Old-Fashioned Green Bean Casserole
Green Bean Casserole
A homestyle green bean casserole with tender beans, creamy mushroom sauce, and a crisp fried onion topping.
Old-fashioned green bean casserole belongs on the table when dinner needs something warm, familiar, and generous. This version keeps the spirit of the classic while using fresh green beans for a brighter bite and a simple mushroom cream sauce that tastes homemade without becoming fussy.
The beans are briefly blanched before baking so they stay green and tender instead of turning dull or watery. Sliced mushrooms, onion, garlic, milk, and a little stock make a sauce that coats the beans well, while cheddar adds a savory finish without overwhelming the casserole.
A layer of fried onions goes into the filling and more are scattered over the top near the end of baking. That timing keeps the topping crisp while still letting some onion flavor settle into the creamy center.
Serve it with roast turkey, baked ham, chicken, or any Sunday supper that could use a dependable vegetable side. It reheats well, but the topping is best added fresh or refreshed in the oven just before serving.
Nutrition (per serving)
Directions
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1
Heat the oven to 350°F and butter a 2-quart baking dish.
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2
Bring a large pot of salted water to a boil. Add the green beans and cook for 4 minutes, until bright green and barely tender. Drain and rinse under cold water, then drain well.
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3
Melt the butter in a large skillet over medium heat. Add the mushrooms and onion and cook for 7 to 8 minutes, stirring often, until the mushrooms give off their moisture and begin to brown.
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4
Stir in the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and stir for 1 minute, until no dry flour remains.
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5
Slowly whisk in the milk and broth. Add the Worcestershire sauce, salt, and pepper, then simmer for 4 to 5 minutes, stirring often, until the sauce thickens enough to coat a spoon.
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6
Remove the skillet from the heat and stir in the cheddar until melted. Fold in the green beans and 1 cup of the fried onions.
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7
Spoon the mixture into the prepared baking dish and spread it evenly. Bake uncovered for 20 minutes, until bubbling around the edges.
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8
Scatter the remaining 1 cup fried onions over the top and bake for 8 to 10 minutes more, until the topping is crisp and golden. Let stand for 5 minutes before serving.
Ingredients
- Fresh Green Beans, trimmed and cut into 2-inch pieces:1 1/2 pounds
- Unsalted Butter:3 tablespoons
- Cremini Mushrooms, sliced:8 ounces
- Yellow Onion, finely chopped:1/2 cup
- Garlic, minced:2 cloves
- All-Purpose Flour:3 tablespoons
- Whole Milk:1 1/2 cups
- Chicken Broth or Vegetable Broth:1/2 cup
- Worcestershire Sauce:1 teaspoon
- Kosher Salt:1 teaspoon
- Black Pepper:1/2 teaspoon
- Sharp Cheddar Cheese, shredded:1 cup
- Crispy Fried Onions:2 cups
Tips & Notes
- Dry the blanched green beans well so the sauce stays creamy instead of thin.
- For a meatless casserole, use vegetable broth and a vegetarian Worcestershire-style sauce.
- If making ahead, assemble the casserole without the final topping, refrigerate, then add the last cup of fried onions just before the final bake.
