Description
Make a delightful Green Bean Casserole with Crispy Onions that’s rich and satisfying. My family’s favorite recipe, perfect for any gathering.
Ingredients
Scale
- Fresh & Hearty Base:
- 1.5 lbs fresh green beans, trimmed
- 8 oz cremini mushrooms, sliced
- Creamy Sauce Essentials:
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup chicken or vegetable broth
- Flavor Boosters & Seasonings:
- 3 cloves garlic, minced
- 2 shallots, finely minced
- 1 tsp fresh thyme leaves
- 1/4 tsp ground nutmeg
- Salt and freshly ground black pepper, to taste
- Crispy Topping & Finishing Touches:
- 1 (6 oz) can crispy fried onions
Instructions
- Prep Your Green Beans:: First things first, get those beautiful green beans ready. Snap off the ends – the woody bits, you know? Then, steam or boil them until they’re tender-crisp. You want them cooked, but still with a little bite, not mushy. This is where I almost always forget to salt the water, but a little salt in the boiling water actually makes the beans taste brighter. Drain them well; nobody wants a watery Green Bean Casserole, right?
- Sauté Aromatics and Mushrooms:: In a big skillet, melt some butter over medium heat. Toss in your minced shallots and garlic. Oh, the smell! It’s just heavenly. Let them soften for a minute, then add your sliced cremini mushrooms. Cook them down until they release their liquid and get a nice golden brown. This step builds so much flavor for our Green Bean Casserole; don’t rush it like I did that one time, ending up with watery mushrooms. You want that rich, savory base.
- Whip Up the Creamy Sauce:: Now for the magic! Sprinkle the flour over the mushroom mixture and stir it around for about a minute. This is your roux, thickening the sauce. Slowly, and I mean *slowly*, whisk in the chicken or vegetable broth, then the whole milk. Keep whisking until it’s smooth and starts to thicken. Add a pinch of nutmeg, some fresh thyme, salt, and pepper. It should smell incredibly fragrant and creamy, almost like a warm hug. Keep stirring so it doesn’t stick to the bottom!
- Combine and Season Your Green Bean Casserole:: Once your sauce is thick and bubbly, gently fold in your tender-crisp green beans. Give it a good stir, making sure every single bean is coated in that luscious, creamy sauce. This is where you taste and adjust the seasonings. Does it need more salt? A little more pepper? Trust your instincts here! I sometimes add a tiny splash more broth if it feels too thick, just to get that perfect consistency for the Green Bean Casserole.
- Assemble and Bake:: Pour the Green Bean Casserole mixture into a baking dish. I usually go for a 9×13, but really, whatever fits works! Spread it out evenly. Now, here’s the key: don’t add all the crispy onions yet. Sprinkle about half of them over the top. Pop it in a preheated oven, probably around 375°F (190°C), and bake for about 20-25 minutes. You want it bubbly and heated through, with those first few onions getting nice and golden.
- The Grand Finale: Crispy Onions!: After that initial bake, pull the Green Bean Casserole out of the oven. Sprinkle the remaining crispy fried onions generously over the top. Return it to the oven for another 5-10 minutes, just until those new onions are beautifully golden brown and super crispy. Watch them closely, they can burn fast! When it comes out, the whole kitchen will smell amazing, and you’ll have a perfectly bubbly, creamy, and crunchy Green Bean Casserole ready to devour.