Easy Green Bean Casserole Recipe
Ditch the canned soup and processed ingredients—this easy green bean casserole is made from scratch with fresh green beans, a creamy homemade mushroom sauce, and a crispy torn bread topping. Rich and flavorful, once you try it, you’ll never go back to the old way!
Servings: 10 people
Calories: 93kcal
Equipment
- large saucepan
- 9x13 baking dish
- large skillet
- large pot
- large bowl
Ingredients
To Blanch The Green Beans
- 10 cups water
- 1 Tablespoon salt
- 20 ice cubes
To Make The Casserole
- 2 Tablespoons salted butter, divided
- 3 Tablespoons all-purpose flour
- 1 ½ cups whole milk
- 4 teaspoons Hidden Valley Original Ranch Salad Dressing and Seasoning Mix Packet
- 1 teaspoon salt
- ¼ teaspoons black pepper
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 ½ cups fresh mushrooms, sliced
- 1 ¼ lbs fresh green beans, cut
- 1 cup fresh bread cubed
Instructions
To Blanch The Green Beans
- Preheat the oven to 350°F.
- Using a sharp knife, dice 1 cup of onions. Set aside.
- Using a serrated knife, cut the bread into bite-sized cubes. Set aside.
- Using a sharp knife, remove the ends from the green beans and cut into bite-size pieces. Rinse in cold water and then set aside.
- Fill a large pot with 10 cups of water and bring it to a boil over high heat. Add 1 Tablespoon of salt to season the water.
- Once the water is boiling, add the fresh cut green beans and cook for 5 minutes.
- Remove the green beans from the heat and drain immediately. From there, plunge the beans into an ice bath (a bowl of very cold water with ice). Allow them to soak in the water for 2 minutes, drain, and set aside.
To Make The Casserole
- Melt 1 ½ Tablespoons of butter in a saucepan over low heat. Add 3 Tablespoons of all-purpose flour and whisk for 1-2 minutes, stirring constantly.
- Whisk in 1 ½ cups of milk and bring to a boil. Continue to cook, whisking constantly for 1-2 minutes or until the sauce starts to thicken.
- Whisk in the 4 teaspoons of Hidden Valley Original Ranch Salad Dressing and Seasoning Mix Packet, 1 teaspoon of salt, and ¼ teaspoon of black pepper. Remove the sauce from the heat and set aside.
- In a large skillet, melt the remaining ½ Tablespoon of butter. Add in the 1 cup of diced onions and 2 cloves of minced garlic. Sauté for 2-3 minutes until tender and then remove half of the mixture into a bowl and set aside.
- Add 1 ½ cups of sliced mushrooms to the skillet along with the remaining sautéed onion and garlic mixture. Mix well and cook on medium heat for 5 minutes or until the mushrooms are tender. Once done, remove from heat.
- Add the cooked green beans and mushroom mixture to the large saucepan containing the white sauce. Using a large spoon, mix well to combine.
- Mix the bite-sized cut bread to the remaining onion and garlic mixture. Mix well to combine. Set aside.
- Pour the green bean casserole mixture into the 9x13 baking dish.
- Sprinkle the breadcrumbs over the casserole mixture and spread evenly.
- Bake uncovered until done, about 30 minutes.
- When done, let the casserole rest for 5 minutes before serving.
Notes
- Use all-purpose flour – Avoid self-rising flour in the sauce, as it can make the texture too thick and affect the consistency.
- Choose whole milk for extra richness – While 2% milk works, whole milk creates a creamier, more flavorful sauce.
- Add Extra Seasoning the bread – Toss the torn bread with some melted butter and 1 Tablespoon of dry ranch seasoning mix for a crispy, extra flavorful topping.
- Let the bread dry out a little – Slightly stale bread makes for a crunchier topping that absorbs just the right amount of flavor.
- Use white pepper instead of black – White pepper gives a smoother, more balanced heat without overpowering the dish.
Nutrition
Calories: 93kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 945mg | Potassium: 253mg | Fiber: 2g | Sugar: 5g | Vitamin A: 521IU | Vitamin C: 9mg | Calcium: 82mg | Iron: 1mg