Pin it A nostalgic, creamy side dish featuring tender green beans, savory mushrooms, and crispy fried onions—a classic for holiday feasts and family dinners.
I grew up looking forward to my grandmother's green bean casserole every Thanksgiving. This version brings back all those family memories with just a bit of modern freshness.
Ingredients
- Fresh green beans: 900 g (2 lb), trimmed and cut into 5 cm (2-inch) pieces (or use 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 & Beans:
- Preheat oven to 180°C (350°F). 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.
- Make Mushroom Sauce:
- 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.
- Thicken 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.
- Combine Beans & Sauce:
- Add drained green beans to skillet and toss to coat evenly in sauce.
- Assemble:
- Transfer mixture to a 2-liter (2-quart) baking dish. Sprinkle half of crispy fried onions on top.
- Bake & Finish:
- Bake for 25 minutes until bubbling. Remove from oven, top with remaining onions, and bake for 5-7 minutes until golden and crisp. Let cool for 5 minutes before serving.
Pin it Preparing this together last year with my niece turned into an unexpected cooking lesson and lots of laughter. She now insists it's the must-have side at every family dinner.
Make Ahead Tips
Assemble the casserole up to step 6 and refrigerate for up to 24 hours. Add onions and bake before serving.
Flavor Boosts
Add 50 g grated sharp cheddar or Gruy&re cheese to the sauce for a richer taste. The casserole pairs wonderfully with roast turkey or chicken.
Serving Suggestions
Serve straight from the oven as part of your holiday spread or alongside weekday meals as a cozy vegetarian side dish.
Pin it This old-school casserole truly shines at gatherings—expect hearty helpings and happy memories around the table!
Common Questions
- → What is the best way to prepare the green beans?
Trim and cut fresh green beans into pieces, then blanch in boiling salted water for 5 minutes until tender but still crisp. Immediately rinse under cold water to stop cooking.
- → Can frozen green beans be used instead of fresh?
Yes, frozen cut green beans can be thawed and drained before cooking to maintain texture and flavor.
- → How do I achieve a creamy sauce for the dish?
Sauté mushrooms and onions in butter, then whisk in flour to create a roux. Gradually add milk, cream, and vegetable broth, simmering until thickened and smooth.
- → What gives the topping its signature crunch?
Crispy fried onions, either store-bought or homemade, are sprinkled on top and baked until golden and crisp, adding texture contrast to the creamy base.
- → Can this side dish be prepared in advance?
You can assemble the dish up to the baking step and refrigerate for up to 24 hours. Add the crispy onions and bake just before serving.