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–+ servings
Lucy Lucy

Fresh Green Bean Casserole with Crispy Onions

Say goodbye to canned soups and hello to vibrant, fresh flavors with this Green Bean Casserole From Scratch! Featuring tender green beans, a creamy homemade mushroom sauce, and a crispy onion-bread topping, this dish is perfect for holidays or weeknight dinners.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Topping:
  • 4 slices white bread torn into quarters
  • 2 tablespoons unsalted butter softened
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 6 ounces canned fried onions
For the Beans and Sauce:
  • 2 tablespoons salt for cooking water
  • 2 pounds fresh green beans ends trimmed and halved
  • 3 tablespoons unsalted butter
  • 1 pound white button mushrooms stems removed, cleaned, and cut into ½-inch pieces
  • 3 cloves garlic minced
  • ¾ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 3 tablespoons all-purpose flour
  • 1 ½ cups chicken broth
  • 1 ½ cups heavy cream

Method
 

Prepare the Topping:
  1. Place the bread, butter, salt, and pepper into a food processor.
  2. Pulse until the mixture resembles coarse crumbs.
  3. Transfer to a bowl and toss with the canned fried onions. Set aside.
Cook the Green Beans:
  1. Bring 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt.
  2. Add the green beans and cook for about 6 minutes, or until bright green and crisp-tender.
  3. Drain and immediately plunge the beans into a bowl of ice water to stop the cooking process.
  4. Spread the beans on a paper towel-lined baking sheet to drain completely.
Make the Sauce:
  1. In the same pot, melt the butter over medium-high heat.
  2. Add the mushrooms, garlic, salt, and pepper. Cook for about 6 minutes until the mushrooms release their moisture and the liquid evaporates.
  3. Sprinkle the flour over the mushrooms, stirring constantly, and cook for 1 minute.
  4. Gradually add the chicken broth, stirring to combine. Bring to a simmer.
  5. Add the heavy cream, reduce the heat to medium, and simmer for about 12 minutes, or until the sauce thickens.
Assemble the Casserole:
  1. Stir the green beans into the sauce until evenly coated.
  2. Transfer the mixture to a 9×13-inch baking dish, spreading it out in an even layer.
Add the Topping:
  1. Sprinkle the onion-breadcrumb topping evenly over the casserole.
Bake:
  1. Preheat the oven to 425°F.
  2. Bake for 15 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.
Cool and Serve:
  1. Let the casserole cool for a few minutes before serving. Enjoy warm!

Notes

  • Make It Ahead: Assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours. Add the topping just before baking.
  • Vegetarian Version: Substitute the chicken broth with vegetable broth for a vegetarian-friendly dish.
  • Customize the Topping: Add grated Parmesan cheese or crushed crackers to the topping for an extra crunch.
  • Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F.

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