Green Bean Casserole
User Reviews
5
Green Bean Casserole
Description
The Green Bean Casserole recipe starts with trimming and cutting fresh green beans, which are blanched to retain their bright color and crisp-tender texture. The sauce is prepared by sautéing onions, garlic, and mushrooms in butter, then thickened with flour and combined with chicken broth, milk, and heavy cream, seasoned with salt, black pepper, and thyme. Once the sauce thickens, the beans are stirred in and the mixture is spread evenly in a baking dish. Topped with French fried onions, the casserole is baked until bubbly and the onion topping is golden and crispy, adding texture contrast.
This dish offers a creamy and savory flavor with a pleasant mushroom undertone from the sautéed mushrooms. The thyme adds a subtle herbal note that complements the richness of the sauce. The finished casserole mixes tender green beans with a velvety sauce and crisp topping, making it a classic and hearty accompaniment to meat or holiday meals.
The casserole can be prepared ahead by assembling without the fried onions and refrigerated up to three days before baking. Adding the fried onions just before baking ensures they stay crispy. Leftovers keep well refrigerated for up to five days and can be reheated in the oven or microwave, though the green beans will soften further when reheated. Variations include using frozen or canned green beans with adjusted preparation steps.
Ingredients
- 1 lb Green bean ends trimmed and beans cut into 2” (5cm) pieces (4 cups) (see note for frozen or canned green beans, fresh
- ⅓ cup butter salted
- ½ cup onion finely chopped
- 1 Tablespoon garlic minced
- 8 oz white button mushrooms sliced or chopped into small pieces
- ⅓ cup all-purpose flour
- 1 cup chicken broth
- ½ cup milk see note, whole
- ½ cup heavy cream (see note)
- 1 teaspoon table salt
- ½ teaspoon black pepper ground
- ¼ teaspoon thyme dried
- 2 cups French fried onions
Instructions
- Preheat oven to 350F (175C).
- Blanch the green beans. Bring a large pot of salted water to a rolling boil. Add green beans and boil for 5 minutes. Meanwhile, prepare an ice bath by filling a large bowl with ice water. Drain green beans then immediately submerge in the ice bath. Let sit while you prepare the sauce.
- In a large skillet over medium heat, cook butter until melted.
- Add onion and cook until softened and translucent.
- Add garlic, and cook until fragrant, about 30 seconds.
- Add mushrooms and cook, stirring frequently, until softened.
- Sprinkle flour over the veggies and cook until absorbed, then cook an additional 30 seconds longer to lightly toast (builds flavor!).
- While stirring, gradually drizzle in chicken broth, then add milk, cream, salt, black pepper, and thyme. Cook, stirring frequently, until sauce is thickened (should coat the back of a spoon)..
- Drain green beans and add to the sauce, stir until beans are covered with sauce.
- Spread evenly into a 2qt baking dish and sprinkle the top with French fried onions.
- Transfer to center rack of 350F (175C) oven and bake, uncovered, for 30 minutes (will likely be bubbling around the edges).
Notes
- Substitute heavy cream and milk with 1 cup of half-and-half for a lighter sauce.
- If using frozen or canned green beans, skip blanching and add drained beans directly to the sauce.
- Prepare the casserole up to the baking step and refrigerate uncovered without fried onions; add onions and bake when ready.
- Store leftover casserole covered in the refrigerator for up to 5 days and reheat until warmed through.
- Freezing is not recommended as it affects texture and flavor negatively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 265kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 40mg | 13% |
| Sodium | 592mg | 25% |
| Potassium | 281mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 874IU | 17% |
| Vitamin C | 9mg | 10% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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