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If you adore classic comfort food with a fresh, homemade twist, you are going to fall head over heels for this Creamy Mushroom Green Bean Casserole with Crispy Fried Onions Recipe. It’s a beautiful blend of tender green beans wrapped in a rich, velvety mushroom sauce, topped off with a generous crown of golden, crispy fried onions. This casserole transforms the humble green bean into a show-stopping dish that’s perfect for holiday feasts, family dinners, or anytime you crave a side dish that’s both nostalgic and indulgently delicious.
Ingredients You’ll Need
The magic of this dish lies in its simple yet thoughtfully chosen ingredients. Each one plays a special role, from the fresh green beans lending a vibrant crunch to the mushrooms adding an earthy depth. Together, they create a luscious sauce that coats the beans perfectly, while the crispy fried onions deliver that irresistible crunch on top.
- 2 pounds fresh green beans: These provide a bright, fresh base with a satisfying snap after blanching.
- 2 tablespoons unsalted butter: Adds richness and helps soften the aromatics without overpowering the flavors.
- 1 medium yellow onion, finely chopped: Brings sweetness and depth when cooked down.
- 3 cloves garlic, minced: Offers a gentle punch of savory flavor that complements the mushrooms.
- 8 ounces button or cremini mushrooms, sliced: The heart of the sauce, giving earthiness and substance.
- ¼ cup all-purpose flour: Thickens the sauce to a creamy consistency that clings beautifully to the beans.
- 2 cups half & half: Creates the silky, indulgent texture that makes the dish feel so comforting.
- 1 cup chicken or vegetable broth: Adds moisture and a savory backbone to the sauce.
- 1 teaspoon soy sauce: A secret ingredient that boosts umami and balances the richness.
- ½ teaspoon salt: Enhances all the flavors without overwhelming.
- ½ teaspoon black pepper: Adds a warm hint of spice and complexity.
- ¼ teaspoon ground nutmeg: Offers a subtle warmth that rounds out the sauce beautifully.
- 1½ cups crispy fried onions: The crowning glory that adds irresistible crunch and golden color.
How to Make Creamy Mushroom Green Bean Casserole with Crispy Fried Onions Recipe
Step 1: Prepare the Green Beans
Start by preheating your oven to 375°F (190°C). Then, boil a large pot of salted water and blanch the green beans for 2 to 3 minutes until they turn bright green and just tender. This step keeps the beans fresh and crisp, preventing them from turning mushy in the casserole. Immediately transfer the beans to a bowl of ice water to stop cooking, then drain and set aside.
Step 2: Cook the Aromatics and Mushrooms
In a large skillet, melt the butter over medium heat. Add your finely chopped onion and let it soften for about 3 to 4 minutes—it should become translucent and fragrant. Toss in the minced garlic and sliced mushrooms, and cook for 5 to 7 minutes until the mushrooms release their natural juices and start to brown. This caramelization adds a deep, savory richness that’s key to this recipe’s flavor profile.
Step 3: Make the Creamy Mushroom Sauce
Sprinkle the flour evenly over the mushroom mixture, stirring continuously to coat all the ingredients. Cooking the flour for 1 to 2 minutes eliminates any raw taste and helps thicken the sauce. Gradually whisk in the chicken or vegetable broth and the half & half, making sure to stir constantly to get a smooth, lump-free sauce. Add the soy sauce, salt, black pepper, and nutmeg, then let it simmer gently for around 5 minutes, stirring often until the sauce thickens gorgeously.
Step 4: Assemble and Bake the Casserole
In a 9×13-inch casserole dish, layer in the blanched green beans, then pour over the creamy mushroom sauce. Add half a cup of crispy fried onions into the mixture and stir everything together right in the dish to ensure every bean is coated. Spread this out evenly, then sprinkle the remaining crispy fried onions generously over the top. Place the dish in the oven and bake for 20 to 25 minutes until the sauce bubbles eagerly and the onions have turned a beautiful golden brown.
How to Serve Creamy Mushroom Green Bean Casserole with Crispy Fried Onions Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme adds a burst of color and freshness, perfectly complementing the deep, creamy flavors. If you’re feeling adventurous, a light dusting of grated Parmesan just before serving can also add a lovely savory twist.
Side Dishes
This casserole pairs wonderfully with roasted turkey, baked ham, or even a simple grilled chicken breast for a comforting meal. It’s also fantastic alongside mashed potatoes or buttered dinner rolls, which help soak up the luscious mushroom sauce.
