Green Bean Casserole

Green Bean Casserole is the quintessential Thanksgiving side: tender green beans in a creamy, savory mushroom sauce, topped with a blanket of crispy fried onions. This from-scratch version skips the canned soup for a fresher, richer flavor while keeping the nostalgic crunch on top.

By YumYum Editorial · Holiday & Seasonal

Prep: 20 min · Cook: 35 min · Total: 55 min · Serves 8

Ingredients

• 2 lb fresh green beans, trimmed and halved
• 3 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 1 1/2 cups chicken or vegetable broth
• 1 cup heavy cream
• 1/2 tsp salt, plus more for blanching water
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 1 1/2 cups crispy fried onions, divided

Instructions

1. Bring a large pot of salted water to a boil. Blanch green beans for 4-5 minutes until bright green and just tender. Drain and shock in ice water; set aside.
2. Preheat oven to 375°F (190°C). Melt butter in a large skillet over medium-high heat and sauté mushrooms until browned, about 6 minutes.
3. Add onion and garlic; cook until softened, 3-4 minutes. Sprinkle in flour and stir for 1 minute to cook out the raw taste.
4. Gradually whisk in broth, then cream, scraping up any browned bits. Simmer until thickened, about 5 minutes. Season with salt, pepper, and nutmeg.
5. Fold in the blanched green beans and 3/4 cup of the fried onions until well coated.
6. Transfer to a greased 9x13-inch baking dish and bake for 20 minutes, until bubbling.
7. Sprinkle the remaining fried onions evenly over the top and bake 5-8 more minutes until golden and crisp.
8. Let rest 5 minutes before serving.