Description
Green bean casserole is a beloved classic made with tender green beans, a creamy mushroom sauce, and topped with crispy fried onions. It’s simple, satisfying, and always the first side dish to disappear at the dinner table!
Ingredients
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1 1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces (or 2 cans/3 cups of drained green beans)
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2 tablespoons unsalted butter
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8 oz cremini or white mushrooms, sliced
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2 cloves garlic, minced
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1/4 teaspoon black pepper
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1/2 teaspoon salt
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2 tablespoons all-purpose flour
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1 cup whole milk
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1/2 cup heavy cream (or use all milk)
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3/4 cup grated Parmesan cheese (optional but tasty)
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1 1/2 cups crispy fried onions (like French’s)
Instructions
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Prep the Green Beans:
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If using fresh green beans, blanch in boiling water for 4–5 minutes until just tender. Drain and set aside.
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If using canned beans, skip this step.
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Make the Sauce:
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In a large skillet, melt butter over medium heat. Add mushrooms and cook for 5–6 minutes until soft and browned.
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Add garlic, salt, and pepper; cook for another minute.
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Sprinkle in flour and stir for 1 minute. Slowly whisk in milk and cream.
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Bring to a simmer and cook for 3–5 minutes, until thickened. Stir in Parmesan if using.
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Assemble:
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Preheat oven to 375°F (190°C).
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In a 9×13-inch baking dish, mix green beans with the mushroom sauce. Top with half the crispy fried onions.
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Bake:
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Bake uncovered for 20–25 minutes, until hot and bubbly.
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Top with remaining onions and bake for 5 more minutes, until golden and crispy.
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Notes
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Want to make it ahead? Assemble the casserole (without the final onion topping), cover and refrigerate up to 2 days ahead. Add final topping and bake when ready to serve.
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For a shortcut, use 1 can (10.5 oz) of cream of mushroom soup instead of making the sauce from scratch.
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Add a dash of nutmeg or a splash of soy sauce for deeper flavor.