Description
This homemade Green Bean Casserole is a delicious twist on the classic holiday side dish. Made with fresh green beans, sautéed mushrooms, creamy homemade mushroom sauce, and a crispy fried onion topping, it’s rich, comforting, and full of flavor. Perfect for Thanksgiving, Christmas, family dinners, or any special gathering!
Ingredients
For the Topping
- 4 slices white bread, each slice torn into quarters
- 2 tablespoons unsalted butter, softened
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 6 oz canned fried onions
For the Beans and Sauce
- 2 tablespoons salt, for cooking water
- 2 pounds fresh green beans, ends trimmed and halved
- 3 tablespoons unsalted butter
- 1 pound white button mushrooms, stems removed, cleaned, and broken into ½-inch pieces
- 3 cloves garlic, minced
- ¾ teaspoon salt
- ⅛ teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- 1½ cups chicken broth
- 1½ cups heavy cream
Instructions
- Preheat the oven to 425°F (220°C).
- Place the bread, softened butter, salt, and black pepper in a food processor. Pulse about 10 times until coarse crumbs form.
- Transfer the breadcrumbs to a bowl and toss with the canned fried onions. Set aside.
- Fill a large bowl with ice water and set it aside.
- Bring 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt and the green beans.
- Cook the green beans for approximately 6 minutes until bright green and crisp-tender.
- Drain the beans and immediately transfer them to the ice water to stop the cooking process.
- Drain again and spread the beans on a paper towel-lined baking sheet.
- In the same pot, melt 3 tablespoons of butter over medium-high heat.
- Add the mushrooms, garlic, ¾ teaspoon salt, and ⅛ teaspoon black pepper.
- Cook for about 6 minutes, stirring occasionally, until the mushrooms release their moisture and the liquid evaporates.
- Sprinkle in the flour and cook for 1 minute, stirring constantly.
- Gradually stir in the chicken broth and bring the mixture to a simmer.
- Add the heavy cream, reduce the heat to medium, and simmer for approximately 12 minutes until the sauce thickens and reduces to about 3½ cups.
- Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
- Add the green beans and stir until they are evenly coated with the creamy mushroom sauce.
- Transfer the mixture to a 9×13-inch baking dish and spread it evenly.
- Sprinkle the bread and fried onion topping over the casserole.
- Bake for approximately 15 minutes until the topping is golden brown and the sauce bubbles around the edges.
- Serve immediately while warm and creamy.
Notes
- Serving: Serve warm as a side dish with roasted turkey, baked chicken, glazed ham, or roast beef.
- Holiday meals: This casserole is a wonderful addition to Thanksgiving, Christmas, Easter, and family dinner menus.
- Add extra crunch: Sprinkle additional crispy fried onions over the casserole just before serving.
- Make ahead: Prepare the green beans and mushroom sauce in advance. Store them separately from the topping and refrigerate until ready to assemble.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat individual portions in the microwave or warm larger portions in a 350°F oven until heated through.
- Keep the topping crispy: Add a little extra fried onion topping before reheating to restore some of the crunch.
- Freezing: Freezing is not ideal because the creamy sauce may separate and the topping can become soggy. For the best texture, enjoy it fresh or refrigerated.