Green Bean Casserole
300kcal
Ingredients
Vegetable Base
- 1.5 lb fresh green beans, trimmed and halved Bright, crisp base for the casserole
- 1 medium yellow onion, finely diced Sweetens and builds savory flavor
- 8 oz mushrooms, sliced (cremini or white) Adds umami and meaty texture
- 2 cloves garlic, minced Boosts flavor and aroma
Sauce Ingredients
- 3 tbsp unsalted butter Adds richness and helps sauté the vegetables
- 2 tbsp all-purpose flour Thickens the sauce
- 1 cup low-sodium chicken stock (or vegetable stock) Provides savory liquid and depth
- 1.5 cups whole milk (or half-and-half) Makes the sauce creamy
- 1/2 cup sour cream (optional) Adds tang and silkiness
- 1 tsp Worcestershire sauce Brings savory complexity
- 1 tsp soy sauce (low-sodium) Enhances umami without extra salt
- 1/2 tsp dried thyme (or 1 tsp fresh chopped) Herbaceous note that complements mushrooms
- Salt and freshly ground black pepper Balances and seasons
Topping
- 1.5 cups crispy fried onions (store-bought or homemade) Signature crunchy topping
- 1/2 cup shredded cheddar (optional) Melty, sharp contrast to creamy sauce
Method
Preparation
- Preheat the oven to 350°F (175°C) and butter or spray a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the trimmed green beans and blanch for 3–4 minutes until bright green and just tender. Transfer to a bowl of ice water to stop cooking; drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the diced onion and sauté for 4–5 minutes until translucent.
- Add the sliced mushrooms and cook for 5–7 minutes until browned. Stir in the garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the vegetables and cook for 1 minute. Gradually whisk in the stock, then the milk. Bring to a simmer, whisking until thickened, about 3–4 minutes.
- Stir in the sour cream (if using), Worcestershire sauce, soy sauce, thyme, and season with salt and pepper. If using cheddar, stir in now.
- Combine the blanched green beans with the sauce in a large bowl. Transfer the mixture to the baking dish and smooth the top.
- Sprinkle the crispy fried onions over the casserole.
Baking
- Bake for 20–25 minutes until bubbly. Broil for 1–2 minutes for a golden top, watching closely.
- Let rest for 5 minutes before serving.
Nutrition
Serving1gCalories300kcalCarbohydrates35gProtein8gFat15gSaturated Fat8gSodium400mgFiber4gSugar3g
Notes
Don’t over-blanch the beans: 3–4 minutes keeps them bright and prevents a mushy casserole after baking. Brown the mushrooms well: extra browning adds concentrated flavor to the sauce. Add fried onions at the end: keep them until just before baking (or add most of them pre-bake and a handful for broiling) to keep the topping crispy. Watch the broiler closely: 1–2 minutes is enough to get a golden top; it can go from golden to burnt very quickly.