Description
This Best Green Bean Casserole recipe offers a creamy, savory twist on the classic comfort dish. Fresh or frozen green beans are lightly boiled and combined with sautéed mushrooms, garlic, and a rich cream sauce, then topped with crispy French’s fried onions and parmesan cheese. Baked until bubbly and golden, it’s the perfect side dish for family dinners and holiday meals.
Ingredients
Scale
Vegetables
- 1 pound frozen or fresh green beans
- 7 ounces cremini or white mushrooms, sliced
- 3 cloves garlic, minced
Dairy & Butter
- 4 tablespoons butter, divided
- 1 cup heavy whipping cream
- 1/2 cup freshly grated parmesan cheese
Pantry & Seasonings
- 1/4 teaspoon Italian seasoning
- 2 tablespoons all-purpose flour
- 1 cup chicken or vegetable broth
- 1/2 teaspoon Dijon mustard
- Salt and pepper, to taste
- 2 cups French’s Fried Onions, divided
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and position the oven rack in the upper third of the oven to ensure even baking and browning of the casserole.
- Cook Green Beans: Bring a salted pot of water to a boil. Add the green beans and cook for 3 minutes if frozen or 5 minutes if fresh until just tender. Drain and immediately rinse under cold water to stop cooking. Drain thoroughly and place the beans in a 9×13 inch casserole dish.
- Sauté Mushrooms and Garlic: Heat 2 tablespoons of butter in a skillet over medium-high heat. Add the sliced mushrooms, minced garlic, and Italian seasoning. Sauté until the mushrooms release their water and it evaporates, approximately 6-8 minutes. Transfer the cooked mushrooms to the casserole dish with the beans.
- Prepare Cream Sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Stir in the flour and cook for 1-2 minutes until golden and nutty in aroma. Gradually whisk in the chicken or vegetable broth, heavy cream, and Dijon mustard, making sure there are no lumps. Let the sauce simmer gently for 4-5 minutes until it thickens to an Alfredo sauce consistency. Season lightly with salt and pepper.
- Combine and Assemble: Pour the cream sauce over the green beans and mushrooms in the casserole dish. Add half of the French’s Fried Onions and gently toss to combine everything evenly. Spread the mixture out uniformly in the dish.
- Top and Bake: Sprinkle the remaining fried onions evenly on top, followed by the freshly grated parmesan cheese. Bake the casserole uncovered in the preheated oven for 20 minutes until it is bubbly and the topping is golden brown.
- Serve: Remove the casserole from the oven and let it sit for a few minutes before serving warm as a comforting side dish.
Notes
- Use fresh green beans if available for the best texture, but frozen works perfectly and saves prep time.
- Sautéing mushrooms thoroughly is key to avoid excess water making the casserole soggy.
- Be careful not to over-thicken the sauce on the stove as it will further thicken in the oven.
- You can substitute vegetable broth to make this recipe vegetarian.
- For a lower-fat version, use half-and-half instead of heavy cream, but the casserole may be less rich.
