Southern Green Bean Casserole
Classic Southern green bean casserole with cremini mushrooms, crispy fried onions, and a creamy sauce. Perfect holiday side dish ready in 60 minutes.
Equipment
- large pot
- oven
- large oven-safe skillet or Dutch oven
- 2-quart baking dish
- whisk
- cutting board
- knife
- measuring cups
- measuring spoons
Ingredients
Main Ingredients
- 2 pounds fresh green beans trimmed
- 4 tablespoons unsalted butter
- 8 ounces cremini mushrooms sliced
- 1/2 cup finely chopped yellow onion
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 6 ounces crispy fried onions divided
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of generously salted water to a rolling boil. Add the trimmed green beans and cook for 5 to 7 minutes, or until they are tender-crisp and bright green. Drain the beans thoroughly and set them aside. This ensures they maintain a slight bite after baking.
- In a large oven-safe skillet or Dutch oven, melt the unsalted butter over medium heat. Add the sliced cremini mushrooms and chopped yellow onion. Sauté for 5 to 7 minutes, stirring occasionally, until the mushrooms are lightly browned and the onions are softened and translucent.
- Stir in the minced garlic and cook for 1 minute more, until it becomes fragrant. Sprinkle the all-purpose flour over the mushroom and onion mixture. Cook, stirring constantly, for 1 to 2 minutes to toast the flour and create a roux, which will thicken your sauce.
- Gradually whisk in the chicken broth until the mixture is smooth and lump-free, then slowly whisk in the whole milk. Bring the sauce to a gentle simmer, stirring continuously, and cook for 3 to 5 minutes until it thickens to a creamy consistency. Stir in the kosher salt, black pepper, and Worcestershire sauce. Taste and adjust seasonings as desired.
- Add the cooked green beans to the thickened sauce in the skillet and toss gently to coat them completely. Pour the green bean mixture into a 2-quart baking dish if your skillet isn't oven-safe. Evenly sprinkle 2 ounces (about one-third) of the crispy fried onions over the top of the casserole.
- Bake in the preheated oven for 20 minutes, or until the casserole is bubbly around the edges and heated through.
- Remove the casserole from the oven. Sprinkle the remaining 4 ounces of crispy fried onions evenly over the top. Return the casserole to the oven and bake for an additional 5 to 10 minutes, or until the onions are golden brown and crispy. Let the casserole rest for 5 to 10 minutes before serving.
Notes
Let the casserole rest for 5 to 10 minutes before serving for easier scooping.