Description
Elevate your dinner table with this scratch-made green bean casserole, replacing canned soups with a luxurious homemade roux, tangy cream cheese, and savory mushrooms. Fresh, blanched green beans provide the perfect vibrant texture, while the crowning glory is a generous topping of golden, buttermilk-soaked crispy fried onions and sharp cheddar cheese. This dish perfectly balances earthy, creamy, and salty notes, offering a sophisticated upgrade to a classic comfort food that is sure to impress family and guests alike.
Ingredients
1.5 lbs fresh green beans, trimmed
4 tbsp butter
8 oz cremini mushrooms, sliced
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups whole milk
4 oz cream cheese, softened
1 cup sharp cheddar cheese, shredded
1 cup yellow onion, thinly sliced
1/2 cup buttermilk
1 cup all-purpose flour (for coating onions)
Vegetable oil for frying
Salt and black pepper to taste
Instructions
Preheat oven to 375°F (190°C).
Blanch green beans in boiling salted water for 3-4 minutes, then shock in ice water and drain.
Soak onion slices in buttermilk for 15 minutes, then dredge in flour and fry in hot oil until golden; set aside.
In a large skillet, melt butter and sauté mushrooms until browned; add garlic and cook for 1 minute.
Stir in flour and cook for 2 minutes to form a roux, then gradually whisk in milk until thickened.
Stir in cream cheese until smooth, then season with salt and pepper.
Combine the mushroom sauce with the blanched green beans and pour into a casserole dish.
Top with shredded cheddar and the homemade fried onions.
Bake for 20-25 minutes until bubbling and golden.
Notes
Store leftovers in an airtight container for up to 3 days. To reheat, add a few fresh fried onions on top and warm in the oven to maintain crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 45mg