THE BEST GREEN BEAN CASSEROLE

THE BEST GREEN BEAN CASSEROLE

A deeply flavorful, creamy, from-scratch casserole with tender green beans, a velvety mushroom sauce, and crispy golden onion topping. No canned soup — just real ingredients, full flavor, and perfect texture.

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📝 INGREDIENTS

For the Green Beans

• 2 lbs fresh green beans, ends trimmed and cut into 2-inch pieces

• 1 tbsp salt (for blanching water)

For the Creamy Mushroom Sauce

• 4 tbsp butter

• 1 tbsp olive oil

• 1 medium onion, finely diced

• 12 oz fresh mushrooms, sliced (cremini or button; a mix is even better)

• 3 cloves garlic, minced

• 4 tbsp all-purpose flour

• 1 ½ cups chicken broth (or vegetable broth)

• 1 ½ cups heavy cream (or half-and-half for a lighter version)

• 1 tsp Worcestershire sauce

• ½ tsp soy sauce (optional, adds depth)

• ½ tsp ground black pepper

• 1 tsp kosher salt, or to taste

• ½ tsp onion powder

• ¼ tsp nutmeg (optional but classic)

• ½ cup freshly grated Parmesan (optional but excellent)

For the Topping

• 1 ½ cups crispy fried onions (store-bought or homemade)

• ½ cup panko breadcrumbs (for extra crispiness)

• 2 tbsp melted butter

• Pinch of salt and pepper

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🥘 DIRECTIONS

1. Prepare the Green Beans

1. Bring a large pot of salted water to a boil.

2. Add the green beans and boil 4–5 minutes until bright green and crisp-tender.

3. Immediately transfer to an ice bath to stop cooking.

4. Drain well and pat dry.

This keeps the beans from turning mushy and preserves color.

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2. Make the Mushroom Cream Sauce

1. In a large skillet, heat butter + olive oil over medium heat.

2. Add diced onion and cook until soft, 4–5 minutes.

3. Add mushrooms and cook until they release moisture and turn golden, 7–9 minutes.

4. Stir in garlic; cook 1 minute more.

5. Sprinkle flour over the veggies and stir for 1–2 minutes until absorbed.

6. Slowly pour in broth, whisking until smooth and thickened.

7. Add cream, Worcestershire, soy sauce, salt, pepper, onion powder, and nutmeg.

8. Simmer 5–7 minutes until velvety and thick.

9. Stir in Parmesan if using.

This is what makes it taste far better than canned-soup versions.

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3. Combine and Assemble

1. Preheat oven to 350°F (175°C).

2. In a large mixing bowl, combine blanched green beans with the mushroom sauce.

3. Transfer to a greased 9×13 casserole dish.

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4. Add the Topping

1. Mix crispy fried onions with panko, melted butter, salt, and pepper.

2. Sprinkle evenly over the casserole.

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5. Bake

Bake uncovered for 30–35 minutes, until:

• the sauce is bubbling around the edges

• the topping is golden and crisp

Let rest 5–10 minutes before serving.

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⭐ TIPS FOR THE BEST GREEN BEAN CASSEROLE

✔ Use fresh green beans

Frozen works but will be softer; canned beans will be much softer.

✔ Don’t rush the mushrooms

Allow them to brown—this layer of flavor makes the whole dish richer.

✔ Add Parmesan

It doesn’t make it cheesy; it just deepens the savoriness.

✔ Bake topping uncovered

This keeps your onions crunchy instead of soggy.

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🌟 OPTIONAL UPGRADES

• Bacon Version

Add 5–6 slices cooked crispy bacon, crumbled into the sauce.
Reserve a bit for the top.

• Extra-Crunch Topping

Mix fried onions + panko + crushed Ritz crackers.

• Truffle Mushroom Version

Add ½–1 tsp truffle oil to the sauce just before mixing with beans.

• Spicy Cajun Version

Add:

• ½ tsp cayenne

• 1 tsp Cajun seasoning

• A drizzle of hot sauce

• Gluten-Free

Use gluten-free flour and GF panko (or skip panko).

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🍽 SERVING SUGGESTIONS

Perfect with:

• Roast turkey

• Baked ham

• Prime rib

• Chicken and rice

• Holiday potlucks

OTHER RECIPES

A nice green bean casserole recipe to try !

Green Bean Casserole Ingredients

For the topping:

* 2 medium onions, thinly sliced
* 1/4 cup all-purpose flour
* 2 tablespoons panko bread crumbs
* 1 teaspoon kosher salt
* Nonstick cooking spray

For beans and sauce:

* 2 tablespoons plus 1 teaspoon kosher salt, divided
* 1 pound fresh green beans, rinsed, trimmed and halved
* 2 tablespoons unsalted butter
* 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
* 1/2 teaspoon freshly ground black pepper
* 2 cloves garlic, minced
* 1/4 teaspoon freshly ground nutmeg
* 2 tablespoons all-purpose flour
* 1 cup chicken broth
* 1 cup half-and-half

Green Bean Casserole Instructions :

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine.

 Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. 

Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. 

Toss the onions 2 to 3 times during cooking. 

Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. 

Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. 

Add the beans and blanch for 5 minutes. 

Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. 

Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. 

Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. 

Cook for 1 minute. 

Add the broth and simmer for 1 minute. 

Decrease the heat to medium-low and add the half-and-half. 

Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and the green bean casserole is ready to serve immediately...enjoy it !
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