Homestyle Green Bean Casserole Recipe with Crispy Onions (Print Version)

Green Bean Casserole Recipe - a family favorite for generations! Learn my simple, creamy version with fresh beans and crunchy toppings.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1 ½ lbs fresh green beans, trimmed
02 - 8 oz cremini mushrooms, thinly sliced
03 - ½ cup unsalted butter
04 - ½ cup all-purpose flour
05 - 2 cups whole milk

→ Flavor Boosters

06 - 1 yellow onion, finely chopped
07 - 3 cloves garlic, minced
08 - 1 ½ cups low-sodium chicken broth
09 - 1 tablespoon Worcestershire sauce
10 - ¼ teaspoon freshly grated nutmeg
11 - Salt and freshly ground black pepper to taste

→ Crispy Topping

12 - 2.8 oz can crispy fried onions (or homemade)

→ Optional Extras

13 - 1/4 cup shredded Gruyère cheese (for extra richness)
14 - A pinch of cayenne pepper (for a subtle kick)

# Instructions:

01 - First things first, get those green beans ready. I snap off the tough ends; it’s almost therapeutic, you know? Then, I blanch them in boiling, salted water for about 3-4 minutes until they're bright green and just tender-crisp. This is where I always forget to salt the water the first time, leading to slightly bland beans. Shock them in an ice bath right away to stop the cooking and keep that vibrant color. Seriously, don't skip the ice bath! It makes a huge difference in the final texture of your Green Bean Casserole.
02 - In a large, oven-safe skillet or Dutch oven, melt some butter over medium heat. Toss in your chopped yellow onion and cook until it’s softened and translucent, about 5 minutes. Then, add the minced garlic and sliced cremini mushrooms. Sauté until the mushrooms release their liquid and start to brown a bit. This step builds so much flavor, and the aroma filling your kitchen is just incredible. Don't rush it; those browned bits are flavor gold for your Green Bean Casserole.
03 - Sprinkle the flour over the sautéed onions and mushrooms. Stir it constantly for about 1-2 minutes, letting it cook out that raw flour taste. This is your roux, the base of our luscious sauce. It'll look a little pasty, and that's exactly what you want! The smell should be slightly nutty. I've definitely undercooked my roux before, and the sauce ended up tasting a bit floury, so give it the time it needs. This is a crucial step for a smooth, rich Green Bean Casserole.
04 - Gradually whisk in the chicken broth, then the whole milk, a little at a time, making sure to incorporate each addition fully before adding more. This prevents lumps, which are the enemy of creamy sauces! Keep whisking until the sauce thickens to your desired consistency – it should coat the back of a spoon. Stir in the Worcestershire sauce, a pinch of nutmeg, salt, and freshly ground black pepper. Taste it! Adjust seasonings as needed. This is where you really make your Green Bean Casserole shine.
05 - Gently fold the blanched green beans into your creamy mushroom sauce. Make sure every bean is lovingly coated. Transfer the mixture to a 9x13 inch baking dish if you're not using an oven-safe skillet. Pop it into a preheated oven at 375°F (190°C) and bake for about 20-25 minutes. You're looking for the sauce to be bubbly around the edges and the beans heated through. This is where the magic happens, getting everything warm and melded together for your Green Bean Casserole.
06 - Once the casserole is bubbly, take it out of the oven. Sprinkle a generous layer of crispy fried onions evenly over the top. Return it to the oven for another 5-10 minutes, or until those onions are golden brown and wonderfully crunchy. Keep an eye on them; they can go from perfectly crisp to burnt in a flash! Let it rest for a few minutes before serving. That moment when the Green Bean Casserole comes out, golden and bubbling, is just pure kitchen joy.

# Notes:

01 - Don't overcook your green beans in the blanching step; they'll get mushy in the oven.
02 - For a truly lump-free sauce, make sure your liquids are warm when adding to the roux.
03 - Always taste and adjust your seasonings before baking; it's harder to fix later.
04 - Adding a fresh sprinkle of crispy onions when reheating makes it extra special.

# Equipment Needed:

01 - Large oven-safe skillet or Dutch oven
02 - 9x13 inch baking dish
03 - whisk
04 - cutting board
05 - knife

# Nutrition (Per Serving):

Calories: 350
Total Fat: 25g
Total Carbohydrate: 20g
Protein: 8g

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