Save Old-School Green Bean Casserole is a nostalgic, creamy side dish featuring tender green beans, savory mushrooms, and crispy fried onions. This classic is beloved at holiday feasts and family dinners.
I remember my grandmother making this casserole every Thanksgiving. The aromas of butter and onion wafting from the oven always meant family was close, and the crispy topping was 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
- 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: ½ tsp (optional)
- Crispy fried onions: 150 g (1½ cups), store-bought or homemade
Instructions
- Preheat oven:
- Set oven temperature to 180°C (350°F).
- Prep green beans:
- Bring a large pot of 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.
- Cook vegetables:
- In a large skillet on medium heat, melt butter. Add mushrooms and cook for 5-6 minutes till tender and browned. Add onion and garlic, cook 2-3 minutes more till softened.
- Make the sauce:
- Stir in flour and cook for 1 minute, stirring. Gradually whisk in milk, cream, and broth. Simmer until thickened, around 5 minutes. Season with salt, pepper, and nutmeg if using.
- Combine:
- Add drained green beans to the skillet and mix to coat in sauce.
- Bake first time:
- Transfer mixture to a 2-liter (2-quart) baking dish. Top with half the crispy fried onions.
- Bake second time:
- Bake for 25 minutes until bubbling. Add remaining onions and bake another 5-7 minutes until crisp and golden.
- Serve:
- Let cool for 5 minutes before serving.
Save This casserole brought everyone together at our family table, with each person vying for the crispiest onions on top. It's a tradition that's still requested every year.
Required Tools
Large pot, colander, large skillet, whisk, 2-liter (2-quart) baking dish, oven
Allergen Information
Contains milk (dairy), wheat (in flour and fried onions), and possibly soy (check fried onions and broth labels)
Nutrition
Per serving: 265 calories, 15 g total fat, 25 g carbohydrates, 6 g protein
Save Serve this old-school favorite piping hot, and watch it disappear from the table. For leftovers, gently reheat in the oven to retain the crispy topping.
Recipe Guide
- → Can frozen green beans be used instead of fresh?
Yes, thawed and drained frozen green beans work well, maintaining texture while saving prep time.
- → How can I make the sauce thicker?
Simmer the sauce longer to reduce liquid, or add a bit more flour when sautéing to increase thickness.
- → Are crispy fried onions necessary for topping?
They add signature crunch and flavor, but toasted breadcrumbs or nuts can be used as alternatives.
- → What variations can enhance the dish?
Adding grated sharp cheddar or Gruyère cheese to the sauce boosts richness and depth of flavor.
- → Can this dish be prepared ahead of time?
Yes, assemble the casserole before baking, refrigerate up to 24 hours, then add onions and bake when ready.