Pin Old-School Green Bean Casserole is a nostalgic, creamy side dish featuring tender green beans, savory mushrooms, and crispy fried onions. This classic recipe brings warmth to holiday feasts and family dinners.
I first tasted this casserole at my grandmother's Thanksgiving table, where everyone looked forward to that golden, bubbling pan coming out of the oven. It has been a staple side dish for us ever since.
Ingredients
- Fresh green beans: 900 g (2 lb), trimmed and cut into 5 cm (2-inch) pieces (or 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 (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
- Prepare to bake:
- Preheat the oven to 180°C (350°F).
- Blanch the 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.
- Make the sauce:
- 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.
- Thicken the 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 and sauce:
- Add the drained green beans to the skillet and toss to coat evenly in the sauce.
- Layer and bake:
- Transfer the mixture to a 2-liter (2-quart) baking dish. Sprinkle half of the crispy fried onions on top.
- Bake until bubbly:
- Bake for 25 minutes until bubbling. Remove from oven, top with remaining onions, and bake for 5-7 minutes more until golden and crisp.
- Rest before serving:
- Let cool for 5 minutes before serving.
Pin Last November, my little cousins insisted on helping sprinkle the fried onions before we started baking, making this dish even more special at our family gathering.
Serving Suggestions
This casserole pairs perfectly with roast turkey or chicken and makes a just-right companion for mashed potatoes or stuffing.
Make-Ahead Tips
Prepare up to baking and refrigerate for up to 24 hours. Top with the onions and bake when ready to serve for ultimate freshness.
Allergen Notes
Check fried onion and broth labels for hidden allergens such as soy or additional wheat. This recipe is vegetarian if you use vegetable broth.
Pin Enjoy this classic green bean casserole at your next celebration. The creamy mushroom sauce and crispy onions guarantee smiles every time.
Recipe FAQ
- → Can I use frozen green beans?
Yes, frozen cut green beans work well if thawed and drained properly before cooking to maintain texture.
- → How do I get the fried onions crispy?
Adding the onions midway through baking and again at the end helps them stay golden and crunchy.
- → Can I prepare this dish in advance?
Absolutely, assemble the casserole up to step 6 and refrigerate for up to 24 hours before baking with the onions.
- → What cheese can enhance the sauce?
Sharp cheddar or Gruyère grated into the sauce adds a rich, savory flavor boost.
- → How do I prevent the green beans from overcooking?
Blanch green beans until just tender and rinse under cold water to stop cooking and keep them bright.