I typically would make a super quick green bean casserole with canned green beans, cream of mushroom soup and fried onions and call it a day, but ever since Ive become a little more conscious about what we put into our bodies, I have begun altering my recipes to be healthier and full of real ingredients, that I can pronounce.

This green bean casserole can be made up to 3 days ahead of time, just wrap it and put it in the fridge BEFORE the initial 10 minute baking time.

This green bean casserole can still be made with canned green beans, but I would avoid the fillers in most canned cream of whatever soups and opt in for a simple béchamel sauce instead.

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Fun Fact : Green Beans are commonly referred to as “Haricot Verts”

INGREDIENTS :

• 1 LB Fresh Green Beans (or 2 cans green beans)
• 4 oz. Baby Bella Mushrooms, sliced
• 2 cloves Garlic, grated or diced
• 2-4 slices of Bacon, sliced
• 8 oz Milk (1 cup)
• 8 oz Broth (any sort you would like, I prefer beef)
• 3 TB Butter
• 3 TB Flour
• Pinch of ground Nutmeg
• 1 container Fried Onions
• Salt and Pepper to taste

STEPS :

1. Preheat your oven to 385 degrees Fahrenheit. Slice your bacon slices into small 1 centimeter big pieces and toss into a medium-hot sauce pot. Cook, stirring continuously, until bacon is browned.
2. Once your bacon is browned, set aside into your casserole dish and toss your sliced mushrooms into the sauce pot with the rendered bacon fat. Cook until golden, stirring continuously, sprinkle some salt and pepper and add your garlic. Cook for 30 seconds and then put your mushrooms into the same casserole dish as your bacon.
3. During this time, bring a pot of salted water to boil and toss in your bite sized cut up fresh green beans in, and par-cook them for 5 minutes. Once done, strain and add your strained green beans to your casserole dish with your bacon and mushrooms. You can par-cook your green beans ahead of time, or, use 2 cans of green beans instead of fresh.
4. Once you get your mushrooms out of your sauce pot, toss in your butter and melt it. When it has melted, add your flour and cook, whisking constantly, until your roux develops a golden caramel color. This can take 4-8 minutes. A roux is a thickening agent made from equal parts fat (like butter or oil) and flour, used for stocks and sauces.
5. When your roux is a golden color, add your milk and broth. I personally like to use the Orrington Farms beef broth base for all my broth needs if I don’t have any fresh made, on hand. I will link my beef broth base at the bottom of this post. Stir everything together and add a pinch of nutmeg to your sauce. Add roughly 1/4 tsp ground black pepper and about 1/2 tsp of salt to your sauce at this time too. Turn heat down to low and stir again to begin cooking, continuously stirring, until it thickens.
6. Once your sauce is thickened, pour it right over your green beans, bacon and mushroom in the casserole dish. Mix everything together and add half your container of fried onions and mix again until everything is evenly distributed.
7. Bake at 385 degrees F, for 10 minutes. After those initial 10 minutes, top with the other half of your fried onions and bake for an additional 10 minutes. Allow to cool for a couple of minutes and enjoy!
   
   
   

Slice your bacon into small strips and set aside.

Slice your mushrooms and dice or grate your garlic and set aside.

Cook your bacon and set aside into casserole dish. Begin cooking your mushrooms in the rendered bacon fat and once they’re golden, add your garlic, a sprinkle of salt and pepper and cook for 30 seconds. Then add the mushrooms to your casserole dish as well.

Melt your butter in the sauce pot whilst simultaneously par-cooking your green beans in a separate pot on another burner. After your butter is melted, add in your flour, stir, and cook until your roux develops a golden caramel color.

Once your roux is a nice golden caramel color, add your milk, broth (I like using the powder mixed with water, pictured above, and I will link it for you below) and pinch of nutmeg to your sauce pot. Add salt and pepper, to taste, stir, turn down to low, and begin cooking, stirring continuously, until thickened. This will take roughly 4-8 minutes or so.

Once your sauce is thickened, it is now a béchamel, and you can pour it over your green beans in the casserole dish.

Add half your container of fried onions and mix everything to distribute everything around. Bake at 385 degrees F for 10 minutes.

Once the initial 10 minute baking time is done, top with the other half of the container of fried onions and put it back into your 385 degree F oven for an additional 10 minutes.

After the second bake time, allow your casserole to cool for a couple of minutes and then dig right in!

This green bean casserole can be made up to 3 days ahead of time, for easy heating/cooking during a busy day. All you need to do is just wrap it and put it in the fridge BEFORE beginning the initial 10 minute bake.

LINKS TO PRODUCTS I LOVED USING DURING THIS RECIPE :

Orrington Farms Beef Broth Base – https://amzn.to/3V0nB5S

Le Creuset Sauce Pot – https://amzn.to/4fZ4nWo

Le Creuset Casserole Dish – https://amzn.to/3V4BmR5

Silicone Spatula – https://amzn.to/410YzHJ

Silicone Whisk – https://amzn.to/3ZgiIrW

SHUN Chefs Knife 8″ – https://amzn.to/3Okyr36

Large Acacia Wood Cutting Board – https://amzn.to/3V1bqpA