Save A nostalgic, creamy side dish featuring tender green beans, savory mushrooms, and crispy fried onions—a classic for holiday feasts and family dinners.
This dish brings me back to family gatherings where everyone eagerly awaited this casserole at the dinner table.
Ingredients
- Vegetables: 900 g (2 lb) fresh green beans, trimmed and cut into 5 cm (2-inch) pieces (or substitute with 900 g frozen cut green beans, thawed and drained)
- Sauce Base: 2 tbsp unsalted butter
- Sauce Base: 250 g (9 oz) cremini or button mushrooms, sliced
- Sauce Base: 1 small yellow onion, finely chopped
- Sauce Base: 2 garlic cloves, minced
- Sauce Base: 2 tbsp all-purpose flour
- Sauce Base: 240 ml (1 cup) whole milk
- Sauce Base: 120 ml (½ cup) heavy cream
- Sauce Base: 120 ml (½ cup) low-sodium vegetable broth
- Sauce Base: 1 tsp salt
- Sauce Base: ½ tsp black pepper
- Sauce Base: ½ tsp ground nutmeg (optional)
- Topping: 150 g (1½ cups) crispy fried onions (store-bought or homemade)
Instructions
- Step 1:
- Preheat the oven to 180°C (350°F).
- Step 2:
- 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.
- Step 3:
- 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.
- Step 4:
- 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).
- Step 5:
- Add the drained green beans to the skillet and toss to coat evenly in the sauce.
- Step 6:
- Transfer the mixture to a 2-liter (2-quart) baking dish. Sprinkle half of the crispy fried onions on top.
- Step 7:
- Bake for 25 minutes until bubbling. Remove from oven, top with remaining onions, and bake for 5-7 minutes more until golden and crisp.
- Step 8:
- Let cool for 5 minutes before serving.
Save This casserole has always been a centerpiece during our holiday dinners, bringing everyone together for sharing and laughter.
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
Calories: 265, Total Fat: 15 g, Carbohydrates: 25 g, Protein: 6 g (per serving)
Save This old-school green bean casserole remains a comforting holiday tradition with a creamy, flavorful twist.
Recipe FAQ
- → How should the green beans be prepared before cooking?
Trim and cut green beans into 2-inch pieces, then blanch in boiling salted water for 5 minutes until tender but crisp, followed by immediate cooling to halt cooking.
- → What gives the sauce its creamy texture?
A mixture of butter, flour, milk, cream, and vegetable broth creates a rich, velvety sauce that coats the green beans beautifully.
- → Can I use frozen green beans for this dish?
Yes, thawed and drained frozen cut green beans can be used as a convenient substitute without compromising flavor or texture.
- → What is the role of crispy fried onions in this dish?
The crispy fried onions add a flavorful, crunchy topping that contrasts with the creamy green beans and mushrooms beneath.
- → How can this dish be prepared ahead of time?
Assemble the green beans and sauce in the baking dish up to before adding onions, refrigerate up to 24 hours, then add onions and bake before serving.