Description
Easy Homemade Green Bean Casserole Recipe brings warmth and flavor to any table. This creamy, comforting dish is simple to make and always a crowd-pleaser.
Ingredients
- Base Ingredients:
- Fresh Green Beans, trimmed and snapped (about 1.5 lbs)
- Mushrooms, sliced (8 oz, cremini preferred)
- Yellow Onion, diced (1 medium)
- Garlic, minced (3-4 cloves)
- Creamy Sauce Essentials:
- Unsalted Butter (4 tablespoons)
- All-Purpose Flour (4 tablespoons)
- Chicken Broth (1.5 cups, or vegetable broth)
- Whole Milk (1 cup)
- Heavy Cream (0.5 cup)
- Flavor Boosters:
- Dijon Mustard (1 teaspoon)
- Nutmeg (pinch, freshly grated if possible)
- Salt (to taste)
- Black Pepper (to taste)
- Crispy Topping & Garnish:
- Crispy Fried Onions (1.5 cups, divided)
- Fresh Parsley, chopped (for garnish, optional)
Instructions
- Prep Those Beans:: First things first, get those green beans ready. Trim the ends off, you know, the tough bits. I usually snap them in half too, just so they’re bite-sized. Then, in a large pot of lightly salted boiling water, blanch them for about 5-7 minutes. You want them tender-crisp, not mushy. This is where I always forget to salt the water, and then I’m kicking myself later because it makes a difference, honestly. Drain them well and set them aside. They’ll finish cooking in the oven, so don’t overdo it here!
- Sauté the Aromatics:: Now, grab a large, oven-safe skillet or a Dutch oven. Melt 4 tablespoons of that good unsalted butter over medium heat. Toss in your diced onion and sliced mushrooms. Sauté them until they’re softened and the mushrooms have released their liquid, about 8-10 minutes. This step builds so much flavor, don’t rush it! I once tried to speed this up, and the onions were still crunchy, which was… not ideal. Then, stir in the minced garlic for just about a minute until it’s fragrant. Don’t let it burn, that’s a sad smell!
- Craft the Creamy Sauce:: Sprinkle the all-purpose flour over your sautéed veggies and stir it in for about 1-2 minutes. This is your roux, the base of our luscious sauce. It’ll look a bit pasty, but that’s okay! Slowly, and I mean *slowly*, whisk in the chicken broth until it’s smooth, then gradually add the whole milk and heavy cream. Keep whisking until the sauce starts to thicken, which usually takes about 5-7 minutes. It should coat the back of a spoon. This step smells so rich and comforting; it’s honestly my favorite part!
- Season & Combine:: Once your sauce is thick and bubbly, stir in the Dijon mustard, a pinch of nutmeg, and season generously with salt and freshly ground black pepper. Taste it! Adjust as needed. I’m always tasting at this point, sometimes it needs more salt, sometimes a little more pepper. Then, gently fold in your blanched green beans. Make sure they’re all coated in that beautiful, creamy sauce. This Easy Homemade Green Bean Casserole Recipe is really coming together now, can you smell it?
- Assemble for Baking:: Preheat your oven to 375°F (190°C). If your skillet isn’t oven-safe, transfer the green bean mixture to a 9×13-inch baking dish. Top it with half of the crispy fried onions. I usually just eyeball it, honestly. Cover the dish with foil. I once forgot the foil, and the topping got too dark too fast, oops! You want to cook it covered first to let those flavors meld and the beans get nice and tender.
- Bake to Perfection:: Bake the casserole, covered, for 20 minutes. Then, remove the foil, sprinkle the remaining crispy fried onions over the top, and bake for another 10-15 minutes, or until the topping is golden brown and the sauce is bubbly and hot. The smell of those onions crisping up? Divine! Let it rest for a few minutes before serving. Garnish with fresh parsley if you’re feeling fancy. This Easy Homemade Green Bean Casserole Recipe should be bubbling and golden, ready to be devoured!