Description
Creamy Holiday Green Bean Casserole is a simple, heartwarming side. This easy recipe brings nostalgic flavor and comfort to your festive table.
Ingredients
Scale
- Main Veggies & Dairy Base:
- 1 ½ lbs fresh green beans, trimmed
- 8 oz cremini mushrooms, sliced
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- ½ cup whole milk
- ¼ cup heavy cream
- Flavor Boosters:
- 1 tsp Worcestershire sauce
- Pinch of freshly grated nutmeg
- 3 cups low sodium chicken broth
- Creamy Sauce Essentials:
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- Crispy Topping & Seasoning:
- 6 oz crispy fried onions
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prep the Green Beans:: First things first, blanch those gorgeous green beans. Get a big pot of salted water boiling, then drop the trimmed beans in for about 3-4 minutes. We’re going for vibrant green and crisp-tender, not mushy! Immediately transfer them to an ice bath to stop the cooking. This step is crucial for that perfect texture in your Creamy Holiday Green Bean Casserole. I always forget to salt the water the first time, oops!
- Sauté the Aromatics:: In a large oven-safe skillet or Dutch oven, melt a couple tablespoons of butter over medium heat. Toss in your diced onion and sliced mushrooms. Sauté them until they’re softened and lightly golden, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. Oh, that smell! It’s the start of something amazing, honestly. Don’t let the garlic burn; I’ve done that, and it’s a sad, bitter flavor you want to avoid.
- Make the Creamy Roux:: Push the veggies to one side of the skillet. Add the remaining butter to the empty side and let it melt. Sprinkle in the flour and whisk constantly for about 1-2 minutes until a thick, pale golden paste forms. This is your roux, the base for that incredible sauce! This is where I learned patience, the hard way. Don’t rush it; a well-cooked roux means no raw flour taste in your Creamy Holiday Green Bean Casserole.
- Whisk in Liquids:: Gradually, and I mean *gradually*, whisk in the chicken broth, followed by the whole milk and heavy cream. Keep whisking until the sauce is smooth and thick, with no lumps in sight. It should be thick enough to coat the back of a spoon. Season with salt, black pepper, a dash of Worcestershire, and that tiny pinch of nutmeg. Taste it! Adjust as needed. This is where the magic happens, hon!
- Combine and Bake:: Gently stir the blanched green beans into your creamy sauce, making sure they’re all coated. Transfer the mixture to a 9×13 inch baking dish if your skillet isn’t oven-safe. Pop it into a preheated oven at 375°F (190°C) for 15-20 minutes, until it’s bubbly around the edges. This step gets the flavors melding perfectly for your Creamy Holiday Green Bean Casserole. I always peek through the oven door like a kid on Christmas morning.
- Add Crispy Topping:: Now for the grand finale! Remove the casserole from the oven and scatter those crispy fried onions all over the top. Return it to the oven for another 5-10 minutes, or until the onions are golden brown and perfectly crisp. Watch them closely, they can go from perfect to burnt in a flash! The finished Creamy Holiday Green Bean Casserole should be bubbling, fragrant, and utterly irresistible. It’s the best part, honestly!