Pin Old-School Green Bean Casserole brings back all the classic flavors of this nostalgic, creamy side dish. Tender green beans mix with savory mushrooms and crispy fried onions to create a timeless favorite for holiday feasts and family dinners.
I still remember the first time I made this casserole for my family: the unmistakable smell of baked onions and creamy sauce instantly brought everyone to the kitchen. The recipe became a cherished holiday ritual that we look forward to year after year.
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 for sautéing vegetables
- Cremini or Button Mushrooms: 250 g (9 oz) sliced
- Yellow Onion: 1 small, finely chopped
- Garlic Cloves: 2, minced
- All-Purpose Flour: 2 tbsp to thicken sauce
- 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: ½ tsp (optional)
- Crispy Fried Onions: 150 g (1½ cups), store-bought or homemade
Instructions
- Preheat Oven:
- Set oven to 180°C (350°F).
- Blanch Green Beans:
- Boil green beans in salted water for 5 minutes until bright green. Drain and rinse under cold water. Set aside.
- Sauté Vegetables:
- Melt butter in a large skillet over medium heat. Add mushrooms and cook for 5-6 minutes until tender and browned. Add chopped onion and garlic, cook for 2-3 minutes more.
- Make Sauce:
- Stir in flour and cook for 1 minute, stirring. Slowly whisk in milk, cream, and broth. Simmer and cook until sauce thickens, about 5 minutes. Season with salt, pepper, and nutmeg.
- Combine Beans and Sauce:
- Add drained beans to skillet. Toss to coat evenly.
- Assemble and Bake:
- Place mixture in a 2-liter (2-quart) baking dish. Top with half fried onions.
- Bake:
- Bake for 25 minutes until bubbling. Add remaining onions. Bake 5-7 minutes more until golden.
- Serve:
- Let cool for 5 minutes before serving.
Pin This casserole is always requested at our big family gatherings—the crispy topping is everyone's favorite part. Sharing it at our table is a tradition we treasure each year.
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). Always check labels for store-bought ingredients.
Nutritional Information
Per serving: 265 calories, 15 g total fat, 25 g carbohydrates, 6 g protein
Pin Make this old-school classic and watch everyone return for seconds. The blend of creamy sauce and crispy onions makes it an unbeatable crowd-pleaser.
Recipe Questions
- → How do I ensure the green beans stay tender?
Blanch green beans in boiling salted water for about 5 minutes until tender yet firm, then immediately rinse with cold water to stop cooking and preserve color.
- → Can I use frozen green beans instead of fresh?
Yes, thaw and drain frozen green beans thoroughly before using to avoid excess moisture in the casserole.
- → What’s the best way to achieve a crispy topping?
Sprinkle fried onions halfway through baking, then add more on top and bake until golden and crisp for perfect texture contrast.
- → Can I prepare this dish ahead of time?
Assemble through the step before adding fried onions and refrigerate for up to 24 hours; add onions just before baking to maintain crispness.
- → How can I add more depth of flavor?
Incorporate 50 g grated sharp cheddar or Gruyère into the creamy sauce for a richer, more complex taste.