Let me tell you a story—one that wafts through my kitchen every fall when the leaves start to turn. You see, every year without fail, this Green Bean Casserole has been my trusty sidekick during family dinners. It’s nothing fancy, really, but boy does it pack a flavor punch. Imagine sitting around a table with family, where laughter is the main course and this casserole is always a welcome guest. When my kids were younger, they used to make a face at green beans. But the moment it hit their plates with all that creamy goodness and crispy onion topping? Love at first bite! Every time we whip it up, it feels like we’re wrapping up a little piece of joy in each spoonful.
I remember the first time I tried it. I was looking for a dish that wasn’t too complicated but full of taste. I stumbled upon a version of it in an old cookbook at the back of my pantry. After a bit of tinkering, I found a mix of ingredients that leaves everyone asking for seconds. There’s something magical about the combination of tender green beans, rich creaminess of the sauce, and the irresistible crunchy onion topping. Trust me, even the pickiest eaters will be asking for more!
And hey, if you’re anything like me, you appreciate a meal that doesn’t break the bank or take all day to make. This casserole is straightforward—you can even make it in your sleep. With just an hour of your time, you’ll have a delicious side dish that’s perfect for holidays, potlucks, or just a simple Wednesday night dinner. It goes to show you that you don’t need a gala dinner to bring people together, sometimes all you need is a casserole, seasoned with memories.
How to Make Green Bean Casserole
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Ingredients
- 2 lbs. green beans
- 1 lb. sliced crimini mushrooms
- 6 Tbsp. unsalted butter, divided
- 2 Tbsp. all-purpose flour
- 1 cup heavy cream
- 1¼ cups whole milk
- 4 garlic cloves, grated
- ½ cup grated Parmesan cheese
- ¾ cup French’s fried onions
- 4 sprigs fresh thyme, divided
- 2 Tbsp. extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
Directions
- Begin by setting your oven to 375°F and place a rack in the center.
- Fill a large pot with water, add a dash of kosher salt, and bring it to a boil. Drop in the green beans and let them cook for 3 minutes until vibrant green. Drain and cool them, then trim off the ends.
- Heat a tablespoon of olive oil in a spacious skillet over medium-high heat. Toss in half the mushrooms, letting them cook undisturbed for 2 minutes. Flip them and cook for 3 more minutes until both sides are brown. Stir in 2 tablespoons of butter and 2 sprigs of thyme. Cook until the butter is browned, roughly 4 minutes. Season with salt, then transfer to a plate. Repeat these steps for the remaining mushrooms, butter, thyme, and oil.
- In a saucepan on medium-low, melt the last 2 tablespoons of butter. Stir in the flour, cooking until it’s golden brown and nutty, about 4 minutes. Gently whisk in the milk and cream, increasing the heat to a simmer. Keep stirring until the mixture thickens, which should take 5 minutes. Off the heat, mix in garlic and Parmesan, and season with salt and pepper.
- In a 2-quart baking dish, mix green beans and mushrooms together. Pour the cream sauce over them, covering with foil. Bake for 25-30 minutes or until the casserole begins bubbling.
- Take off the foil and continue baking for an additional 15-20 minutes until the top is golden. Add the fried onions on top and bake for another 3 minutes. Allow it to cool for 10 minutes before serving and savoring the flavors with your loved ones!
Storing Suggestion
You can store leftover green bean casserole in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, simply warm it in the oven at 350°F until heated through for that just-made flavor.
Cooking Tips
Enhance the flavor by trying different mushrooms like shiitake or portobello. If you’re short on time, you can prepare the mushroom and cream sauce a day in advance and store it in the refrigerator, then mix and bake when ready.
Serving Suggestions
This casserole shines as a side dish next to roasted turkey or glazed ham. Complement it with a simple green salad and a glass of chardonnay to bring those flavors to life. Garnish with a sprinkle of freshly chopped parsley before serving for a splash of color.
