Green bean casserole is a classic holiday side dish that we serve every year. It's packed with fresh green beans tossed in a delicious creamy mushroom sauce, and topped with crispy fried onions. It's cozy, creamy, and so comforting. With the best flavors and texture, don't expect to see any leftovers with this one!
Why You'll Love Green Bean Casserole
- A classic comforting side dish. This green bean casserole gives me all the holiday feels. It's a classic side dish that we serve almost every year on our Thanksgiving dinner menu alongside Roast Turkey. But you can serve it anytime you are craving something comforting and delicious. I mean, nothing is better than a warm creamy sauce over vegetables.
- Green beans and mushrooms. These two superfoods balance out the heavy cream in this recipe by adding nutrients and fiber! Mushrooms are known to help strengthen your immune system and manage blood pressure, and green beans are packed with antioxidants. Get some vitamins into your diet with this delicious side dish.
- The crispiest fried onion topping. Although some people might want to skip this final garnish-my advice is don't. These crispy, crunchy fried onions add the perfect texture and crunch to compliment the cooked veggies in this green bean casserole.
Ingredients And Substitutions
To make this easy green bean casserole, you will need the following ingredients (full quantities in the recipe card below):
- green beans
- butter
- onion
- mushrooms
- salt and pepper
- garlic
- all-purpose flour
- heavy cream - or you can substitute with half-and-half.
- Italian seasoning - or you can substitute with dried thyme or oregano.
- cayenne pepper - this is optional, if you want to add a spicy kick.
- Parmesan cheese
- French fried onions - feel free to make your own or use store-bought. I used French's crispy fried onions.
You will also need measuring cups and spoons, a large pot, skillet, and a 9x13-inch casserole pan.
How To Make the Best Green Bean Casserole
- Blanch green beans. In a large pot of boiling water, add green beans and blanch until slightly softened yet still bright green, about 5 minutes. Rinse green beans under running cold water to cool off and drain in a colander. Set aside.
- Sauté aromatics. In a large skillet, melt butter over medium-high heat for 1 minute. Add onion and mushrooms and season with salt and pepper. Sauté, stirring occasionally, for 5-7 minutes until nicely browned on all sides. Add garlic and cook until fragrant, about 1 minute. Stir in flour until evenly combined and cook for another minute.
- Make the sauce. Add heavy cream, Italian seasoning, cayenne (if using), and Parmesan cheese. Stir well and bring the sauce to a simmer. Reduce heat to medium and keep stirring until thickened to the desired consistency, about 5-7 minutes. Turn off the heat and set aside.
- Assemble and bake. Place green beans in a 9x13-inch casserole pan and pour cream sauce evenly on top. Bake in a 350 F preheated oven until golden brown, about 25 minutes. Sprinkle fried onions on top and bake for another 5 minutes until crispy. Let cool for 5-10 minutes and serve warm.
Recipe Tips and Tricks
- Add the fried onions at the right time: If you let the fried onions sit on top of the casserole for too long, the steam will make them soggy. Preserve its crispiness by waiting to add them until the last minute.
- Avoid a soggy casserole: First, do not overcook your beans. Then, make sure they're completely drained and as dry as possible. If your beans are partially frozen or not drained, the excess water will make your casserole soggy and wet.
- How to store green bean casserole: Keep leftover casserole (if there is any!) covered tightly with plastic cling wrap in the casserole pan or in an airtight container for 3-4 days in the refrigerator. Try to store the crunchy toppings separately, if possible.
More Holiday Side Dishes
- Roasted Garlic Green Beans
- Nutty Green Beans
- Sautéed Garlic Green Beans
- Sweet Potato Casserole with Pecans
- Creamy Brussels Sprouts Bake
- Honey Roasted Carrots
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Recipe
Green Bean Casserole
- Total Time: 1 hour
- Yield: 6-8 servings
- Diet: Vegetarian
Description
Green bean casserole is a classic holiday side dish packed with fresh green beans in a delicious creamy mushroom sauce, and topped with crispy fried onions.
Ingredients
- 1 + ½ lbs. green beans, ends trimmed and cut in half
- ¼ cup butter
- 1 medium onion, sliced
- 3 cups brown mushrooms, sliced (about ½ lb.)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups heavy cream (or half and half cream)
- ½ teaspoon Italian seasoning
- ¼ teaspoon cayenne pepper (optional)
- ¼ cup Parmesan cheese, grated
- 1 + ½ cups French fried onions, homemade or store-bought
Instructions
- Preheat oven to 350 F.
- In a large pot of boiling water, add green beans and blanch until slightly softened yet still bright green, about 5 minutes. Rinse green beans under running cold water to cool off and drain in a colander. Set aside.
- In a large skillet, melt butter over medium-high heat for 1 minute. Add onion and mushrooms and season with salt and pepper. Sauté, stirring occasionally, for 5-7 minutes until nicely browned on all sides.
- Add garlic and cook until fragrant, about 1 minute. Stir in flour until evenly combined and cook for another minute.
- Add heavy cream, Italian seasoning, cayenne (if using), and Parmesan cheese. Stir well and bring the sauce to a simmer. Reduce heat to medium and keep stirring until thickened to the desired consistency, about 5-7 minutes. Turn off the heat and set aside.
- Place green beans in a 9x13-inch casserole pan and pour cream sauce evenly on top. Bake at 350 F until golden brown, about 25 minutes.
- Sprinkle fried onions on top and bake for another 5 minutes until crispy. Let cool for 5-10 minutes and serve warm.
Notes
Add the fried onions at the right time: If you let the fried onions sit on top of the casserole for too long, the steam will make them soggy. Preserve its crispiness by waiting to add them until the last minute.
Avoid a soggy casserole: First, do not overcook your beans. Then, make sure they're completely drained and as dry as possible. If your beans are partially frozen or not drained, the excess water will make your casserole soggy and wet.
How to store green bean casserole: Keep leftover casserole (if there is any!) covered tightly with plastic cling wrap in the casserole pan or in an airtight container for 3-4 days in the refrigerator. Try to store the crunchy toppings separately, if possible.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Lori L. says
This is by far the very, very best green bean casserole ever! It takes the traditional casserole to new heights with cream, Parmesan, garlic, and other splendid things. It’s so good that we make it several times a year; it’s so easy and yet so delicious that it could easily be served in a 5 star restaurant! ❤️
Kathy says
I need to confess…. I’m not a fan of thanksgiving green bean casserole of my youth. My boyfriend really wanted green bean casserole this year. I am so happy that I found this recipe. It was creamy, crunchy, and savory. Definitely a big step up. I’m really looking forward to making it again!
Sam Hu | Ahead of Thyme says
Thank you Kathy! So happy you liked the recipe!