Description
Elevate your holiday table with this from-scratch green bean casserole. By ditching canned soups in favor of a velvety roux made with cream cheese, fresh mushrooms, and garlic, this recipe delivers a luxurious, comforting flavor. Topped with crispy, buttermilk-soaked fried onions, it provides the perfect balance of creamy texture and savory crunch, making it an unforgettable side dish for any festive gathering.
Ingredients
1.5 lbs fresh green beans, trimmed and halved
4 tbsp salted butter
4 white mushrooms, diced
1 tsp salt
1/2 tsp black pepper
3 cloves garlic, minced
4 oz cream cheese, softened
1/2 cup cheddar cheese, shredded
1 cup buttermilk
1 large white onion, thinly sliced
1 cup all-purpose flour
Vegetable oil for frying
Instructions
Preheat your oven to 375°F (190°C).
Blanch the green beans in boiling salted water for 3-4 minutes until bright green, then drain and set aside.
In a large skillet, melt butter and sauté mushrooms and garlic until tender.
Stir in the cream cheese and cheddar until the sauce is smooth, then fold in the green beans.
Transfer the mixture to a greased casserole dish.
Soak sliced onions in buttermilk for 10 minutes, then dredge in seasoned flour.
Deep fry the onion strips in hot oil until golden brown and crispy.
Top the casserole with fried onions and bake for 20 minutes until bubbly and golden.
Notes
Ensure your green beans are fully dried after blanching to prevent a watery sauce. You can prepare the onion topping ahead of time, but add them just before baking to maintain maximum crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 40mg