Ingredient Substitutions
If you’re out of heavy cream, you can substitute with half-and-half for a lighter dish. For a different taste, switch Parmesan cheese with Gruyere or even cheddar if you prefer a sharper cheese bite.
Seasonal Variations
During spring, consider adding asparagus or peas for a seasonal touch. In fall, try incorporating some roasted squash for added depth and sweetness, and sprinkle with crispy bacon bits for a winter-ready variation.
Allergen Information
This dish contains dairy, so for a lactose-free version, opt for almond milk and lactose-free butter. The crispy onions might contain gluten, so look for gluten-free alternatives or make your own by crisping shallots in the oven.
FAQ
Can I use canned green beans instead of fresh ones?
Sure thing! If you’re in a pinch, canned green beans can be a quick alternative. Just make sure to drain and rinse them well to remove any excess salt. Keep in mind that fresh green beans provide a firmer texture and vibrant flavor.
Can this casserole be made ahead of time?
Absolutely! You can prepare the casserole up to the point of baking the day before. Simply cover and refrigerate it. When you’re ready to serve, bake it as directed, adding a few extra minutes to heat it through.
How can I make this dish healthier?
To lighten up the casserole, use low-fat milk and skip the fried onions. For extra nutrition, consider adding some finely chopped carrots or bell peppers to the green beans before baking.
Is it possible to freeze the casserole?
Yes, you can freeze this dish before the final baking step. Assemble, cover tightly, and freeze for up to a month. When ready to eat, thaw it in the fridge overnight and bake as usual.
What’s the best way to reheat leftovers?
Reheating in the oven works best to keep the texture. Preheat it to 350°F, and cover the casserole to prevent drying out. Heat for about 15 to 20 minutes or until warmed through.
Can I add meat to this casserole?
Certainly! Adding cooked bacon, sausage, or shredded chicken can transform this side dish into a main meal, providing additional flavor and heartiness that pairs well with the creamy sauce.
Best Green Bean Casserole
Ingredients
- 2 lbs. green beans
- 1 lb. sliced crimini mushrooms
- 6 Tbsp. unsalted butter divided
- 2 Tbsp. all-purpose flour
- 1 cup heavy cream
- 1¼ cups whole milk
- 4 garlic cloves grated
- ½ cup grated Parmesan cheese
- ¾ cup French’s fried onions
- 4 sprigs fresh thyme divided
- 2 Tbsp. extra-virgin olive oil divided
- Kosher salt
- Freshly ground black pepper
Instructions
- Place the oven rack in the middle and preheat your oven to 375°F.
- In a big pot, bring water to a boil and add a sprinkle of kosher salt. Cook the green beans for about 3 minutes until they turn a bright green and are slightly tender. Drain and let them cool before trimming the ends.
- In a large skillet, heat 1 Tbsp. of olive oil over medium-high heat. Add half of the sliced mushrooms and let them cook without stirring for about 2 minutes until golden brown on one side. Toss them and cook for an additional 3 minutes until both sides are nicely browned. Stir in 2 Tbsp. of butter and 2 sprigs of thyme, cooking until the butter is browned and the mushrooms are tender, around 4 minutes. Season with salt and transfer to a plate. Repeat with the rest of the mushrooms, butter, thyme, and oil.
- In a separate saucepan over medium-low heat, melt the remaining 2 Tbsp. of butter. Whisk in the flour, stirring occasionally until it’s golden and smells nutty, about 4 minutes. Gradually whisk in the milk and cream, raising the heat to bring it to a simmer. Cook while whisking until the sauce thickens and bubbles, about 5 minutes. Remove from heat and mix in the garlic, Parmesan, and season with salt and pepper.
- In a 2-quart baking dish, combine the green beans and mushrooms. Pour the creamy sauce over them. Cover with foil and bake for 25-30 minutes until bubbling.
- Uncover and bake for another 15-20 minutes until the top is lightly browned. Sprinkle the fried onions on top and bake for an additional 3 minutes until they are fragrant. Let it sit for about 10 minutes before serving.
