Creamy Green Bean Casserole with Crispy Onions
Ingredients
- For the Casserole
- 1 lb (450g) fresh green beans, trimmed and halved (or use frozen, thawed)
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225g) cremini or button mushrooms, sliced
- 2 tbsp all-purpose flour
- 1 cup chicken or vegetable broth
- 1 cup heavy cream (or half-and-half for lighter version)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground nutmeg (optional, adds warmth)
- For the Topping
- 1 ½ cups crispy fried onions (store-bought or homemade)
- ½ cup grated Parmesan cheese (optional, for extra flavor)
Instructions
- Cook green beans: Bring a large pot of salted water to a boil. Add green beans and cook for 3–4 minutes until just tender-crisp. Drain and immediately plunge into ice water to stop cooking. Drain again and set aside.
- Make the creamy mushroom sauce: In a large skillet, melt butter over medium heat. Add onions, garlic, and mushrooms; sauté until mushrooms are browned and liquid is reduced (about 7 minutes).
- Thicken sauce: Sprinkle flour over the mushroom mixture and stir for 1–2 minutes. Gradually whisk in broth, then cream. Simmer until sauce thickens (5 minutes). Season with salt, pepper, and nutmeg.
- Assemble casserole: Stir green beans into the mushroom sauce. Transfer mixture to a greased 9x13-inch baking dish.
- Top and bake: Sprinkle with Parmesan (if using) and crispy fried onions. Bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden brown.