Description
A classic Green Bean Casserole recipe featuring fresh green beans in a creamy mushroom sauce, topped with crispy fried onions and baked to golden perfection. This comforting side dish is perfect for holiday meals or any cozy dinner gathering.
Ingredients
Scale
Green Beans
- 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
Sauce
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces button or cremini mushrooms, sliced
- ¼ cup all-purpose flour
- 2 cups half & half
- 1 cup chicken or vegetable broth
- 1 teaspoon soy sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
Topping
- 1½ cups crispy fried onions
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Blanch Green Beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes until bright green and slightly tender. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the onion and cook for 3-4 minutes until softened. Stir in the garlic and mushrooms, cooking for 5-7 minutes until the mushrooms release their moisture and start to brown.
- Add Flour: Sprinkle the flour over the mushroom mixture and stir to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
- Make Sauce: Gradually whisk in the chicken or vegetable broth and half & half, stirring constantly to avoid lumps. Add the soy sauce, salt, pepper, and nutmeg. Simmer for about 5 minutes, stirring often, until the sauce thickens.
- Assemble Casserole: In a 9×13-inch casserole dish, combine the blanched green beans, mushroom sauce, and ½ cup of crispy fried onions. Mix thoroughly so the green beans are evenly coated, then spread the mixture into an even layer.
- Add Topping: Sprinkle the remaining crispy fried onions evenly over the top of the casserole.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbling and the onions on top are golden brown. Let the casserole cool for a few minutes before serving.
Notes
- Using fresh green beans instead of canned enhances texture and flavor.
- Blanching the green beans helps maintain their vibrant color and crispness.
- You can substitute half & half with heavy cream for a richer sauce or milk for a lighter version.
- Vegetarian option: use vegetable broth instead of chicken broth.
- For extra crispy topping, add the fried onions in two layers: half before baking and half after baking for a crunchy finish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat covered in the oven at 350°F (175°C) until warmed through.
