Save A nostalgic creamy side dish featuring tender green beans savory mushrooms and crispy fried onions a classic for holiday feasts and family dinners.
This casserole has always been a staple at our family gatherings, especially around the holidays. The rich mushroom sauce and crispy onions take me back to childhood dinners filled with laughter and tradition.
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 (1/2 cup)
- Low-sodium vegetable broth: 120 ml (1/2 cup)
- Salt: 1 tsp
- Black pepper: 1/2 tsp
- Ground nutmeg: 1/2 tsp optional
- Crispy fried onions: 150 g (1 1/2 cups) store-bought or homemade
Instructions
- Preheat oven:
- Preheat 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. Set aside.
- Cook mushrooms:
- 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 and cook for another 2-3 minutes until softened.
- Make 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 if using.
- Combine beans and sauce:
- Add drained green beans to skillet and toss to coat evenly in the sauce.
- Assemble casserole:
- Transfer 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.
- Cool and serve:
- Let cool for 5 minutes before serving.
Save Every Thanksgiving my cousin and I team up to make this casserole laughing as we compete over who gets the most crispy onions. Sharing this dish connects us to cherished family memories each year.
Required Tools
Large pot colander large skillet whisk 2 liter (2 quart) baking dish oven
Allergen Information
Contains milk (dairy) wheat (gluten from flour and fried onions) soy (possible in store-bought fried onions) always double-check labels for allergens.
Nutritional Information
Per serving calories 265 total fat 15 g carbohydrates 25 g protein 6 g
Save Enjoy this classic with friends and family for any celebration. The creamy sauce and crunchy onions make every bite memorable.
Recipe Questions
- → How do I keep the green beans tender but crisp?
Blanch the green beans by boiling them for about 5 minutes until bright green and just tender. Then rinse under cold water to stop cooking and preserve their texture.
- → Can I use frozen green beans instead of fresh?
Yes, thaw and drain frozen cut green beans before cooking to avoid excess moisture in the dish.
- → What type of mushrooms work best for the sauce?
Cremini or button mushrooms are ideal for their mild flavor and tender texture, complementing the creamy sauce well.
- → How can I make the topping extra crispy?
Use store-bought or homemade fried onions and add half before baking and reserve the rest for a final crisp topping during the last few minutes of baking.
- → Is there a way to prepare this dish ahead of time?
Yes, assemble the casserole up to the baking step, refrigerate for up to 24 hours, then add fried onions and bake when ready.
- → What dishes pair well with this side?
This green bean dish pairs beautifully with roast turkey, chicken, or other hearty main courses.