This fresh green bean casserole is a delightful and creamy side dish, perfect for any occasion.

Scale

1.5 lbs fresh green beans

1 tbsp salt

1/4 cup salted butter

4–6 cloves garlic minced

4 oz mushroom diced into small pieces

1/3 cup all purpose flour

1 1/2 cup half and half

1 1/2 cup chicken broth

1–2 tsp salt or to taste

1/2 tsp black pepper

6 oz fried onions

Pre-heat oven to 375℉.
Wash and trim fresh green beans.
Fill a medium pot with water, add 1 tbsp of salt, and bring water to boil on stovetop.
Add fresh green beans and blanch them in boiling water for 4-5 minutes (6 minutes for softer beans). When done, remove from heat and drain promptly.
In another medium pot, melt butter over medium heat. Add minced garlic and diced mushrooms and sauté for a few minutes until mushrooms soften.
Add all purpose flour, stir to combine. Then add half and half and chicken broth, bringing it to a boil while stirring continuously to remove lumps.
Cook for 2-3 minutes on medium low heat until the sauce reaches the desired consistency. Season with salt and black pepper to taste, and then remove from heat.
Grease a 9’x13′ rectangular casserole dish. Spread green beans evenly in the dish, then drizzle with mushroom cream sauce, and spread fried onions evenly on top.
Bake the fresh green bean casserole in the oven for 15 minutes.
Remove and let it cool for 5 minutes. Serve and enjoy!

Feel free to adjust the seasoning to your personal taste preferences.

Keywords: fresh green bean casserole, green bean recipe, casserole, Thanksgiving side dish