Creamy Green Bean Casserole with Boursin Cheese

This homemade version of the classic holiday side dish is sure to be a hit! The tender green beans are coated in a rich, creamy herb sauce and baked to perfection.

Course Side Dish, Vegetable Side

Cuisine All-Purpose, American

Keyword Creamy Green Bean Casserole, Green Bean Casserole, Thanksgiving Side Dish

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 194kcal

Author Cara Harbstreet

Ingredients

2 lbs fresh green beans trimmed and cut into 2” pieces, or about 10 cups
water to fill a large stock pot
ice bath large mixing bowl filled with ice water
4 tbsp salted butter divided
4 tbsp all-purpose flour
1/2 yellow or white onion diced, or about 1/2 cup
8 oz mushrooms cleaned and sliced
3-4 cloves garlic minced
1 1/2 tbsp white wine vinegar
1 3/4 cups low-sodium vegetable broth
3/4 cup heavy cream
1/4 to 1/2 tsp MSG or 1 tsp soy sauce
½ tsp black pepper or to taste
1 package Boursin Cheese (Garlic and Fine Herbs, 5.3 oz)
1 1/4 cups fried onions for topping

Instructions

Bring a large pot of water to a boil. Once boiling, add the trimmed green beans and simmer for 2 1/2 to 3 minutes, or until tender-crisp. Transfer the blanched green beans to an ice bath to cool.
Meanwhile, preheat the oven to 375 degrees F. Prepare a 9”x13” baking dish.
Melt 1 tablespoon of butter in a large nonstick or stainless steel skillet over medium heat. Once melted, add the diced onions and mushrooms. Saute for 6-7 minutes, or until the mushrooms begin to brown and the onions are translucent and fragrant.
Add the minced garlic and stir in. Cook for 30-60 seconds, then transfer the mixture to a small bowl.
In the same pan, add the remaining butter. Melt over low heat. Once melted, dust the flour into the pan. Stir to combine, forming a thick, smooth paste (light roux). Cook 3-5 minutes, allowing the roux to bubble but not brown.
Carefully stir in the vegetable broth and bring to a low simmer. Stir, then add the vinegar. Continue stirring over medium-low heat until the sauce thickens, about 4-5 minutes.
Once thickened, add the Boursin cheese. Whisk or stir to incorporate. Add back the cooked onion and mushroom mixture, along with the blanched green beans. Fold together until well combined.
Transfer the green bean mixture to the 9"x13" pan. Spread in an even layer.
Cover and bake for 45 minutes. Remove from the oven and top with the fried onions. Return to the oven, uncovered, and cook under the broiler for 5 minutes before serving to brown the onions.

Notes

If using frozen green beans: thaw fully, drain excess water, and skip the blanching step.

If using canned green beans: drain and rinse, and skip the blanching step.

Nutrition