Save A nostalgic creamy side dish featuring tender green beans savory mushrooms and crispy fried onions—a classic for holiday feasts and family dinners.
This casserole always reminds me of potluck dinners at my grandparents' house. Everyone went back for seconds and the crispy fried onions were everyone's favorite part!
Ingredients
- Fresh green beans: 900 g (2 lb) trimmed and cut into 5 cm (2-inch) pieces or substitute with 900 g frozen cut green beans thawed and drained
- Unsalted butter: 2 tbsp
- Cremini or button mushrooms: 250 g (9 oz) sliced
- Small yellow onion: 1 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).
- Blanch green beans:
- Bring a large pot of salted water to a boil. Add green beans and cook for 5 minutes until just tender and bright green. Drain and rinse under cold water.
- Sauté vegetables:
- In a large skillet over medium heat melt the butter. Add mushrooms and cook for 5-6 minutes until tender. Add onion and garlic and cook for 2-3 minutes until softened.
- Make sauce:
- Stir in flour and cook for 1 minute. Gradually whisk in milk cream and broth. Simmer and cook until thickened about 5 minutes. Season with salt pepper and nutmeg (if using).
- Combine beans and sauce:
- Add drained green beans tossing to coat evenly in the sauce.
- Layer and bake:
- Transfer mixture to a 2-liter (2-quart) baking dish. Sprinkle half the crispy fried onions on top.
- Bake and finish:
- Bake for 25 minutes until bubbling. Top with remaining onions and bake for 5-7 minutes more until golden. Cool 5 minutes before serving.
Save This dish is a staple at our family holiday table and has made its way into birthday and Sunday dinners too. Passing the casserole around is a small tradition that always gets everyone laughing.
Make Ahead Tips
Assemble up to the baking step and refrigerate for up to 24 hours. Add onions just before baking to keep them crisp.
Allergen Information
Contains milk and wheat and may contain soy depending on your fried onions and broth. Read packages to ensure safety for all guests.
Serving Suggestions
Serve alongside roast turkey or chicken or as part of a vegetarian holiday spread.
Save This creamy casserole always disappears fast—don't forget the extra crispy onions for topping!
Recipe FAQs
- → How do I ensure the green beans stay tender but crisp?
Boil the green beans for about 5 minutes until just tender, then immediately rinse them under cold water to stop cooking and preserve their bright color and crispness.
- → Can I use frozen green beans instead of fresh?
Yes, frozen cut green beans can be substituted; just make sure to thaw and drain them thoroughly before cooking.
- → What can I add for extra flavor in the sauce?
Adding grated sharp cheddar or Gruyère cheese into the sauce base adds richness and depth to the creamy mixture.
- → How do I achieve crispy fried onions on top?
Use store-bought or homemade crispy fried onions and add half before baking; after initial baking, top with the rest and bake again to get a golden, crunchy topping.
- → Is it possible to prepare this dish ahead of time?
Yes, assemble the casserole up to the point before adding the onions and baking, then refrigerate for up to 24 hours. Add the onions and bake just before serving.
- → What dishes pair well with this green bean side?
This creamy green bean combination pairs beautifully with roast turkey, chicken, or hearty main courses at holiday meals.