Creative Ways to Present
For a stunning holiday table, make individual portions in ramekins topped with fried onions just before baking. Alternatively, serve this casserole family-style in a beautiful dish so everyone can scoop their favorite parts—don’t be surprised if second helpings fly!
Make Ahead and Storage
Storing Leftovers
Store any leftovers covered tightly in the refrigerator for up to 3 days. This allows the flavors to meld even more, and the casserole reheats beautifully.
Freezing
You can freeze the casserole before baking by covering it with plastic wrap and aluminum foil. Freeze for up to 2 months, then bake straight from frozen—just add extra baking time until hot and bubbly.
Reheating
Reheat leftovers in a 350°F (175°C) oven until warmed through to keep the crispy topping crunchy. Alternatively, microwaving works for a quick fix but may soften the fried onions; to regain crispness, pop it under the broiler for a minute or two.
FAQs
Can I use canned green beans for this recipe?
While fresh green beans provide the best texture and flavor, you can use canned green beans in a pinch. Make sure to drain them well and reduce blanching time to avoid a mushy casserole.
What can I substitute for half & half?
If you don’t have half & half, you can mix equal parts whole milk and heavy cream or use just whole milk for a lighter version—though the sauce may be slightly less rich.
Is this recipe vegetarian?
Yes! Just swap out the chicken broth for vegetable broth to keep this Creamy Mushroom Green Bean Casserole with Crispy Fried Onions Recipe fully vegetarian without sacrificing flavor.
Can I make the fried onions from scratch?
Absolutely! Slice some onions thinly, dredge in flour, and fry them until golden and crispy. This homemade touch adds freshness and lets you control the seasoning.
How can I make this gluten-free?
Replace the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce. Also, check that the crispy fried onions are gluten-free or make your own to be safe.
Final Thoughts
Once you try this Creamy Mushroom Green Bean Casserole with Crispy Fried Onions Recipe, it will become a new favorite in your cooking repertoire. It balances comfort and elegance in every spoonful, making your meals feel extra special without complicated steps. Get ready to impress your loved ones and savor every creamy, crispy bite!
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Creamy Mushroom Green Bean Casserole with Crispy Fried Onions Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This classic Green Bean Casserole combines tender green beans with a creamy mushroom sauce, topped with crispy fried onions for a perfect balance of flavors and textures. A beloved holiday side dish that’s easy to prepare and sure to please any crowd.
Ingredients
Vegetables
- 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces button or cremini mushrooms, sliced
Dairy
- 2 tablespoons unsalted butter
- 2 cups half & half
Pantry
- ¼ cup all-purpose flour
- 1 cup chicken or vegetable broth
- 1 teaspoon soy sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 1½ cups crispy fried onions
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Blanch Green Beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes until they are bright green and slightly tender. Immediately transfer the beans to a bowl of ice water to stop the cooking process. Drain and set aside.
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and sliced mushrooms and cook for 5-7 minutes until the mushrooms release their moisture and start to brown.
- Make Roux: Sprinkle the flour over the mushroom mixture and stir to coat the ingredients evenly. Cook for 1-2 minutes to remove the raw flour taste.
- Add Liquids and Seasonings: Gradually whisk in the chicken or vegetable broth and half & half, stirring constantly to avoid lumps. Add the soy sauce, salt, pepper, and ground nutmeg. Simmer the sauce for about 5 minutes, stirring frequently until it thickens.
- Combine Beans and Sauce: In a 9×13-inch casserole dish, add the blanched green beans, the mushroom sauce, and ½ cup of the crispy fried onions. Mix everything together directly in the dish until the green beans are evenly coated. Spread the mixture into an even layer.
- Add Topping: Sprinkle the remaining 1 cup of crispy fried onions evenly over the top of the casserole.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes or until the sauce is bubbling and the onions on top are golden brown. Allow it to cool for a few minutes before serving.
Notes
- Blanching the green beans helps maintain their vibrant color and crisp texture in the casserole.
- Using half & half makes the sauce creamy but not too heavy; you can substitute with whole milk for a lighter version or heavy cream for extra richness.
- For a vegetarian version, use vegetable broth instead of chicken broth and ensure fried onions are vegetarian-friendly.
- To save time, use pre-cut green beans and pre-sliced mushrooms.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven for best texture.
