American · Side · Easy
Green Bean Casserole
Tender green beans in a creamy mushroom sauce with a crown of crispy fried onions. A beloved classic, done right.
The whole recipe in 60 seconds
Green Bean Casserole, in 5 ideas
- Blanching keeps the beans bright green and snappy instead of army drab and mushy.
- A homemade mushroom sauce takes 10 minutes and tastes like real food, because it is.
- Half the onions go inside for flavor throughout, half stay crisp on top.
- Brown the mushrooms properly. Pale mushrooms make a pale sauce.
- The beans can be blanched and the sauce made a day ahead. Combine and bake on the day.
What you need
Ingredients
- 2 lb fresh green beans, trimmed and halved
- 3 tbsp unsalted butter
- 12 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 3 tbsp all purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 tsp soy sauce
- 1/2 tsp black pepper
- 1 1/2 cups crispy fried onions, divided
How to make it
Directions
- Heat the oven to 375°F. Blanch the green beans in salted boiling water for 4 minutes, then drain and rinse under cold water.
- Melt the butter in a large skillet and cook the mushrooms over medium high heat for 6 to 8 minutes until browned and their liquid has cooked off.
- Stir in the garlic for 30 seconds, then sprinkle in the flour and cook 1 minute, stirring.
- Pour in the milk and cream, whisking as it comes to a simmer. Cook 3 to 4 minutes until thick enough to coat a spoon.
- Season the sauce with soy sauce, pepper, and salt to taste. Fold in the green beans and half the fried onions.
- Transfer to a greased baking dish and smooth the top.
- Bake 20 minutes until bubbling, scatter the remaining onions over the top, and bake 5 minutes more until deeply golden.
Keep the finished casserole hot in a 200°F oven while the turkey rests. It holds beautifully for 30 minutes without the onions going soft.