Sauteed Brussels Sprouts

November 20, 2024

These Sautéed Brussels Sprouts are the perfect solution for a quick & easy side dish to compliment any holiday or dinner meal!

The post Sauteed Brussels Sprouts appeared first on Budget Bytes.

What’s Thanksgiving without a homemade Green Bean Casserole?…a pretty sad turkey day if you ask me! That creamy mushroom sauce, tender green beans, and fried onion topping are a match made in heaven. But while I’m all for a good kitchen shortcut, I’m not a fan of casseroles made with canned soup. So, I’ve created a from-scratch version that’s just as easy (even for a novice cook!) and even more delicious. Although, I did make an exception for those crispy fried onions. They’re still my fave. 😉

Close up of green bean casserole from above with a spoon scooping it out.

What Is Green Bean Casserole?

Green bean casserole is a classic American side dish often served during Thanksgiving. It’s a seriously budget-friendly recipe made from green beans in a creamy sauce and topped with French-fried onions. But did you know it actually made its debut all the way back in the 1950s after being created by an employee at Campbell’s Soup Company?! However, there are many variations nowadays, and my from-scratch version skips the canned soup and uses simple, everyday pantry staples for an EVEN tastier result!

Here’s what you’ll need to make this easy green bean casserole recipe (with no canned condensed soup):

Mushrooms: I use fresh mushrooms to infuse the creamy, gravy-like sauce with flavor. Baby Bellas are my favorite mushrooms to use in this recipe, but button mushrooms are just as good.
Garlic Cloves & Garlic Powder: I double-dose the sauce in this recipe with fresh garlic and garlic powder! It tastes so good, not overpowering or too strong at all.
Flour & Salted Butter: I make a roux with equal parts butter and flour. A roux is a thickening agent used as the base for many sauces and gravies. It’s important to cook it long enough so there’s no “raw” flour taste left.
Vegetable Broth & Whole Milk: I almost always use Better Than Bouillon to make broth because it’s already well flavored and salted. Mixing it with milk also adds just the right amount of creaminess to the casserole.
Cream Cheese: Makes the sauce extra creamy and decadent.
Green Beans: I use frozen green beans for convenience, but you can use fresh if you prefer. If using fresh, I suggest steaming them first to make sure they cook through properly. I prefer French-cut green beans because I like how they combine with the sauce, so you get a nice bean-to-sauce ratio in every bite.
Fried Onions: I can’t get enough of these crispy little bites! So, I mix them into the casserole filling AND sprinkle them on top for that crispy finish.
Salt & Pepper: A little salt and pepper always helps make the flavors POP.
Olive Oil: For sautéing the mushrooms and minced garlic.

Can I Use Canned Green Beans?

For a really stellar green bean casserole, I suggest using either fresh or frozen green beans. Canned green beans tend to be too mushy, and their flavors are a bit muddy. I highly recommend steering away from the canned green beans just this once, but hey, it’s your kitchen and your preference! Just note the texture of the finished casserole won’t be nearly as nice if made with canned green beans.

Nope, it isn’t canned soup (sorry, Campbell’s). It’s CREAM CHEESE. I know this might seem unconventional, but this is one of those times you’ve got to trust me.

The cream cheese adds the most amazing creaminess and makes the sauce extra rich. It also helps to stabilize the casserole for baking so the sauce doesn’t separate or curdle. But if you’re still a little skeptical, just check out all the 5-star reviews from happy readers below! This secret ingredient is definitely not a secret anymore. 😉

Variations to Try

The classic version of this casserole is great, but if you want to make it a little more fancy, here are some fun toppings or add-ins I think you’ll love:

Bacon crumbles (mixed in or sprinkled on top)
Cheddar cheese or Parmesan (for topping or mixing into the sauce)
Buttered breadcrumbs or crushed potato chips (in place of the fried onion topping)

Make it Ahead!

You can prepare this creamy green bean casserole one day ahead of time (minus the onion topping), cover it in plastic or foil, and refrigerate it. I’d add the fried onion topping the next day and bake as directed, slightly extending the baking time to account for the casserole being cold.

Why it’s a great recipe for new cooks

Green Bean Casserole is an absolute staple of the holidays. If you’re attending a family function or potluck, you will be the star of the show when you show up carrying this dish! It was one of the first recipes that I mastered for the Thanksgiving and Christmas seasons, and I’ve been making it ever since. It’s truly simple to make from scratch, and I never regret doing so.

Green Bean Casserole

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This Green Bean Casserole recipe is a Thanksgiving classic made with a creamy mushroom sauce, tender green beans, and crispy fried onions.

