Best-Ever Green Bean Casserole
The aroma of Best-Ever Green Bean Casserole wafting through the kitchen is enough to evoke memories of cozy family gatherings and holiday celebrations. Imagine reaching for a spoon and diving into layers of fresh green beans bathed in a luscious Parmesan cream sauce, all topped with that classic crunch of French’s fried onions. Each bite offers a delightful contrast of creamy, savory goodness with the crispiness of the topping.
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Growing up, this dish was always a staple on our Thanksgiving table — a comforting ritual that brought everyone together. I can still picture my grandmother carefully preparing it, her laughter filling the air as we eagerly awaited the moment we could dig in. This year, I invite you to make your own memories with this delectable twist on a classic. Trust me, it’s going to be a hit!
Why You’ll Love This Recipe
- Simple & Quick: With just about 30 minutes of cook time, you can have this dish ready without fuss.
- Irresistible Flavor: The combination of creamy Parmesan, savory mushrooms, and fresh green beans creates a flavor that’s hard to resist!
- Eye-Catching Appeal: The golden-brown topping makes a beautiful centerpiece for any gathering.
- Flexible Serving: Perfect for Thanksgiving, potlucks, or a cozy Sunday dinner.
- Diet-Friendly Options: Easily adaptable for gluten-free diets by using a gluten-free flour alternative.
Ingredients You’ll Need
- 2 lb. fresh green beans: Fresh green beans are crisp and vibrant, making the casserole light and bright. If fresh isn’t available, you can use frozen green beans — just adjust the cooking time.
- Kosher salt: Enhances flavor and is essential for boiling the beans.
- 2 Tbsp. extra-virgin olive oil: Adds richness; you can substitute with melted butter for extra flavor or any neutral oil if desired.
- 1 lb. crimini mushrooms, sliced: Their earthy taste makes for a deeper flavor in the casserole; button mushrooms work here too if crimini is unavailable.
- 6 Tbsp. unsalted butter: Adds creaminess to the sauce; make sure to use unsalted to control the saltiness.
- 4 large sprigs thyme: Fresh thyme adds a lovely herbal note; you can substitute with dried thyme, but use less as it’s more concentrated.
- 2 Tbsp. all-purpose flour: This helps thicken our creamy béchamel sauce; you can use gluten-free flour if necessary.
- 1¼ cups whole milk: Provides richness; feel free to use low-fat milk, but the consistency may change slightly.
- 1 cup heavy cream: Creates that luxurious creaminess; half-and-half can be a lighter alternative.
- 4 garlic cloves, finely grated: Freshly grated garlic gives a robust flavor; if you have garlic powder, you can use that too but start with less.
- ½ cup grated Parmesan: Offers a nutty flavor that complements the dish perfectly; substitute with a vegan version for a dairy-free option.
- Freshly ground black pepper: Always a must for seasoning; if you’d like an extra kick, add red pepper flakes.
- ¾ cup French’s fried onions: For that classic crunch on top — it wouldn’t be green bean casserole without them!
How to Make Best-Ever Green Bean Casserole
Preheat and Prepare: Start by placing your oven rack in the middle and preheating it to 375°F. In a large pot, bring water to a boil and generously salt it. Cook the freshly trimmed green beans in batches for about 3 minutes. They should turn bright green yet still crisp. Once cooked, drain the beans and set them aside to cool.
Sauté the Mushrooms: In a large skillet over medium-high heat, heat 1 tablespoon of extra-virgin olive oil. Add half of the sliced crimini mushrooms, cooking them undisturbed until they develop a golden brown color on the underside, about 2 minutes. Toss them around, and continue cooking until browned on both sides, for about 3 more minutes. Add in 2 tablespoons of unsalted butter and 2 sprigs of thyme, tossing them occasionally until the butter browns, and the mushrooms are beautifully caramelized. Season with salt, and transfer to a plate. Repeat this process with the remaining mushrooms.
Whisk the Sauce: In a large saucepan over medium-low heat, melt the remaining 2 tablespoons of unsalted butter. Whisk in 2 tablespoons of all-purpose flour, cooking it until it turns golden brown and has a nutty aroma, about 4 minutes. Gradually whisk in 1¼ cups of whole milk and 1 cup of heavy cream. Increase the heat and bring the mixture to a gentle simmer, stirring often. Allow the béchamel sauce to thicken and bubble for about 5 minutes. Remove from heat and whisk in the finely grated garlic along with the grated Parmesan, seasoning with salt and pepper to taste.
