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The Best Green Bean Casserole Recipe

The Best Green Bean Casserole Recipe

A creamy, scratch-made green bean casserole with tender beans, silky mushroom sauce, and a crunchy topping of fried onions—perfect for holiday tables or cozy weeknight suppers.
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Prep Time 10 minutes
Cook Time 15 minutes
Sauce Simmer Time 8 minutes
Total Time 33 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Beans & Prep
  • 1.5 pounds green beans trimmed and cut into 1–2-inch pieces
Sauce
  • 2 tablespoons butter unsalted
  • 1 cup yellow onion finely chopped
  • 8 ounces mushrooms sliced
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour for thickening
  • 1.5 cups chicken broth
  • 0.75 cup heavy cream
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon dried thyme
Topping
  • 6 ounces crispy fried onions

Method
 

Beans & Prep
  1. Bring a large pot of salted water to a boil. Add green beans and cook for 5–6 minutes until crisp-tender. Drain and set aside.
    1.5 pounds green beans
Sauce
  1. Melt butter in a large skillet over medium heat. Add yellow onion and sauté for 3–4 minutes until softened.
    2 tablespoons butter
  2. Stir in mushrooms and cook for 5–6 minutes, stirring occasionally, until browned and moisture evaporates.
    1 cup yellow onion
  3. Add garlic and cook for about 30 seconds until fragrant.
    8 ounces mushrooms
  4. Sprinkle flour over vegetables and cook, stirring, for 1–2 minutes to remove raw taste.
    3 cloves garlic
  5. Slowly whisk in chicken broth and heavy cream. Bring to a simmer and cook for 2–3 minutes until thickened.
    0.25 cup all-purpose flour, 1.5 cups chicken broth
  6. Season with kosher salt, black pepper, and dried thyme.
    0.75 cup heavy cream, 1 teaspoon kosher salt, 0.5 teaspoon black pepper
Assembly & Bake
  1. Preheat oven to 400°F. Combine green beans and sauce, transfer to a 2-quart baking dish, and sprinkle fried onions on top.
    1.5 pounds green beans, 0.5 teaspoon dried thyme
  2. Bake for 15–20 minutes until bubbling around the edges and onions are golden.

Notes

Let leftovers cool no more than 2 hours before refrigerating.
Store in an airtight container for up to 3 days or freeze the unbaked mixture for up to 1 month, then bake from frozen with fresh onions added on top.