Name: Green Bean Casserole Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: For the Casserole; 1 ½ pounds (680 g) fresh green beans, trimmed and cut into 2-inch pieces (or 2 cans, 14.5 oz each, drained); 2 tablespoons unsalted butter; 1 medium onion, finely chopped; 2 cloves garlic, minced; 8 ounces (225 g) cremini or button mushrooms, sliced; 3 tablespoons all-purpose flour; 1 cup (240 ml) chicken or vegetable broth; 1 cup (240 ml) whole milk; 1 cup (240 ml) heavy cream; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon ground nutmeg (optional); 1 cup (100 g) shredded sharp cheddar cheese (optional); For the Topping; 1 ½ cups (150 g) crispy fried onions (store-bought or homemade); ½ cup (50 g) grated Parmesan cheese

Few side dishes carry the same nostalgic charm as green bean casserole. It has been a staple at holiday dinners, potlucks, and family gatherings for decades. Known for its creamy sauce, tender green beans, and crispy fried onion topping, this dish strikes a balance between comfort food and festive presentation. What makes it especially appealing is its versatility—it’s easy enough for a weeknight dinner but elegant enough for Thanksgiving or Christmas. In this guide, you’ll learn how to make the perfect green bean casserole from scratch, including precise measurements, detailed steps, storage tips, and creative variations.

Ingredients

To make one 9×13-inch casserole (serves 8):

For the Casserole

1 ½ pounds (680 g) fresh green beans, trimmed and cut into 2-inch pieces (or use 2 cans, 14.5 oz each, drained)
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
8 ounces (225 g) cremini or button mushrooms, sliced
3 tablespoons all-purpose flour
1 cup (240 ml) chicken or vegetable broth
1 cup (240 ml) whole milk
1 cup (240 ml) heavy cream
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon ground nutmeg (optional, for warmth)
1 cup (100 g) shredded sharp cheddar cheese (optional for extra richness)

For the Topping

1 ½ cups (150 g) crispy fried onions (store-bought or homemade)
½ cup (50 g) grated Parmesan cheese

Instructions

Step 1: Prepare the Green Beans

Bring a large pot of salted water to a boil. Add the green beans and blanch for 3–4 minutes until bright green and slightly tender. Drain and immediately plunge them into a bowl of ice water to stop cooking. Drain again and set aside.

Step 2: Make the Sauce Base

In a large skillet over medium heat, melt the butter. Add chopped onion and cook until translucent, about 3 minutes. Stir in garlic and cook for another 30 seconds until fragrant. Add sliced mushrooms and cook for 5–6 minutes until they release moisture and begin to brown.

Step 3: Thicken the Sauce

Sprinkle flour over the vegetables and stir for 1 minute to coat. Slowly whisk in broth, then add milk and cream. Simmer for 5–7 minutes until the mixture thickens into a creamy sauce. Stir in salt, pepper, and nutmeg. For a richer casserole, add shredded cheddar cheese and stir until melted.

Step 4: Combine and Assemble

Preheat the oven to 375°F (190°C). In a large mixing bowl, combine blanched green beans with the mushroom sauce. Transfer the mixture to a greased 9×13-inch baking dish.

Step 5: Add the Topping

Sprinkle Parmesan cheese evenly on top, then cover with crispy fried onions. Spread them in an even layer to ensure every bite gets crunch.

Step 6: Bake

Bake uncovered for 20–25 minutes until the casserole is bubbly and the topping is golden brown. If the onions brown too quickly, loosely cover with foil during the last few minutes.

Step 7: Rest and Serve

Allow the casserole to rest for 5 minutes before serving. This helps the sauce set slightly and makes serving easier.

Conservation and Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through for best texture.
Freezer: Freeze unbaked casserole (without fried onions) for up to 2 months. Thaw overnight in the refrigerator, top with onions, and bake as directed. Avoid freezing with fried onions already on top, as they lose crispness.
Make-Ahead: Assemble casserole up to one day in advance without adding the onion topping. Cover tightly, refrigerate, then add onions just before baking.

