Best-Ever Green Bean Casserole
The moment you step into the kitchen and start preparing the Best-Ever Green Bean Casserole, you can almost smell the fragrant garlic, rich Parmesan, and savory mushrooms filling the air. The bright green of the fresh beans pops against the creamy sauce, creating a visual feast that’s hard to resist. The familiar crunch of French’s fried onions on top adds that classic touch—a delightful contrast to the creamy filling beneath.
Table of Contents
As I think back to my childhood holidays, green bean casserole was always a staple at our family table, bubbling away in a dish so comforting it felt like a warm hug. Grandma’s rendition was beloved, and it has inspired me to recreate and elevate those flavors into this modern take. Whether it’s Thanksgiving, Christmas, or a cozy family dinner, this Best-Ever Green Bean Casserole is ready to impress and become a cherished tradition in your home. Let’s dive into the deliciousness that awaits!
Why You’ll Love This Recipe
- Simple & Quick: With a prep time of just about 15 minutes and a total cook time of 30 minutes, this dish comes together faster than you think!
- Irresistible Flavor: The combination of caramelized mushrooms, a creamy Parmesan sauce, and fresh green beans creates a delectable taste experience that’s hard to match.
- Eye-Catching Appeal: The vibrant colors and crunchy topping make this casserole not only tasty but a beautiful centerpiece for any meal.
- Flexible Serving: Perfect for holiday dinners, potlucks, or any night of the week—it’s comfort food at its finest!
- Diet-Friendly Options: Looking for alternatives? Feel free to try this recipe with gluten-free flour or substitute dairy with plant-based options for a vegan casserole.
Ingredients You’ll Need
- 2 lb. fresh green beans: Fresh beans provide the best texture and taste. If unavailable, frozen green beans can be a good substitute, but they might lack that crisp bite.
- Kosher salt: Enhances flavor throughout cooking. Sea salt can also work well.
- 2 Tbsp. extra-virgin olive oil: Adds depth and richness while sautéing. If you prefer a different oil, avocado oil is a nice alternative.
- 1 lb. crimini mushrooms: These add umami and texture; however, button mushrooms may work too if crimini isn’t accessible.
- 6 Tbsp. unsalted butter: Essential for richness in your cream sauce. You can use margarine, but the flavor won’t be quite the same.
- 4 large sprigs thyme: Fresh thyme pairs beautifully with the mushrooms. Dried thyme is a substitute, but use it sparingly as it’s more concentrated.
- 2 Tbsp. all-purpose flour: This thickens our sauce to achieve that creamy consistency. For a gluten-free option, consider using cornstarch or a gluten-free flour blend.
- 1¼ cups whole milk: Gives a creamy texture to the béchamel sauce; skim or almond milk can be used for a lighter base.
- 1 cup heavy cream: Adds indulgence; if you’re looking to cut calories, use half-and-half.
- 4 garlic cloves, finely grated: Fresh garlic packs a punch in flavor. Jarred minced garlic can be a last resort.
- ½ cup grated Parmesan: The star of our sauce! Freshly grated is best, but pre-grated will do in a pinch.
- Freshly ground black pepper: For seasoning that adds flavor without overpowering. Sea salt also works.
- ¾ cup French’s fried onions: A classic topping that adds crunch and visual appeal. If you want something homemade, try making your onion straws!
How to Make Best-Ever Green Bean Casserole
Preheat and Prepare: Start by placing the rack in the middle of your oven and preheating it to 375°F. While the oven warms up, bring a large pot of salted water to a boil. Add the fresh green beans (working in batches if necessary) and cook for about 3 minutes until they’re beautifully bright green and just starting to soften. Drain this vibrant vegetable and allow them to cool a bit before trimming off the stem ends. These greens are going to be the star of your **Best-Ever Green Bean Casserole**!
Carmelize the Mushrooms: In a large skillet over medium-high heat, add 1 tablespoon of extra-virgin olive oil. Once hot, toss in half a pound of sliced crimini mushrooms without overcrowding the pan. Let them sear for about 2 minutes until they develop a gorgeous golden brown color underneath. Stir and cook for an additional 3 minutes until they’re browned all over, then add 2 tablespoons of unsalted butter along with 2 sprigs of thyme. Keep cooking for around 4 minutes, tossing occasionally, until the mushrooms are tender and fragrant. Season them with kosher salt and transfer to a plate. Repeat this process with the remaining ingredients to achieve maximum flavor.
Make the Sauce: In a large saucepan over medium-low heat, melt the remaining 2 tablespoons of unsalted butter. Whisk in the 2 tablespoons of all-purpose flour, cooking until it turns nutty and golden brown, which takes around 4 minutes. Gradually whisk in 1¼ cups of whole milk and 1 cup of heavy cream, increasing the heat to bring it to a simmer. Stir constantly as it thickens and bubbles—this should take about 5 minutes. Remove from heat and mix in the finely grated garlic and Parmesan. Season generously with salt and freshly ground black pepper to taste. You’re creating a creamy base that’s going to make this casserole irresistibly rich!
