Green Bean Casserole
This Green Bean Casserole is creamy, flavorful, and never mushy. Made with fresh green beans, sautéed mushrooms, and a perfectly thick sauce, it delivers classic comfort with better texture and a crispy onion topping—ideal for holidays or cozy family dinners.
Ingredients
- Main Ingredients
- 1½ pounds fresh green beans trimmed and cut into bite-size pieces
- 8 ounces mushrooms white or cremini, sliced
- Seasonings Sauces, or Flavor Base
- 3 tablespoons butter
- 2 cloves garlic minced
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon soy sauce or Worcestershire sauce optional, for depth
- Pantry Staples
- 3 tablespoons all-purpose flour
- 1½ cups milk or half-and-half
- 1½ cups crispy fried onions
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Add green beans and blanch for 4–5 minutes until bright green and tender-crisp.
- Drain and immediately transfer beans to ice water. Drain well and set aside.
- In a large skillet, melt butter over medium heat.
- Add mushrooms and cook for 5–7 minutes until browned and moisture has cooked off.
- Add garlic and cook for 30 seconds, until fragrant.
- Sprinkle flour over mushrooms and stir for 1 minute.
- Slowly whisk in milk until smooth. Simmer 3–5 minutes until sauce thickens.
- Season with salt, pepper, and soy sauce (if using).
- Stir green beans into the sauce and transfer to prepared baking dish.
- Top evenly with crispy fried onions.
- Bake uncovered for 25–30 minutes, until bubbly and golden.
- Rest 5–10 minutes before serving.
Notes
- Blanching the green beans prevents a mushy casserole.
- Let the sauce thicken fully before baking to avoid a watery result.
- If onions brown too quickly, loosely tent with foil.