Classic Green Bean Casserole

A delightful dish made with fresh green beans, a creamy garlic and mushroom sauce, and crispy fried onions, perfect for family gatherings and holiday feasts.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 215

Ingredients Method Notes

Ingredients

Main Ingredients

1.5 pounds fresh green beans, trimmed and halved Choose bright, crisp green beans.
3 tablespoons unsalted butter
8 ounces fresh cremini or button mushrooms, sliced
2 cloves garlic, minced
3 tablespoons all-purpose flour Can be substituted with gluten-free flour.
1.5 cups whole milk Can be substituted with non-dairy milk.
1/2 cup heavy cream Can be substituted with a dairy-free cream alternative.
1/2 teaspoon salt Adjust to taste.
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1.5 cups crispy fried onions (halal-certified) Used for topping the casserole.

Method

Preparation

Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with a little butter.
Bring a large pot of salted water to a boil. Add the fresh green beans and cook for about 5 minutes until they are bright green and slightly tender. Immediately drain them and plunge them into a bowl of ice water to stop the cooking. Drain again and set aside.

Making the Sauce

In a large skillet or saucepan, melt the 3 tablespoons of butter over medium heat.
Add the sliced mushrooms and cook for 5 to 7 minutes until they are browned and their liquid has evaporated.
Add the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the mushrooms and stir constantly for 1 to 2 minutes to cook out the raw flour taste.
Slowly whisk in the milk and heavy cream. Continue to whisk over medium heat until the sauce thickens and begins to bubble, about 5 minutes.
Season the sauce with salt, black pepper, and onion powder. Taste and adjust seasoning if needed.

Combining and Baking

Add the blanched green beans to the skillet and toss them gently to coat them thoroughly in the creamy mushroom sauce.
Pour the mixture into your prepared baking dish and spread it out evenly with a spatula.
Place the dish in the oven and bake for 20 minutes until the sauce is bubbling around the edges.
Remove from the oven and sprinkle the crispy fried onions evenly over the top.
Return the dish to the oven for another 5 to 10 minutes until the onions are golden brown and extra crunchy. Serve hot.

Notes

If you have leftovers, let them cool completely and store them in an airtight container in the refrigerator for about 3 to 4 days. Reheat in the oven at 350°F (175°C).