Creamy Green Bean Mushroom Casserole
This One-Pan Creamy Green Bean Mushroom Casserole takes the traditional side dish to the next level. With a light homemade, creamy sauce, tender green beans, meaty mushrooms, and crispy fried onions, it’s truly unmatched! Plus, this one secret ingredient takes this dish to the next level!
Servings: 6 servings
Calories: 197kcal
Equipment
- 1 large oven safe pan
- 1 9x13 inch baking dish optional
Ingredients
Garlic Soy Sauce
- ¼ cup salted butter four tablespoons
- 24 ounces baby bella mushrooms washed, dried and sliced
- 1 tablespoon garlic minced about 2-3 cloves.
- 2.5 tablespoons AP flour all purpose flour
- ¾ - 1 cup 2% milk
- ½ cup low sodium 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. trim the ends and cut them in half if they are long.
- kosher salt to taste
- black pepper to taste
- ½ cup crispy fried onions
Instructions
- 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 lightly browned, dust the mushrooms with the AP flour, kosher salt and black pepper. Stir well. Allowing the flour will soak up 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, add the low sodium chicken broth. Stir well. If the sauce gets too thick, simply add a touch more broth.
- Once the chicken broth is well incorporated, add the low sodium soy sauce. Stir until well combined.
- Next, add the prepared green beans to the simmering sauce and mushrooms. Simmer the green beans in the pan with sauce and mushrooms for 5 minutes if you blanched the green beans and 10 minutes if you did NOT. You do not want them to get too soft. NOTE: you have the option to blanch the green beans in a separate pot of boiling water to soften them. I prefer a slight crunch so normally I skip this step.
- Optional Step: If you want, after the green beans have simmered for 5-10 minutes, you can transfer the mixture from the pan to a 9x13-inch baking dish thats been lightly sprayed with cooking spray.
- Next, 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 let the casserole rest for a few minutes before serving.
Notes
- Blanch the green beans. I like my green beans to stay fairly crisp so I typically do not blanch them first. However, if you prefer a softer texture, feel free to blanch the green beans before adding them to the dish. To do so, submerge them in water in a large pot of boiling water, and boil for 3-5 minutes. Then, drain off the excess liquid, and proceed with the recipe as normal.
- Use a casserole dish. If you don’t have an oven-safe skillet, feel free to transfer the ingredients to a 9x13-inch baking dish instead. This also makes for a pretty presentation when feeding a crowd!
- Add more mushrooms. Feel free to include extra mushrooms if desired. Just keep in mind that mushrooms hold a lot of liquid and will likely make the sauce thinner.
Nutrition
Serving: 1serving | Calories: 197kcal | Carbohydrates: 20g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 693mg | Potassium: 836mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1050IU | Vitamin C: 16mg | Calcium: 113mg | Iron: 2mg