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 first made green bean casserole for our Thanksgiving potluck and it instantly became a family favorite. My grandmother always requested extra crispy onions on top, and now it is a must-have at every festive gathering.
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
- Prep oven and beans:
- Preheat 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 and still bright green. Drain and rinse under cold water. Set aside.
- Make 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 for 2-3 minutes until softened.
- Thicken 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).
- Combine beans and sauce:
- Add drained green beans and toss to coat evenly in sauce.
- Assemble and bake:
- Transfer mixture to a 2-liter (2-quart) baking dish. Sprinkle half the crispy fried onions on top.
- Bake and finish:
- Bake for 25 minutes until bubbling. Top with remaining onions and bake 5-7 minutes more until golden and crisp.
- Rest and serve:
- Let cool for 5 minutes before serving.
Save Our kids love helping sprinkle the crispy onions on top after school, turning this simple dish into a fun family tradition.
Make Ahead & Storage
Assemble the casserole through the sauce and bean step and refrigerate for up to 24 hours. Add crispy onions and bake when ready to serve. Store leftovers in an airtight container in the fridge for up to 3 days.
Customization Tips
Try mixing in a handful of grated sharp cheddar or Gruyère cheese for a richer flavor, or substitute button mushrooms with shiitake for a gourmet twist.
Serving Suggestions
Green bean casserole pairs beautifully with roast turkey, chicken, or ham, and makes a delightful vegetarian side for any holiday meal.
Save This old-school casserole brings warmth and nostalgia to the table, with every bite recalling cozy gatherings with family and friends.
Recipe FAQ
- → Can fresh green beans be substituted with frozen?
Yes, frozen cut green beans can be used but should be thoroughly thawed and drained to avoid excess moisture in the dish.
- → How can I make the sauce thicker?
Cooking the flour with butter before gradually whisking in the liquids helps create a thick, creamy sauce that coats the beans evenly.
- → What is the best way to get crispy fried onions on top?
Using store-bought crispy fried onions or making them at home ensures a crunchy topping. Add half before baking and the rest near the end for extra crispness.
- → Can I prepare this dish ahead of time?
Yes, assemble through step 6, refrigerate up to 24 hours, then add the topping and bake before serving.
- → What flavors complement this green bean side?
Adding sharp cheddar or Gruyère cheese to the sauce enhances depth, and it pairs well with roasted turkey or chicken.