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Green Bean Casserole Recipe

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4 from 12 reviews

A classic Green Bean Casserole featuring tender green beans in a creamy mushroom sauce, topped with crispy French fried onions. This comforting side dish is perfect for holiday dinners and family gatherings, combining fresh vegetables, rich flavors, and a crunchy topping baked to golden perfection.

Ingredients

Green Beans

  • 1 lb fresh green beans (ends trimmed and cut into 2” pieces, approximately 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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole later.
  2. Blanch Green Beans: Bring a large pot of salted water to a rolling boil. Add the green beans and boil them for 5 minutes until just tender. Prepare an ice bath by filling a large bowl with ice water. Drain the green beans and immediately immerse them into the ice bath to stop the cooking process and preserve their bright color. Let them sit while you make the sauce.
  3. Melt Butter: In a large skillet over medium heat, melt the salted butter to create the base for the sauce.
  4. Sauté Onions: Add the finely chopped onions to the melted butter and cook until they become softened and translucent, enhancing their sweetness.
  5. Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant but not browned.
  6. Cook Mushrooms: Add the sliced or chopped mushrooms to the skillet and cook, stirring frequently, until they have softened and released their moisture.
  7. Add Flour: Sprinkle the all-purpose flour over the vegetable mixture. Cook for about 30 seconds after the flour is absorbed to toast it lightly; this step helps develop a richer flavor in the sauce.
  8. Make Sauce: Gradually drizzle in the chicken broth while stirring continuously to prevent lumps. Then add the whole milk, heavy cream, table salt, ground black pepper, and dried thyme. Continue cooking and stirring frequently until the sauce thickens and coats the back of a spoon.
  9. Combine Beans and Sauce: Drain the green beans from the ice bath and add them to the thickened sauce. Stir well to ensure all the beans are evenly coated.
  10. Assemble Casserole: Spread the green bean and sauce mixture evenly into a 2-quart baking dish. Sprinkle the top generously with French fried onions for a crispy topping.
  11. Bake: Place the baking dish on the center rack of the preheated oven and bake uncovered for 30 minutes, until the casserole is bubbly around the edges and the onions are golden brown and crisp.

Notes

  • You can substitute fresh green beans with frozen or canned beans; if using canned, reduce boiling time and adjust for saltiness.
  • Whole milk and heavy cream contribute to the rich texture; you may substitute with lighter milk options but expect a less creamy sauce.
  • For crispier onions, add an additional ½ cup of French fried onions on top during the last 5 minutes of baking.
  • To make this vegetarian, use vegetable broth instead of chicken broth.
  • The dish pairs well with roasted meats or as part of a vegetarian holiday feast.

Find it online: https://cookedbysarah.com/green-bean-casserole-recipe-2/