Description
This isn’t your grandma’s canned version—it’s fresher, cheesier, and guaranteed to wow. Imagine crisp-tender green beans, sautéed mushrooms, and a from-scratch creamy cheese sauce, all bubbling beneath a golden crown of crispy fried onions. It’s comfort food elevated, the kind of dish that earns “just one more scoop” at every holiday table.
Ingredients
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1 ½ lbs fresh green beans, trimmed (or thawed frozen)
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½ tsp baking soda
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2 chicken (or veggie) bouillon cubes
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1 cup chicken (or veggie) broth
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1 cup half & half (or whole milk/heavy cream)
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1 tsp Worcestershire sauce (vegetarian if needed)
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½ tsp each: onion powder, dried parsley, mustard powder
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¼ tsp salt + pepper
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8 oz mushrooms, sliced
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3 cloves garlic, minced
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5 tbsp butter, divided
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3 tbsp flour
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3 tbsp grated Parmesan
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2 ¼ cups shredded sharp cheddar
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1 ½ cups crispy fried onions
Instructions
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Blanch Beans: Boil beans in water with baking soda + bouillon 5–7 min. Shock in ice water; drain.
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Sauté Mushrooms: Melt 2 tbsp butter in skillet. Brown mushrooms with a pinch of salt, then add garlic for 1 min.
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Make Roux: Push mushrooms aside. Melt 3 tbsp butter, whisk in flour for 1 min until nutty. Slowly whisk in broth, then half & half. Simmer until thickened.
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Season & Cheese: Stir in Worcestershire, spices, salt & pepper. Add Parmesan + 2 cups cheddar. Melt until smooth.
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Assemble: Fold in green beans. Transfer to greased 9×13 dish. Top with ¼ cup cheddar + crispy onions.
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Bake: 350°F (175°C), 25–30 min until bubbly & golden. Rest 5–10 min before serving.
Notes
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Add crispy bacon for smoky flavor.
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Swap beans for broccoli or asparagus.
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Use wild mushrooms for a gourmet twist.
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Make ahead: Assemble (without baking), refrigerate up to 24 hrs, then bake with extra 5–10 min.
- Prep Time: 15 min
- Cook Time: 30 min