Can I use frozen green beans for this casserole?

Yes, you can use frozen green beans as a substitute for fresh ones. However, they may not retain the same crisp texture as fresh beans. If you choose frozen, be sure to thaw and drain them thoroughly before incorporating them into the casserole.

Can I make this casserole ahead of time?

Absolutely! You can prep the entire casserole up to 48 hours in advance. Simply assemble the casserole in the dish, cover it tightly, and refrigerate. When you're ready to bake, allow it to come to room temperature for about 30 minutes before baking it in the oven.

Can I freeze green bean casserole?

While it's not ideal for freezing due to the cream sauce, you can freeze the casserole without the topping. After assembling, freeze the casserole for up to 3 months. When ready to bake, let it thaw overnight in the fridge and then top it with fresh French fried onions before baking.

Fresh Green Bean Casserole – Easy, Delicious, and Homemade

Name: Fresh Green Bean Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 pounds fresh green beans; 2 tablespoons unsalted butter; 1 large shallot, sliced; 2 cloves garlic, sliced; 8 ounces cremini mushrooms, sliced; 2 tablespoons all-purpose flour; ½ cup vegetable stock; 1 teaspoon Dijon mustard; 2 teaspoons fresh thyme; ½ teaspoon kosher salt, more to taste; ½ teaspoon black pepper; ¼ teaspoon nutmeg; ¼ teaspoon cayenne, optional; 1 cup heavy cream; 1 cup French fried onions, optional

Description

This fresh green bean casserole is a homemade take on a classic dish, featuring crisp-tender green beans, sautéed mushrooms, shallots, and a creamy sauce made from scratch. It’s a healthier, flavorful alternative to the canned versions and is perfect for holiday meals or any dinner gathering.

Ingredients

Scale

2 pounds fresh green beans
2 tablespoons unsalted butter
1 large shallot, sliced
2 cloves garlic, sliced
8 ounces cremini mushrooms, sliced
2 tablespoons all-purpose flour
½ cup vegetable stock
1 teaspoon Dijon mustard
2 teaspoons fresh thyme
½ teaspoon kosher salt, more to taste
½ teaspoon black pepper
¼ teaspoon nutmeg
¼ teaspoon cayenne, optional
1 cup heavy cream
1 cup French fried onions, optional

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Instructions

Bring a large pot of salted water to a boil. Drop the green beans into the boiling water and blanch for 2 minutes. Immediately transfer to an ice bath for 20 seconds, then drain and pat dry.
In a large skillet, melt butter over medium heat. Add shallots, garlic, and mushrooms. Sauté for 5 minutes until softened and aromatic.
Stir in the flour and cook for 1-2 minutes to create a roux. Then, stir in the vegetable stock and cook until the sauce thickens slightly.
Stir in Dijon mustard, thyme, salt, pepper, nutmeg, and cayenne. Reduce heat to low and gradually whisk in the cream. Continue cooking until the sauce thickens enough to coat the back of a spoon.
Toss the blanched green beans in the sauce until fully coated. Transfer the mixture to a baking dish and bake uncovered at 375°F for 20 minutes.
If desired, top with French fried onions and bake for an additional 10 minutes until the onions are golden brown and crispy.

Notes

Blanching the green beans is essential to keep them crisp and vibrant.
Prepare the casserole up to 48 hours in advance. Refrigerate until ready to bake.
For a lighter version, substitute half-and-half or whole milk for the heavy cream.
Frozen green beans can be used, but they may not have the same texture as fresh beans.
For an extra flavor boost, consider adding crispy bacon bits or cheese to the sauce.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking, Sautéing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 240 kcal
Sugar: 7g
Sodium: 305mg
Fat: 19g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0.2g
Carbohydrates: 17g
Fiber: 5g
Protein: 5g
Cholesterol: 55mg