Green Bean Casserole
This Green Bean Casserole is a wholesome, from-scratch version of the classic holiday side. It's made with fresh green beans, real cream sauce, sautéed mushrooms, and simple seasonings.
Ingredients
- 3 cups fresh green beans, chopped
- 1 ½ cups button mushrooms, sliced
- 2 onions, sliced
- 2 garlic cloves, minced
- 4 ounces cream cheese
- ½ cup chicken stock
- ½ cup cheddar cheese, shredded
- ¼ teaspoon nutmeg
Instructions
- Preheat the oven to 400ºF. Bring a pot of well-salted water to a boil and cook the green beans until fork-tender, about 10 minutes. Drain and set aside.
- While the green beans cook, heat a skillet over medium heat. Sauté the onions, mushrooms, and garlic until soft and caramelized. Season with salt, pepper, and nutmeg.
- Pour in the chicken stock, stirring and scraping up any browned bits from the bottom of the pan.
- Add the cream cheese and let it melt into the mixture. Taste and adjust the salt as needed.
- Stir in the cooked green beans until everything is well coated, then transfer the mixture to a casserole dish.
- Sprinkle the cheddar over the top and bake until the cheese is melted and bubbly, about 10 minutes.
Video
Nutrition
Notes
- Add texture if desired: Sprinkle with crispy onions or breadcrumbs before baking for a crunchy topping.
- Caramelize the onions well: Take your time sautéing, golden, tender onions add a deep sweetness that balances the creamy sauce.
- Deglaze properly: Scrape up any browned bits when adding chicken stock, these add rich, savory flavor.
- Melt cream cheese fully: Let it soften into the sauce completely before adding green beans for a smooth texture.
- Combine before baking: Stir everything together before transferring to the casserole dish so every bite is evenly coated.
- Swap cheeses for variety: Try Gruyère, Fontina, or mozzarella for different flavor profiles.
- Bake uncovered: This allows the cheese topping to melt and lightly brown, watch closely toward the end to avoid burning.
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