Creamy Green Bean Casserole
This one pan, creamy green bean casserole recipe is absolutely delicious. It takes traditional green bean casserole to the next level with a light homemade, creamy garlic soy sauce. Add the tender green beans, meaty mushrooms, and crispy fried onions and I can guarantee you’ll be making this recipe time and time again.
About this Green Bean Casserole
For this homemade green bean casserole recipe, I skipped the canned cream of mushroom and made my own homemade garlic soy cream sauce that is absolutely delicious. It’s silky, smooth, savory and tastes amazing. This green bean casserole recipe is the perfect addition to any meal. As an added bonus, you only need one pan too. However, you have the option to bake everything in a 9×13-inch baking dish thats been sprayed with non-stick cooking spray for a prettier presentation. See below.
The garlic soy cream is lighter than the traditional cream of mushroom sauce. It also carries a lot more flavor. The soy sauce adds a wonderful umami that is hard to resist when combined with the meaty mushrooms. While the garlic cream adds a smooth, creamy texture we all crave from a homemade casserole. Mix everything together, and you’re in for one irresistible holiday side dish.
I can almost guarantee that this creamy green bean casserole will be the only way you make green bean casserole in the future. This is one Healthyish remake that you will not want to miss.
Important Tips and Tricks
Option to blanch your green beans in a pot of boiling water for 5 minutes before adding them to the dish if you like them softer. I like mine slightly more crispy, so I do not blanch them. If you do blanch them, be sure to drain off any excess water to prevent them from making the sauce too thin.
Option to add your green bean casserole to a 9×13-inch baking dish that has been sprayed with non-stick cooking spray. This makes for a prettier presentation than serving directly from the pan. Either ways works, just be sure to use an oven safe pan.
NOTE: If you add more mushrooms, keep in mind that it might make the sauce thinner. Mushrooms hold a lot of moisture so this is something to be aware of.
Once you remove the dish from the oven, the sauce will continue to thicken as it rests!
How to Make Green Bean Casserole
Grab a large oven safe pan. Add butter, garlic, and mushrooms to the pan over medium / high heat. Let the mushrooms soften and brown, releasing some of their moisture.
Next, dust the mushrooms with the AP flour, salt and pepper. The flour will help soak up some of the moisture. Be sure to stir well. Reduce the heat to medium.
Next, you’ll slowly add the milk. Once the milk is well combined, add the chicken broth. A creamy sauce will begin to form. If the sauce gets too tight, add a touch more broth and make sure you reduced the heat to medium low. Then, you will add the low sodium soy sauce. Stir until it’s well combined. Next, add the fresh cut green beans.
NOTE: you have the option to blanch the green beans in a separate pot of boiling water for 5 minutes before adding them to the dish if you like them on the softer side. Just be sure to drain off any excess water.
Simmer everything together in the pan for 5 minutes if you blanched the green beans and 10 minutes if you did not.
NOTE: you have the option to add everything to a 9×13-inch baking dish thats been sprayed with cooking spray. Or you can leave it in the oven safe pan.
Top the dish with the crispy fried onions, cover it with foil and bake for 15-20 minutes. Remove the foil and bake for another 5 minutes. Let this dish rest for 10 minutes and enjoy!
Store any leftovers in an airtight container in the refrigerator for three to four days, Reheat leftovers in the microwave until heated through. This recipe makes four servings. Please see below for nutritional information.
Looking for more holiday side dishes?
- easy homemade stuffing
- one-pan crispy smashed potatoes
- homemade cornbread pudding
- candied sweet potatoes
Creamy Green Bean Casserole
Garlic Soy Sauce
- ¼ cup butter, salted, 4 tablespoons
- 1 tablespoon garlic, minced about 2-3 cloves.
- 24 ounces baby bella mushrooms, wash, dry and slice
- 2.5 tablespoons AP flour, all purpose flour
- ¾ – 1 cup 2% milk
- ½ cup chicken broth, if the sauce gets too thick simply add a touch more broth.
- 1.5 tablespoons low sodium soy sauce
- 24 ounces fresh green beans , rinse and dry the beans. remove the stems. Cut them in half if they are long.
- salt, to taste
- black pepper , to taste
- ½ cup crispy fried onions
- 1 large oven safe pan
- 1 9×13 inch baking dish
- Preheat the oven to 350 degrees. Grab a large oven safe pan and place it over medium high heat. Add butter, sliced mushrooms and minced garlic. The mushrooms will soften and brown, releasing some moisture.
- Once slightly browned, dust the mushrooms with the AP flour, salt and pepper. Stir well. The flour will soak up some of the moisture. Reduce the heat to medium. Next, slowly add the milk. As you add the milk, a creamy sauce will begin to form. Once all the milk is added, repeat the same process for the chicken broth. If the sauce gets too thick, simply add a touch more broth and make sure you reduced the heat to medium low.
- Once the chicken broth is well incorporated, add the low sodium soy sauce. Stir until well combined.
- Next, you will add the rinsed and dried green beans. NOTE: you have the option to blanch the green beans in a separate pot of boiling water to soften them. See above for instructions. I prefer a slight crunch so I skip this step.
- Simmer everything together in the pan for 5 minutes if you blanched the green beans and 10 minutes if you did NOT.NOTE: you have the option to add everything to a 9×13-inch baking dish that has been sprayed with cooking spray. Or you can leave it in the oven safe pan. See above for details.
- Next, you will sprinkle crispy fried onions over the top of the dish. Cover the dish with foil and bake it for 20 minutes at 350 degrees. Remove the foil and bake for an additional 5 minutes.
- Remove from the oven and serve warm.