Green Bean Casserole with Fresh Green Beans

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Green Bean Casserole with Fresh Green Beans

This green bean casserole with fresh green beans is creamy, crunchy, and perfect for holidays. Easy step-by-step recipe with helpful tips inside!

Prep Time 20

Cook Time 15

Total Time 35

Servings

Author Julie Menghini

Ingredients

US Customary - Metric

1 lb fresh green beans rinsed, trimmed, and cut in half.
1 tbsp salt *optional*
3 tbsp salted butter
2 cups sliced mushrooms
½ cup diced onion
½ tsp ground black pepper
2 garlic cloves minced
2 tbsp all-purpose flour
1 ½ cups chicken broth
10.5 oz cream of mushroom soup 1 can
1 ½ cups fried onions

Instructions

Bring a large pot of water to a boil. If desired, stir in 1 tablespoon of salt.
Add the green beans and cook for 4 to 5 minutes, just until they are bright green and slightly tender.
Immediately transfer the green beans to a bowl of ice water to stop the cooking. Drain well and set aside.
Preheat the oven to 375 degrees F.
*In a large oven-safe skillet over medium heat, melt the butter.
Add the sliced mushrooms and diced onion. Cook for 4 to 5 minutes, stirring occasionally, until the onions are soft and the mushrooms have released most of their moisture.
Stir in the minced garlic and black pepper. Cook for about 30 seconds, just until the garlic becomes fragrant.
Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the chicken broth while stirring constantly until smooth.
Add the cream of mushroom soup and stir until combined. Simmer for 5 to 6 minutes, stirring occasionally, until the sauce thickens.
Fold in the blanched green beans and ½ cup of the crispy fried onions until everything is evenly coated.
Spread the mixture evenly and top with the remaining fried onions.
Bake uncovered for 12 to 15 minutes, or until the sauce is bubbling around the edges and the onions are golden brown.
Let the casserole rest for about 5 minutes before serving.

Notes

*You can use a 4qt Braiser, a 12-inch skillet, or a 9x13 baking dish.

Don’t skip blanching the green beans. Blanching keeps the green beans bright green and prevents them from becoming mushy after baking. It also helps them keep a slight bite, which gives the casserole better texture.

Drain the green beans well after the ice bath. Pat dry with paper towels or let them drain in a colander for several minutes.

Looking for extra flavor? On step 7, when adding pepper and garlic, you can add onion powder, dried thyme, or smoked paprika.

Store the leftovers in an airtight container in the refrigerator for up to 4 days. We don't recommend freezing.

For the crispiest topping, reheat the casserole in a 350°F oven for 10 to 15 minutes, or until heated through.
You can also reheat individual servings in the air fryer at 350°F for 5 to 8 minutes, which helps bring back some of the crispiness.
The microwave works too, but keep in mind the fried onions will lose their crunch.

Variations:
Add some cooked crumbled bacon or bacon bits.

Stir in some shredded chicken.

Top with fresh grated Parmigiano cheese

Can I use frozen or canned green beans?
Yes, but the texture will be much softer. If using frozen, make sure to thaw them and pat dry with a paper towel.

Why is my casserole watery?
Did you drain the green beans well? Did you simmer the sauce long enough until it thickens?

Can I make this recipe without mushrooms?

Yes, you can add extra onions. You can also use Cream of Celery or Cream of Chicken soup instead of the Cream of Mushroom soup.

Nutrition

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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