Save to Pinterest 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 brings back memories of big family gatherings and Thanksgiving spreads. For years, I've made this for our holiday table and there are never any leftovers.
Ingredients
- Vegetables: 900 g (2 lb) fresh green beans, trimmed and cut into 5 cm (2-inch) pieces (or substitute with 900 g frozen cut green beans, thawed and drained)
- Sauce Base: 2 tbsp unsalted butter, 250 g (9 oz) cremini or button mushrooms, sliced, 1 small yellow onion, finely chopped, 2 garlic cloves, minced, 2 tbsp all-purpose flour, 240 ml (1 cup) whole milk, 120 ml (½ cup) heavy cream, 120 ml (½ cup) low-sodium vegetable broth, 1 tsp salt, ½ tsp black pepper, ½ tsp ground nutmeg (optional)
- Topping: 150 g (1½ cups) crispy fried onions (store-bought or homemade)
Instructions
- Prep Oven and Green Beans:
- Preheat the oven to 180°C (350°F). 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 to stop cooking. Set aside.
- Make Sauce Base:
- In a large skillet over medium heat, melt the butter. Add mushrooms and cook for 5-6 minutes until tender and browned. Add onion and garlic, cooking for another 2-3 minutes until softened. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in milk, cream, and broth. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt, pepper, and nutmeg (if using).
- Combine and Bake:
- Add the drained green beans to the skillet and toss to coat evenly in the sauce. Transfer the mixture to a 2-liter (2-quart) baking dish. Sprinkle half of the crispy fried onions on top. Bake for 25 minutes until bubbling. Remove from oven, top with remaining onions, and bake for 5-7 minutes more until golden and crisp. Let cool for 5 minutes before serving.
Save to Pinterest My kids now request "the green bean casserole" every Thanksgiving. It's a recipe that always brings us together around the table.
Required Tools
Large pot, colander, large skillet, whisk, and a 2-liter (2-quart) baking dish are all you need.
Allergen Information
Contains milk and wheat from the sauce and onions. Store-bought fried onions may have soy. Always check ingredient labels.
Nutritional Information
Each serving has about 265 calories, 15 g fat, 25 g carbohydrates, and 6 g protein.
Save to Pinterest Serve this classic green bean casserole hot and let everyone dig in for second helpings.
Recipe Questions & Answers
- → How do I keep green beans tender but crisp?
Blanch the green beans briefly in boiling salted water, then plunge them into ice water to stop cooking and preserve their bright color and crisp texture.
- → Can I use frozen green beans instead of fresh?
Yes, thaw and drain frozen green beans thoroughly before using to avoid excess moisture in the dish.
- → What gives the sauce its creamy texture?
The sauce combines butter, flour, milk, cream, and vegetable broth, cooked together until thickened, offering a smooth and rich consistency.
- → How do crispy fried onions enhance this dish?
They add a crunchy, golden topping and a savory, slightly sweet flavor contrast to the creamy green beans and mushroom sauce.
- → Can this dish be prepared ahead of time?
Yes, you can assemble everything up to the baking step and refrigerate for up to 24 hours. Add the onions and bake before serving.