Creamy Green Bean Casserole
Green bean casserole has always been a holiday staple, but this Creamy Green Bean Casserole takes things to a whole new level of cozy. We’re talking tender green beans, a luxuriously creamy mushroom sauce, and that irresistible golden topping that gets everyone scooping seconds. It’s still the same beloved side dish, just with a bit more homemade love, and it’s just as perfect for weeknight dinners as it is for the Thanksgiving table.
Servings 6
Calories 280kcal
Ingredients
- 1 lb fresh green beans trimmed and halved
- 1 tbsp olive oil
- 2 tbsp butter
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 8 oz fresh mushrooms sliced (white or cremini work well)
- 2 tbsp all-purpose flour
- 1 cup chicken broth or vegetable broth for a vegetarian version
- 1 cup heavy cream
- ½ tsp salt or to taste
- ¼ tsp black pepper
- ¼ tsp ground nutmeg optional, adds a subtle warmth
- ¾ cup grated mozzarella or Swiss cheese optional for extra creaminess
- 1 ½ cups crispy fried onions divided
Instructions
- Preheat your oven to 375°F (190°C). Bring a pot of water to a boil, then add the green beans and cook for 4–5 minutes until they’re just tender but still bright green. Drain and rinse under cold water to stop the cooking process.
- In a large skillet, heat olive oil and butter over medium heat. Add the chopped onions and cook until soft and translucent, about 4 minutes. Stir in the garlic and mushrooms, and cook until the mushrooms release their juices and begin to brown, around 6–8 minutes.
- Sprinkle the flour over the mushroom mixture and stir well, cooking for 1–2 minutes. Slowly pour in the chicken broth while whisking to prevent lumps. Then add the cream, salt, pepper, and nutmeg. Simmer until the sauce thickens, about 3–4 minutes. Stir in the shredded cheese, if using, and let it melt into the sauce.
- Add the blanched green beans into the skillet with the sauce and stir to combine. Pour the whole mixture into your baking dish and smooth it out with a spoon or spatula.
- Sprinkle 1 cup of the crispy fried onions evenly over the top. Reserve the rest for later. This layer adds that irresistible crunch and golden finish.
- Bake the casserole for 20–25 minutes, or until it’s bubbling and golden on top. Remove from the oven, sprinkle the remaining ½ cup of crispy onions on top, and return to the oven for another 5 minutes to crisp them up.
Notes
Blanch the beans, don’t boil them to death.
You want the green beans to stay vibrant and have a slight bite. Blanching for just 4–5 minutes and shocking them in cold water keeps them perfect. Use fresh mushrooms for the best flavor.
Canned mushrooms will work in a pinch, but nothing beats the earthy flavor and texture of fresh sautéed mushrooms. Make it ahead.
You can assemble the casserole a day in advance, cover it, and store it in the fridge. Just add the crispy onions right before baking so they stay crunchy. Don’t skip the seasoning.
The sauce needs a bit of salt, pepper, and even a dash of nutmeg to really shine. Taste it before adding the beans to make sure it’s just right.
You want the green beans to stay vibrant and have a slight bite. Blanching for just 4–5 minutes and shocking them in cold water keeps them perfect. Use fresh mushrooms for the best flavor.
Canned mushrooms will work in a pinch, but nothing beats the earthy flavor and texture of fresh sautéed mushrooms. Make it ahead.
You can assemble the casserole a day in advance, cover it, and store it in the fridge. Just add the crispy onions right before baking so they stay crunchy. Don’t skip the seasoning.
The sauce needs a bit of salt, pepper, and even a dash of nutmeg to really shine. Taste it before adding the beans to make sure it’s just right.