Save A nostalgic creamy side dish featuring tender green beans savory mushrooms and crispy fried onions—a classic for holiday feasts and family dinners.
This casserole always brings me back to childhood family gatherings where the aroma of bubbling sauce and crunchy onions filled our kitchen.
Ingredients
- Fresh Green Beans: 900 g (2 lb) trimmed and cut into 5 cm (2-inch) pieces (or 900 g frozen cut green beans thawed and drained)
- Unsalted Butter: 2 tbsp
- Cremini or Button Mushrooms: 250 g (9 oz) sliced
- Yellow Onion: 1 small finely chopped
- Garlic Cloves: 2 minced
- All-Purpose Flour: 2 tbsp
- Whole Milk: 240 ml (1 cup)
- Heavy Cream: 120 ml (½ cup)
- Low-Sodium Vegetable Broth: 120 ml (½ cup)
- Salt: 1 tsp
- Black Pepper: ½ tsp
- Ground Nutmeg (optional): ½ tsp
- Crispy Fried Onions: 150 g (1½ cups) store-bought or homemade
Instructions
- Prep Oven:
- Preheat oven to 180°C (350°F).
- Cook Green Beans:
- Bring a large pot of salted water to a boil. Add green beans and cook for 5 minutes until just tender but still bright green. Drain and immediately rinse under cold water.
- Sauté Vegetables:
- In a large skillet over medium heat melt butter. Add mushrooms and cook for 5-6 minutes until tender and browned. Add onion and garlic and cook for 2-3 minutes until softened.
- Prepare Sauce:
- Stir in flour and cook for 1 minute. Gradually add milk cream and broth whisking constantly. Simmer and cook until thickened about 5 minutes. Season with salt pepper and nutmeg.
- Combine Beans and Sauce:
- Add drained green beans to skillet and toss to coat.
- Assemble:
- Transfer mixture to a 2-liter baking dish and sprinkle half the crispy fried onions on top.
- Bake:
- Bake for 25 minutes until bubbling. Remove from oven top with remaining onions and bake for 5-7 minutes more until golden and crisp.
- Finish:
- Let cool for 5 minutes before serving.
Save Sharing this dish with family always sparks stories from the past and everyone competes for the last scoop of crispy onion topping.
Serving Suggestions
This casserole pairs perfectly with roast turkey chicken or even vegetarian main courses and brings color to any holiday table.
Make Ahead Tips
Assemble casserole up to baking and refrigerate up to 24 hours. Add onions and bake just before serving for best texture.
Customization Ideas
Add grated cheddar or Gruyère cheese for a richer flavor or toss in cooked bacon for a smoky touch.
Save This green bean casserole is a crowd-pleaser with classic flavors and irresistible textures. Serve hot and watch it disappear fast!
Kitchen Q&A
- → How do I keep green beans tender but crisp?
Blanch green beans in boiling salted water for about 5 minutes, then rinse under cold water to stop cooking. This preserves their bright color and crunch.
- → Can I use frozen green beans instead of fresh?
Yes, thaw and drain frozen cut green beans before cooking. They work well in this creamy dish without losing texture.
- → What mushrooms work best for the sauce?
Cremini or button mushrooms are ideal for their mild yet earthy flavor, enhancing the creamy sauce nicely.
- → How do I make the sauce thick and creamy?
Sauté mushrooms and aromatics, then incorporate butter, flour, milk, cream, and broth while whisking until thickened over medium heat.
- → What can I add for extra flavor?
Adding grated sharp cheddar or Gruyère cheese to the sauce creates a richer, more savory depth.
- → How do I achieve crispy fried onions topping?
Use store-bought crispy fried onions or prepare homemade by frying thinly sliced onions in oil until golden and crisp.