GREEN BEAN CASSEROLE: BEST GREEN BEAN CASSEROLE

BEST GREEN BEAN CASSEROLE

This is it—the BEST Green Bean Casserole. Creamy without being heavy, rich without being dull, and crowned with the perfect crispy topping, this recipe takes the classic comfort dish and makes it unforgettable. It uses fresh green beans, a from-scratch mushroom cream sauce, and a golden, crunchy finish that delivers on flavor and texture in every bite.

This is the casserole that disappears first at the table.

Why This Is the BEST

Fresh green beans for real flavor and bite
Homemade mushroom sauce (no canned soup)
Deep savory notes from onions, garlic, and mushrooms
Perfect creamy-to-crunchy ratio
Tested, reliable, and crowd-approved

Ingredients

Green Beans

2 lb fresh green beans, trimmed
Salt, for blanching

Creamy Mushroom Sauce

4 tbsp unsalted butter
1 medium yellow onion, finely chopped
12 oz cremini or baby bella mushrooms, sliced
4 cloves garlic, minced
3 tbsp all-purpose flour
1½ cups whole milk
½ cup heavy cream
1 tsp soy sauce or Worcestershire sauce
½ tsp black pepper
½ tsp smoked paprika
Salt, to taste

Ultimate Crunch Topping

1¼ cups crispy fried onions
½ cup panko breadcrumbs
2 tbsp melted butter
¼ cup grated Parmesan cheese

Instructions

1. Blanch the Green Beans

Bring a large pot of salted water to a boil. Cook green beans for 4–5 minutes until bright green and tender-crisp. Drain and shock in ice water. Drain well.

2. Make the Sauce

In a large skillet over medium heat, melt butter. Add onion and cook until soft and lightly golden, about 6–8 minutes.

Add mushrooms and cook until they release moisture and turn golden, 6–8 minutes. Stir in garlic and cook 30 seconds.

Sprinkle flour over the mixture and cook 1 minute. Slowly whisk in milk and cream. Simmer until thickened, 4–5 minutes.

Season with soy sauce, pepper, smoked paprika, and salt. Taste and adjust seasoning.

3. Assemble

Preheat oven to 375°F (190°C).
Fold green beans into the sauce and transfer to a greased baking dish.

4. Top & Bake

Mix fried onions, panko, melted butter, and Parmesan. Sprinkle evenly over casserole.

Bake uncovered for 25–30 minutes, until bubbly and deeply golden. Rest 5 minutes before serving.

Pro Tips for Perfection

Don’t overcook the green beans—they’ll finish in the oven
Use cremini mushrooms for deeper flavor
Add a splash of sherry or white wine for extra depth
For ultra-crisp topping, add half halfway through baking

Variations

Cheesy Upgrade:
Add ½ cup shredded Gruyère or sharp cheddar to the sauce.

Bacon Lover’s:
Fold in 6 slices of crispy chopped bacon.

Gluten-Free:
Use gluten-free flour and breadcrumbs.

Vegan:
Use plant butter, plant milk, and dairy-free fried onions.

Make-Ahead & Storage

Assemble up to 24 hours ahead (store topping separately)
Refrigerate leftovers up to 4 days
Reheat uncovered in the oven to keep topping crisp

Final Verdict

The BEST Green Bean Casserole earns its title with real ingredients, real flavor, and zero shortcuts. Once you serve this version, there’s no going back.

OTHER RECIPES

INGREDIENTS BEANS

2 quarts water
1 tablespoon table salt
1 pound fresh green beans, ends snapped, snapped into bite-size pieces

INSTRUCTIONS

Bring the water to boil in a large pot or Dutch oven.

While it comes to a boil, prep the beans.

Fill a large bowl with ice water.

Add the salt and beans to the boiling water. Cover and cook for 6 minutes or until crisp-tender and still bright green.

Drain beans in a colander, then plunge into ice water to stop the cooking.

Drain a bit in the colander again.

Place a double layer of paper towels on a baking sheet, arrange green beans in single layer to dry, top with a double layer of towels.

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BEST GREEN BEAN CASSEROLE VIDEO:

GREEN BEAN CASSEROLE