Description
A classic and comforting Green Bean Casserole featuring fresh green beans in a creamy mushroom sauce topped with crispy French fried onions, perfect as a side dish for holiday meals or everyday dinners.
Ingredients
Scale
Green Beans
- 1 lb fresh green beans ends trimmed and beans cut into 2 inch pieces (4 cups)
Sauce
- ⅓ cup salted butter
- ½ cup finely chopped onion
- 1 tablespoon minced garlic
- 8 oz white-button mushrooms sliced or chopped into small pieces
- ⅓ cup all-purpose flour
- 1 cup chicken broth
- ½ cup whole milk
- ½ cup heavy cream
- 1 teaspoon table salt
- ½ teaspoon ground black pepper
- ¼ teaspoon dried thyme
Topping
- 2 cups French fried onions
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to get it ready for baking the casserole.
- Blanch Green Beans: Bring a large pot of salted water to a rolling boil. Add the green beans and boil for 5 minutes. Prepare an ice bath by filling a large bowl with ice water. Drain the green beans and immediately submerge them in the ice bath to stop the cooking process and preserve their bright color. Let them sit while you prepare the sauce.
- Cook Butter and Onion: In a large skillet over medium heat, melt the butter. Add the finely chopped onion and cook until softened and translucent, about 3 to 5 minutes.
- Add Garlic: Stir in the minced garlic and cook until fragrant, approximately 30 seconds, being careful not to burn it.
- Cook Mushrooms: Add the sliced mushrooms and cook, stirring frequently, until they are softened and have released most of their moisture, about 5 to 7 minutes.
- Add Flour: Sprinkle flour over the vegetables in the skillet and stir well. Cook for 30 seconds to 1 minute longer to lightly toast the flour and enhance its flavor.
- Add Liquids and Seasonings: Gradually drizzle in the chicken broth while stirring constantly to prevent lumps. Then add whole milk, heavy cream, salt, ground black pepper, and dried thyme. Continue cooking and stirring frequently until the sauce thickens and coats the back of a spoon, about 3 to 5 minutes.
- Combine Green Beans and Sauce: Drain the green beans from the ice bath and add them to the sauce in the skillet. Stir gently until all the green beans are fully coated with the creamy mushroom sauce.
- Assemble and Bake: Spread the green bean mixture evenly into a 2-quart baking dish. Sprinkle the top with French fried onions. Transfer the casserole to the center rack of the preheated oven and bake, uncovered, for 30 minutes until bubbly around the edges and the topping is golden brown.
Notes
- You can substitute the heavy cream and whole milk with 1 cup of half-and-half for a lighter sauce.
- If using frozen green beans, thaw and drain 4 cups before adding to the sauce; skip the blanching step.
- For canned green beans, use two 14.5-ounce cans, drain well, and skip blanching.
- To make in advance, prepare through step 8, let cool, cover, and refrigerate up to 3 days. Before baking, bring to room temperature for 30 minutes, add French fried onions, and bake as directed. Baking from cold will require additional time.
- Store leftovers tightly covered in the refrigerator up to 5 days. Reheat in the microwave or oven until warmed through; note that green beans will be softer after reheating.
- Freezing is not recommended as texture and flavor can be negatively affected.
Nutrition
- Serving Size: 1 cup
- Calories: 190 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 30 mg
