Perfect Green Bean Casserole is the best green bean casserole from scratch.
Fresh green beans and mushrooms and crispy fried onions make this a classic! If you love perfectly cooked fresh green beans, you'll also want to try my Roasted Green Beans with parmesan and garlic!
GREEN BEAN CASSEROLE RECIPE
Perfect Green Bean Casserole is so incredibly good because it is a homemade green bean casserole with fresh green beans and mushrooms.
Perfect? Why would you be so bold to call your green bean casserole perfect?
Why is it any better or different than what we've served for years? Let me tell you why, but first allow me to make you hungry by telling you about my favorite Thanksgiving recipes.
First and foremost, every Thanksgiving meal deserves an amazing roasted turkey.
Next up are the side dishes, and my favorites to serve along side the turkey in addition to my classic green bean casserole are my sweet potato casserole, amazing mashed potatoes, homemade turkey gravy, fresh cranberry sauce, some roasted balsamic bacon brussels sprouts, and some super soft dinner rolls.
No Thanksgiving dinner is complete without some side splitting pies and I always serve some variety of apple, pumpkin, and pecan pies.
Why this green bean casserole is so good:
This green bean casserole was perfect because my green-bean-hating-husband not only ate it, but he devoured all the leftovers in one big bowl.
We've been scarred by gross green bean casseroles in the past. Hopefully no one will take offense to this, but when we've experienced a Thanksgiving dinner where someone brought a green bean casserole made from canned green beans, canned cream of mushroom with little black chunks, and slices of American (its not real cheese) cheese. YUCK.
When I told my husband I was going to make a classic green bean casserole for Thanksgiving, he gave me a pure look of disgust. Turns out when you use fresh and high quality ingredients, it tastes AMAZING! I
did, however, use canned crispy fried onions on top of my homemade green bean casserole.
I was all prepared to make my own and then changed my mind for three reasons: 1) I wasn't sure I could make them without either burning them or making them too greasy, 2) I'm pretty sure most people won't want to make their own, and 3) Trader Joes makes a delicious crispy fried onion and there are no preservatives or nasty garbage in the can.
So, hopefully I now have you wondering...
How to make green bean casserole:
- I love the added flavor dried mushrooms bring to a homemade green bean casserole, especially when combined with fresh mushrooms. To rehydrate the dried mushrooms, allow them to steep in boiling water for 15 minutes. You will later add the rehydrated mushrooms along with the steeping liquid to the best green bean casserole you'll ever make.
- The trick to using fresh green beans is to blanch them first by cooking in salted boiling water for 1 minute, then immediately draining and transferring them to a large bowl of ice water. This will make your fresh green beans slightly tender and bright green. Once you make green bean casserole with fresh green beans, you'll never ever go back to using canned green beans. The difference is like night and day.
- Next you'll want to sauté the fresh mushrooms in butter, giving them a luscious golden brown color. Fresh green bean casserole deserves fresh mushrooms. If you don't already own a mushroom slicer, I highly recommend you add one to your kitchen gadgets!
- I love using my dutch oven to cook my fresh green bean casserole because this recipe calls for cooking on the stove top and then in the oven.
- Next you'll add some flour to the buttery sautéed mushrooms to create a roux and then you'll add chicken broth while scraping the bottom of the pan to deglaze. At this point you'll add the rehydrated mushrooms along with the steeping liquid back in as well as some milk which will all thicken together beautifully to make a homemade mushroom gravy for the best green bean casserole.
- One of the many tricks to this fresh green bean casserole is to incorporate some of the fried onions into the casserole as well as adding them to the top.
- This homemade fresh green bean casserole can be prepared the day before and stored in the refrigerator overnight to save you time on Thanksgiving day.
So there you have it... the recipe for classic homemade Green Bean Casserole... made perfect.
Full Recipe Instructions
Perfect Green Bean Casserole
- ¼ cup dried mushrooms (user preference - my favorite is dried morels but I most often use a gourmet mix)
- ½ cup water (boiling)
- 24 ounces fresh green beans (French Green Beans (Haricots Verts) recommended)
- 1 teaspoon kosher salt
- 4 Tablespoons butter
- 8 ounces fresh mushrooms (sliced, button or baby portabella recommended)
- 2 Tablespoons all purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- 1 ½ cups fried onion pieces (divided )
- Rehydrate mushrooms: In a small dish, pour boiling water over the dried mushrooms and allow them to sit for at least 15 minutes. For best results, weigh the mushrooms down with a dish so they remained fully submerged. Do not discard the liquid. Once the pieces are rehydrated and cool to the touch, use a pair of clean sharp kitchen shears to cut them into small pieces. Rehydrated mushrooms (depending on the variety) can be very chewy, so small pieces are better.
- Blanch the green beans: Prepare an ice water bath in a large bowl. Add the kosher salt to a large pot of boiling water. Cook the green beans in the salted boiling salted water for about a minute, then immediately transfer them to the ice bath. Once cooled, drain the green beans and set aside. They should be a vibrant green color.
- Sauté fresh mushrooms: In a heavy bottom stockpot, melt the butter over medium-high heat and add the sliced mushrooms. Allow them to brown, stirring only to prevent burning, for about 5-8 minutes. Sprinkle the flour over the mushrooms, stir to coat, and allow them to cook for another couple of minutes.
- Make the mushroom gravy: Add the chicken broth to the sauteed mushroom roux, stir well, and scrape the bottom of the pan to remove any bits that may have stuck. Add the rehydrated mushroom pieces along with any liquid. Reduce the heat to medium-low, add the milk, stir, and continue to cook until the gravy thickens.
- Combine remaining casserole ingredients: Add the blanched green beans and ½ cup of the onion pieces to the mushroom gravy. Stir well to combine. Cover with aluminum foil. Either refrigerate overnight or continue cooking.
- Cook casserole: Preheat oven to 350°F and bake covered casserole until heated through, about 20-30 minutes. Remove foil and top with remaining fried onion pieces. Continue cooking until they just start to brown. Serve hot.
Could this recipe be made in a crock pot?
Sure thing! In fact, that's a great way to keep it warm until serving. I would just cook on high for the same amount of time as specified for the oven and then keep warm until you serve.
Can I use frozen haricot verts for this recipe? If i could, do I still need to blanch them? Thanks!
You sure can. I don't think I would blanch, just make sure they're not frozen by the time you use them.
How does this store? Possible to make a day or two ahead of time?
Absolutely! I make all my Thanksgiving sides the day before. Just get it to the point where you would stick it in the oven and refrigerate instead. Then, let it come to room temp before you bake on thee day of. -Krissy
I will be making these next week!!! I was looking for a better recipe and this is it! visiting from http://www.beforever31.com via the Wednesday Whatsits!