Green Bean Casserole Crispy Onions (Printable Version)

Tender green beans in creamy mushroom sauce topped with golden crispy onions, ideal for holiday side dishes.

# What You'll Need:

→ Vegetables

01 - 1 lb fresh green beans, trimmed and halved
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 cup low-sodium vegetable broth
09 - 1/2 cup heavy cream
10 - 1/2 tsp salt
11 - 1/4 tsp ground black pepper
12 - 1/4 tsp ground nutmeg

→ Topping

13 - 1 1/2 cups crispy fried onions

# Directions:

01 - Preheat the oven to 375°F.
02 - Bring a large pot of salted water to a boil. Add the green beans and cook for 4–5 minutes until just tender and bright green. Drain and immediately transfer to an ice bath to stop cooking. Drain well and set aside.
03 - In a large skillet over medium heat, melt the butter. Add the chopped onions and cook for 2–3 minutes until softened. Stir in the garlic and mushrooms, and sauté until the mushrooms release their liquid and become golden brown, about 5–6 minutes.
04 - Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute. Gradually whisk in the milk, vegetable broth, and heavy cream. Add salt, pepper, and nutmeg. Cook, stirring, until the sauce thickens, about 3–4 minutes.
05 - Remove from heat. Add the blanched green beans to the sauce, tossing to coat evenly.
06 - Transfer the mixture to a lightly greased 2-quart baking dish. Bake uncovered for 20 minutes.
07 - Remove from the oven, sprinkle the crispy fried onions evenly over the top, and return to the oven. Bake for an additional 10 minutes, or until the onions are golden and the casserole is bubbling.
08 - Let cool for 5 minutes before serving.

# Expert Advice:

01 -
  • The homemade sauce beats anything from a can and comes together in minutes
  • Crispy onions stay perfectly crunchy instead of getting soggy halfway through dinner
  • Its the one side dish that actually gets people excited about eating their vegetables
02 -
  • Don't skip blanching the beans or they'll end up tough and unevenly cooked in the oven
  • Let the sauce thicken properly before combining it with the beans or you'll end up with a watery casserole
  • Add the crispy onions only in the last 10 minutes or they'll burn before the beans are heated through
03 -
  • Add a splash of white wine to the mushrooms while they cook for extra depth
  • Try grating some fresh parmesan into the sauce for a savory umami boost

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