Fresh Green Bean Casserole from Scratch

Fresh Green Bean Casserole from Scratch has tender, crisp green beans, caramelized mushrooms and shallots, smokey prosciutto, fennel and a garlic cream sauce all topped with a golden, buttery panko and parmesan crust.

Prep Time20

Cook Time20

Course: Side Dish

Cuisine: American

Keyword: Fresh Green Bean Casserole from Scratch

Servings:

Calories: 340kcal

Author: Jennifer Grissom

Ingredients

16 ounces green beans, fresh, ends trimmed
1 tablespoon kosher salt - for the water

Filling

16 ounces mushrooms, fresh and sliced
1 teaspoon salt - divided
2 tablespoons butter - divided
3/4 cup fennel, 1/4" slices
3/4 cup shallots, peeled and 1/4" slices
3 ounces prosciutto, sliced

Garlic Cream Sauce

2 tablespoons butter
2 tablespoons flour
4 cloves garlic minced
1/2 teaspoon salt
1/2 teaspoon black pepper, fresh cracked
1/4 teaspoon nutmeg fresh grated preferred
1 cup chicken stock
1 cup half and half

Crispy Topping

1/2 cup panko bread crumbs
1/2 cup Parmesan cheese - fresh shredded or grated
1 tablespoon butter, melted
1 tablespoon lemon zest

Instructions

Preheat the oven to 400 degrees and spray a 9x13" baking dish with non-stick spray.
Bring a large pot salted of water to a heavy, rolling boil and add the trimmed, fresh green beans. Boil for about 5 minutes, or until the beans are tender crisp.
Drain the beans and immediately submerge them into an ice water bath to stop the cooking process and retain the color.
In a large sauté pan preheated to a medium heat, add ONE tablespoon of butter, the mushrooms, and 1/2 of a teaspoon of salt. Cook for 6-8 minutes until the mushrooms release their moisture and begin to brown which adds a lot of flavor. Remove the mushrooms to the baking dish after they have browned.
In the same sauté pan, add the next tablespoon of butter, the fennel, shallots, and remaining 1/2 teaspoon of salt. Sauce for 6-8 minutes until the fennel and shallots began to brown and then add to the baking dish.
Next, cook the prosciutto in the empty sauté pan until it begins to crisp and then remove it to the baking dish.

Garlic Cream Sauce

In the empty sauté pan, melt the butter over a medium heat.
Sprinkle in the flour, garlic, salt, black pepper, and nutmeg. Cook for 1-2 minutes before whisking in the chicken stock.
After the stock reaches a simmer, whisk in the half and half and simmer for 3-5 minutes until thickened, bubbly, and fragrant. Taste the sauce to check the salt and pepper levels. Pour over the ingredients in the baking dish and stir to combine.

Crispy Topping

Stir together the Crispy Topping ingredients in a small bowl and sprinkle over the top of the green bean mixture.
Bake for about 20 minutes or until the topping is golden and the edges of the casserole are bubbly.

Notes

Nutrition facts are approximate.

Can this Fresh Green Bean Casserole be made ahead of time?

Yes. The casserole may be assembled the day before and refrigerated excluding the Panko and Parmesan breading. The topping needs to be assembled and added just before cooking in order to not be soggy. Let the casserole sit at room temperature for 30 minutes before baking. Additional bake time may still be required.

Can I use frozen or canned green beans instead of the fresh green beans for this recipe?

I do not recommend either. There is a distinct texture and flavor variance found in both options that differs from fresh green beans, but as long as the excess moisture is removed/drained, they may be substituted.

Is there something that can be substituted for the prosciutto?

Another cured meat like bacon or pancetta may be substituted.

Nutrition