Description
Creamy Green Bean Casserole with Crispy Onions is pure comfort. My family’s cherished recipe, full of flavor and easy to make, perfect for any gathering.
Ingredients
Scale
- Fresh & Creamy Base:
- 1.5 lbs fresh green beans, trimmed
- 4 tbsp unsalted butter, divided
- 8 oz fresh mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup chicken or vegetable broth
- Flavor Enhancers:
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- Crispy Topping:
- 1 (6 oz) can crispy fried onions
- Optional Extras:
- Pinch of nutmeg (for the sauce)
- 1/2 cup shredded cheddar cheese (for the sauce)
- Extra crispy fried onions (because why not?)
Instructions
- Prep the Green Beans:: First things first, get those beautiful green beans ready! Wash them well, then snap off those tough ends. You can leave them whole or cut them in half, whatever feels right to you. Now, blanch them in boiling, salted water for about 5-7 minutes until they’re tender-crisp. You want them bright green, not mushy! I always forget to salt the water, then kick myself, so don’t be like me. Drain them and plunge them into an ice bath to stop the cooking and keep that vibrant color. Seriously, it makes a huge difference!
- Sauté the Mushrooms:: Next up, melt a tablespoon of butter in a large saucepan over medium heat. Toss in your sliced mushrooms and let them get golden brown and tender, about 5-7 minutes. This step adds so much depth to the sauce, don’t skip it! I once tried to rush this and ended up with watery mushrooms – oops. Cook them down until they release their liquid and get a nice sear. Remove them from the pan for now, but keep that lovely mushroom-infused butter in there.
- Make the Creamy Sauce:: In the same saucepan, melt the remaining butter. Whisk in the flour and cook for about 1-2 minutes, stirring constantly, until it forms a pale, nutty-smelling roux. This is where the magic starts! Gradually whisk in the milk and broth, a little at a time, until the sauce is smooth and thick. Keep whisking to avoid lumps; I’ve definitely had a lumpy sauce disaster before. Bring it to a gentle simmer, letting it bubble and thicken up beautifully.
- Season and Combine:: Now for the flavor! Stir in the garlic powder, onion powder, salt, and pepper into your creamy sauce. Taste it! Does it need a little more of something? Adjust to your liking. Return the blanched green beans and sautéed mushrooms to the sauce, stirring gently to coat everything evenly. This is where I start smelling all those wonderful aromas coming together—it’s just divine! Make sure every bean is hugged by that creamy goodness.
- Assemble and Bake:: Pour the Green Bean Casserole with Crispy Onions mixture into a greased 9×13 inch baking dish. Spread it out evenly. At this point, I’m usually sneaking a little taste with a spoon—it’s irresistible! 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 and the beans get nice and tender. Don’t peek too much; let it do its thing!
- Add Crispy Onions and Finish:: After 20 minutes, pull the casserole out of the oven. Remove the foil and scatter those glorious crispy fried onions generously over the top. Pop it back in the oven, uncovered, for another 10-15 minutes, or until the sauce is bubbly and the crispy onions are golden brown and perfectly toasty. Oh, the smell at this stage is just heavenly! Let it rest for a few minutes before serving, if you can resist, for the ultimate Green Bean Casserole with Crispy Onions experience.