat the layers, top with a heaping cup of fried onions and bake.
And honestly, here's the deal: I will eat this casserole any which way you serve it to me. However, I promise you, nothing truly compares to a homemade version made with fresh vegetables and a made-from-scatch sauce. Not to mention the beautiful, tangy sharpness that comes along with freshly grated Cheddar. The assembly time may take a little longer than the "dump and bake" version most of us grew up with, but the extra invested time will be well worth it. You will taste (and love) the difference. This recipe is near and dear to my heart. Please, please enjoy.
1 1/2 pounds (24 oz) Green Beans, washed and trimmed
1/4 cups Unsalted Butter
1 Yellow Onion, Finely Diced
8 ounces White Button Mushrooms, wiped cleaned roughly chopped
1/3 cup All-Purpose Flour
2 1/2 cups Heavy Whipping Cream
2 teaspoons Kosher Salt
1 teaspoon Black Pepper
1/2 teaspoon Soy Sauce
8 ounces Cheddar Cheese, freshly grated
1 cup French’s Crispy Fried Onions
Preheat the oven to 350°.
Have ready a large pot of boiling water and a greased 9x13 casserole dish.
Trim the green beans and cut them in half so they are no longer than 2” in length. Carefully, add them to the pot of boiling water and allow them to cook for 5-7 minutes, just until al dente. Remove from the stove top and strain into a colander. Run under cold water to inhibit the cooking process any further, until the green beans are cool to the touch. Set aside until ready to use.
Add butter to an enameled cast iron Dutch oven or a large saucepan over medium heat and allow to melt. Add the onion and mushrooms to the Dutch oven and sauté 5-7 minutes, stirring occasionally. Sprinkle the flour over the mixture and stir to coat. Add the cream a splash at time, whisking after each addition, until the mixture resembles pudding. Stream in the remaining cream. Stir to combine and allow to simmer and slightly thicken, about 6 minutes.
Remove from the heat and stir in 1 cup of the Cheddar, salt, pepper and soy sauce. Add in green beans and stir. Mixture will seem thick. Transfer the contents of the Dutch oven to the casserole dish. Top with remaining Cheddar, cover with aluminum foil and bake 20 minutes. Remove from the oven and sprinkle fried onions across the top. Return to the oven uncovered to bake for an additional 15 minutes, or until bubbly and the onions have deepened in color.
Serves 12-15
Would pair well with:
