If you’re looking for the ultimate comfort food side dish that brings warmth and flavor to your table, this green bean casserole is exactly what you need. Crispy fried onions, tender green beans, and a creamy mushroom sauce come together to create a dish that’s perfect for family dinners, holiday feasts, or any time you want something cozy yet impressive. Unlike the basic canned versions, this recipe elevates every layer, giving you a satisfying crunch and rich, silky sauce that will have everyone asking for seconds.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: Despite its gourmet taste, this casserole comes together without hours in the kitchen.
- Fresh, Simple Ingredients: No canned shortcuts here—fresh green beans, real mushrooms, and homemade fried onions shine.
- Perfect for Holidays & Weeknights: Elegant enough for Thanksgiving but easy enough for a weeknight dinner.
- Crowd-Pleaser: The crispy onion topping and creamy sauce always get rave reviews.
- Unbelievably Delicious: Every bite balances tender beans, savory mushrooms, and a golden, crunchy topping.
This green bean casserole isn’t just food—it’s a conversation starter, a cozy hug on a plate, and a guaranteed hit at your table.
Ingredients Needed
For the Green Beans
- 750g (1.5 lb) fresh green beans, trimmed and halved
For the Crispy Fried Onions
- 2 large yellow onions, peeled, halved, and thinly sliced (or 3 medium onions)
- 1/4 cup (35g) all-purpose flour
- 2 tbsp panko breadcrumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups (approx. 1 litre) vegetable oil for deep-frying (or peanut/canola oil)
For the Creamy Mushroom Sauce
- 3 tbsp (50g) unsalted butter
- 360g (12 oz) mushrooms, chopped into 1cm / 1/3″ pieces
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 garlic cloves, minced
- 3 tbsp (35g) all-purpose flour
- 1 1/2 cups (375ml) low-sodium vegetable or chicken broth
- 1/2 cup (125ml) heavy cream
- Pinch of freshly grated nutmeg
How to Make Green Bean Casserole
Beans
- Cook the green beans: Bring a large pot of water to a boil. Add the trimmed green beans and cook for 3 minutes, or until just tender.
- Shock in cold water: Drain the beans and immediately run them under cold tap water to stop the cooking process. This keeps them crisp and bright green.
- Dry: Transfer the beans to a clean tea towel and gently pat dry. Set aside.
Crispy Onions
- Prepare onions: Toss the sliced onions with flour, panko breadcrumbs, salt, and pepper in a large bowl until evenly coated.
- Heat oil: Pour about 2cm / 3/4″ of oil into a heavy skillet and heat over medium-high. Test by dipping the end of one onion strip—it should sizzle immediately.
- Fry in batches: Fry the onions in small batches for about 1.5 minutes or until light golden brown. Avoid overcrowding the pan.
- Drain: Transfer fried onions to a tray lined with 3–4 layers of paper towels, spreading them out so they don’t stick together. Let cool. Do not cover, or they’ll get soggy.
Creamy Mushroom Sauce
- Sauté mushrooms: Melt butter in a skillet over medium-high heat. Add chopped mushrooms and cook for 1 minute.
- Season: Sprinkle with salt and pepper and continue cooking until the mushrooms start to soften (about 1.5 minutes). Add minced garlic and cook until fragrant and golden, about 1 minute.
- Add flour: Lower heat to medium and stir in flour until fully incorporated. This forms a roux that will thicken the sauce.
- Add broth and cream: Gradually pour in half the broth while stirring constantly to prevent lumps. Then add the remaining broth and cream. Stir until smooth.
- Finish sauce: Add a pinch of nutmeg. Cook for about 5 minutes, stirring occasionally, until the sauce thickly coats the back of a wooden spoon. You should be able to draw a path across the sauce that stays visible.
Assemble & Bake
- Preheat oven: Set to 350°F / 180°C (160°C fan).
- Mix beans and sauce: In the pot used for the beans or a large bowl, combine green beans with the mushroom sauce. Stir gently until beans are fully coated.
- Transfer to casserole dish: Pour the mixture into a 2.5-litre casserole dish and smooth the surface.
- Top with onions: Sprinkle the fried onions evenly over the top. Not all onions need to be used; save extra for snacking!
- Bake: Place in the oven for 15 minutes, or until edges are bubbling and onions are deep golden. Check at 10 minutes to ensure onions don’t burn.
- Serve immediately: This dish is best warm and fresh from the oven.
Serving and Storage Tips
- Serving: Garnish with a few extra crispy onions right before serving for an extra crunch. Pair with roasted meats, turkey, or even a simple grilled chicken for a complete meal.
- Storing: Cover leftover casserole tightly and refrigerate for up to 3 days.
- Reheating: Bake at 180°C / 350°F for 10–15 minutes until warmed through. Avoid microwaving if possible to maintain crispiness of onions.
Helpful Notes
- Make-ahead tip: You can prepare the green beans and mushroom sauce up to a day in advance. Assemble the casserole and bake just before serving.
- Mushroom variation: Try a mix of cremini and button mushrooms for a deeper flavor.
- Crispy onions shortcut: For less prep, store-bought French fried onions can be used—but homemade adds unbeatable flavor.
- Gluten-free version: Use gluten-free flour and breadcrumbs for the onions and sauce.
Green Bean Casserole with Crispy Fried Onions
Ingredients
Method
- Step 1 – Cook the Green Beans: Boil green beans for 3 minutes until just tender, then drain and shock in cold water to stop cooking. Pat dry and set aside.
- Step 2 – Make the Crispy Onions: Toss sliced onions with flour, panko, salt, and pepper. Heat oil in a skillet and fry onions in batches for about 1½ minutes until golden. Drain on paper towels and let cool.
- Step 3 – Prepare the Mushroom Sauce: Melt butter in a skillet over medium-high heat. Add mushrooms, salt, and pepper; cook until softened. Add garlic and cook 1 minute more. Stir in flour to make a roux, then gradually add broth and cream while stirring. Add nutmeg and cook for 5 minutes, until thick and creamy.
- Step 4 – Assemble the Casserole: Preheat oven to 180°C / 350°F. Combine green beans with mushroom sauce, then transfer to a 2.5L casserole dish. Top with crispy onions.
- Step 5 – Bake: Bake for 15 minutes, or until bubbling and onions are deep golden brown. Serve immediately, topped with extra onions if desired.
Notes
Conclusion
This green bean casserole is a classic dish done the right way. With fresh green beans, creamy mushroom sauce, and perfectly crispy onions, it’s a comforting yet elegant addition to any meal. Quick enough for weeknights and beautiful enough for holiday tables, it’s sure to impress your family and friends.
If you try this recipe, don’t forget to leave a comment and a star rating below! Share it on Pinterest or Facebook so others can enjoy it too. We’d love to hear: Did you add any special twists to your casserole? Let us know!
Frequently Asked Questions (FAQ)
Can I use frozen green beans?
Yes, frozen green beans work well. Just thaw and pat dry before using to avoid excess water in the casserole.
How do I make this gluten-free?
Replace all-purpose flour with a gluten-free blend and use gluten-free panko breadcrumbs for the crispy onions.
Can I prepare this ahead of time?
Absolutely! Cook the beans and make the mushroom sauce up to a day in advance. Assemble the casserole and bake just before serving.
Why did my sauce curdle?
Curdling usually happens if cream is added to very high heat. Always add cream gradually and stir while keeping the heat moderate.
How thick should the sauce be?
The sauce should coat the back of a spoon and allow you to draw a clear line across it. It will thicken a bit more in the oven but should be creamy and pourable.