Description
This Extra-Comforting Green Bean Casserole recipe brings back memories! Creamy, savory, and topped with crispy onions. A true family favorite.
Ingredients
Scale
- Main Players:
- 1.5 lbs fresh green beans, trimmed
- 8 oz cremini mushrooms, sliced
- Flavor Foundation:
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 tbsp unsalted butter, divided
- Creamy Goodness:
- 2 tbsp all-purpose flour
- 1.5 cups low-sodium chicken broth
- 1 cup whole milk
- 1 tbsp soy sauce or Worcestershire sauce
- 1/2 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 green beans ready. Snap off the tough ends – you know, the little woody bits. Give them a good rinse under cold water. Now, blanch them! Boil a pot of salted water, toss the beans in for about 3-4 minutes until they’re bright green and just tender-crisp. Don’t overcook them here; we want them to still have a little snap after baking. Immediately plunge them into an ice bath to stop the cooking. This is where I always forget to salt the water, oops! Good drainage is key here, so they’re not watery.
- Sauté the Flavor Foundation:: In a large skillet or Dutch oven, melt a couple of tablespoons of butter over medium heat. Add your chopped yellow onion and cook until it’s softened and translucent, about 5-7 minutes. Then, toss in the sliced cremini mushrooms. Let them cook down until they’ve released their liquid and started to brown. This step really builds the foundational flavor for your Extra-Comforting Green Bean Casserole. Next, add the minced garlic and cook for just another minute until fragrant – don’t let it burn, or it’ll be bitter!
- Whip Up the Creamy Sauce:: Now for the magic! Push the sautéed veggies to one side of the pan. Add the remaining butter to the empty side, let it melt, then sprinkle in the flour. Whisk it constantly for about a minute to create a roux. It should smell a little nutty. Slowly, and I mean *slowly*, whisk in the chicken broth, making sure there are no lumps. Then, gradually add the whole milk, continuing to whisk until the sauce starts to thicken. It should be smooth and luscious. This is where your kitchen will start to smell amazing, like pure comfort!
- Season and Combine:: Once the sauce is thick and bubbly, stir in the soy sauce (or Worcestershire) and a generous amount of black pepper. Taste it! Adjust the salt if needed, remembering your broth might already have some. Now, fold in those blanched and drained green beans and the sautéed mushroom and onion mixture. Give it a good stir, making sure everything is coated in that glorious, creamy sauce. This step is all about making sure every bite of your Extra-Comforting Green Bean Casserole is bursting with flavor.
- Into the Oven It Goes:: Pour the green bean mixture into a 9×13 inch baking dish. I usually give the dish a quick spray with cooking oil, just to be safe. Cover the dish loosely with foil. Pop it into a preheated oven at 375°F (190°C) for about 20 minutes. We’re just letting all those flavors meld together and get nice and bubbly. You want to see the edges simmering; that’s how you know it’s happy in there. Honestly, sometimes I peek a little too much, but it’s hard to resist!
- The Grand Finale: Crispy Onions!: After 20 minutes, pull the casserole out of the oven. Remove the foil and sprinkle a generous amount of crispy fried onions all over the top. Don’t be shy here; that crunch is essential for this Extra-Comforting Green Bean Casserole! Return the dish to the oven, uncovered, and bake for another 10-15 minutes, or until the topping is golden brown and the casserole is bubbling beautifully around the edges. Let it rest for a few minutes before serving. It smells like pure nostalgia!