Green Bean Casserole

It’s November, one of my favorite food months! Today, we’re sharing Kim’s fresh green bean casserole recipe.

In my opinion, it’s the best green bean casserole she’s ever made. It’s packed with fresh veggies in a creamy sauce.

All topped off with crunchy fried onions. It doesn’t get much better than that!

Unless, you’re looking for another casserole like our corn casserole or crock pot sweet potato casserole, of course!

How to Make Fresh Green Bean Casserole:

First things first, if you couldn’t get your green beans pre-prepped, then you’ll need to wash the vegetables and trim off the ends.

Preheat your oven to 400 degrees F. and spray a 9×13-inch casserole dish with non-stick cooking spray.

Next, grab a large pot and add about 6-8 cups of water to it. Sprinkle in a few teaspoons of salt and place it over high heat.

Bring the water to a boil and add the prepped green beans. Let them boil for about 6 minutes. Remove the pot from the heat and drain the beans.

Now, transfer the blanched vegetables to your prepared baking dish and set them aside.

After that, place a large saucepan or skillet over low-medium heat and melt the butter. Then, add the diced onions and let them cook for 5 minutes.

Once the onions have cooked, add the minced garlic. Let it saute for about 30 seconds before whisking in the flour.

You’re creating a roux that needs to cook for another 2 minutes. After which, you can pour in the chicken broth.

At this point, continue whisking the sauce until it’s smooth. When this happens, you can add the heavy cream and milk.

Whisk all the ingredients together while they cook. Everything should thicken up in less than 10 minutes.

You can do a taste test now if you like and add salt and pepper or you can wait until the fresh green bean casserole is finished.

Getting back to the sauce, once it’s thickened up, carefully pour it over the green beans.

Now it’s time to cover the casserole with the fried onions and place it into the oven to bake for about 20 minutes.

If the onions on top start turn brown too quickly, cover it will foil for the remaining cook time.

In fact, I recommend checking on the dish every 10 minutes just to ensure nothings burns.

Last, when the timer goes off, remove the green bean casserole from the oven. Let it cool for a few minutes before serving.

That’s it your fresh green bean casserole is done! Kim and I hope you enjoy this offering and we wish you all the best 🙂

Green Bean Casserole Tips:

• What can I add to my green bean casserole? Well, there are a lot of tasty extras you can add to the mix. For example, diced ham or pre-cooked bacon adds a smokey flavor to the dish. Also, diced fresh mushrooms are another great addition.
• Can I use canned green beans for this recipe? Sure, simply skip the part about blanching the veggies, drain the beans, and follow the rest of the instructions, “as-is.”
• What can I substitute for cream of mushroom soup in a casserole? There’s always the option of making your own, check our recipe. If you don’t like that, then any, “cream of,” style soup should work (i.e. cream of chicken, cream of onion, cream of celery soup, etc.).

Other Thanksgiving Recipes to Try

• Slow Cooker Turkey Breast
• Parmesan Mashed Potatoes
• Crock Pot Sweet Potato Casserole
• Chicken and Stuffing Casserole

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