Libby's Green Bean Casserole Recipe

Libby’s Green Bean Casserole Recipe – This green bean casserole is a Thanksgiving classic! Fresh blanched beans in a silky, rich sauce with Gruyere and shallots – crispy onions on top!

I made this recipe for Thanksgiving, no tweaks, and it was a huge hit. People dipping their rolls in the extra sauce is so delicious!

Libby’s Green Bean Casserole Recipe

We’re kicking off our holiday series with this big upgrade, and we’re here for it. Fresh blanched beans are light and toothsome and tender but not mushy. The sauce is silky and rich, flecked with gruyere and shallots and umami, but not heavy or thick. It’s a deep rich flavor without mushrooms. And of course there’s still crispy onions on top because we’re not monsters. They are mandatory.

Cheesy Green Bean Casserole With Bacon

Well, green bean casserole comes on the Christmas table every year, and you pass yes, thank you. Or maybe you’ve seen it, hmm, mushy green beans and chunks of slightly gappy sauce, no (harsh, but we get it). Or maybe you’re not from the Midwest and you’re reading this like, I’m sorry, wow??

Wherever you are, forget everything you know (or don’t know) about green bean casserole and get ready for this delicious, creamy veggie gem.

Although green bean bake was originally developed in the test kitchen at Campbell’s by a woman named Dorcas Reilly, who we always thank as the praying hands emoji for this treasure, it’s a whole new path to fame.

The Best Green Bean Casserole Recipe!

First, we are dealing with fresh green beans. They are quickly blanched to help them retain their texture and color. That is correct! You’ll see the actual bright green slices in your pot, and not the well…the greenish-brown color the canned bean brings to the table. We’ve most consistently been able to find a package of pre-cut French green beans, which is a real bonus and time saver, but any fresh green beans will do.

And the sauce? Please don’t be a crazy Dorcas, but we left out the cream of mushroom soup here. Don’t miss our Christmas tables! We wanted to start from scratch and see if we could cut back on the mushrooms. (But you know we really love those mushrooms, not here).

We wanted it to be silky and ready to coat every beautiful bean, but not so thick that your plate is covered in too much sauce. We still wanted it to feel like a vegetable! More balanced for your dinner plate. Want to put next to the mashed potatoes and the sweet corn casserole (coming soon!). You start slowly and steadily by making a roux with onions and shallots. You flavor it with a little white wine (so good!) and broth, then a splash of soy sauce to keep that umami flavor. Did we mention we also sprinkled some Gruyère cheese in that sauce? Because we did. We certainly did. And the result is fantastic.

Keto Green Bean Casserole

Creamy, delicious, just the right amount of saucy to make it all feel special. It is a holiday after all.

If you’re doing other Christmas food prep, most of the ingredients are probably already on your lists or in your pantry, but here are a few extra things you’ll need to make this dreamy side dish (or the whole meal, we won’t judge) happen.

Even without the added convenience of canned soup and vegetables, this is still a very easy recipe to throw together and throw in your oven, perhaps with an intricately layered oven rack map and precise timing…we know how the holidays go.

The Best Healthy Green Bean Casserole

If it’s not already your favorite holiday, we hope you’ll find a new menu here. Rich and unique and so comforting, but still a vegetable that feels like a vegetable, so you might as well pass it around and around your table.

Here’s how we do it. A day before cooking, prepare the pot through step 3, but do not bake yet. Just store it in the fridge until you’re ready to bake it and it goes straight into the oven!

Yes! Prepare casserole in step 3, cover with foil and freeze. When ready to bake, preheat oven to 350 degrees and bake for 45 minutes as directed. The prepared casserole will keep in the freezer for up to two weeks.

Green Bean Casserole {no Canned Soup!}

We like fresh green beans in this one, but frozen can work in a pinch! Drain and drain the beans to remove excess water.

This green bean casserole is a Thanksgiving classic! Fresh blanched beans in a silky, rich sauce with Gruyere and shallots – crispy onions on top!