Course Dinner, Side Dish

Cuisine American

Total Cost $8.85 recipe / $1.48 serving

Prep Time 10

Cook Time 45

Total Time 55

Servings (about ¾ cup each)

Calories 303kcal

Author Beth – Budget Bytes

Ingredients

8 oz. mushrooms $1.89
2 cloves garlic $0.16
1 Tbsp olive oil $0.12
3/4 tsp salt, divided $0.04
1/4 tsp freshly cracked black pepper, divided $0.02
4 Tbsp salted butter $0.50
1/4 cup all-purpose flour $0.04
1 cup vegetable broth $0.17
1 cup whole milk $0.48
1/8 tsp garlic powder $0.02
4 oz. cream cheese $0.87
24 oz. frozen French-cut green beans* $3.38
1 cup crispy fried onions, divided $1.16

Instructions

Preheat the oven to 350ºF. Roughly chop the mushrooms into small pieces. Mince the garlic.
Add the olive oil to a large skillet and heat over medium. Once hot, add the mushrooms and a pinch of salt and pepper. Sauté the mushrooms until soft, then add the minced garlic and continue to sauté until the liquid in the skillet evaporates.
Add the butter and flour to the skillet. Stir to melt the butter and allow the butter and flour to create a paste that coats the bottom of the skillet. Continue to stir and cook over medium for one to two minutes, or until the flour begins to turn golden on the bottom of the skillet.
Add the vegetable broth, milk, and garlic powder to the skillet. Whisk to combine and dissolve any browned flour off of the bottom of the skillet. Allow the liquid to come up to a simmer, at which point it will thicken.
Add the cream cheese to the skillet and whisk over medium heat until the cream cheese has fully melted into the sauce.
Add the frozen green beans to the sauce and stir to combine. Continue to heat over medium, stirring occasionally, until the green beans have heated through and the sauce comes up to a gentle simmer. Let the green beans simmer for a few minutes. Give them a taste and add salt and pepper to your liking (I added about ½ tsp salt and another ⅛ tsp pepper).
Stir ¼ cup of crispy fried onions into the green bean mixture. Pour the green beans into a 2-quart casserole dish and top with the remaining ¾ cup crispy fried onions.
Bake the casserole for 20-25 minutes, or until the fried onions have turned deep golden brown and the sauce is bubbling up around the edges.

See how we calculate recipe costs here.

Notes

*Fresh green beans also taste amazing but do require a bit more prep. You’ll need to wash, snap off the stems, chop them, and boil or steam them before adding to the casserole. Boil or steam the green beans for 3-5 minutes just to take the raw edge off, then drain and add to the casserole.

**I originally published this recipe on 11/6/2017 but thought it deserved a refresh. I hope you enjoy!

Nutrition

Green bean casserole dished out into a bowl with a fork.

How to Make Green Bean Casserole – Step by Step Photos

Preheat the oven to 350ºF. Wash 8oz. button mushrooms and roughly chop them into small pieces. Mince two cloves of garlic. Heat a large skillet over medium, add 1 Tbsp olive oil, and swirl to coat the skillet. Pour in the mushrooms and a pinch of salt and pepper to the skillet and sauté until the mushrooms become soft. Add the minced garlic and continue to sautè until all of the moisture in the skillet evaporates.

Butter and flour added to the skillet with the mushrooms.

Add 4 Tbsp salted butter and ¼ cup all-purpose flour to the skillet. Continue to sauté the mushrooms with the butter and flour until the flour begins to coat the bottom of the skillet and turn golden brown. This toasts the flour and prevents that floury flavor.

Milk and broth being poured into the skillet.

Whisk 1 cup vegetable broth, 1 cup whole milk, and ⅛ tsp garlic powder into the skillet, making sure to dissolve all of the flour off the bottom of the skillet as you whisk. Allow the liquid to come up to a simmer while whisking, at which point it will thicken.

Cream cheese chunks added to the sauce in the skillet.

Cut 4 oz. cream cheese into chunks, add it to the sauce, and whisk until it has fully melted in.

Green beans being poured into the sauce.

Add 24oz. French-cut frozen green beans. Stir the green beans into the sauce and allow them to heat through and the sauce comes up to a gentle simmer. Allow them to simmer for 2-3 minutes. At this point, you want to taste the sauce and add more salt and pepper (I added about ½ tsp salt and ⅛ tsp pepper).

Stir ¼ cup of crispy fried onions into the skillet.

Green bean casserole in transfered to a baking dish.

Transfer the green beans and sauce to a 2-quart casserole dish and top with ¾ cup of crispy fried onions.

Bake the casserole in the preheated 350ºF oven for 20-25 minutes, or until heated through and the fried onions have become golden brown.

Once you try this from-scratch green bean casserole with cream cheese, you’ll never go back to the canned soup version again!

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