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.
I remember the first time I made this casserole from scratch for Thanksgiving. The aroma of mushrooms and onions brought everyone to the kitchen, ready for a taste before dinner even began.
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 (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
- Preheat oven:
- Preheat the 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 to stop cooking. Set aside.
- Prepare 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.
- Thicken sauce:
- 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 with beans:
- Add the drained green beans to the skillet and toss to coat evenly in the sauce.
- Assemble casserole:
- Transfer the mixture to a 2-liter (2-quart) baking dish. Sprinkle half of 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.
- Rest and serve:
- Let cool for 5 minutes before serving.
Save to Pinterest This casserole always makes an appearance on our holiday table. My kids love helping sprinkle the onions on top before it goes in the oven.
Required Tools
Large pot, colander, large skillet, whisk, 2-liter (2-quart) baking dish, oven.
Allergen Information
Contains: Milk (dairy), Wheat (gluten in flour and fried onions), Soy (possible in store-bought fried onions). Double-check labels for fried onions and broth for allergens.
Nutritional Information
Per serving: Calories: 265. Total Fat: 15 g. Carbohydrates: 25 g. Protein: 6 g.
Save to Pinterest This old-school green bean casserole brings everyone together and is sure to become a tradition at your table.
Common Questions
- → How can I keep green beans tender but crisp?
Blanch green beans briefly in boiling salted water then rinse in cold water to stop cooking. This locks in color and crispness before combining with sauce.
- → Can I use frozen green beans instead of fresh?
Yes, thaw and drain frozen cut green beans before using. The texture may be slightly softer but remains delicious when baked.
- → What gives the sauce its creamy texture?
Butter, milk, heavy cream, and flour create a smooth roux-based sauce enriched with mushrooms and onions for depth and creaminess.
- → How to make fried onion topping crispy and flavorful?
Use either store-bought or homemade fried onions. Add half before baking and the rest near the end to maintain a golden crisp surface.
- → Can I prepare this dish in advance?
Yes, assemble up to the baking step and refrigerate for up to 24 hours. Add onions and bake right before serving to preserve freshness.
- → What dishes pair well with this creamy side?
It complements roasted turkey, chicken, or other hearty mains, adding comfort and nostalgic flavors to the meal.