Description
Easy Green Bean Casserole Recipe is a simple, flavorful dish perfect for any meal. Get ready for comfort food that brings a smile, without the fuss.
Ingredients
Scale
- Base Ingredients:
- 1.5 lbs fresh green beans, trimmed
- 8 oz cremini or button mushrooms, sliced
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- Creamy Sauce:
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 1.5 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- Flavor Boosters:
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- Crispy Topping:
- 1 (6 oz) can crispy fried onions
Instructions
- Prep Those Green Beans:: First things first, get those beautiful fresh green beans ready. Snap off the ends – the woody bits, you know? Then, I like to blanch them in a pot of salted boiling water for about 3-5 minutes. You want them tender-crisp, not mushy. This is where I always forget to salt the water, then I realize halfway through. Drain them really, really well. That’s key for an easy green bean casserole that isn’t watery, trust me on this one. You want them bright green and ready for their creamy bath.
- Sauté the Aromatics:: Now for the good smells! Melt a bit of butter in a large oven-safe skillet or Dutch oven over medium heat. Toss in your sliced mushrooms, chopped onion, and minced garlic. Sauté them until they’re softened and the mushrooms have given up some of their liquid, about 5-7 minutes. The kitchen will start smelling amazing right about now, a comforting aroma. This step builds the flavor foundation for our green bean casserole, so don’t rush it.
- Whip Up the Creamy Sauce:: Push the sautéed veggies to one side of the pan. Add a little more butter to the empty side, then sprinkle in the flour. Stir it constantly for about a minute to cook out that raw flour taste – this is your roux! Slowly whisk in the chicken broth, then the heavy cream, stirring until the sauce thickens and gets lovely and smooth. Season with salt and pepper. Honestly, the smell of this creamy sauce is just heavenly! You want it thick enough to coat the back of a spoon.
- Combine and Bake:: Once your sauce is perfect, stir the blanched green beans into the skillet, making sure they’re all coated in that glorious creaminess. Give it a good stir, ensuring everything is evenly distributed. If your skillet isn’t oven-safe, transfer the mixture to a 9×13 inch baking dish. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, until bubbly and heated through. This is an important step for an easy green bean casserole, letting those flavors meld.
- Add the Crispy Topping:: This is the best part, honestly. Take the casserole out of the oven and sprinkle a generous layer of crispy fried onions over the top. Don’t be shy here! Return it to the oven for another 5-10 minutes, just until those onions are golden brown and perfectly crispy. I once burned the onions before by leaving them in too long, so keep a close eye on them! That crunch is non-negotiable for a satisfying easy green bean casserole.
- Serve It Up:: Carefully remove the bubbly, golden-topped casserole from the oven. Let it cool for a few minutes before serving – it’ll be screaming hot! The aroma filling your kitchen will be pure comfort. Serve it warm, and watch everyone dig in. It should be creamy, crunchy, and absolutely delicious. This easy green bean casserole recipe is seriously a crowd-pleaser, I promise.