Green Bean Casserole
Tender green beans are folded into a creamy mushroom sauce, topped with crispy onions, and baked until bubbling and golden for a classic holiday or weeknight side dish.
Prep: 20 min · Cook: 40 min · Yield: 8 · Method: Oven
Ingredients
- 2 pounds fresh green beans
- 4 tablespoons unsalted butter
- 12 ounces cremini mushrooms
- 2 cloves garlic
- 0.25 cup all-purpose flour
- 1 cup heavy cream
- 1 cup whole milk
- 1.5 teaspoons kosher salt
- 0.5 teaspoon black pepper
- 1.5 cups crispy fried onions
Cooking instructions
- Preheat the oven to 375°F. Bring a large pot of salted water to a boil. Trim the green beans, cut them into 2-inch pieces, and boil for 4 minutes, until bright green and barely tender. Drain and rinse under cold water; drain well. (about 10 min) — 375°F
- Melt the butter in a large oven-safe skillet over medium heat. Add the sliced mushrooms and cook for 6 to 8 minutes, stirring occasionally, until softened and lightly browned. Add the minced garlic and cook for 30 seconds. (about 9 min) — Medium heat
- Sprinkle the flour over the mushrooms and stir for 1 minute. Gradually whisk in the heavy cream and milk. Add the salt and pepper, then simmer for 3 to 5 minutes, stirring, until the sauce thickens enough to coat a spoon. (about 6 min) — Medium heat
- Stir the green beans into the mushroom sauce. If using a baking dish, transfer the mixture to a greased 9-by-13-inch baking dish. Bake uncovered for 20 minutes, until hot and bubbling. (about 20 min) — 375°F
- Sprinkle the crispy onions evenly over the casserole. Bake for 5 to 7 minutes more, until the onions are golden and the center reaches at least 165°F. Rest for 5 minutes before serving. (about 7 min) — 375°F