A delicious side dish for any occasion – Amazing Green Bean Mustard Sauce Casserole recipe is easy to make with real cream and approved by kids!
Green bean casserole is a dish that is usually missing from my holiday table. I never had it as a kid and when I made it for my own family, it went uneaten so I stopped making it. It’s strange because we all love green beans, just not made into a casserole. Until now!
After looking thru tons of magazines this year and seeing green bean casserole featured many times, I decided to try it again. But without using any condensed soup. Instead, this casserole has a simple creamy mustard sauce based on the sauce for my Creamy French Mustard Chicken and this green bean casserole was literally devoured. Honestly, even my 2 year old grandson got in on the action. He had 3 helpings!
Like many other cooks, I compromised and left out some of the ingredients I wanted to use due to picky eaters. The basic recipe for the casserole is delicious, but add-ins like mushrooms, sauteed onions, and crispy bacon would be incredible! I think I will try them myself very soon!
HOW TO MAKE MUSTARD SAUCE GREEN BEAN CASSEROLE
Green bean casseroles usually are made in three simple steps. 1. Cook the green beans 2. Make the sauce and mix with green beans 3. Pour sauce and green beans into dish and bake.
- To start, use the freshest green beans you can find. Wash and pick them over before cooking. Frozen green beans are another option. Just thaw, drain and add to the sauce. Don’t cook them first or they might get mushy while in the oven.
- I would avoid using canned green beans because they generally won’t stand up to cooking in the oven.
- Heavy Cream makes the for the velvety mustard sauce. Once the cream is added to the pan, it’s simmered for a few minutes for a “cream reduction”. This is how the sauce thickens. Be sure to use real heavy cream or heavy whipping cream with at least 36% milk fat. Half and half, milk or just whipping cream will not thicken like heavy cream does.
- For both tang and sweet, a combination of Dijon and stone ground mustard ( usually already in my fridge) is used for this recipe. If you prefer other varieties and already have them, use those.
- As I was taste testing the sauce for the green bean, it was missing something. I was thinking salt then it hit me…lemon. Green beans love lemon and it made the difference!
Crispy Fried Onions
- To make things easy, I used canned french fried onions to make the casserole. I like to make my own, but this holiday I was just too tired. And lazy! If you like, make your own by frying thinly sliced shallots in hot oil until crispy.
TOOLS USED TO MAKE THIS RECIPE
- BIA Cordon Bleu Oval Baker from Amazon is my favorite dish for microwave cooking or baking anything! I love how easy it cleans up. Honestly, use what you have already but think about getting this budget priced beauty!
- Copper Measuring Spoons and Cups – invest in a good quality set. My favorite are copper. Their weight makes them easier to hold.
Green Bean Mustard Sauce Casserole
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- Preheat oven to 350°F. Grease a 9 x 13 baking or similar size dish.
- Fill a large pot (10 quart) 3/4 full of water. Add green beans and bring water to a boil. Reduce heat and simmer green beans for 10 minutes. Remove from heat and drain.
- In a large skillet, heat butter or olive oil over medium-high heat until shimmering. Add garlic to the pan and cook until fragrant, about 1 minute. Add broth and heat until just starting to boil.
- Reduce heat to medium and add heavy cream, Dijon and Stone Ground mustard, lemon juice and pepper to the pan. Stir and bring mixture to a low boil. Keep stirring until sauce begins to thicken. Pour sauce over drained green beans and stir to coat. Transfer to baking dish. Sprinkle fried onions over green beans.
- Bake uncovered for 30 minutes and edges of pan start to bubble. Remove from oven and serve hot.
NUTRITION INFORMATION PER SERVING
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