Q1: Why should I make a green bean casserole from scratch instead of just using canned cream of mushroom soup?

While using canned soup is a classic shortcut, making a simple cream sauce from scratch results in a vastly superior flavor and texture. A homemade sauce is free of preservatives and has a rich, authentic dairy and real cheese flavor that you simply cannot get from a can. It transforms the dish from a simple casserole into a truly gourmet side dish.

Q2: Do I absolutely have to blanch the fresh green beans first?

Blanching is a highly recommended step for two key reasons. First, it par-cooks the beans, so they come out of the final casserole with a perfect, tender-crisp texture, not undercooked or mushy. Second, the process of "shocking" them in ice water immediately after boiling locks in their chlorophyll , which is what keeps them a beautiful, vibrant green color.

Q3: Can I use frozen green beans instead of fresh?

Yes, you can. If you are using frozen cut green beans, there is no need to blanch them first . You can simply let them thaw and then pat them very dry with paper towels to remove any excess moisture before you fold them into the cream sauce.

Q4: How do I keep my cheese sauce from being grainy or oily?

The two most important secrets to a perfectly smooth cheese sauce are to shred your own cheese from a block (pre-shredded cheese is coated in starches that can make it grainy) and to remove the sauce from the heat before you stir in the shredded cheese. Adding cheese to a liquid that is too hot or boiling can cause the fats to separate, or "break," resulting in a grainy or oily texture.

Q5: What is the best way to get a really crispy topping?

Using panko breadcrumbs is the first step. For an even more golden-brown and extra-crispy result, you can toss the panko breadcrumbs with 1 to 2 tablespoons of melted butter before you sprinkle them over the top of the casserole. The butter will help to toast them beautifully in the oven.

The Ultimate From-Scratch Green Bean Casserole (No Canned Soup!)

A from-scratch version of the classic Green Bean Casserole, this recipe uses fresh green beans and a homemade creamy cheddar cheese sauce instead of canned soup. The fresh green beans are first blanched to keep them crisp-tender. A rich béchamel sauce is made with a butter and flour roux, then enriched with milk, half-and-half, and sharp Cheddar cheese. The sauce is flavored with a sautéed mixture of bacon, red bell pepper, garlic, and onion. The green beans are folded into this sauce, topped with crispy panko breadcrumbs, and baked until bubbly and golden.

Author: Grace
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: 8-10 servings 1x
Category: Side Dish
Method: Baking, Blanching, Sautéing
Cuisine: American

Ingredients

Scale

2 pounds fresh green beans, ends trimmed
Salt
4 slices bacon, cut into 1/4-inch pieces
3 cloves garlic, minced
1 red bell pepper, diced
1/2 whole large onion, chopped
4 tablespoons (1/2 stick) butter
4 tablespoons all-purpose flour
2 1/2 cups whole milk, plus extra for thinning if needed
1/2 cup half-and-half
Freshly ground black pepper
1/8 teaspoon cayenne pepper
1 cup grated sharp Cheddar cheese
1 cup panko breadcrumbs

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Instructions

Preheat the oven to 350°F.
Prepare the Green Beans: Bring a large pot of salted water to a boil. Drop the green beans into the boiling water and cook for 3 to 4 minutes (blanch). Immediately transfer them with a slotted spoon to a bowl of ice water to stop the cooking process. Once cool, drain the beans and set them aside.
Cook the Aromatics: In a skillet over medium heat, add the bacon pieces and cook for 2 minutes. Add the diced peppers, minced garlic, and chopped onions. Continue cooking for 3 to 5 minutes, until the bacon is cooked through (but not crisp) and the onions are golden brown. Remove from the heat.
Make the Cheese Sauce: In a separate saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk immediately to form a paste (a roux). Cook for 1 to 2 minutes.
Gradually pour in the milk and half-and-half, whisking constantly while the sauce thickens, about 2 minutes.
Stir in 1 1/2 teaspoons of salt, some black pepper, and the cayenne pepper. Add the grated Cheddar cheese and stir until the cheese is melted and the sauce is smooth. Turn off the heat.
Assemble and Bake: Add the cooked bacon and vegetable mixture to the cheese sauce and stir to combine. Gently fold in the blanched green beans.
Pour the mixture into a baking dish and top with an even layer of panko breadcrumbs.
Bake for about 30 minutes, until the sauce is bubbly and the panko topping is golden brown.

Notes

This recipe is a from-scratch alternative to the classic canned soup version, resulting in a fresher flavor.
Blanching the green beans and then shocking them in an ice bath is a key step to ensure they remain crisp-tender and maintain their bright green color.
Panko breadcrumbs provide a lighter, crispier topping compared to traditional breadcrumbs.

Nutrition

Serving Size: 1/8 of casserole
Calories: 300-380
Sugar: 8-12 g
Sodium: 700-900 mg
Fat: 20-28 g
Saturated Fat: 12-16 g
Trans Fat: 0 g
Carbohydrates: 20-25 g
Fiber: 4-6 g
Protein: 12-16 g
Cholesterol: 50-70 mg

Find it online: https://www.eatswithsoul.com/green-bean-casserole/