Fresh Green Bean Casserole

Fresh Green Bean Casserole

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Serve Fresh Green Bean Casserole at your next potluck dinner or family gathering. Perfect for holiday dinners. Fresh Green Beans and mushrooms in a homemade gravy. 

Green Bean Casserole is probably one of the most popular holiday side dishes brought to family tables or potluck dinners. You know the one I’m referring to–cream of mushroom soup mixed in with green beans and topped with French fried onions. And lets face it–it’s good. Good enough to be repeated over and over since 1955, when it was first introduced by the Campbell Soup Company! 

But ask yourself–wouldn’t you like to serve a dish that’s just as satisfying? Fresher? With less sodium and all those other additives? Yes, I know you would. 

 

Ingredients Needed to Make Fresh Green Bean Casserole

  • whole green beans (fresh or frozen)
  • button mushrooms
  • sweet onion
  • olive oil
  • butter
  • all-purpose flour
  • whole milk
  • dried thyme
  • kosher salt
  • freshly ground black pepper
  • slivered almonds

 

Instructions for Making This Recipe

Gather ingredients so that you have everything close at hand on the counter or table. If using fresh green beans, trim ends as needed. Slice mushrooms. Chop the sweet onions. You decide whether to coarsely chop the onions or mince them. I have done it both ways.

If using frozen green beans, cook in microwave according to package directions. If using fresh green beans, place in a large microwavable dish. Add in 2 tablespoons water to create steam. Cook on high for 10-12 minutes until crisp tender.

Transfer green beans to a large serving dish.

To Make the Mushroom Sauce:

Meanwhile in a large skillet, heat olive oil and butter. Add sliced mushrooms and chopped onions and saute until tender 4-6 minutes.

Mix all-purpose flour into the melted fat to create a roux. Slowly add milk, stirring until it thickens 3-5 minutes. Season with dried thyme, kosher salt, and freshly ground black pepper.

Spoon sauce over green beans and top with slivered almonds. This recipe will serve 10-12 people.

 

An Alternative Way to Serve This Dish

Recipe Adaptation for Fresh Green Bean Casserole

If cream sauce is not your thing, you can easily adapt this recipe to serve without it. Simply, skip adding the all-purpose flour and milk in Step #4, and go ahead and add the green beans to the sauted vegetables. Gently stir together to incorporate and then season with dried thyme, kosher salt and freshly ground black pepper. You may then add the slivered almonds to the top (or skip this, too).

See more Side Dishes Here. View more Holiday Dishes Here. Browse Potluck Recipes Here.

Recipe for Fresh Green Bean Casserole

Potluck Green Bean Casserole

Serve Fresh Green Bean Casserole at your next potluck dinner or family gathering. Perfect for holiday dinners. Fresh Green Beans and mushrooms with or without a homemade gravy.
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Course: Side Dish
Cuisine: American
Keyword: Casseroles, Holiday Meals, Mushrooms, Thanksgiving Dinner, Whole Green Beans
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12

Equipment

Glass Mixing Bowls
Cast Iron Skillet
Oval Bakers
Oblong Cake Pan

Ingredients

  • 32 oz whole green beans fresh or frozen
  • 16 oz. button mushrooms sliced
  • 1 cup sweet onions chopped or minced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup almonds slivered

Instructions

  • Gather ingredients so that you have everything close at hand on the counter or table. If using fresh green beans, trim ends as needed. Slice button mushrooms. Coarsely chop or mince the sweet onions.
  • If using frozen green beans, cook in microwave according to package directions. If using fresh green beans, place in a large microwavable dish. Add in 2 tablespoons water to create steam. Cook on high for 10-12 minutes until crisp tender.
    Transfer green beans to a large serving dish.
  • Meanwhile in a large skillet, heat olive oil and butter. Add sliced mushrooms and chopped onions and saute until tender 4-6 minutes.
  • Mix flour into melted fat to create a roux. Slowly add milk, stirring until it thickens 3-5 minutes. Season with dried thyme, kosher salt, and freshly ground black pepper.
  • Spoon sauce over green beans and top with slivered almonds. Serves 10-12.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 114kcal | Carbohydrates: 10g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 130mg | Potassium: 354mg | Fiber: 3g | Sugar: 5g | Vitamin A: 616IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 1mg
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