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Baked green bean casserole with golden fried onions in a white ceramic dish on a wooden table
Ben Lewis

Green Bean Casserole with Fresh Beans and Mushroom Cream Sauce

Fresh green beans, blanched and towel dried, folded into a thick browned mushroom cream sauce and baked under crispy fried onions.
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Prep Time 20 minutes
Cook Time 45 minutes
Rest 5 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb 680 g fresh green beans, trimmed, cut into 2 inch (5 cm) pieces
  • 2 tbsp Diamond Crystal kosher salt 1 tbsp Morton for 4 quarts (3.8 L) water
  • About 6 cups ice
  • 3 tbsp 42 g unsalted butter
  • 8 oz 225 g cremini mushrooms, sliced 1/4 inch (6 mm)
  • 1/2 medium yellow onion 80 g, finely diced
  • 2 garlic cloves minced
  • 1/2 tsp dried thyme
  • 3 tbsp 24 g all-purpose flour
  • 3/4 cup 180 ml chicken broth
  • 3/4 cup 180 ml whole milk
  • 1/2 cup 120 ml heavy cream
  • 1 tsp soy sauce
  • 1/2 tsp Diamond Crystal kosher salt 1/4 tsp Morton
  • 1/2 tsp black pepper
  • 1 1/2 cups 85 g crispy fried onions, divided

Method
 

  1. Heat oven to 375°F (190°C). Boil the salted water; fill a bowl with ice and cold water.
  2. Blanch beans 4 minutes. Chill in ice 3 minutes. Dry in a towel 5 minutes.
  3. Brown mushrooms in butter over medium high heat, 6 to 7 minutes.
  4. Add onion for 4 minutes, then garlic and thyme for 45 seconds.
  5. Add flour; stir 2 minutes.
  6. Whisk in broth, milk and cream in thirds. Add soy sauce.
  7. Simmer 5 to 6 minutes, until a spatula line holds 2 seconds. Season off the heat.
  8. Fold in beans and 1/2 cup fried onions. Spread in an 11 x 7 inch (2 quart) dish.
  9. Bake uncovered 20 minutes.
  10. Top with remaining 1 cup onions. Bake 5 minutes. Rest 5 minutes.

Notes

  1. Using Morton kosher salt? Use half the Diamond Crystal amounts.
  2. Haricots verts need only 2 1/2 minutes of blanching.
  3. Assembling a day ahead? Leave off the top onions and bake 30 to 35 minutes from cold before topping.
Storage Notes:
  1. Refrigerate covered up to 4 days; the topping softens by day two.
  2. Reheat under foil at 350°F (175°C) for 15 minutes, then add fresh onions for 5 minutes.
  3. Freeze leftovers without topping up to 2 months; the sauce turns slightly grainy.