Save A nostalgic, creamy side dish featuring tender green beans, savory mushrooms, and crispy fried onions—a classic for holiday feasts and family dinners.
Every year at Thanksgiving, this casserole disappears first from our table. The simple, old-school flavors always remind me of family gatherings and cozy autumn dinners.
Ingredients
- Fresh green beans: 900 g (2 lb), trimmed and cut into 5 cm (2-inch) pieces (or substitute with thawed and drained frozen green beans)
- 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
- Preheat:
- Preheat oven to 180°C (350°F).
- Prepare 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 rinse under cold water. Set aside.
- Cook vegetables:
- In a large skillet over medium heat, melt butter. Add mushrooms and cook for 5-6 minutes until tender and browned. Add onion and garlic, cook for another 2-3 minutes until softened.
- Make sauce:
- Stir in 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:
- Add drained green beans to the skillet and toss to coat evenly in sauce.
- Assemble:
- Transfer mixture to a 2-liter (2-quart) baking dish. Sprinkle half 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.
- Serve:
- Let cool for 5 minutes before serving.
Save My grandmother always made green bean casserole for festive occasions. She'd let kids scatter the fried onions, making us feel like little chefs in her busy kitchen.
Serving Suggestions
Serve hot alongside roast turkey, chicken, or any hearty main. The creamy texture pairs perfectly with gravy and cranberry sauce.
Storage & Make Ahead
Assemble up to step 6 and refrigerate overnight. For best texture, add crispy onions just before baking. Leftovers keep in the fridge for up to 3 days.
Nutrition
Each serving contains about 265 calories, 15 g fat, 25 g carbohydrates, and 6 g protein.
Save This classic casserole makes every holiday table feel special. It's creamy, savory, and extra delicious with crispy onions on top.
Recipe Questions & Answers
- → Can frozen green beans be used?
Yes, thawed and drained frozen green beans work well as a convenient alternative to fresh ones.
- → How should the sauce be thickened?
The sauce is thickened by cooking flour in butter before gradually whisking in milk, cream, and broth until silky and smooth.
- → What is the key to crispy onion topping?
Using store-bought or homemade fried onions and baking them near the end ensures a golden, crisp finish.
- → Can this dish be prepared ahead of time?
Yes, assemble the dish up to the baking step and refrigerate for up to 24 hours before finishing with the onions and baking.
- → Are there optional flavor additions?
Adding grated sharp cheddar or Gruyère cheese to the sauce enhances richness and depth of flavor.