Introduction
Green bean casserole is a quintessential American side dish, celebrated for its creamy mushroom sauce, tender green beans, and crispy fried onion topping. A staple at Thanksgiving and holiday gatherings, this comforting dish is perfect for family dinners, potlucks, or cozy meals. Its simple ingredients and rich flavors make it a crowd-pleaser for all ages. This recipe delivers a traditional green bean casserole, adaptable for dietary needs, best served warm alongside roasted meats or mashed potatoes.
Ingredients
- 1 1/2 lbs fresh green beans, trimmed and cut into 2-inch pieces (or 2 (14.5 oz) cans, drained)
- 2 tbsp unsalted butter
- 8 oz cremini mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup low-sodium chicken broth
- 1/2 tsp soy sauce (optional, for umami depth)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Optional: 1/4 tsp garlic powder, for flavor
- 1 1/2 cups crispy fried onions (e.g., French’s), divided
- Optional: 1/2 cup shredded cheddar cheese, for extra creaminess
- Optional: 1 tbsp chopped parsley, for garnish
- Suggested Sides: Roasted turkey, stuffing, or cranberry sauce
Step-by-Step Process
- Prepare Green Beans: If using fresh green beans, blanch them in a large pot of boiling salted water for 4-5 minutes until crisp-tender. Transfer to an ice bath to stop cooking, then drain and set aside. If using canned beans, drain and rinse well.
- Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Make Mushroom Sauce: In a large skillet, melt butter over medium heat. Add sliced mushrooms and cook for 5-6 minutes until softened and lightly browned. Sprinkle flour over mushrooms and stir for 1-2 minutes to form a roux.
- Add Liquids: Gradually whisk in milk and chicken broth, stirring constantly to prevent lumps. Cook for 3-5 minutes until the sauce thickens. Stir in soy sauce (if using), salt, pepper, and optional garlic powder. Taste and adjust seasoning.
- Combine: Remove skillet from heat. Stir in green beans and 1/2 cup crispy fried onions (and optional cheddar cheese if using) until evenly coated. Transfer the mixture to the prepared baking dish.
- Top and Bake: Sprinkle the remaining 1 cup of crispy fried onions evenly over the top. Bake for 25-30 minutes until bubbly and the topping is golden brown. If the topping browns too quickly, cover loosely with foil.
- Serve: Let cool for 5 minutes. Garnish with optional parsley and serve warm with suggested sides like roasted turkey or mashed potatoes.
Tips for Better Green Bean Casserole
- Use fresh green beans for the best texture; frozen can be used (thaw and pat dry), but avoid overcooking.
- Cook mushrooms until they release moisture to avoid a watery sauce.
- Whisk sauce continuously to ensure a smooth, lump-free consistency.
- Taste the sauce before baking; adjust salt if using different broth or soy sauce brands.
- Use store-bought crispy fried onions for convenience, or make your own by frying thinly sliced onions in oil until golden.
- Prepare the casserole up to the baking step a day ahead; refrigerate and add onion topping just before baking.
- Use a large skillet to prevent overflow when mixing beans and sauce.
- For a deeper flavor, add a splash of white wine to the sauce when adding liquids.
Variations and Customization
- Gluten-Free Green Bean Casserole: Use a 1:1 gluten-free flour blend and gluten-free soy sauce; top with gluten-free crispy onions or crushed gluten-free crackers.
- Vegan Green Bean Casserole: Replace butter with vegan butter, milk with unsweetened almond milk, and broth with vegetable broth; use vegan fried onions or toasted breadcrumbs.
- Cheesy Green Bean Casserole: Mix in 1 cup shredded cheddar or Gruyère with the sauce and sprinkle extra on top before baking.
- Bacon Green Bean Casserole: Add 1/2 cup crumbled cooked bacon to the green bean mixture.
- Spicy Green Bean Casserole: Stir in 1/4 tsp cayenne pepper or 1 tbsp diced jalapeños with the sauce.
- Almond Green Bean Casserole: Replace half the fried onions with 1/2 cup toasted sliced almonds for a nutty crunch.
- Low-Fat Green Bean Casserole: Use low-fat milk and reduce butter to 1 tbsp; skip cheese and use fewer fried onions.
- Mushroom Lover’s Casserole: Double the mushrooms and add 1/2 cup sautéed wild mushrooms like shiitake or oyster.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in a 350°F oven for 10-15 minutes, covered, to preserve the topping’s crispiness, or microwave for individual portions.
- Freeze unbaked casserole (without topping) for up to 2 months; thaw in the fridge overnight, add onions, and bake as directed.
- Serve as a side dish with holiday mains or as a vegetarian centerpiece with a salad.
- Use leftovers in a creamy soup base or as a filling for stuffed peppers.
- Avoid leaving at room temperature for more than 2 hours to prevent spoilage.
- Pair with a white wine like Chardonnay, iced tea, or sparkling cider.
- Keep the topping crispy by adding it just before baking or reheating.
Nutritional Information
Based on 8 servings (about 3/4 cup each, without optional add-ins):
- Calories: 220 kcal
- Total Fat: 13g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 25mg
- Sodium: 700mg
- Total Carbohydrates: 20g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 6g
- Vitamin A: 20% Daily Value
- Vitamin C: 15% Daily Value
- Calcium: 10% Daily Value
- Iron: 8% Daily Value
Note: Nutritional values vary based on ingredient brands and optional add-ins. This dish is moderate in calories but high in sodium due to fried onions and broth. For dietary needs, try gluten-free or low-fat variations. Its fiber and vitamins add nutritional value.
Conclusion
This green bean casserole recipe delivers a creamy, comforting side dish that’s ideal for holidays, family dinners, or potlucks. Its straightforward preparation and classic flavors make it a favorite for home cooks. The tender green beans and crispy topping create a crowd-pleasing dish. This recipe is sure to become a staple, cherished for its nostalgic warmth and ease.
Green Bean Casserole Recipe: Creamy and Classic
Creamy green bean casserole with mushrooms and crispy onions, ideal for holiday sides.
Ingredients
- 1 ½ lbs fresh green beans trimmed (or 2 (14.5 oz) cans, drained)
- 2 tbsp unsalted butter
- 8 oz cremini mushrooms sliced
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup low-sodium chicken broth
- ½ tsp soy sauce optional
- ½ tsp kosher salt
- ¼ tsp black pepper
- Optional: 1/4 tsp garlic powder 1/2 cup cheddar cheese
- 1 ½ cups crispy fried onions divided
- Optional: 1 tbsp parsley chopped.
- Suggested Sides: Roasted turkey mashed potatoes
Instructions
- Blanch fresh green beans for 4-5 minutes; cool in ice bath, drain.
- Preheat oven to 350°F; grease a 9x13-inch dish.
- Melt butter; cook mushrooms for 5-6 minutes. Add flour, cook 1-2 minutes.
- Whisk in milk, broth; cook until thickened. Add soy sauce, salt, pepper, and optional garlic powder.
- Mix in green beans, 1/2 cup onions, and optional cheese. Transfer to a dish.
- Top with 1 cup onions; bake for 25-30 minutes. Garnish with optional parsley; serve with turkey.
Notes
- Use fresh beans for the best texture.
- Whisk the sauce to avoid lumps.
- Store in the fridge for up to 4 days.
- Pair with stuffing or cranberry sauce.
