Best Green Bean Casserole
User Reviews
5
Best Green Bean Casserole
Description
This casserole starts by blanching fresh or frozen green beans to retain their bright color and slight snap. The green beans are then combined with sautéed cremini mushrooms, garlic, and Italian seasoning, cooked in butter for a deeply savory base. A thickened sauce made by incorporating flour, chicken broth, heavy cream, and Dijon mustard creates a rich and velvety coating for the beans and mushrooms.
Topped with crispy fried onions mixed partly with Parmesan cheese, the casserole is baked until the sauce bubbles and the topping turns golden. The final dish balances creamy and earthy mushroom flavors with the crisp texture of the green beans and onion topping, making it a hearty side suitable for holiday meals or everyday dinners.
This casserole can be prepared ahead of time and baked later. Using quality fresh mushrooms and ensuring the sauce thickens properly will enhance the dish’s flavor and consistency.
Ingredients
- 1 pound beans frozen or fresh
- 4 tablespoons butter divided
- 7 ounces cremini mushrooms sliced, or white mushrooms
- 3 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 2 tablespoons flour
- 1 cup chicken broth or veggie broth
- 1 cup heavy cream aka whipping cream
- 1/2 teaspoon Dijon mustard
- 2 cups fried onions divided, French's brand
- 1/2 cup Parmesan Cheese freshly grated
- salt to taste
- black pepper to taste
Instructions
- Preheat your oven to 375F. Move the rack to the top third of the oven.
- Boil a salted pot of water for the beans. Once it's boiling, add the beans and cook for 3-5 minutes (I do frozen beans for 3 minutes and fresh for 5). Transfer beans to a colander and rinse them under very cold water for a couple of minutes. Once they've cooled, ensure they're drained well and add them to a 9x13 casserole dish.
- Add 2 tablespoons of the butter to a skillet over medium-high heat. Stir in the mushrooms, garlic, and Italian seasoning, and sauté them until the water has released and been cooked off (about 6-8 minutes). Transfer the mushrooms to the casserole dish.
- In the same skillet, add the remaining 2 tablespoons of butter. Once it's melted, stir in the flour and cook for 1-2 minutes or until the flour smells a bit nutty and darkens a bit. Add in the broth, cream, and Dijon mustard, and whisk until all the flour has dissolved.
- Let the sauce gently bubble for about 4-5 minutes or until it's thickened up a bit (should have a similar thickness to Alfredo sauce). Don't let it get too thick - it'll thicken up more in the oven. Season the sauce with a bit of salt & pepper (not too much because the onions are salty).
- Pour the sauce into the casserole dish, along with half of the fried onions. Toss everything together and spread it out in an even layer. Top the casserole with the remaining onions and the parmesan cheese. Bake, uncovered, for 20 minutes. Serve warm.
Notes
- The casserole can be assembled in advance and refrigerated until ready to bake.
- Adjust cooking times slightly depending on whether fresh or frozen green beans are used.
- Use freshly grated Parmesan for better melting and flavor integration in the topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 19g | 6% |
| Protein | 7g | 14% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 82mg | 27% |
| Sodium | 520mg | 22% |
| Potassium | 385mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1410IU | 28% |
| Vitamin C | 13mg | 14% |
| Calcium | 159mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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