Variations

Classic Shortcut: Use two cans of condensed cream of mushroom soup instead of making sauce from scratch. Mix with milk and green beans, then top with fried onions.
Healthier Version: Replace heavy cream with half-and-half, use low-sodium broth, and swap fried onions for whole-wheat panko breadcrumbs tossed with olive oil.
Cheesy Upgrade: Add 1–2 cups of shredded Gruyère, mozzarella, or Monterey Jack for a gooey casserole.
Vegan Option: Use plant-based butter, almond or oat milk, vegetable broth, and dairy-free cheese. Top with vegan fried onions or toasted breadcrumbs.
Spicy Twist: Mix in a pinch of cayenne or red pepper flakes to give the casserole a kick.

Tips for Perfecting the Dish

Blanch green beans properly. They should remain slightly firm since they’ll finish cooking in the oven.
Season the sauce well. Taste the mushroom mixture before combining—it should be flavorful enough to carry the beans.
Balance the creaminess. If the sauce feels too thick, add a splash of broth or milk. If too thin, simmer longer.
Crisp topping last. Always add onions at the end of baking for maximum crunch.
Choose fresh mushrooms. Fresh mushrooms add depth that canned versions can’t match.

Serving Suggestions

Green bean casserole pairs well with a variety of main courses and other sides:

Holiday Feast: Serve alongside roast turkey, prime rib, or glazed ham.
Weeknight Dinner: Pair with grilled chicken or baked salmon for a complete meal.
Vegetarian Spread: Complement with mashed potatoes, roasted root vegetables, and a leafy salad.
Potluck Favorite: Transport in a covered dish and reheat just before serving.

Conclusion

Green bean casserole has earned its reputation as a timeless dish because of its balance of creaminess, crunch, and flavor. By making the sauce from scratch and choosing fresh ingredients, you elevate this humble classic into something special. With plenty of variations to adapt to dietary needs or taste preferences, and with easy storage options for planning ahead, this dish is both versatile and dependable. Whether served at a festive holiday table or on a casual weeknight, green bean casserole remains a flavorful, comforting side that brings people together year after year.

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Green Bean Casserole Recipe

Author: hafsahafsa
Total Time: 45 minutes
Yield: 8 servings (9×13-inch dish) 1x
Diet: Vegetarian

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Description

Green bean casserole is a classic side dish made with tender green beans, creamy mushroom sauce, and a crispy fried onion topping. Perfect for holidays or weeknight dinners, this comforting dish blends rich flavor with nostalgic charm.

Ingredients

Scale

For the Casserole

1 ½ pounds (680 g) fresh green beans, trimmed and cut into 2-inch pieces (or 2 cans, 14.5 oz each, drained)

2 tablespoons unsalted butter

1 medium onion, finely chopped

2 cloves garlic, minced

8 ounces (225 g) cremini or button mushrooms, sliced

3 tablespoons all-purpose flour

1 cup (240 ml) chicken or vegetable broth

1 cup (240 ml) whole milk

1 cup (240 ml) heavy cream

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon ground nutmeg (optional)

1 cup (100 g) shredded sharp cheddar cheese (optional)

For the Topping

1 ½ cups (150 g) crispy fried onions (store-bought or homemade)

½ cup (50 g) grated Parmesan cheese

Instructions

Prepare the green beans – Bring a pot of salted water to boil. Blanch beans 3–4 minutes until bright green, then shock in ice water. Drain and set aside.

Cook the sauce base – In a skillet, melt butter. Add onion and cook 3 minutes. Stir in garlic for 30 seconds. Add mushrooms and sauté until browned, about 5–6 minutes.

Thicken the sauce – Sprinkle flour over vegetables and stir 1 minute. Gradually whisk in broth, then add milk and cream. Simmer 5–7 minutes until thickened. Season with salt, pepper, and nutmeg. Stir in cheddar if using.

Assemble – Preheat oven to 375°F (190°C). Mix beans with sauce and spread into greased 9×13-inch baking dish.

Top – Sprinkle Parmesan, then cover with crispy fried onions.

Bake – Bake uncovered 20–25 minutes until bubbling and golden. Loosely cover with foil if onions brown too quickly.

Serve – Rest 5 minutes before serving.