Combine and Bake: In a 2-quart baking dish, arrange the green beans and the sautéed mushrooms. Pour your homemade sauce over the top (it may seem like it’s not enough, but it will liquefy as it bakes). Cover the dish tightly with foil and bake until the sauce is bubbling, about 25 to 30 minutes. Then, remove the foil and bake uncovered until the top is lightly golden brown, about 15 to 20 minutes more. Finally, sprinkle on the fried onions and bake for an additional 3 minutes until they are fragrant and a tad darker. Let your casserole sit for 10 minutes before serving, allowing it to set and making it easier to dish out.
Storing & Reheating
Leftover Best-Ever Green Bean Casserole can be stored in an airtight container at room temperature for up to 2 hours. For refrigeration, keep it in an airtight container for about 3 to 4 days. If you plan to freeze the casserole, it can be stored in the freezer for up to 3 months. When ready to enjoy, simply reheat in the oven at 350°F until warmed thoroughly, which usually takes about 20 minutes. Keep in mind that the texture may change slightly upon reheating, so a splash of cream can help refresh its creamy goodness.
Chef’s Helpful Tips
- Avoid overcooking the green beans when blanching them, as they’ll continue to cook during baking and you want to keep their crunch!
- If you find the béchamel sauce too thick, whisk in a bit more milk or broth until you achieve the desired consistency.
- For added depth, try sautéing some chopped onions or shallots with the mushrooms.
- Make it ahead by preparing the casserole a day before, just hold off on baking until you’re ready to serve, then pop it in the oven!
- If using frozen green beans, no need to thaw; just add a few extra minutes to the baking time to ensure they’re heated through.
There you have it—a luscious, creamy, and comforting dish that’s sure to capture hearts and taste buds alike! The Best-Ever Green Bean Casserole is perfect for any gathering, from holidays to everyday dinners. I encourage you to personalize it and make it your own. Play with the spices or mix in different veggies. Enjoy every single spoonful!
Recipe FAQs
Can I make this casserole ahead of time?
Yes! You can prepare everything the day before, from blanching the green beans to making the béchamel. As you’re ready to serve, just assemble the casserole and pop it in the oven. It’s a great way to simplify meal prep!
What if I don’t have fresh green beans?
No worries! You can totally use frozen green beans; just ensure you bake them a tad longer to heat them through. It’s a convenient option that still tastes delicious!
How can I make this casserole dairy-free?
To go dairy-free, substitute the whole milk and heavy cream with unsweetened almond or oat milk, and swap the Parmesan for a plant-based cheese. Just keep tasting as you adjust the seasonings!
Can this recipe be frozen for later use?
Absolutely! Once baked, let it cool completely before transferring it to an airtight container or freezer-safe dish. It’ll keep well for up to 3 months. Just be sure to thaw it in the refrigerator overnight before reheating in the oven.
More Dinner Recipes
- Easy Green Bean Casserole
- Stuffed Pepper Pasta Bake
- Baked Ham with Brown Sugar Glaze
- Crockpot Taco Casserole
- Ina Garten Green Bean Casserole
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📖 Recipe Card
Best-Ever Green Bean Casserole
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Best-Ever Green Bean Casserole offers irresistible flavor with fresh green beans, creamy Parmesan sauce, and crispy fried onions, making it a perfect comfort food for any occasion.
Ingredients
- 2 lb. fresh green beans
- Kosher salt
- 2 Tbsp. extra-virgin olive oil
- 1 lb. crimini mushrooms, sliced
- 6 Tbsp. unsalted butter
- 4 large sprigs thyme
- 2 Tbsp. all-purpose flour
- 1¼ cups whole milk
- 1 cup heavy cream
- 4 garlic cloves, finely grated
- ½ cup grated Parmesan
- Freshly ground black pepper
- ¾ cup French’s fried onions
Instructions
- Preheat oven to 375°F and cook green beans in boiling salted water for 3 minutes, then drain.
- Sauté half of the sliced mushrooms in olive oil until golden, then set aside and repeat for remaining mushrooms.
- In a saucepan, melt butter, whisk in flour, then gradually add milk and cream, stirring until thickened.
- Combine green beans and mushrooms in a baking dish, pour sauce over them, cover with foil, and bake for 25-30 minutes.
- Remove foil, bake until golden brown, sprinkle fried onions on top, and bake for another 3 minutes.
Notes
Avoid overcooking green beans to maintain their crunch.
If the sauce is too thick, whisk in additional milk to adjust consistency.
You can prepare the casserole a day in advance before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg
