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The Best Green Bean Casserole Recipe: A Classic Dish That Never Fails

A serving of green bean casserole with crispy fried onions on top, placed on a gray plate.
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Green Bean Casserole Recipe is one of those dishes that just belongs on the dinner table, especially during the holidays. It’s creamy, crunchy, packed with flavor

Ingredients

Scale

For the Casserole

  • 1 ½ pounds fresh green beans, with ends trimmed, and cut into 2-inch long pieces
  • 2 tablespoons butter
  • 8 ounces mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth (or vegetable broth for a vegetarian option)
  • 1 cup heavy cream
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg (trust me, it makes a difference)


For the Crispy Onion Topping

  • 1 large onion, thinly sliced
  • ½ cup all-purpose flour
  • ¼ cup panko breadcrumbs
  • ½ teaspoon salt
  • 1 cup buttermilk
  • Vegetable oil, for frying

Instructions

1. Prep the Green Beans

Fresh green beans make all the difference. No offense to the canned ones, but they can get a little too soft. Here’s how to do it right:

  1. Boil a large pot of salted water.
  2. Add the green beans and cook for about 3-4 minutes. Remember, the green beans will have that bright green.
  3. Immediately transfer them to a bowl of ice water to stop the cooking. This keeps them crisp-tender.
  4. Drain and set aside. 

2. Make the Creamy Sauce

This is where the magic happens. We’re ditching the condensed soup for something way better.

  1. In a skillet over medium heat, melt the butter.
  2. Simply toss in the mushrooms and cook for about 5 minutes or until brown and tender.
  3. Add garlic and cook, stirring well for about half a minute, until the invigorating smell of garlic escapes into the room.
  4. add flour over the mushrooms and stir well for a minute to enhance the flavor of the flour.
  5. Manage the chicken broth and heavy cream into the pot, stirring constantly.
  6. Add salt, pepper, and nutmeg, then let it simmer for 4-5 minutes until thick and creamy. 

3. Make the Crispy Onion Topping

Sure, you could grab a can of crispy fried onions—but making them from scratch? Next level.

  1. Soak the onion slices in buttermilk for 10 minutes to soften them up.
  2. In a bowl, mix flour, salt and panko.
  3. Heat about half inch of vegetable oil in a skillet over medium heat.
  4. Make sure to dip the heavy onion in the flour mixture, shake off the surplus, and deep-fry it in bathes until golden and crispy. (about 2 minutes per batch).
  5. set them aside on a paper towel . 

4. Assemble and Bake

Now, let’s bring it all together.

  1. Preheat the oven to 375°F.
  2. Mix the green beans and white sauce together in a big mixing bowl, ensuring that each bit of the mixture is drenched in white sauce.
  3. Transfer to a greased casserole dish and spread into an even layer.
  4. Bake for 15 minutes, just until bubbly.
  5. Sprinkle the onions on top and bake for 5 more minutes until golden.

Let it rest for 5-10 minutes before serving. That is, if you can wait.

Notes

  • Use fresh green beans – The texture is miles better than canned. If you must use canned, drain and rinse them well.
  • Blanch the beans properly – That quick ice bath keeps them from turning mushy.
  • Go for homemade crispy onions – They make a world of difference. But hey, if you’re in a rush, store-bought will do.
  • Don’t skip the nutmeg – A slight addition gives an understated flavor that perks up the sauce.

Nutrition

Keywords: Green Bean Casserole Recipe, Homemade green bean casserole, best green bean casserole

Find it online: https://recipesandchill.com/green-bean-casserole-recipe/