Save Old-School Green Bean Casserole is a nostalgic creamy side dish featuring tender green beans savory mushrooms and crispy fried onions. It is a classic staple for holiday feasts and family dinners bringing back comforting memories and delicious flavors.
I first made this casserole for a family Thanksgiving and ever since it has become a must-have at our celebratory table. Everyone looks forward to the fresh green beans and the rich homemade mushroom sauce.
Ingredients
- Fresh green beans: 900 g (2 lb) trimmed and cut into 5 cm (2-inch) pieces or use 900 g frozen cut green beans thawed and drained
- Unsalted butter: 2 tbsp for sautéing
- Cremini or button mushrooms: 250 g (9 oz) sliced
- Yellow onion: 1 small finely chopped
- Garlic cloves: 2 minced
- All-purpose flour: 2 tbsp for thickening the sauce
- Whole milk: 240 ml (1 cup)
- Heavy cream: 120 ml (½ cup)
- Low-sodium vegetable broth: 120 ml (½ cup)
- Salt: 1 tsp
- Black pepper: ½ tsp
- Ground nutmeg (optional): ½ tsp
- Crispy fried onions: 150 g (1½ cups) store-bought or homemade
Instructions
- Preheat 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.
- Prepare Mushroom Mixture:
- 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 Green Beans & Sauce:
- Add the drained green beans to the skillet and toss to coat evenly in the sauce.
- Assemble the Casserole:
- 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.
- Rest & Serve:
- Let cool for 5 minutes before serving.
Save Our family loves making this casserole together each year and it disappears quickly around the dinner table. It is especially cherished by the kids who adore the crispy onion topping.
Make-Ahead Tips
Assemble the casserole up to step 6 cover and refrigerate for up to 24 hours. Add the onions and bake before serving for ultimate freshness and crunch.
Serving Suggestions
Serve alongside roast turkey chicken or even a vegetarian entree. The creamy gravy complements hearty main dishes and the crispy onions add a delightful contrast.
Customization & Variations
For extra flavor add 50 g grated sharp cheddar or Gruyère cheese to the sauce. Swap out fresh green beans for frozen to save time or mix in a pinch of cayenne for gentle heat.
Save Try this Old-School Green Bean Casserole for a holiday classic everyone will ask for again. Its nostalgic flavors and easy make-ahead steps make it a stress-free star at any table.
Kitchen Questions
- → How do I prepare the green beans for best texture?
Blanch the green beans in boiling salted water for 5 minutes, then immediately cool in ice water to keep them tender-crisp and vibrant.
- → Can I use frozen green beans instead of fresh?
Yes, thaw and drain frozen cut green beans before blanching to achieve the right texture for this dish.
- → What type of mushrooms work best here?
Cremini or button mushrooms provide a savory depth and hold their shape well when sautéed for the sauce.
- → How can I add more flavor to the sauce?
Grated sharp cheddar or Gruyère cheese mixed into the sauce adds a rich, savory note enhancing the dish’s creaminess.
- → What’s the purpose of crispy fried onions in this dish?
They add a contrasting crunchy texture and a burst of savory flavor that complements the creamy green beans and mushrooms.
- → Is it possible to prepare this dish ahead of time?
Yes, you can assemble up to the baking step, refrigerate for up to 24 hours, then add the fried onions and bake before serving.