Save Old-School Green Bean Casserole is a nostalgic, creamy side dish featuring tender green beans, savory mushrooms, and crispy fried onions. It's a classic addition to holiday feasts and memorable family dinners, sure to bring a comforting touch to your table.
This is the side dish I always looked forward to at family gatherings. Over the years, I perfected my own version, trading canned soup for a made-from-scratch sauce that still tastes just like childhood memories.
Ingredients
- Fresh Green Beans: 900 g (2 lb) trimmed and cut into 5 cm (2-inch) pieces or 900 g frozen cut green beans, thawed and drained
- Unsalted Butter: 2 tbsp, for sautéing
- Cremini or Button Mushrooms: 250 g (9 oz) sliced
- Yellow Onion: 1 small, finely chopped
- Garlic Cloves: 2, minced
- All-Purpose Flour: 2 tbsp, for thickening
- 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 (optional): ½ tsp
- Crispy Fried Onions: 150 g (1½ cups), store-bought or homemade
Instructions
- Preheat and Prepare:
- Preheat the oven to 180°C (350°F).
- Blanch Green Beans:
- Bring a large pot of salted water to a boil. Add green beans and cook for 5 minutes until just tender but still bright green. Drain and rinse under cold water. Set aside.
- Cook Mushrooms and Aromatics:
- In a large skillet over medium heat, melt the butter. Add mushrooms and cook for 5-6 minutes until tender and browned. Add onion and garlic and cook for another 2-3 minutes until softened.
- Make the Sauce:
- Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in milk, cream, and broth. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt, pepper, and nutmeg (if using).
- Combine and Assemble:
- Add the drained green beans to the skillet and toss to coat evenly in the sauce.
- Transfer and Top:
- Transfer the mixture to a 2-liter (2-quart) baking dish. Sprinkle half of the crispy fried onions on top.
- Bake:
- Bake for 25 minutes until bubbling. Remove from oven, top with remaining onions, and bake for 5-7 minutes more until golden and crisp.
- Cool and Serve:
- Let cool for 5 minutes before serving.
Save I always make this with my kids on Thanksgiving morning. Everyone helps trim beans and sneak a few crispy onions before the casserole goes into the oven—it's become our favorite holiday tradition.
Make-Ahead and Storage
Assemble the casserole up to the baking step and refrigerate for up to 24 hours. When ready to serve, simply add the fried onions and bake as directed until golden and bubbling.
Flavor Variations
Stir in 50 g grated sharp cheddar or Gruyère cheese to the sauce for extra richness, or add a pinch of cayenne for a subtle kick. Use different mushrooms for a twist on classic flavor.
Serving Suggestions
This casserole pairs beautifully with roasted turkey or chicken, or even as a vegetarian main dish alongside mashed potatoes and cranberry sauce.
Save This classic green bean casserole adds comfort to any meal. Make it once and you'll want to serve it at every family gathering.
Recipe FAQs
- → How do I prevent the green beans from becoming mushy?
Cook them briefly in boiling salted water until just tender and bright green, then rinse under cold water to stop cooking immediately.
- → Can I use frozen green beans instead of fresh?
Yes, thaw and drain frozen green beans thoroughly before using to maintain the right texture.
- → What is the purpose of the crispy fried onions?
They add a crunchy texture and savory contrast to the creamy, tender layers beneath.
- → How can I make the sauce richer in flavor?
Adding grated sharp cheddar or Gruyère cheese to the sauce will enhance its depth and creaminess.
- → Is this dish suitable for vegetarians?
Yes, it contains no meat and uses vegetable broth, making it suitable for vegetarian diets.
- → Can I prepare this dish ahead of time?
Assemble up to the step before baking, refrigerate for up to 24 hours, then add onions and bake before serving.