Name: Best-Ever Green Bean Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 lb. fresh green beans; Kosher salt; 2 Tbsp. extra virgin olive oil; 1 lb. crimini mushrooms; 6 Tbsp. unsalted butter; 4 large sprigs thyme; 2 Tbsp. all-purpose flour; 1¼ cups whole milk; 1 cup heavy cream; 4 garlic cloves; ½ cup grated Parmesan; Freshly ground black pepper; ¾ cup French's fried onions

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When the aroma of freshly baked **Best-Ever Green Bean Casserole** wafts through the kitchen, it’s hard not to feel a wave of warmth and nostalgia. The rich, creamy sauce bubbling around fresh green beans and savory mushrooms creates a visual feast that’s just as delightful for the eyes as it is for the stomach. The final touch? The crispy French’s fried onions that add a satisfying crunch. This dish isn’t just a side; it’s the centerpiece of holiday gatherings, family feasts, and cozy dinners.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Best-Ever Green Bean Casserole
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Best-Ever Green Bean Casserole

Growing up, green bean casserole was a staple on our holiday table. I can still picture my grandmother pulling it from the oven, golden and bubbling over the edges, while the family crowded around, eagerly anticipating that first scoop. The laughter, the clinking of plates, and the joy of sharing a beloved recipe—these are moments I cherish. It’s time to create your own memories with this upgraded twist on a classic. Let’s dive into making the **Best-Ever Green Bean Casserole** together!

Why You’ll Love This Recipe

Simple & Quick: Just 30 minutes to bake, making it a perfect addition to your busy holiday meal prep.
Irresistible Flavor: The combination of creamy Parmesan sauce and sweet, caramelized mushrooms makes every bite delicious.
Eye-Catching Appeal: With its golden top and vibrant green vegetables, it’s not only tasty but looks stunning too!
Flexible Serving: Perfect for Thanksgiving, potlucks, or as a weeknight side dish; it fits every occasion!
Diet-Friendly Options: Easily modified to be gluten-free by using a cornstarch roux instead of flour.

Ingredients You’ll Need

2 lb. fresh green beans: Bright and crisp, these beans provide the backbone of the casserole. For a quicker option, frozen green beans will work as well.
Kosher salt: Enhances flavor; avoid table salt as it can be too salty.
2 Tbsp. extra virgin olive oil: Adds depth; can substitute with butter for a richer flavor.
1 lb. crimini mushrooms: These provide a lovely umami flavor. Feel free to swap with button mushrooms if that’s what you have on hand.
6 Tbsp. unsalted butter: Adds richness to the sauce. Make sure to use unsalted for better control over seasoning.
4 large sprigs thyme: Fresh herbs elevate the flavor. Dried thyme can also work in a pinch.
2 Tbsp. all-purpose flour: Thicken the sauce; cornstarch can be a gluten-free alternative.
1¼ cups whole milk: For a creamy texture; you could opt for a non-dairy alternative if preferred.
1 cup heavy cream: Makes the sauce luscious. For a lower-calorie option, half-and-half will suffice.
4 garlic cloves: Infuses the sauce with a fragrant, savory kick. Use garlic powder if you’re in a rush.
½ cup grated Parmesan: Adds a salty, nutty flavor. Pecorino Romano can be substituted if you like a sharper taste.
Freshly ground black pepper: To taste; adds a mild heat and enhances flavors.
¾ cup French’s fried onions: Essential for that crispy topping. You can replace them with homemade fried onions for a fresh twist.

How to Make Best-Ever Green Bean Casserole

Preheat and Prepare: Start by placing the middle rack in your oven and preheating it to 375°F. This ensures even cooking. Meanwhile, fill a large pot with water, adding a generous pinch of kosher salt, and bring it to a boil. This step will help retain the bright green color of the beans. Once boiling, get ready to blanch your green beans.

Blanch the Green Beans: In batches, add your fresh green beans to the boiling water. Cook until they’re vibrant green and just tender but still crisp, about 3 minutes per batch. Drain them and let them cool. Before the next step, be sure to trim the ends of those beans to keep things neat!

Sauté the Mushrooms: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Toss in half a pound of sliced crimini mushrooms, avoiding the urge to stir them for the first couple of minutes—this will help them develop a nice golden crust. Once browned, add 2 tablespoons of unsalted butter and a sprig of thyme. Cook until the mushrooms are tender and beautifully browned, adjusting the seasoning with a sprinkle of kosher salt. Set them aside before repeating with the remaining mushrooms.

Make the Cream Sauce: In a separate saucepan, melt the remaining butter over medium-low heat. Whisk in the flour, cooking it gently until it’s a lovely golden brown—this is your roux. Gradually whisk in the whole milk and heavy cream, cranking the heat up to bring it to a simmer. As it thickens and begins to bubble—about 5 minutes—remove from heat and stir in the finely grated garlic and Parmesan, seasoning with salt and pepper to taste.

Combine and Bake: In a 2-quart baking dish, arrange your blanched green beans and sautéed mushrooms—this will ensure every bite has a balance of flavors. Pour that silky cream sauce over everything—it may seem like it’s not enough, but trust me, it’ll get saucier as it bakes! Cover tightly with foil and bake for 25-30 minutes until the sauce is bubbling.

Finish with Onions: Once the sauce is ready, uncover your casserole and give it a few more minutes in the oven to get those edges lightly browned. Then, top with the crispy French’s fried onions and bake for just 3 more minutes until they’re golden and fragrant. Let it sit for about 10 minutes before serving to allow the flavors to meld.

Storing & Reheating

Once your Best-Ever Green Bean Casserole has had its moment in the spotlight, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months. When you’re ready to enjoy the casserole again, simply thaw in the fridge overnight and reheat in a 350°F oven for about 20 minutes. The texture might change slightly, but you can refresh the creaminess by adding a splash of milk or cream while reheating.

Chef’s Helpful Tips

Avoid overcooking the green beans; they should remain slightly crisp for the best texture.
Keep your cream sauce from getting lumpy by whisking it continuously as it thickens.
If you want to amp up the garlic flavor, consider roasting the garlic before adding it to the sauce.
For extra crunch, mix some fried onions into the casserole before topping it.
This recipe can be made a day in advance; just assemble the casserole and store it in the fridge before baking!

This **Best-Ever Green Bean Casserole** is sure to garner rave reviews at your next gathering. With its creamy texture, rich flavors, and a nostalgic touch that warms the heart, it’s a dish you’ll want to share. Don’t hesitate to experiment—add your favorite herbs or spice it up with a pinch of cayenne for some heat. Gather your loved ones and enjoy this tradition in a new light!

Recipe FAQs

Can I use frozen green beans instead of fresh?

Absolutely! Frozen green beans can save you some time. Just be sure to cook them according to package instructions before adding them to the casserole. This ensures they maintain their texture and don’t get mushy when baked.

How can I make this dish gluten-free?

You can easily make this casserole gluten-free by replacing the all-purpose flour with cornstarch. Simply mix 1 tablespoon of cornstarch with an equal amount of cold milk to create a slurry before whisking it into your cream mixture.

Can I prepare this casserole ahead of time?

Definitely! You can prepare the casserole up to the baking stage and then cover it tightly and store it in the fridge for up to 24 hours. Just add an extra 10-15 minutes to the baking time if you are cooking it directly from the fridge.

What can I use instead of Parmesan cheese?

If you’re looking for an alternative to Parmesan, consider using Pecorino Romano for a sharper flavor, or nutritional yeast if you want a dairy-free option. Both add a delicious touch to the cream sauce.