The Ultimate Make-Ahead Homemade Green Bean Casserole
This ultimate make-ahead homemade green bean casserole is rich, creamy, and most importantly, homemade. Perfectly tender green beans are smothered in a homemade cream sauce flavored with sauteed mushrooms. This recipe can be made up to two days in advance of cooking making it the ultimate time saver
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Ingredients
- 8- ounce package of mushrooms
- 12- ounce package of frozen French-cut green beans
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon of mustard
- 1/4 teaspoon of freshly grated nutmeg
- Salt and Pepper to taste
Instructions
- Clean your mushrooms and slice them thinly. I usually wash and then thoroughly dry them.
- Melt butter (1 tablespoon) in a 12" cast iron large skillet and add in the sliced mushrooms. Sprinkle with salt to flavor and release any moisture in the mushrooms. Cook on medium heat until golden brown for about 5-7 minutes. Remove the mushrooms to a bowl.
- Add in the remaining 2 tablespoons of butter and let it melt. Sprinkle flour (2 tablespoons) over the butter and whisk together to make a roux. Add the mustard and nutmeg and stir.
- Measure out the cream and heat in the microwave until room temperature (about a minute). Slowly add the cream to the pan whisking constantly until smooth. Let this mixture come to a boil and thicken - only takes a few minutes. Taste and add salt and pepper to your liking.
- Add back in the mushrooms and stir. Take the frozen green beans run them under warm water to thaw and dry them in a towel. Add them to the creamy mushroom mixture.
- If making right away leave in the skillet- add topping if you like and bake in a 350-degree F oven for 20-30 minutes until bubbly and golden brown.
- If making this family favorite ahead of time, transfer the green bean mixture to a 9x9 inch casserole dish, cover it, and store it in the refrigerator for up to 2 days before baking. Top right before you bake it. Increase the cooking time to 30-40 minutes.
Notes
Here is my full step-by-step recipe for making a bechamel sauce.
If using fresh green beans, I would recommend partially cooking them first in a large pot of salted water over medium-high heat for about 6-8 minutes. Transfer them immediately to a bowl of cold water/ice bath to stop the cooking process and keep the beautiful green color. Add them to the creamy mushroom sauce.
Add a dash of soy sauce for a deeper/saltier flavor.
For a lower calorie diet use whole milk to make the cream sauce.
You can bake this dish as directed, keep it warm, and serve it out of a slow cooker
Servings: 8