Green Bean Casserole Baked Dish (Printable Version)

Tender green beans in creamy mushroom sauce with crispy fried onions for hearty gatherings.

# What You Need:

→ Vegetables

01 - 1 lb fresh green beans, trimmed and cut into 2-inch pieces (or 1 lb frozen, thawed)
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 8 oz cremini or button mushrooms, sliced

→ Sauce

05 - 2 tbsp unsalted butter
06 - 2 tbsp all-purpose flour
07 - 1 cup whole milk
08 - 1/2 cup low-sodium vegetable broth
09 - 1/2 cup sour cream
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/4 tsp ground nutmeg

→ Topping

13 - 1 1/2 cups crispy fried onions (store-bought or homemade)

# How-To Steps:

01 - Preheat the oven to 350°F.
02 - Bring a large pot of salted water to a boil. Add green beans and cook for 4 to 5 minutes until bright green and just tender. Drain and transfer immediately to a bowl of ice water to halt cooking. Drain again and set aside.
03 - Melt butter in a large skillet over medium heat. Add chopped onion and cook 2 to 3 minutes until softened. Add garlic and mushrooms; continue cooking for 5 minutes until mushrooms are tender and liquid has evaporated.
04 - Stir in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk and vegetable broth. Cook while stirring until the sauce thickens, about 3 to 4 minutes.
05 - Remove skillet from heat. Stir in sour cream, salt, pepper, and nutmeg until smooth.
06 - Add drained green beans to the sauce and stir to coat evenly.
07 - Transfer the mixture to a greased 2-quart baking dish. Evenly sprinkle 1 cup of crispy fried onions over the top.
08 - Bake for 25 minutes until bubbling. Remove from oven, top with remaining crispy onions, and bake an additional 5 minutes until golden brown.
09 - Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It turns plain green beans into something people actually fight over at the table.
  • The creamy mushroom sauce tastes homemade but comes together faster than you expect.
  • Crispy onions on top add crunch that makes every bite satisfying.
  • It holds up beautifully on a crowded holiday spread without drying out.
02 -
  • Do not skip the ice water bath after blanching or your beans will keep cooking and lose their snap.
  • Whisk the milk in slowly to avoid lumps in the roux, and keep stirring until it thickens or it will taste chalky.
  • Add sour cream off the heat or it will curdle and ruin the smooth texture you worked for.
  • Save some fried onions for the final five minutes or they burn and taste bitter instead of crispy.
03 -
  • Use a whisk instead of a spoon when adding the milk to the roux, it keeps the sauce smooth and prevents lumps from hiding in the corners.
  • Taste the sauce before adding the green beans and adjust the salt, because once everything is mixed it is harder to fix.
  • If the sauce looks too thick, thin it with a splash of broth or milk before folding in the beans.
  • For extra crispy onions, toss them with a tiny bit of melted butter before the final five minutes in the oven.
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