Save A nostalgic creamy side dish featuring tender green beans savory mushrooms and crispy fried onions—a classic for holiday feasts and family dinners.
I have fond memories of making this casserole for every Thanksgiving and it always brings back the feeling of celebration when the aroma fills the kitchen.
Ingredients
- Fresh green beans: 900 g (2 lb) trimmed and cut into 5 cm (2-inch) pieces or substitute with 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 (1/2 cup)
- Low-sodium vegetable broth: 120 ml (1/2 cup)
- Salt: 1 tsp
- Black pepper: 1/2 tsp
- Ground nutmeg: 1/2 tsp optional
- Crispy fried onions: 150 g (1 1/2 cups) store-bought or homemade
Instructions
- Prep the oven:
- Preheat the oven to 180°C (350°F).
- Cook the 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 rinse under cold water. Set aside.
- Make the sauce:
- Melt butter in a large skillet over medium heat. Add mushrooms and cook for 5-6 minutes until tender and browned. Add onion and garlic cook 2-3 minutes until softened.
- Thicken the sauce:
- Stir in flour and cook for 1 minute stirring constantly. Gradually whisk in milk cream and broth. Simmer until thickened about 5 minutes. Season with salt pepper and nutmeg (if using).
- Add beans and assemble:
- Add drained green beans to skillet and toss to coat. Transfer mixture to a 2-liter (2-quart) baking dish. Sprinkle half the crispy fried onions on top.
- Bake and finish:
- Bake 25 minutes until bubbling. Remove from oven top with remaining onions and bake 5-7 minutes more until golden and crisp. Let cool for 5 minutes before serving.
Save This casserole has always been a staple at our family table even for simple Sunday dinners—everyone waits for the crispy onion topping.
Required Tools
Large pot colander large skillet whisk and a 2-liter (2-quart) baking dish are essential. An oven is required for baking.
Allergen Information
Contains milk wheat (in flour and fried onions) and soy (possibility in store-bought fried onions). Always double-check ingredient labels.
Nutritional Information
Each serving provides about 265 calories 15 g total fat 25 g carbohydrates and 6 g protein.
Save This old-school green bean casserole is sure to bring back happy memories one delicious bite at a time. It's a must-have for any holiday table.
Kitchen Guide
- → How do I achieve tender but crisp green beans?
Blanch green beans in boiling salted water for about 5 minutes, then immediately rinse with cold water to stop cooking, preserving their bright color and slight crunch.
- → Can I use frozen green beans instead of fresh?
Yes, frozen cut green beans that are thawed and drained work well and save prep time without sacrificing texture or flavor.
- → What mushrooms are best for the sauce base?
Cremini or button mushrooms are ideal for their mild earthy flavor and tender texture when cooked, enhancing the sauce’s richness.
- → How can I make the topping extra crispy?
Add the fried onions halfway through baking, save some for topping later, and bake until golden to maintain a satisfying crunch.
- → Is there an option to boost the sauce flavor?
Incorporate 50 g of grated sharp cheddar or Gruyère cheese into the sauce for a richer, more pronounced taste.
- → Can this dish be prepared ahead of time?
Yes, assemble up to step 6, refrigerate for up to 24 hours, then add onions and bake before serving to save time on busy days.