The BEST Green Bean Casserole recipe using fresh green beans. This classic Thanksgiving side dish combines green beans with a homemade mushroom cream sauce and is topped with a crispy onion topping.
Fill a medium pot with water. add 1 tbsp of salt to water. Bring water to boil on stovetop. Add fresh green beans. Blanch green beans in boiling water for 4-5 minutes. If you like your green beans softer, boil it for closer to 6 minutes. When done, remove from heat drain water promptly.
In another medium pot, melt butter under medium heat. Add minced garlic and diced mushrooms. Saute for a few minute until mushrooms softens. Add all purpose flour, stir to combine.
Add half and half and chicken broth, and bring to boil. Stir continuously to remove lumps. Cook for 2-3 minutes under medium low heat until sauce reaches desired consistency. Add salt and black pepper to taste. Remove from heat.
Grease a 9'x13' rectangular casserole dish. Spread green beans out onto casserole dish then drizzle all over with mushroom cream sauce. Spread fried onions all over.
Bake fresh green bean casserole in oven for 15 minutes.
Remove and let it cool for 5 minutes. Serve and enjoy!
Notes
Make Ahead and Reheating Instructions: Bring blanched green beans and mushroom cream sauce onto a casserole dish ahead of time, but only top with fried onions when ready to bake. If green bean casserole was stored in the refrigerator ahead of time, you'll want to bake fresh green bean casserole at 375℉ covered for 20 minutes and uncovered for another 15 minutes to make sure it is heated through.