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Green bean casserole with fresh green beans, mushrooms, creamy sauce, and crisp fried onions.
Hannah Brooks

Green Bean Casserole

Fresh green beans and mushrooms bake in a creamy homemade sauce beneath crisp fried onions. Blanching the beans first keeps them tender but not mushy.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb fresh green beans trimmed and cut into 2-inch pieces
  • 3 tbsp unsalted butter
  • 8 oz cremini mushrooms sliced
  • 2 garlic cloves minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup vegetable broth
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/8 tsp ground nutmeg
  • 1 1/2 cups crispy fried onions, divided

Equipment

  • 1 Large pot
  • 1 colander
  • 1 skillet
  • 1 Whisk
  • 1 9-by-13-inch baking dish

Method
 

  1. Heat oven to 375°F and grease a 9-by-13-inch baking dish.
  2. Boil green beans in salted water for 4 minutes until bright green and just tender; drain and rinse with cool water.
  3. Melt butter in a skillet over medium heat.
  4. Cook mushrooms 6 to 8 minutes until browned and their moisture evaporates.
  5. Stir in garlic for 30 seconds.
  6. Sprinkle flour over mushrooms and stir for 1 minute.
  7. Whisk in milk and vegetable broth gradually.
  8. Simmer 3 to 5 minutes, whisking, until thick enough to coat a spoon; season with salt, pepper, and nutmeg.
  9. Fold in beans and 1 cup fried onions.
  10. Transfer to dish and bake uncovered 20 minutes until bubbling.
  11. Scatter remaining onions over top and bake 5 to 7 minutes until golden.

Notes

For make-ahead, assemble without the topping, cover, and refrigerate up to 1 day; bake 10 minutes longer, then add onions for the final 7 minutes. Nutrition is an estimate.
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