Easy Green Bean Casserole
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Total Time
1 hr
-
Servings
9
-
Calories
291 kcal
-
Course
Side Dish, Main Course
-
Cuisine
American
Easy Green Bean Casserole
Description
The casserole starts with fresh green beans trimmed and sliced crimini mushrooms, tossed with olive oil, salt, and pepper, then roasted at high temperature until the beans are tender and mushrooms browned and liquid evaporated. Roasting adds depth by caramelizing the vegetables and concentrates flavors more than boiling.
A béchamel sauce is prepared by cooking finely chopped onions in butter until softened, then sautéing minced garlic before whisking in flour. Gradually, evaporated milk and whole milk are added, simmering until thickened. Seasonings include salt, pepper, freshly grated nutmeg, and grated Grana Padano (or Parmesan) cheese to build a creamy, flavorful sauce that coats the vegetables.
The roasted vegetables are combined with the sauce in a baking dish and topped with generous fried onions, then baked to meld flavors and crisp the topping further.
The casserole can be refrigerated for up to three days and reheated or even prepared ahead and frozen (without fried onions). Adding crispy onions before the final bake preserves their texture.
Ingredients
For the Green Beans:
- 2 pounds Green bean trim the ends, fresh
- 1 pound crimini mushrooms baby Bella or portabella mushrooms, sliced
- 4 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
For the Bechamel Sauce:
- 1 medium onion chopped, sweet or yellow variety
- 4 garlic , minced
- 1 oz evaporated milk or whole milk, 1.5 cups
- ½ cup milk whole
- 5 tablespooons butter unsalted
- ¼ cup all-purpose flour
- ½ teaspoon nutmeg freshly grated
- ¼ teaspoon black pepper ground
- 1 teaspoon kosher salt , to taste
- ½ cup Grana Padano cheese freshly grated, or Parmesan cheese
For the Topping:
- 6 oz fried onions 170g, French’s brand
Instructions
- Preheat the Oven: Preheat your oven to 450°F (230°C).
- Roast the Vegetables: In a large bowl, mix together the green beans and sliced mushrooms. Season with salt and pepper. Drizzle the olive oil over the vegetables and toss to coat evenly. Spread the vegetables on two rimmed baking sheets in a single layer. Roast for 20-25 minutes, stirring occasionally, until the mushrooms are browned, the green beans are tender, and any liquid has evaporated. Remove the vegetables from the oven. Reduce the oven temperature to 400°F (200°C).
- Prepare the Bechamel Sauce: In a medium saucepan, melt the butter over medium heat. Add the onions, cooking until soft, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant. Whisk in the flour to form a smooth mixture. Cook for 3 minutes. Gradually add both the evaporated and regular milk, whisking constantly to avoid lumps. Continue to simmer, stirring constantly, until the sauce thickens, about 10 minutes. Remove from heat and stir in the cheese, salt, pepper, and a pinch of nutmeg. Adjust the consistency with more milk if needed.
- Assemble and Bake the Casserole: Fold the roasted vegetables into the bechamel sauce. Transfer the mixture to a buttered 4-quart baking dish. Bake in the preheated oven for 15 minutes until warmed through.
- Finish with Toppings: Remove the casserole from the oven and top it with the crispy fried onions. Return it to the oven for an additional 3-5 minutes until the onions are slightly golden and fragrant.
- Serve: Let the casserole rest for a few minutes before serving.
- Top the Green Bean Casserole with fried onions and bake until onions are slightly darker and fragrant about 5 minutes. Remove the Green Bean Casserole from the oven and let it sit for 10 minutes to set before serving.
Notes
- Store the casserole covered in the refrigerator for up to 3 days and reheat in a 350°F oven or microwave until hot.
- The dish can be made a day ahead; cool completely, then refrigerate without the crispy onions and add them before baking.
- For freezing, wrap well and freeze up to 2 weeks; thaw in refrigerator before reheating and adding onions.
- Roasting the green beans and mushrooms first reduces moisture and enhances flavor compared to boiling.
- Freshly grated nutmeg and cheese enrich the béchamel, enhancing the creamy sauce's depth.
User Reviews
Overall Rating
5
You'll Also Love
