Description
If you’re wondering whether you can make green bean casserole ahead of time for Thanksgiving this year, this Make Ahead Green Bean Casserole recipe is perfect for you!
Aside from its make-ahead-ability, you’ll love this recipe because it’s completely homemade using fresh ingredients – not a can in sight! Blanched fresh green beans are smothered in a homemade creamy mushroom béchamel.
In true make-ahead fashion, you can prep this green bean casserole up to 2 days in advance, finishing it off with a sprinkling of French fried onions & slivered nuts just before baking at dinnertime.
As the casserole bakes, the creamy mushroom sauce simmers & bubbles the fresh green beans to a perfect tender-crisp doneness, while the crispy onion topping becomes golden & crunchy. The result is a classic green bean casserole with amazing creamy texture & scratch-made flavor. Everyone at your Thanksgiving, Friendsgiving, or holiday dinner table will love it!
Be sure to check out the blog post, above, for plenty more tips & tricks, & if you love the idea of a make-ahead Thanksgiving, be sure to check out our complete Make-Ahead Thanksgiving guide. ♡ Happy holidays!
Ingredients
- 2 ½ pounds fresh green beans, ends trimmed & cut into 2-inch pieces
- kosher salt & ground black pepper, to season
- 3 tablespoons unsalted butter, divided
- 1 large shallot, diced
- 8 ounces white button or cremini (baby bella) mushrooms, cleaned, trimmed, & thinly sliced
- ¼ cup dry, unoaked white wine
- ½ cup all-purpose flour
- 1 ¾ cups vegetable broth
- ½ cup half and half
- for reheating: 1 ½ cups French fried onions, divided
- for reheating: ½ cup slivered almonds
Instructions
- Par-cook the green beans: Bring a large pot of generously salted water to a boil. Prepare an ice bath by filling a large mixing bowl with ice & topping it off with cold water & set aside. Once the water is boiling, add the trimmed green beans. Once the green beans are vibrant green & tender but still crisp, after about 4-5 minutes, drain them. Working quickly, rinse the par-cooked green beans with cold water, then transfer to the prepared ice bath to stop the cooking process. Once the green beans are cold, transfer to a kitchen towel & thoroughly dry. Set aside.
- Prepare the mushroom sauce: In a large skillet over medium-high heat, melt 2 tablespoons of the butter. Once melted, add the shallot & mushrooms. Cook, stirring occasionally, until softened & fragrant, about 5 minutes. Deglaze the pan with wine & allow to reduce about 2 minutes before sprinkling the flour over top, stirring to coat the veggies well. Slowly pour in the vegetable broth, stirring constantly, & cook until the sauce begins to bubble & thicken. Reduce heat to medium low. Stir in the half and half, seasoning with 1 teaspoon kosher salt & ground black pepper as desired. Once warmed through, remove from the heat & set aside to cool slightly, about 10 minutes.
- Store for later: Place the dry par-cooked green beans in a lightly greased 9×13 baking dish. Pour the mushroom sauce over top, stirring to coat the green beans well. Cool completely, then tightly cover the baking dish with plastic wrap then foil. Refrigerate up to 2 days.
- Reheating: Remove the baking dish from the refrigerator at least 30 minutes or up to 1 hour before you’d like to finish them in the oven. Remove the foil & plastic wrap. Stir ½ cup of the French fried onions into the green bean mixture, then tightly recover the baking dish with foil. Transfer to 350 degree F oven & reheat for 30 minutes. Remove the foil & sprinkle the remaining 1 cup French fried onions & the slivered almonds over the green bean casserole. Return to the oven for 10 minutes longer, until the green bean casserole is bubbling & the topping is golden.
- Serving: Serve alongside your roast turkey or roast chicken, stuffing, mashed potatoes, & gravy. Enjoy!
Notes
- Storage & Reheating: Leftover reheated make ahead green bean casserole (i.e. prepared through Step 4 of Recipe Directions above), will keep, stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warmed through.