I am a former 4th grade teacher and now a full-time blogger. My husband Jarek and I live in Minnesota. Favorites include My Camera, Lake Days and Dark Chocolate.

Green Bean Casserole With Corn Flake Crust

The e-book contains 25 of our most popular recipes in a beautiful, easy-to-download format. Enter your email and we’ll send it right away! From scratch, but with fresh additions to make it completely unique and better than what you grew up with.

OK, I know the classic Campbell’s Green Bean Casserole from the 60s is iconic, but this is an even better green bean casserole with fresh ingredients. I understand that there may be change

, but at least I pay homage to the original by using classic French fried onions. We’ve got all those delicious nostalgic vibes, just upgraded! (And still easy.)

Creamy Green Bean Casserole From Scratch

So we don’t use cream of mushroom soup or canned beans here. It’s not because I’m a food snob; I love my weekly McDonald’s and prefer pizza to fancy meals most of the time. But it doesn’t have to be in a homemade pot of green beans! I tested them side by side and my version won by a large majority.

I rinse the beans in cold water for a few minutes to stop them from cooking further, but you can prepare an ice bath if you prefer. Fill a large bowl with cold water and ice cubes. When the beans are completely blanched, strain them and transfer them to an ice bath, removing them again when cooled.

Preheat oven to 375F. Boil the green peas, blanch them, rinse them with cold water and let them drain. Add to a 9×13 baking dish. Sauté the mushrooms, garlic and Italian seasoning in a frying pan in half the butter and place them in the baking dish.

Cheesy Green Bean Casserole

Melt the rest of the butter in a pan. Stir in the flour to make a roux. Whisk in broth, dijon mustard and cream. Let it bubble until it thickens a little. Season with a little salt and pepper. Pour the sauce into the baking dish.

Sprinkle over half of the crispy onion. Mix everything together, then spread it in an even layer. Top with remaining onion and freshly grated Parmesan cheese. Bake for about 20 minutes and enjoy!

Hope you try this green bean casserole from scratch! Leave a review in the comments section below and you can also find me on Instagram.

Vegan Green Bean Casserole (best Ever!)

This green bean casserole recipe is a must for your Thanksgiving dinner! It’s almost made from scratch, but with fresh additions to make it completely unique and better than what you grew up with.

Calories: 401 kcal , Carbohydrates: 19 g , Protein: 7 g , Fat: 34 g , Saturated fat: 19 g , Cholesterol: 82 mg , Sodium: 520 mg , Potassium: 385 mg , Fiber: 2 g , Sugar: 2 g , Vitamin A: 1410 IU, Vitamin C: 13 mg, Calcium: 159 mg, Iron: 1 mg

© Salt & Lavender Inc. Content and images are copyrighted. Sharing of this blog post is greatly appreciated, but copying and pasting complete recipes to social media without permission is strictly prohibited.

Green Bean Casserole Recipe

Salt & Lavender is a recipe blog that focuses on delicious comfort food with everyday ingredients. Beat the weekend with hundreds of easy-to-follow and hassle-free recipes! A delicious green bean stew that takes it to the next level with homemade mushroom sauce! This classic will be a hit on your Christmas table!

As the holidays approach, I’m sure you’re thinking about all the great food you’ll be sharing with your loved ones. One of our favorite dishes is the classic green bean casserole. It’s a family favorite that everyone enjoys. I love having leftovers from Thanksgiving dinner. This green bean casserole recipe is sure to serve you well for years to come. See how to make it at home.

For starters, we don’t use canned cream of mushroom soup, we make ours from scratch. I find that it gives a bit more flavor and definition to the dish than a canned soup and doesn’t really take that much time. But if you want or want a faster way, feel free to replace our homemade cream sauce with 2 cans of your favorite mushroom soup.

Classic Green Bean Casserole Recipe

Here’s what to mix for your own homemade mushroom mixture. It is perfect for this green color

Location:

Share :