Description
Green Bean Casserole for the Holidays! Our familys best recipe is creamy, savory, and perfect for your festive table. Make this holiday classic your own.
Ingredients
Scale
- Base Ingredients:
- 1.5 lbs fresh green beans, trimmed
- 8 oz fresh mushrooms, sliced (cremini or button)
- 1 small yellow onion, finely diced
- Creamy Goodness:
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup whole milk
- 2 tbsp unsalted butter
- Flavor Boosters & Finishing Touches:
- 2 cloves garlic, minced
- 1/2 tsp freshly ground black pepper
- 1 tsp soy sauce or Worcestershire sauce
- 1 (6 oz) can crispy fried onions
- Optional Extras:
- 1/4 cup grated Parmesan cheese
- Pinch of freshly grated nutmeg
Instructions
- Prep Your Beans:: First things first, get those green beans ready. I usually snap the ends off – it’s kinda meditative, you know? Then, I blanch them in boiling, salted water for about 5-7 minutes. You want them tender-crisp, bright green, not sad and soggy. This is where I almost always forget to salt the water, oops, but it really does make a difference in the final flavor. Drain them well, like, really well, and set them aside. We don’t want watery casserole!
- Sauté the Aromatics:: Next, grab a nice big skillet and melt some butter over medium heat. Toss in your diced yellow onion and those sliced mushrooms. Let them get nice and soft, maybe 5-7 minutes. I love how the kitchen starts to smell earthy and sweet right about now. This is a crucial step for building flavor for your Green Bean Casserole for the Holidays, so don’t rush it. I once tried to skimp on the sauté time, and the mushrooms were rubbery. Never again!
- Whip Up the Creamy Sauce:: Now for the heart of the Green Bean Casserole for the Holidays! Add your minced garlic to the skillet with the onions and mushrooms, cooking for just a minute until it’s fragrant – don’t let it burn! Stir in the cream of mushroom soup, then slowly whisk in the whole milk until everything is smooth and creamy. Add a good grind of black pepper and that little splash of soy or Worcestershire sauce. Let it simmer gently for a few minutes, just until it thickens a bit. It should smell absolutely divine, like a warm hug in a bowl!
- Combine and Bake:: Gently fold your blanched green beans into the creamy mushroom sauce. Make sure every bean is coated in that luscious goodness. Pour this mixture into a 9×13 inch baking dish. I usually give it a little shake to make sure it’s evenly distributed. Pop it into a preheated oven at 375°F (190°C) and bake for about 15-20 minutes. You’re looking for it to be bubbly around the edges. This is the part where patience is key, but the anticipation is so worth it.
- Add the Crispy Topping:: After that initial bake, pull the casserole out. Now’s the time for the star of the show: those crispy fried onions! Sprinkle them generously all over the top. I like to really pile them on, honestly. I’ve had moments where I’ve dropped half the can, and had to sweep them up quickly, but hey, kitchen chaos happens! This is what gives the Green Bean Casserole for the Holidays that essential crunch.
- Final Bake and Serve:: Return the casserole to the oven for another 5-10 minutes, or until the fried onions are golden brown and even crispier. You want them to look toasted, not burnt, so keep an eye on them! The whole kitchen will smell like pure holiday magic. Let it cool for just a few minutes before serving. It should be bubbly, creamy, and wonderfully crunchy on top. It’s the perfect side for any festive meal, truly!