Description
Comforting Green Bean Casserole brings back cherished memories. This family-favorite recipe is easy, creamy, and perfect for any gathering. Make it today!
Ingredients
Scale
- Main Players:
- 1.5 lbs fresh green beans, trimmed
- 8 oz fresh mushrooms, sliced
- Sauce Essentials:
- 1 tbsp unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 cup whole milk
- Flavor Boosters:
- Salt and freshly ground black pepper, to taste
- Crispy Topping:
- 1 (6 oz) can French fried onions
Instructions
- Prep the Green Beans:: First things first, get those green beans ready. I snap off the ends, then give them a good rinse. Then, I blanch them in salted boiling water for about 5-7 minutes. You want them tender-crisp, not mushy. I remember thinking I could skip this step once, and the beans ended up too firm in the final bake. Don’t be me! Immediately plunge them into an ice bath to stop the cooking and preserve that vibrant green color. This is where I always forget to salt the water, oops, but it makes a difference!
- Sauté the Aromatics:: In a large skillet, melt a tablespoon of butter over medium heat. Add your diced onion and cook until it’s soft and translucent, maybe 3-5 minutes. Then, toss in your minced garlic and sliced mushrooms. Sauté them until the mushrooms are tender and have released their liquid, about 5-7 more minutes. This step builds the flavor foundation, so don’t rush it! I once burned the garlic here, and the whole casserole tasted bitter. Learn from my mistakes!
- Whip Up the Creamy Sauce:: Now for the good stuff! In the same skillet, whisk in the condensed cream of mushroom soup and whole milk. Stir it all together until it’s smooth and bubbly. Season with a pinch of salt and black pepper. Taste it! This is your chance to adjust. I usually add a little extra pepper. It should be thick but pourable. If it’s too thick, a splash more milk works wonders. It should smell so rich and savory at this point, honestly!
- Combine and Assemble:: Gently fold the blanched green beans and the sautéed mushroom-onion mixture into your creamy sauce. Make sure everything is well coated. I usually do this right in the skillet, saves on dishes, right? Pour this glorious mixture into a 9×13 inch baking dish. Make sure it’s spread evenly. I’ve had it uneven before, and one side was drier than the other. So annoying!
- The Crispy Topping:: This is the best part! Sprinkle about two-thirds of the French fried onions evenly over the top of the green bean mixture. Don’t be shy! You want a good, generous layer of crunch. I always find myself sneaking a few of these straight from the can; they’re just so good. This comforting green bean casserole needs that textural contrast.
- Bake to Golden Perfection:: Pop your casserole into a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the sauce is bubbly and the onions are golden brown. During the last 5 minutes of baking, add the remaining French fried onions to ensure they’re perfectly crisp, not burnt. When it comes out, the kitchen will smell like pure comfort, and the top will be beautifully golden and crunchy. Let it cool for a few minutes before serving, the sauce thickens up a bit.