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The BEST Creamy Green Bean Casserole

Fresh green beans are blanched, cooled in an ice bath, then folded into a creamy mushroom sauce with Sauvignon Blanc, chicken broth, heavy cream, and onion and chive cream cheese. Gruyère adds a nutty richness, while crispy fried onions give the casserole a golden, crunchy finish.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 7 People

Ingredients

Ingredients

  • * 1½ pounds fresh green beans trimmed and broken in half
  • * Salt for the blanching water and to taste
  • * 4 tablespoons butter
  • * 8 ounces mushrooms chopped
  • * 1 large shallot finely chopped
  • * 3 cloves garlic minced
  • * ¼ cup all-purpose flour
  • * ⅓ cup Sauvignon Blanc
  • * ½ cup chicken broth
  • * ½ cup heavy cream
  • * 4 ounces onion and chive cream cheese
  • * 1½ cups shredded Gruyère divided
  • * 1½ cups crispy fried onions
  • * 1 teaspoon herbes de Provence
  • * ½ teaspoon black pepper
  • * ⅛ teaspoon cayenne pepper or to taste

Instructions

Instructions

  1. Bring a large pot of generously salted water to a boil. Add the green beans and blanch for 4 to 5 minutes, until crisp-tender.
  2. Drain the beans and immediately transfer them to a bowl of ice water to stop the cooking. Once cool, drain well and set aside.
  3. Heat the oven to 375°F. Grease a casserole dish.
  4. Melt the butter in a large skillet over medium heat. Add the mushrooms and cook until browned and their liquid has mostly evaporated.
  5. Add the shallot and cook until softened. Stir in the garlic and cook for about 30 seconds.
  6. Sprinkle in the flour and stir to coat the vegetables. Cook for 1 minute.
  7. Pour in the Sauvignon Blanc, scraping up the browned bits from the skillet. Let it simmer briefly, then gradually stir in the chicken broth and heavy cream.
  8. Add the onion and chive cream cheese, herbes de Provence, black pepper, and cayenne. Stir until the cream cheese melts and the sauce is smooth.
  9. Stir in 1 cup of the Gruyère. Taste the sauce and adjust the salt and seasonings before adding the green beans.
  10. Fold in the green beans until coated. Transfer the mixture to the prepared casserole dish.
  11. Combine the remaining ½ cup Gruyère with the fried onions and scatter over the top.
  12. Bake uncovered for 20 to 25 minutes, until hot and bubbling and the topping is golden.