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 reminds me of family gatherings where everyone eagerly anticipated this dish at the table—it's always been a comfort food favorite for us.
Ingredients
- Green beans: 900 g (2 lb) fresh, trimmed and cut into 5 cm (2-inch) pieces or 900 g frozen, thawed and drained
- Unsalted butter: 2 tbsp
- Cremini or button mushrooms: 250 g (9 oz), sliced
- Yellow onion: 1 small, finely chopped
- Garlic: 2 cloves, 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
- Preheat oven:
- 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 rinse under cold water.
- Prepare vegetables:
- In a large skillet over medium heat, melt butter. Add mushrooms and cook for 5-6 minutes until tender and browned. Add onion and garlic, cooking for 2-3 minutes until softened.
- Make the sauce:
- Stir in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk, cream, and broth. Simmer until thickened, about 5 minutes. Season with salt, pepper, and nutmeg.
- Combine:
- Add drained green beans to the skillet. Toss to coat in sauce.
- Transfer and top:
- 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 until golden and crisp.
- Rest:
- Let cool for 5 minutes before serving.
Save When we make this for Thanksgiving, everyone races to get the biggest helping—it's always the first dish to disappear at our family table.
Required Tools
Large pot, colander, large skillet, whisk, 2-liter (2-quart) baking dish, oven
Nutritional Information
Per serving: Calories 265, Total Fat 15 g, Carbohydrates 25 g, Protein 6 g
Notes
For extra flavor, add 50 g grated sharp cheddar or Gruyère cheese to the sauce. To make ahead, assemble up to step 6, refrigerate up to 24 hours, add onions and bake before serving. Pairs well with roast turkey or chicken.
Save This recipe is sure to bring warmth to your holiday table. Enjoy every creamy, crunchy bite with loved ones.
Recipe Questions
- → How do I keep green beans tender but crisp?
Boil the green beans for about 5 minutes until just tender, then immediately rinse under cold water to stop cooking and preserve their bright color and crispness.
- → Can I use frozen green beans instead of fresh?
Yes, frozen cut green beans can be substituted; just thaw and drain them thoroughly before using to avoid extra moisture in the dish.
- → What kind of mushrooms work best for the sauce?
Cremini or button mushrooms are ideal as they provide a mild savory flavor and tender texture that complements the creamy sauce.
- → How do I get the topping crispy and golden?
Sprinkle crispy fried onions halfway through baking, then add more on top and bake until golden for a crunchy finish.
- → Can this dish be prepared ahead of time?
Yes, assemble the casserole up to adding the fried onions and refrigerate for up to 24 hours, then add the onions and bake before serving.