Green Bean Casserole

0 Add to Favorites

Green Bean Casserole

Servings: 8


Get ready to elevate your holiday feast with my unique take on the classic Green Bean Casserole – and the best part? No cans in sight! I start with crisp, fresh green beans, blanched to perfection to maintain that irresistible crunch. But that's just the beginning – my homemade roasted garlic and mushroom béchamel sauce takes this dish to a whole new level. And the finishing touch? My very own homemade fried onions, adding a delightful crispy texture to every bite.


For the Roasted Garlic

For the French Fried Onions

For the Roasted Garlic and Mushroom Béchamel Sauce

To Assemble the Casserole


For the Roasted Garlic

  1. Cut the top 1/4 inch off of a head of garlic just to expose the tops of most of the cloves. Place the garlic cut-side up on a piece of foil, drizzle with olive oil, and sprinkle with salt. 

  2. Wrap the garlic in the foil and roast for 40 to 60 minutes or until the cloves are deeply golden brown and tender.

For the French Fried Onions

  1. Slice a large onion in half and then into thin slices. 

  2. Place the onion slices in a bowl and add the buttermilk, making sure to press the onions down so they are all submerged.  

  3. In a separate large bowl, add the flour, salt and pepper and stir to combine. 

  4. After they've been soaking for about 10 minutes, remove the onion slices from the buttermilk, letting some of the buttermilk drip off, then place them into the larger bowl with the flour mixture. Toss the onions with the flour mixture until all slices are coated. 

  5. In 350 degree Fahrenheit oil, fry the onions in batches until they are a light golden color. Drain the fried onions on a wire rack. 

For the Roasted Garlic and Mushroom Béchamel Sauce

  1. Add the butter to a pan over medium-high heat. Add the sliced mushrooms and stir to coat all the mushrooms with the butter.  Add the olive oil on top of the mushrooms and stir again.  Allow the mushrooms to cook over medium-heat, stirring occasionally, until the water they release evaporates and they begin to brown.

  2. Season the mushrooms with salt, pepper, and garlic powder to taste.  Stir again. 

  3. Squeeze in all the roasted garlic cloves, then stir into the mushrooms. The garlic will melt right into the mushrooms like butter. 

  4. Add the flour to the pan with the mushrooms. Stir until all the flour is coating the mushrooms and you can no longer see any of the white flour.  

  5. After about 30 seconds, the flour coated mushrooms will have a golden brown color. This is when you want to slowly add the milk to the pan, stirring constantly to mix the floured mushrooms in with the milk.  Add the milk a little at a time until it has all been added.  Your heat should still be on medium-high. Add the soy sauce and stir. 

  6. Bring the sauce to a bubble, then reduce your heat to low, stirring occasionally for about 5-6 minutes, or until the sauce thickens. 

  7. Taste your sauce and add more salt and/or pepper if needed.  

To Assemble the Casserole

  1. Preheat your oven to 350 degrees Fahrenheit.  

  2. Cut the ends off of all of your fresh green beans.  

  3. Blanch the green beans in salted boiling water for 3 minutes.  Drain the green beans and add them to a 9 x 13 glass baking dish.  

  4. Pour the roasted garlic and mushroom béchamel sauce over the green beans and spread it around to evenly coat the beans. 

  5. Top the casserole with the homemade French fried onions. Bake for about 20 minutes, or until your casserole is hot and bubbly and the onion are a golden brown.  

Recipe Card powered by Delicious Recipes

Tara the Foodie

Leave a Reply