Save A nostalgic, creamy side dish featuring tender green beans, savory mushrooms, and crispy fried onions—a classic for holiday feasts and family dinners.
I remember making this casserole for my first Thanksgiving in college, and its familiar flavors instantly made me feel at home. There's something about that creamy sauce and crispy onions that has made it a must-have for every celebration since.
Ingredients
- Fresh green beans: 900 g (2 lb), trimmed and cut into 5 cm (2-inch) pieces (or substitute with 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)
- Vegetable broth: 120 ml (½ cup), low-sodium
- Salt: 1 tsp
- Black pepper: ½ tsp
- Ground nutmeg: ½ tsp (optional)
- Crispy fried onions: 150 g (1½ cups), store-bought or homemade
Instructions
- Preheat:
- Preheat the oven to 180°C (350°F).
- Blanch green 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.
- Cook vegetables:
- 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.
- Make 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 in baking dish:
- Transfer the mixture to a 2-liter (2-quart) baking dish. Sprinkle half of the crispy fried onions on top.
- Bake:
- 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 and serve:
- Let cool for 5 minutes before serving.
Save Every year, my little cousins line up for seconds of this casserole, and it's always the first dish to disappear from my holiday table. Sharing it just brings everyone together.
Required Tools
Large pot, colander, large skillet, whisk, 2-liter (2-quart) baking dish, oven
Allergen Information
Contains: Milk (dairy), Wheat (gluten in flour and fried onions), Soy (possible in store-bought fried onions). Carefully read labels for fried onions and broth.
Nutritional Information (per serving)
Calories: 265, Total Fat: 15 g, Carbohydrates: 25 g, Protein: 6 g
Save This nostalgic casserole brings creamy comfort and crunchy joy to every gathering. Savor it hot for best texture.
Recipe Questions
- → Can frozen green beans be used?
Yes, frozen cut green beans can be substituted but should be thawed and drained before use to maintain texture and avoid excess moisture.
- → How do you achieve a crispy topping?
The topping is made with crispy fried onions, which are baked in the final minutes to add a golden, crunchy finish.
- → What is the base of the creamy sauce?
The sauce combines sautéed mushrooms, butter, flour, milk, cream, and vegetable broth, thickened to create a smooth texture.
- → Can this dish be made ahead of time?
Yes, you can assemble up to the baking step, refrigerate for up to 24 hours, and add the crispy onions before baking.
- → What seasonings enhance the flavors?
Salt, black pepper, and a touch of ground nutmeg gently season the sauce for a balanced savory profile.