Creamy Green Bean Casserole From Scratch, with real baby bella mushrooms and a cheesy breadcrumb topping!
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5 from 1 vote

Green Bean Casserole From Scratch

kristineskitchenblog.com
The best green bean casserole from scratch, homemade with fresh green beans. This casserole is made with real ingredients and is a favorite side dish for Thanksgiving, Christmas and Easter.
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
Servings: 8 servings
Calories: 277kcal

Ingredients

  • 2 pounds fresh green beans trimmed and cut in half, see note
  • 6 tablespoons unsalted butter divided
  • 8 ounces sliced baby bella or button mushrooms
  • 1 cup finely chopped yellow onion
  • 2 cloves garlic minced
  • ¼ cup flour
  • 1 cup low-sodium chicken broth or vegetable broth
  • ½ cup half and half or whole milk
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup plain Greek yogurt
  • 1 egg lightly beaten
  • ¾ cup grated cheddar cheese
  • 1 cup whole wheat breadcrumbs homemade (see note) or store-bought

Instructions

  • Preheat oven to 350 degrees F. Lightly spray a baking dish with cooking spray.
  • Bring a large pot of water to a boil. Add green beans and boil for about 4 minutes, until crisp-tender. Transfer cooked green beans to a large bowl of ice water. Let cool in ice water for 5 minutes, then drain in a colander. Dry out the large bowl and place the dried green beans in it.
  • Meanwhile, melt 1 tablespoon of the butter in a medium skillet over medium-low heat. Add the mushrooms and onion and cook until soft, 4-6 minutes, stirring occasionally. Transfer mushrooms and onion to the bowl with the green beans.
  • In a small saucepan, melt 4 tablespoons of the butter over medium heat. Add the minced garlic and then whisk in the flour until smooth. Cook, whisking constantly, for 30 seconds. Whisk in the broth and half and half. Bring to a low simmer and continue to whisk constantly until thickened. Remove from the heat and stir in the salt, pepper, and Greek yogurt. Let the mixture cool slightly and then whisk in the egg.
  • Pour sauce into the bowl with the green beans and mushrooms. Stir gently to combine. Transfer to the prepared baking dish.
  • Melt the remaining tablespoon of butter and stir into the breadcrumbs. Stir in the grated cheddar. Sprinkle breadcrumb topping over the casserole.
  • Bake for 45 minutes, until filling is hot and bubbly. Check after 25 minutes and cover with foil if topping is browning too quickly. Let stand 10 minutes before serving.

Notes

  • You may also use canned or frozen green beans. If you do, do not cook them before adding to the casserole.
  • To make homemade breadcrumbs: Preheat oven to 300 degrees F. In a food processor, process 4 slices whole-wheat bread until you have fine crumbs. Lay crumbs on a rimmed baking sheet and place in the preheated oven until dry and very lightly golden, about 15 minutes. Stir after 10 minutes to help crumbs brown evenly. Unused breadcrumbs can be stored in the freezer.

Nutrition

Serving: 1/8 recipe | Calories: 277kcal | Carbohydrates: 25g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 63mg | Sodium: 351mg | Fiber: 5g | Sugar: 8g
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com