Description
Classic Green Bean Casserole for the Holidays. Creamy, savory, and topped with crispy onions. A must-have side that brings everyone to the table.
Ingredients
Scale
- Base Ingredients:
- 1.5 lbs fresh green beans, trimmed
- 4 tbsp unsalted butter, divided
- 8 oz cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1.5 cups chicken or vegetable broth
- 1 cup half-and-half
- 1 tsp Dijon mustard
- Pinch of nutmeg
- Flavor Boosters:
- 1 tsp Worcestershire sauce
- Salt, to taste
- Black pepper, to taste
- Crispy Topping:
- 1 (6 oz) can crispy fried onions (like French’s)
- Optional Add-ins:
- 1/2 cup shredded sharp cheddar cheese
- A pinch of cayenne pepper
Instructions
- Prep the Green Beans:: First things first, get those green beans ready! Trim the ends, you know the drill. Then, in a big pot of lightly salted boiling water, blanch them for about 5 minutes. You want them bright green and still a little crisp, not mushy. This is where I always remind myself not to overcook them, because they’ll bake more later. Drain them well and immediately plunge them into an ice bath to stop the cooking. This keeps their vibrant color and that satisfying bite.
- Sauté the Aromatics:: In a large oven-safe skillet or a Dutch oven, melt a couple tablespoons of butter over medium heat. Toss in your sliced mushrooms and diced onion. Let them hang out, stirring occasionally, until they’re soft and the mushrooms have released their liquid and turned golden brown, about 8-10 minutes. Then, stir in the minced garlic and cook for just another minute until you can really smell that amazing aroma. Don’t let the garlic burn!
- Make the Creamy Sauce:: Sprinkle the flour over the sautéed veggies. Stir it in well and cook for about a minute, letting it absorb all those lovely flavors. This is our roux, the base for our luscious sauce for this Green Bean Casserole for the Holidays. Slowly whisk in the chicken broth, making sure there are no lumps. Then, pour in the half-and-half, stirring constantly until the sauce starts to thicken. It should be nice and smooth, like a dream!
- Season and Combine:: Once the sauce is thick and bubbly, stir in the Dijon mustard, a pinch of nutmeg, a dash of Worcestershire sauce, and season generously with salt and black pepper. Taste it! This is your chance to adjust. Does it need more salt? A little more pepper? Now, gently fold in your blanched green beans. Everything should be coated in that glorious, creamy sauce. It smells incredible at this point, honestly!
- Top and Bake:: If you’re using an oven-safe skillet, you can just pop it right into the oven. Otherwise, transfer the green bean mixture to a 9×13-inch baking dish. Sprinkle about half of the crispy fried onions evenly over the top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the casserole is bubbly around the edges. Oh, the anticipation!
- The Grand Finale:: Take the casserole out of the oven. Now for the best part! Scatter the remaining crispy fried onions over the top. Return it to the oven for another 5-10 minutes, or until those onions are golden brown and perfectly crisp. Keep an eye on them, they can go from perfect to burnt in a flash! Let it cool for a few minutes before serving. The top should be crunchy, the inside creamy, a real holiday winner!