Wednesdays Unplugged – Fresh Green Bean Casserole

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!


"The hours that make us happy make us wise." ~ John Masefield


Snow arrived last week…cold arrived this week. I could use the snow without so much cold, but I guess they come together…and the shortest day of the year is less than a week away!


Green bean casserole has become a staple for many holidays meals. I love green beans, but it seems most of the green bean casseroles I have had are too mushy and more about the soup and onions than the beans. Here is a variation I made last week…no canned beans, no canned soup…fresh and delicious!


  • GreenBeanCasserole 2 pounds fresh green beans
  • 1 tablespoon table salt
  • 16 ounces whole fresh mushrooms (baby portabellas or white buttons)
  • 2 tablespoons unsalted butter
  • 2 tablespoons minced garlic
  • 2 teaspoons kosher salt
  • Fresh pepper
  • 3 tablespoons flour
  • 1 1/2 cups chicken stock
  • 1 1/2 cups half & half or heavy cream
  • Salt & pepper to taste
  • 1/2 cup fresh bread crumbs
  • 2 tablespoons unsalted butter
  • 2.8 ounce can French fried onions
  • 1/4 teaspoon table salt
  • 1/8 teaspoon freshly ground black pepper

Bring about 2 quarts water to boil in Dutch oven. While water is coming to a boil prep the beans – wash, snap off ends, snap into bite-sized pieces. Add 1 tablespoon salt and beans to boiling water. Cover and cook about 6-8 minutes, until tender and still bright green. Fill a large bowl with ice water. Drain beans in a colander, then dip in ice water to stop cooking. Arrange beans on double layer of paper towels, top with another double layer of towels and pat dry.

Clean the mushrooms, break off and discard the stems, break the tops into irregular pieces. Melt the butter in the pot used to cook the beans. Add the mushrooms, garlic, salt and pepper. Cook, stirring often, until the mushrooms begin to soften and exude their liquid, about 6 minutes. Stir in flour and cook a minute. Slowly add chicken broth, about a tablespoon at a time at first, and bring to a simmer. Add the half & half and simmer until sauce thickens, about 10-15 minutes. Taste and adjust the seasonings. Stir in the cooked beans. Pour mixture into flat, oiled baking dish.

Process torn bread slices, butter and seasonings in food processor in quick pulses. Stir in onions, but don't process. Set aside until ready to bake, then top beans with topping and bake uncovered about 20-30 minutes in a 425 F degree oven. Adjust cooking time to bake with other dishes in a slower oven. If preparing ahead of time and refrigerating, allow 2-3 hours to come to room temperature before baking.

Sharlene Hensrud, RE/MAX Results –


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I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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