Save A nostalgic, creamy side dish featuring tender green beans, savory mushrooms, and crispy fried onions—a classic for holiday feasts and family dinners.
Making this Old-School Green Bean Casserole brings back so many wonderful memories of holiday meals at my grandma's house. The aroma of the creamy sauce and crispy onions always filled the kitchen, signaling that a delicious feast was coming. It's a tradition I love to continue, bringing that same warmth and comfort to my own family gatherings.
Ingredients
- 900 g (2 lb) fresh green beans: trimmed and cut into 5 cm (2-inch) pieces (or substitute with 900 g frozen cut green beans, thawed and drained)
- 2 tbsp unsalted butter:
- 250 g (9 oz) cremini or button mushrooms: sliced
- 1 small yellow onion: finely chopped
- 2 garlic cloves: minced
- 2 tbsp all-purpose flour:
- 240 ml (1 cup) whole milk:
- 120 ml (½ cup) heavy cream:
- 120 ml (½ cup) low-sodium vegetable broth:
- 1 tsp salt:
- ½ tsp black pepper:
- ½ tsp ground nutmeg: (optional)
- 150 g (1½ cups) crispy fried onions: (store-bought or homemade)
Instructions
- Preheat the oven:
- Preheat the oven to 180°C (350°F).
- Cook green beans:
- Bring a large pot of salted water to a boil. Add green beans and cook for 5 minutes until just tender but still bright green. Drain and immediately rinse under cold water to stop cooking. Set aside.
- Sauté aromatics:
- In a large skillet over medium heat, melt the butter. Add mushrooms and cook for 5-6 minutes until tender and browned. Add onion and garlic, cooking for another 2-3 minutes until softened.
- Make the sauce:
- Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in milk, cream, and broth. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt, pepper, and nutmeg (if using).
- Combine with green beans:
- Add the drained green beans to the skillet and toss to coat evenly in the sauce.
- Prepare for baking:
- Transfer the mixture to a 2-liter (2-quart) baking dish. Sprinkle half of the crispy fried onions on top.
- Bake:
- Bake for 25 minutes until bubbling. Remove from oven, top with remaining onions, and bake for 5-7 minutes more until golden and crisp.
- Serve:
- Let cool for 5 minutes before serving.
Pin it I remember one Thanksgiving, my Aunt Carol accidentally spilled a whole can of fried onions right before dinner. We all laughed so hard, and she ended up just adding more! It’s those little imperfect moments that make family meals so special and memorable.
Required Tools
- Large pot
- Colander
- Large skillet
- Whisk
- 2-liter (2-quart) baking dish
- Oven
Allergen Information
- Contains: Milk (dairy), Wheat (gluten in flour and fried onions), Soy (possible in store-bought fried onions).
- Double-check labels for fried onions and broth for allergens.
Nutritional Information (per serving)
- Calories: 265
- Total Fat: 15 g
- Carbohydrates: 25 g
- Protein: 6 g
Pin it This Old-School Green Bean Casserole is more than just a side dish; it's a comforting tradition perfect for any cherished gathering. Enjoy sharing this classic taste of home with your loved ones!
Frequently Asked Questions
- → Can I use frozen green beans?
Yes, thaw and drain frozen green beans before cooking. They work well and save prep time.
- → How can I make the dish ahead?
Prepare up to baking, then refrigerate for up to 24 hours. Add fried onions and bake when ready to serve.
- → What cheese can I add for extra flavor?
Sharp cheddar or Gruyère are excellent choices. Stir into the sauce before baking for a richer taste.
- → Are homemade fried onions better?
Homemade onions deliver superior crispness and flavor, but store-bought are convenient and still tasty.
- → Is this suitable for vegetarians?
Yes, the dish uses vegetable broth and contains no meat. Check fried onions for potential additives.
- → Can I substitute other mushrooms?
Cremini and button mushrooms work best, but oyster or shiitake can add variety and depth of flavor.