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Easy Make-Ahead Green Bean Casserole: Best Homemade Recipe

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This creamy, crunchy green bean casserole is made completely from scratch with fresh green beans, a silky homemade mushroom sauce, and baked crispy onions. It can be assembled up to two days ahead, making it perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 1.5 pounds (680g) fresh green beans, trimmed
  • 1 tablespoon kosher salt (for blanching water)
  • Ice water (for ice bath)
  • 4 tablespoons (56g) unsalted butter
  • 12 ounces (340g) cremini mushrooms, sliced
  • 1 medium yellow onion (about 150g), finely diced
  • 3 cloves garlic, minced
  • 3 tablespoons (24g) all-purpose flour
  • 1.5 cups (360ml) whole milk
  • 1/2 cup (120ml) low-sodium chicken or vegetable broth
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
  • 1/4 teaspoon freshly grated nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • 2 large yellow onions (about 400g), thinly sliced into rings
  • 1 cup (240ml) buttermilk
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (30g) panko breadcrumbs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika (smoked or sweet)
  • 3 tablespoons (45ml) olive oil or melted butter

Instructions

  1. Blanch the green beans: Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Drop in the trimmed green beans and cook for 2 to 3 minutes until tender-crisp. Prepare a large bowl of ice water. Transfer the beans to the ice bath using a slotted spoon or tongs. Let sit for 2 minutes, then drain well and pat dry. Set aside.
  2. Make the crispy onion topping: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. In a medium bowl, soak the thinly sliced onions in buttermilk for 10 minutes. In a shallow dish, whisk together 1 cup flour, panko, 1 teaspoon salt, garlic powder, and paprika. Drain the onions (do not pat dry) and toss in the flour mixture until well coated. Spread in a single layer on the prepared baking sheet. Drizzle with olive oil or melted butter and toss gently. Bake for 15 to 18 minute…
  3. Make the creamy mushroom sauce: In a large skillet, melt butter over medium heat. Add sliced mushrooms and cook for 5 to 7 minutes, stirring occasionally, until browned. Add diced onion and cook for 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant. Sprinkle 3 tablespoons flour over the mixture and stir constantly for 1 minute. Slowly pour in milk and broth, whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 2 to 3 minutes until thi…
  4. Assemble the casserole: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spread blanched green beans evenly in the dish. Pour mushroom sauce over the top, using a spatula to coat all beans. Sprinkle crispy onions evenly over the sauce. (At this point, you can cover and refrigerate for up to 2 days.)
  5. Bake: Bake uncovered for 20 to 25 minutes, until sauce is bubbly around the edges and topping is deep golden brown. If topping browns too quickly, tent loosely with foil for the last 5 minutes. Let rest for 5 minutes before serving. If baking from refrigerated, add 5 to 10 minutes and cover with foil for the first 15 minutes.

Notes

For the best texture, do not skip the ice bath after blanching the green beans—it locks in color and crunch. Brown the mushrooms properly by not crowding the pan; cook in batches if needed. Watch the crispy onions closely as they can burn quickly. The sauce should coat the back of a spoon; adjust thickness with extra milk if needed. This casserole can be assembled up to 2 days ahead and refrigerated. Leftovers keep for 4 days in the refrigerator and taste even better the next day. For freezing, assemble without the crispy onions, cover tightly, and freeze for up to 3 months.

Nutrition

Keywords: green bean casserole, homemade, make-ahead, Thanksgiving side dish, from scratch, creamy mushroom sauce, crispy onions

Find it online: https://coracooks.com/easy-make-ahead-green-bean-casserole-best-homemade-recipe/