Fresh Green Bean Casserole
From-scratch green bean casserole with fresh beans, a homemade cream sauce, and a crispy fried onion topping. Serves 6, no canned soup needed.
Servings: 6 servings
Calories: 380kcal
Ingredients
- 24 ounces fresh green beans ends trimmed, cut in half
- 1 tablespoon coarse Kosher salt for blanching water
- ⅓ cup unsalted butter
- 1 cup finely chopped yellow onion
- 1-2 shallots diced (~¼ cup)
- 4 garlic cloves minced or 4 teaspoons jarred minced garlic
- ⅓ cup all-purpose flour
- 1¼ cup chicken broth
- ¾ cup heavy cream
- ¾ cup whole milk
- 1½ teaspoon coarse Kosher salt plus more to taste
- 1 teaspoon oregano
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ cup panko bread crumbs
- 1 cup French-fried onions
- ¼ cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat oven to 375 °F.
- Blanch Green Beans: Bring a large pot of water to a boil and add 1 tablespoon coarse Kosher salt. Add 24 ounces fresh green beans and cook for 5 minutes. Transfer immediately to an ice bath to stop the cooking. Once cooled, drain well and place in a 2.5-quart or 9x9-inch baking dish.
- Cook Aromatics: In a large skillet, melt ⅓ cup unsalted butter over medium heat. Add 1 cup finely chopped yellow onion and 1-2 shallots and cook for 4 minutes, stirring occasionally. Add 4 garlic cloves, minced, and cook for 1 additional minute.
- Make Sauce: Sprinkle in ⅓ cup all-purpose flour and stir for 1 minute. Slowly add 1¼ cup chicken broth, ¾ cup heavy cream, and ¾ cup whole milk while stirring. Season with 1½ teaspoon coarse Kosher salt, 1 teaspoon oregano, ½ teaspoon black pepper, and ¼ teaspoon garlic powder. Cook for 3-4 minutes until slightly thickened, then taste the sauce. It should taste a little saltier than you want the finished casserole. If it tastes flat, stir in up to an extra ½ teaspoon Kosher salt.
- Assemble: Pour sauce over green beans and stir to coat evenly.
- Add Topping: Sprinkle ¼ cup panko bread crumbs, 1 cup French-fried onions, and ¼ cup grated Parmesan cheese over the top.
- Bake: Bake uncovered for 12 minutes, then cover with foil and bake another 12 minutes until hot and bubbling.
Video
Notes
Prepping in Advance: Assemble the casserole through the topping step, cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 20 minutes, then add 5-10 extra minutes to the baking time.
Refrigerator Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions.
Freezer Storage: Freeze the baked and cooled casserole tightly covered for up to 2 months. Thaw overnight in the refrigerator, then reheat in a 350°F oven until hot.
Nutrition
Serving: 1.25cups | Calories: 380kcal | Carbohydrates: 27g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 69mg | Sodium: 2125mg | Potassium: 428mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1629IU | Vitamin C: 17mg | Calcium: 167mg | Iron: 2mg