Green Bean Casserole

Ingredients

• 4 sliceswhite bread, each slice torn into quarters
• 28 g (2 tablespoons)unsalted butter, softened
• 1.25 ml (¼ teaspoon)salt
• 0.6 ml (⅛ teaspoon)ground black pepper
• 170 g (6 oz)canned fried onions
• 30 ml (2 tablespoons)salt, for the cooking water
• 907 g (2 pounds)green beans, ends trimmed and halved
• 42 g (3 tablespoons)unsalted butter
• 454 g (1 pound)white button mushrooms, stems removed, wiped clean and broken into 1.3 cm (½-inch) pieces
• 3 clovesgarlic, minced
• 3.75 ml (¾ teaspoon)salt
• 0.6 ml (⅛ teaspoon)ground black pepper
• 23 g (3 tablespoons)plain flour
• 355 ml (1½ cups)chicken stock
• 355 ml (1½ cups)double cream

Instructions

1. 1

   Prepare the topping

   Pulse the bread, softened butter, 1.25 ml salt and 0.6 ml pepper in a food processor until you have coarse crumbs, about ten 1-second pulses. Transfer to a large bowl, toss with the fried onions and set aside.

2. 2

   Blanch the beans

   Heat the oven to 220°C (425°F) and fill a large bowl with iced water. Bring 3.8 litres (4 quarts) of water to the boil in a large pot or Dutch oven, add 30 ml salt and the beans, and cook until bright green and crisp-tender, about 6 minutes. Drain the beans and immediately plunge them into the iced water to stop the cooking. Spread them on a paper-towel-lined baking sheet to drain.

3. 3

   Make the sauce

   Melt 42 g butter in the now-empty pot over medium-high heat. Add the mushrooms, garlic, 3.75 ml salt and 0.6 ml pepper; cook until the mushrooms release their moisture and the liquid evaporates, about 6 minutes. Stir in the flour and cook for 1 minute, stirring constantly. Gradually stir in the stock and bring it to a simmer, continuing to stir. Add the cream, lower the heat to medium and simmer until thickened and reduced to 830 ml (3½ cups), about 12 minutes. Season with salt and pepper to taste.

4. 4

   Bake the casserole

   Stir the green beans into the sauce until evenly coated, then spread them in a 23 × 33 cm (9 × 13-inch) baking dish. Scatter the topping evenly over the beans and bake for about 15 minutes, until golden on top and bubbling around the edges. Serve immediately.

What is green bean casserole?

Green bean casserole is an American baked side dish especially associated with Thanksgiving. This from-scratch version keeps the familiar combination of green beans, creamy mushroom sauce and fried onions, while adding a crisp bread crumb layer.

Fresh beans and a sauce cooked in the same pot give the dish a homemade feel. Blanching the beans first helps them keep their colour and bite during baking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 296 calories, 4g protein, 19g carbs, 23g fat.

The beans and flour provide most of the carbohydrates, while the butter, cream and fried onions contribute much of the fat. The chicken stock, mushrooms and beans provide some protein, though the dish is chiefly a rich vegetable side; pair it with a lean protein and fresh vegetables for a balanced plate.

Choosing the ingredients

Green beans: Trim and halve them so they fit neatly on a fork and cook evenly. Fresh beans are the defining choice in this version.

Mushrooms: White button mushrooms make a mild, savoury base for the sauce. Wipe them clean and break them into small pieces so they soften at a similar pace.

Topping: Bread crumbs add crunch, while canned fried onions bring the familiar savoury finish. Tossing them together spreads both through the topping.

Blanching for the right texture

Salted water seasons the beans as they cook. Aim for bright green beans that are still slightly firm after about 6 minutes, as they will soften further in the oven.

Ice water quickly stops the cooking, helping the beans avoid turning too soft in the sauce. Let them drain well before combining them with the sauce.

Building the mushroom sauce

Cook the mushrooms until their released liquid has evaporated; this keeps the sauce from becoming watery. The garlic, salt and pepper cook alongside them, adding flavour to the base.

Flour: Stir it in and cook for 1 minute before adding the stock, so it blends into the sauce smoothly. Add the stock while stirring to help prevent lumps.

Reduction: Simmer the stock and cream until the sauce thickens and reduces to 830 ml (3½ cups). This gives it enough body to coat the beans.

Getting the bake right

Spread the beans and sauce in an even layer, then distribute the topping across the whole surface. That helps the casserole bake consistently and gives each portion some crunch.

The casserole is ready when the top is golden and the sauce bubbles around the edges, usually after about 15 minutes at 220°C. Serve it straight away for the best contrast between the creamy centre and crisp topping.

Planning the timing

The beans and sauce are prepared on the hob before the casserole goes into the oven. Have the topping ready while the beans blanch so it is to hand when you assemble the dish.

The sauce simmer takes about 12 minutes, and the final bake about 15 minutes. Keep an eye on the topping near the end so it turns golden without becoming too dark.

What to serve alongside

This rich side works well with roast turkey, chicken or another savoury main course. For a more balanced plate, pair it with a lean protein and a fresh, lightly dressed salad.

Because the sauce and topping are substantial, a simple side of seasonal vegetables can also complement the casserole without adding another creamy dish.

Recipe notes & tips

• Break the mushrooms into similar-sized pieces so they cook evenly.
• Let the mushroom liquid evaporate before adding the flour.
• Stir constantly as you add the stock to help keep the sauce smooth.
• Drain the blanched beans thoroughly so excess water does not thin the sauce.
• Spread the topping evenly for crunch in every portion.
• Serve the casserole soon after baking while the topping is crisp.

Variations

• Add thyme: Stir a little fresh thyme into the mushroom sauce for a herby note.
• Use vegetable stock: Swap the chicken stock for vegetable stock to make the sauce meat-free.
• Try mixed mushrooms: Replace some of the button mushrooms with another variety for a deeper mushroom flavour.
• Add cheddar: Stir grated cheddar into the sauce for a cheesier casserole.
• Make it peppery: Add extra ground black pepper to the sauce before assembling.

Common mistakes to avoid

• Overcooking the beans: Stop at crisp-tender, then plunge them into ice water to halt the cooking.
• Skipping the draining: Wet beans can loosen the sauce, so drain them well after chilling.
• Adding flour too late: Stir it into the cooked mushrooms and cook for 1 minute before pouring in the stock.
• Adding stock too quickly: Stir continuously as it goes in to help avoid lumps.
• Crowding the topping: Spread it in an even layer so it browns across the casserole.
• Baking for too long: Take the dish out when the topping is golden and the sauce bubbles at the edges.

How to store

Cool leftovers, place them in an airtight container and refrigerate for up to 4 days. Reheat until hot throughout; the topping may soften after storage.

Frequently asked questions