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 tasted this casserole at my grandmother's Thanksgiving table, and ever since, it's been a beloved tradition in my family. The aroma and those golden fried onions instantly bring back warm memories of togetherness.
Ingredients
- Fresh Green Beans: 900 g (2 lb), trimmed and cut into 5 cm (2-inch) pieces (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 (1/2 cup)
- Low-Sodium Vegetable Broth: 120 ml (1/2 cup)
- Salt: 1 tsp
- Black Pepper: 1/2 tsp
- Ground Nutmeg (optional): 1/2 tsp
- Crispy Fried Onions: 150 g (1 1/2 cups), store-bought or homemade
Instructions
- Prep Oven:
- Preheat the oven to 180°C (350°F).
- Blanch Green Beans:
- 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.
- Cook Mushrooms & Aromatics:
- 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.
- Make Sauce:
- 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).
- Combine Beans & Sauce:
- Add the drained green beans to the skillet and toss to coat evenly in the sauce.
- Assemble in Baking Dish:
- Transfer the mixture to a 2-liter (2-quart) baking dish. Sprinkle half of the crispy fried onions on top.
- Bake:
- Bake for 25 minutes until bubbling. Remove from oven, top with remaining onions, and bake for 5-7 minutes more until golden and crisp.
- Cool & Serve:
- Let cool for 5 minutes before serving.
Save Whenever I make this casserole, my kids rush to the table to scoop the crispy topping. It's a must-have for our family feast, and leftovers are just as delicious the next day!
Serving Suggestions
Pair your green bean casserole with roast turkey, chicken, or as a hearty side for vegetarian dinners. It also goes perfectly alongside mashed potatoes or stuffing.
Make-Ahead & Storage
You can assemble the casserole up to step six and refrigerate for up to 24 hours. Add the fried onions and bake just before serving. Store leftovers in an airtight container in the fridge for up to three days.
Flavor Variations
For extra richness, add grated cheddar or Gruyère cheese into the sauce. Swap mushrooms for chopped bell peppers or add toasted nuts for crunch.
Save This classic casserole guarantees comfort and nostalgia at any holiday table. Enjoy every creamy, crunchy bite!
Recipe FAQ
- → Can I use frozen green beans?
Yes, thawed and drained frozen green beans work well and save prep time.
- → How do I make the sauce richer?
Add grated cheddar or Gruyère cheese to the sauce for extra flavor and creaminess.
- → Can I make this ahead of time?
Assemble in advance and refrigerate; add crispy onions and bake before serving for best texture.
- → What type of mushrooms should I use?
Cremini or button mushrooms both offer a savory depth to the casserole's flavor.
- → Is this dish vegetarian?
Yes, when made with vegetable broth and checked fried onion ingredients, it is suitable for vegetarians.
- → Are there common allergens in this dish?
Contains dairy and gluten; check fried onions and broth labels for possible soy or additional allergens.