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Green Bean Casserole

A heartwarming and comforting dish of tender green beans mixed in a creamy sauce, topped with crispy fried onions — perfect for holidays or weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound fresh green beans, trimmed and halved or use 2 10-ounce bags frozen for convenience
  • 2 tablespoons butter for a silky base
  • 1 medium shallot or small onion, finely chopped brings sweetness and depth
  • 2 cloves garlic, minced aromatic lift
  • 8 ounces mushrooms, sliced add earthy richness
  • 3 tablespoons all-purpose flour thickens the sauce into a velvety coating
  • 1 cup low-sodium chicken broth or vegetable broth savory backbone
  • 1 cup milk or unsweetened almond milk creamy binder; use half-and-half for an indulgent twist
  • 1/2 cup grated Parmesan or nutritional yeast nutritional yeast adds cheesy flavor without dairy
  • to taste Salt and black pepper simple seasoning magic
  • 1 1/2 cups crispy fried onions (store-bought or homemade) the signature crunchy crown

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it near the stove so everything moves smoothly.
  2. Blanch the green beans in boiling salted water for 3–4 minutes until bright green and slightly tender; immediately plunge into ice water to stop cooking. Drain and set aside.
  3. In a large skillet, melt butter over medium heat. Add shallot and sauté until translucent and sweet, about 2 minutes.
  4. Stir in garlic and mushrooms; cook until mushrooms release their liquid and start to brown.
  5. Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute to remove raw flour taste.
  6. Gradually whisk in the broth and milk, smoothing into a glossy, thick sauce. Simmer until slightly reduced, about 3–5 minutes.
  7. Stir in Parmesan or nutritional yeast, then season with salt and black pepper.
  8. Fold the blanched green beans into the sauce until every bean is coated. Transfer this mixture into your prepared dish and smooth the top.
  9. Sprinkle the crispy fried onions evenly over the casserole.
  10. Bake uncovered for 20–25 minutes until bubbly and the top is golden brown.
  11. Let rest for 5 minutes before serving.

Notes

For a dairy-free version, swap butter for olive oil or vegan butter, milk for oat or almond milk, and Parmesan for nutritional yeast. To make it lighter, use a cornstarch slurry instead of flour and reduce butter to 1 tablespoon.