My creamy and flavorful Homemade Green Bean Casserole is being shared right on time for Christmas next week. This Homemade Green Bean Casserole is made with freshly blanched green beans, homemade cream of mushroom sauce with Portobello mushrooms (or Baby Bella mushrooms), and it’s seasoned perfectly with ancho chili powder, ground ginger, and a few other spices. The Parmesan cheese enhances the flavor of the cream sauce by adding a slight nuttiness and some salt that makes me want to go back for a second helping of green bean casserole! My guests have felt the exact same way about my Homemade Green Bean Casserole and now they don’t even want to make the one with canned cream of mushroom.
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Can you believe Christmas is less than a week away?! I haven’t even started Christmas shopping yet. *face palm* I don’t have to buy too many people gifts but still, I really need to get to it. How’s your Christmas shopping coming along? Or do you usually make cookies and crafts to give as presents? I’ve been giving away cookies to most people the past few years. Anyway, my family usually makes green bean casserole for Thanksgiving and Christmas and I’m sure many other families do the same. My life changed when I made green bean casserole from scratch several years ago. Green bean casserole is elevated at least 20 levels when you make the mushroom cream sauce from scratch. You could also make the French onions from scratch too, but ain’t nobody got time for that! LOL Well, I don’t have time for that, especially after I discovered Non-GMO French (crispy) onions at Costco last year. They might have been around longer, but I noticed them for the first time last year.
Tips for my Homemade Green Bean Casserole
The first tip I have for this recipe is to not skip blanching the green beans! You won’t be baking this green bean casserole for very long, so if you use fresh green beans without blanching them, they will be very crunchy after it has baked.
When you blanch these green beans, please be sure to shock them in an ice bath. It might sound complicated, but it’s truly not. You just want to have a big bowl filled with ice and water…after the green beans have been blanched you want to quickly submerge them in the ice bath, but you do NOT want the green beans to sit in the ice bath longer than one minute or else the green beans will taste waterlogged. So after the minute has lapsed you need to have a spider or tongs to quickly remove the green beans from that ice bath.
You could totally make the green bean casserole a day in advance and then bake it the day of. You will want to add a little more half-and-half so it won’t be dry when you go to bake it. I also wouldn’t fold in the French onions the day before baking because you don’t want them to become too soggy and absorb too much of the cream sauce as it sits in the fridge. I would fold them in right before you decide to bake it and of course, don’t forget to top the casserole with some French onions.
Those tips should help you make the best Homemade Green Bean Casserole in the neighborhood! As always, please be sure to share your final pictures with me on social media because I love seeing y’all’s interpretation of my dishes and I want to hear all about what your guests think of this dish. So if you aren’t already following me on social media then I can promise you that you’re missing out on some pretty bomb content! =) LOL Here’s my social media links: Bloglovin’,Facebook , Instagram , Twitter and Snapchat to stay up-to-date. Also, please subscribe to my YouTube channel because I will be adding more recipe and chat videos! Be sure to Pin and Yum this post to save it for later use and also share this recipe with your friends and family by using the share buttons at the top, side, or bottom of this post. Will you be making this green bean casserole for Christmas? Let me know in the comment section below.
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- 1 pound organic green beans trimmed
- 2 tablespoons sea salt
- 4 slices bacon diced
- 3 cups organic Baby Bella mushrooms diced (or Portobello mushrooms diced)
- 2 tablespoons organic butter
- 2 cloves garlic diced
- 1 teaspoon black pepper
- ½ teaspoon sea salt
- ½ teaspoon oregano
- ½ teaspoon ground ginger
- ¼ - ½ teaspoon cayenne pepper
- ½ teaspoon ancho chili powder
- Few grates of nutmeg to taste
- 2 tablespoons organic unbleached flour
- 1 cup organic chicken broth
- 1 ¼ cups organic half-and-half
- ½ cup grated Parmesan cheese
- 1 ¾ cups French crispy onions, divided (1 cup to fold into the casserole, rest to top casserole)
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Preheat oven to 400°F. Grease a casserole dish and set it aside.
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Bring a large pot of water to a boil and add the 2 tablespoons of sea salt. Add the green beans and blanch for 6 minutes. Drain the green beans in a colander and immediately submerge the green beans into an ice bath to shock them, or stop the cooking process. Do not leave them in the ice bath for longer than a minute; drain them and set the colander aside.
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In a large skillet set over medium-high heat, cook the diced bacon until crispy and then remove the bacon from the pan. Melt the 2 tablespoons of butter in the same skillet and add the mushrooms and all of the seasonings. Cook for 4-5 minutes, stirring occasionally. Then add the garlic and cook for 1 additional minute.
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Stir the flour into the mushroom mixture and cook for 1 minute. Add the chicken broth and simmer for a few minutes. Decrease the heat to medium-low then add the half-and-half and cook until the mixture thickens, about 8-9 minutes. Stir occasionally.
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Remove the skillet from the heat and stir in the grated Parmesan cheese, green beans, bacon, and 1 cup of French (crispy) onions. Pour the green bean casserole into the prepared casserole dish. Top the casserole with the remaining French (crispy) onions and bake it for 15 minutes.
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Remove the casserole from the oven and serve immediately.
Notes: This Homemade Green Bean Casserole recipe can easily be doubled or tripled to feed a large crowd. Refer to Tips section above for even more useful notes.
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