American
Fresh Green Bean Casserole with Mushroom Cream
Blanched fresh green beans bake in a thyme-scented cremini cream sauce under a crisp crown of fried onions, preserving the holiday classic’s savory comfort with brighter texture.
8 servings · 30 minutes prep · 50 minutes cook
Ingredients
Green Beans
- 2 pounds fresh green beans, trimmed and halved
- 1 tablespoon Diamond Crystal kosher salt
Mushroom Cream
- 4 tablespoons unsalted butter
- 12 ounces cremini mushrooms, sliced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup low-sodium chicken broth
- 1/2 teaspoon Diamond Crystal kosher salt, plus more to taste
- 1/4 teaspoon black pepper
Topping
- 1/2 cup crisp fried onions
- 1 1/2 cups crisp fried onions
Directions
Blanch the Beans
- Heat the oven to 375°F. Boil a large pot of water with the salt. Add the green beans and cook for 4 minutes until bright and barely tender.
- Transfer the beans to ice water, chill completely, then drain and blot dry.
Build the Mushroom Cream
- Melt the butter in a wide skillet over medium-high heat. Brown the mushrooms in two batches, then return all to the pan with the garlic and thyme for 30 seconds.
- Sprinkle in the flour and cook for 1 minute. Gradually whisk in the milk and broth. Simmer until the sauce coats a spoon, 4 to 6 minutes, then season with the salt and pepper. Taste the sauce and add another pinch of salt if the broth and fried onions are low-sodium.
Assemble and Bake
- Fold the dry beans and the fried onions into the sauce. Spread in a 9-by-13-inch baking dish and bake until bubbling at the edges, 20 minutes.
- Scatter over the fried onions and bake until deep golden and crisp, 8 to 10 minutes. Rest for 10 minutes before serving. Refrigerate leftovers within 2 hours, use within 3 to 4 days, and reheat to 165°F.
