Description
A creamy, crunchy, and satisfying green bean casserole made entirely from scratch. Perfect for holiday dinners or cozy meals.
Ingredients
For the Green Beans and Vegetables:
- 1 lb green beans (trimmed, halved)
- 1 tbsp olive oil
- 1 cup onion (thinly sliced)
- 4 cloves garlic (roughly chopped)
- 12 oz mushrooms (sliced)
- 2 tsp fresh thyme
- Salt and pepper (to taste)
For the Gravy:
- 3 tbsp butter
- 4 tbsp flour
- 1 cup chicken stock or veggie broth
- 1 cup half and half (or whole milk)
- 1 tsp salt
- 1/2 tsp black pepper
- Pinch cayenne pepper (optional)
- 1 tbsp lemon zest
For the Crispy Onions:
- 1 onion (thinly sliced)
- 1/2 tsp salt
- 2–3 tbsp cornstarch
- 1/4 cup avocado oi
Instructions
- Prep Green Beans:
- Boil salted water. Cook green beans for 5 minutes. Strain, rinse with cold water, and set aside.
- Sauté Vegetables:
- Heat olive oil in a skillet. Sauté onions, garlic, mushrooms, and thyme for 8–10 minutes. Season with salt and pepper.
- Make Gravy:
- Melt butter in the same skillet. Add flour, cook for 1 minute. Gradually whisk in broth and half and half. Season with salt, black pepper, cayenne, and lemon zest.
- Combine Ingredients:
- Add green beans and sautéed veggies to the gravy. Mix well.
- Assemble and Bake:
- Preheat oven to 350°F. Spread mixture in a greased 8×8 baking dish. Bake uncovered for 20–25 minutes.
- Top with Crispy Onions:
- Add crispy onions during the last 5–10 minutes of baking.
- Make Crispy Onions:
- Salt sliced onions and let them sit for 20 minutes. Dry, coat with cornstarch, and fry in avocado oil until golden.
Notes
- For convenience, frozen green beans can be substituted for fresh ones.
- Store-bought crispy onions work in a pinch.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American