Assemble and Bake: In a 2-quart baking dish, arrange the green beans and the mushrooms, ensuring they are equally dispersed. Pour your luscious béchamel sauce over the mixture; don’t worry if it seems well-coated but not swimming in sauce yet. Cover the dish tightly with foil and bake for about 25–30 minutes, or until the edges begin to bubble. Remove the foil and continue to bake for another 15–20 minutes until the top is lightly browned and the edges are deliciously bubbling.
Crisp the Top: Finally, sprinkle ¾ cup of French’s fried onions on top of the casserole and bake for an additional 3 minutes, just enough time for the onions to become fragrant and slightly darker. Remove from the oven and let it sit for about 10 minutes—this gives it time to set and makes serving so much easier!
Storing & Reheating
Leftover green bean casserole can hang out at room temperature for about 2 hours after serving, perfect for that post-meal buffet. If you want to preserve it longer, be sure to transfer it to an airtight container and refrigerate for up to 4 days. Want to keep it even longer? You can freeze the dish for up to 3 months. Just wrap it tightly in foil before placing it in a freezer bag. When you’re ready to enjoy your Best-Ever Green Bean Casserole, pop it in the oven at 350°F until heated through, about 25-30 minutes. Just keep in mind that the texture may change slightly, so a fresh sprinkle of fried onions on top can help bring back that delightful crunch.
Chef’s Helpful Tips
- Avoid mushy beans by not overcooking them during boiling; they should be bright green and still firm.
- Ensure your butter is fresh and unsalted to keep flavor balanced, and remember, room temperature butter integrates better.
- Make your gravy ahead of time; warm it up just before assembling the casserole for ease.
- Feel free to experiment with spices like smoked paprika or cayenne for added flair.
- If using frozen green beans, thaw and drain thoroughly to avoid excess water in your casserole.
- For a great make-ahead option, prepare your casserole in advance, refrigerate, and bake straight from the fridge when you’re ready—just add 10 extra minutes to the cooking time.
Nothing quite compares to the warmth and love that a classic casserole brings to the table. Through layers of creamy sauce, fresh veggies, and melted cheese, the Best-Ever Green Bean Casserole will surely become a tradition you look forward to making every year. Remember, cooking is a canvas—don’t hesitate to play with flavors and add your special twist. Gather friends and family, put on your favorite playlist, and savor this dish that holds so many cherished memories. Happy cooking!
Recipe FAQs
h3>Can I use frozen green beans instead of fresh?
Absolutely! Frozen green beans can be a great time-saver and will work well in this recipe. Just ensure to thaw them completely and drain any excess water to avoid a soggy casserole. The texture won’t be as crisp, but it’ll still be delicious!
h3>Can I make this casserole in advance?
Yes! You can prepare everything a day ahead. Just follow the instructions, but instead of baking, cover the assembled casserole tightly and refrigerate. When you’re ready to bake, just add about 10 extra minutes to the time to ensure it heats through completely.
h3>What can I substitute for heavy cream?
If you’re looking to lighten things up or make it a bit healthier, half-and-half is a great substitute for heavy cream. You could also use a combination of whole milk with a bit of cream for the same velvety richness without going fully heavy, though that will alter the final texture a bit.
h3>Can I make this recipe vegan?
Definitely! You can substitute the butter with vegan margarine, use non-dairy milk like almond or oat milk, and opt for a vegan cream cheese or cashew cream for the sauce. Just make sure your fried onions are vegan as well! The result will be a delicious plant-based twist on the classic dish.
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📖 Recipe Card
Best-Ever Green Bean Casserole
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Best-Ever Green Bean Casserole features fresh green beans and creamy Parmesan sauce topped with crunchy fried onions, perfect for any meal or festive occasion.
Ingredients
- 2 lb. fresh green beans
- Kosher salt
- 2 Tbsp. extra-virgin olive oil
- 1 lb. crimini mushrooms
- 6 Tbsp. unsalted butter
- 4 large sprigs thyme
- 2 Tbsp. all-purpose flour
- 1¼ cups whole milk
- 1 cup heavy cream
- 4 garlic cloves, finely grated
- ½ cup grated Parmesan
- Freshly ground black pepper
- ¾ cup French’s fried onions
Instructions
- Preheat the oven to 375°F and prepare green beans by boiling for 3 minutes until bright green.
- Sear half of the sliced mushrooms in a skillet with olive oil until golden brown and fragrant, then repeat with the remaining mushrooms.
- Make the creamy sauce by melting butter, whisking in flour, and gradually adding milk and cream. Stir in garlic and Parmesan after thickening.
- In a baking dish, layer green beans and mushrooms, pour the sauce over, cover with foil, and bake for 25–30 minutes.
- Remove foil, bake an additional 15–20 minutes until golden brown.
- Top with fried onions and bake for 3 more minutes.
Notes
Avoid overcooking green beans to maintain their firmness and color.
Use freshly grated Parmesan for the best flavor and texture in the sauce.
Cook the gravy ahead of time to simplify assembly.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg
