Description
Best Green Bean Casserole recipe for a truly comforting side. Velvety mushroom sauce, tender green beans, and crispy fried onions make this a holiday must-have.
Ingredients
- Fresh & Hearty Base:
- Fresh Green Beans (1 ½ lbs, trimmed)
- Cremini Mushrooms (8 oz, sliced)
- Yellow Onion (1 medium, chopped)
- Creamy Sauce Essentials:
- Unsalted Butter (4 tbsp)
- All-Purpose Flour (4 tbsp)
- Chicken or Vegetable Broth (1 cup)
- Whole Milk (1 ½ cups)
- Flavor Boosters & Crunchy Topping:
- Garlic (3 cloves, minced)
- Salt & Black Pepper (to taste)
- Crispy Fried Onions (1 can, 6 oz)
Instructions
- Prep Those Beans:: First things first, get those green beans ready. Bring a big pot of salted water to a rolling boil. Add your trimmed green beans and blanch them for just about 3-4 minutes. You want them bright green and tender-crisp, not mushy. This is where I sometimes forget to salt the water, and then I kick myself later because it makes such a difference in flavor! Immediately drain them and plunge them into an ice bath to stop the cooking. This keeps their beautiful color and texture perfect for the Best Green Bean Casserole.
- Sauté the Aromatics:: In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add your chopped yellow onion and cook until it’s softened and translucent, about 5-7 minutes. Oh, the smell of sautéing onions! It’s the start of something good, always. Then, toss in your sliced mushrooms and cook them until they’ve released their liquid and are nicely browned. This step builds so much flavor, honestly, don’t rush it. I once tried to speed this up, and the mushrooms were still watery, which made the whole sauce less rich.
- Build the Creamy Sauce:: Now for the magic! Add the remaining 2 tablespoons of butter to the skillet with the onions and mushrooms. Once melted, stir in the minced garlic and cook for about 1 minute until fragrant. Don’t let it burn, though! Stir in the flour and cook for another minute, creating a roux. Slowly, and I mean slowly, whisk in the chicken or vegetable broth until smooth, then gradually add the whole milk, whisking constantly to avoid any lumps. This is the core of your Best Green Bean Casserole; it should be thick and velvety. Season with salt and pepper to taste. Honestly, keep whisking!
- Combine and Bake:: Gently fold the blanched green beans into your creamy mushroom sauce. Make sure everything is nicely coated. Transfer this mixture to a 9×13 inch baking dish. I usually give it a little jiggle to make sure it’s spread evenly. At this point, I often have a little taste test, and oops, sometimes I add a tiny bit more salt. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. This lets all those flavors meld together beautifully.
- Add the Crispy Topping:: After 20 minutes, pull the casserole out of the oven. Remove the foil and sprinkle a generous amount of those crispy fried onions all over the top. Oh, this is the best part! I tend to pile them on, honestly, because who doesn’t love extra crunch? Sometimes a few fall off the sides, and that’s perfectly fine, just kitchen chaos. This step transforms it into the classic Best Green Bean Casserole everyone loves.
- Final Bake & Serve:: Return the uncovered casserole to the oven and bake for another 10-15 minutes, or until the sauce is bubbly and the crispy fried onions are golden brown and perfectly toasty. Keep an eye on them so they don’t burn! The kitchen will smell absolutely divine. Let it rest for a few minutes before serving. It should be warm, inviting, and just begging for a scoop. This is truly the Best Green Bean Casserole you’ll make!