Description
Homestyle Green Bean Casserole with Crispy Onions is a family favorite! My creamy, savory recipe brings back memories and is perfect for any gathering.
Ingredients
Scale
- Base Ingredients:
- 1.5 lbs fresh green beans, trimmed
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth (or vegetable broth)
- 4 oz cream cheese, softened
- Flavor Enhancers:
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt (plus more for blanching)
- 1/4 tsp black pepper
- 2–3 sprigs fresh thyme
- Crispy Topping:
- 2.8 oz can crispy fried onions
- Pantry Staples:
- Water (for blanching)
Instructions
- Prepare the Green Beans:: First things first, get those green beans ready! I usually snap off the ends and give them a good rinse. Then, blanch them in boiling, salted water for about 5-7 minutes until they’re tender-crisp. You want them bright green, not mushy. This is where I always forget to salt the water, but trust me, it makes a difference! Drain them really well and set them aside. I always run them under cold water to stop the cooking, otherwise they can get too soft.
- Start the Creamy Sauce:: Now for the heart of our Green Bean Casserole! In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Once it’s shimmering, whisk in the all-purpose flour. Cook this roux for about 1-2 minutes, stirring constantly, until it’s light golden and smells a little nutty. This step is crucial for thickening the sauce, so don’t rush it. I remember once not cooking the flour enough, and the sauce tasted a bit raw, oops!
- Whisk in Liquids and Seasonings:: Gradually whisk in the whole milk and chicken broth, a little at a time, making sure there are no lumps. Keep whisking until the mixture is smooth and starts to thicken, which usually takes about 5-7 minutes. Then, stir in the cream cheese until it’s completely melted and incorporated, making the sauce extra velvety. Add your garlic powder, onion powder, salt, and pepper here. Give it a taste! Adjust the seasonings to your liking – I always add a bit more pepper.
- Combine Beans and Sauce:: Gently fold the blanched green beans into the creamy sauce. Make sure every bean is coated in that luscious goodness. At this point, the kitchen starts to smell absolutely amazing, a preview of the delicious Green Bean Casserole to come! I sometimes sneak a bean or two, just to make sure the seasoning is spot on, you know?
- Assemble the Casserole:: Pour the green bean mixture into a 9×13 inch baking dish. Spread it out evenly. This is where it starts to look like the classic Green Bean Casserole we all know and love. If you’re feeling fancy, you can smooth the top with a spatula. I often just let it be a bit rustic; it’s homemade, after all!
- Bake and Top with Crispy Onions:: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until bubbly and heated through. Then, pull it out, sprinkle a generous layer of crispy fried onions over the top, and return it to the oven for another 5-10 minutes, until those onions are golden brown and wonderfully crunchy. Watch them closely, they can go from perfect to burnt in a flash – learned that the hard way! Let it rest for a few minutes before serving, honestly, it helps the sauce set.