Pin It A nostalgic, creamy side dish featuring tender green beans, savory mushrooms, and crispy fried onions—a classic for holiday feasts and family dinners.
I remember the first time my grandmother shared this casserole at our Thanksgiving table. It quickly became a beloved staple for every family gathering, and the crispy onions always remind me of shared laughter and tradition.
Ingredients
- Fresh green beans: 900 g (2 lb), trimmed and cut into 5 cm (2-inch) pieces (or use 900 g frozen, thawed and drained)
- Unsalted butter: 2 tbsp
- Cremini or button mushrooms: 250 g (9 oz), sliced
- Yellow onion: 1 small, finely chopped
- Garlic cloves: 2, minced
- All-purpose flour: 2 tbsp
- Whole milk: 240 ml (1 cup)
- Heavy cream: 120 ml (½ cup)
- Low-sodium vegetable broth: 120 ml (½ cup)
- Salt: 1 tsp
- Black pepper: ½ tsp
- Ground nutmeg (optional): ½ tsp
- Crispy fried onions: 150 g (1½ cups, store-bought or homemade)
Instructions
- Preheat Oven:
- Set oven to 180°C (350°F).
- Prepare Green Beans:
- Bring salted water to a boil. Add green beans and cook for 5 minutes until just tender but still bright green. Drain and rinse under cold water. Set aside.
- Sauté Vegetables:
- In a large skillet over medium heat, melt butter. Add mushrooms and cook 5-6 minutes until tender and browned. Add onion and garlic, cook 2-3 minutes until softened.
- Make Sauce:
- Stir in flour, cook for 1 minute, stirring constantly. Gradually whisk in milk, cream, and broth. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt, pepper, and nutmeg.
- Add Green Beans & Toss:
- Add drained green beans to the skillet and toss to coat in sauce.
- Assemble Casserole:
- Transfer mixture to a 2-liter (2-quart) baking dish. Sprinkle half the crispy fried onions on top.
- Bake:
- Bake for 25 minutes until bubbling. Remove from oven, top with remaining onions, and bake for 5-7 minutes more until golden and crisp.
- Cool & Serve:
- Let cool for 5 minutes before serving.
Pin It This casserole always sparks memories—my family loves gathering in the kitchen to layer the topping and sneak a few onions before baking!
Required Tools
Large pot, colander, large skillet, whisk, 2-liter baking dish, oven
Allergen Information
Contains milk (dairy), wheat (gluten in flour and fried onions), soy (possible in store-bought fried onions). Double-check labels for fried onions and broth for allergens.
Nutritional Information
Per serving: 265 calories, 15 g total fat, 25 g carbohydrates, 6 g protein.
Pin It Serve warm for the classic old-school flavor everyone craves. The creamy sauce and crispy onions make this side dish unforgettable.
Recipe FAQs
- → Can frozen green beans be used instead of fresh?
Yes, frozen cut green beans can be substituted. Thaw and drain them before cooking to achieve the best texture.
- → What cheese can enhance the flavor?
Adding grated sharp cheddar or Gruyère to the sauce enriches the taste and adds depth to the creamy base.
- → How do I get crispy fried onions on top?
Use store-bought or homemade fried onions and add them halfway through baking and again at the end to keep them golden and crisp.
- → Is it possible to prepare this dish in advance?
Yes, assemble up to the baking step and refrigerate for up to 24 hours. Add onions and bake just before serving.
- → What sides pair well with this dish?
This creamy vegetable side complements roast turkey, chicken, or other hearty main courses nicely.