Green Bean Casserole

Ingredients

• 454 g (1 pound)green beans, trimmed
• 57 g (1/4 cup)unsalted butter
• 227 g (8 ounces)cremini mushrooms, sliced
• 1/2 teaspoonsalt, or to taste
• 1/4 teaspoonpepper, or to taste
• 4 clovesgarlic, minced
• 31 g (1/4 cup)plain flour
• 590 ml (2 1/2 cups)half-and-half cream (10% milk fat)
• 50 g (1/2 cup)shredded Parmesan cheese
• 355 ml (1 1/2 cups)French's fried onions

Instructions

1. 1

   Blanch the beans

   Heat the oven to 177°C (350°F). Bring a large pan of water to the boil and cook the green beans for 5 minutes. Lift them out with a slotted spoon and place them in an ice bath.

2. 2

   Brown the mushrooms

   Melt the butter in a frying pan over medium-high heat. Add the mushrooms, salt and pepper, and cook for 6–7 minutes, stirring occasionally, until well browned. Add the garlic and cook for a further 30 seconds.

3. 3

   Thicken the sauce

   Sprinkle the flour over the mushrooms, stir, and cook for another minute or two. Slowly pour in the cream while stirring. Keep stirring until the mixture bubbles and thickens, then mix in the Parmesan.

4. 4

   Assemble and bake

   Drain the beans and transfer them to a small casserole dish. Pour the cream mixture evenly over them and bake for 25–30 minutes, until bubbling.

5. 5

   Add the topping

   Scatter the fried onions over the casserole and bake for a further 5 minutes.

What is green bean casserole?

Green bean casserole is an American baked side dish, especially familiar at holiday meals. Its usual combination of green beans, creamy mushroom sauce and crisp onion topping makes it both comforting and easy to share.

This version builds the sauce from browned mushrooms, garlic, flour, cream and Parmesan rather than relying on canned soup. Blanching the beans first helps them stay tender in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 7g protein, 17g carbs, 21g fat.

The beans and flour provide most of the carbohydrates, while butter, cream and fried onions contribute much of the fat. Parmesan, cream and mushrooms contribute some protein, though this is primarily a side dish. Pair a serving with a protein-rich main and another vegetable to round out the plate.

Why blanch the beans first?

Quick cooking in boiling water starts the beans on their way to tenderness before they go into the casserole. Moving them straight to an ice bath halts the cooking, so they are less likely to become overly soft during baking.

Drain them well before assembling the dish; excess water can thin the sauce.

Build flavour in the mushrooms

Browned mushrooms bring a savoury base to the cream sauce. Give them 6–7 minutes in the hot butter, stirring occasionally, so they have time to colour rather than simply soften.

Garlic: add it only after the mushrooms have browned, then cook for 30 seconds. This briefly cooks the garlic without leaving it in the pan to brown for the full mushroom-cooking time.

Get the sauce texture right

Stir the flour through the mushrooms and cook it for a minute or two before adding the cream. Pouring the cream in gradually while stirring helps the mixture become smooth.

Doneness cue: the sauce should bubble and thicken before you stir in the Parmesan. It will continue to cook around the beans in the oven.

Bake in two stages

The casserole bakes for 25–30 minutes at 177°C (350°F), until the sauce is bubbling. Check the dish towards the end of that range, as casserole dishes can vary in size and shape.

Add the fried onions only for the final 5 minutes. This gives them a chance to warm and crisp without spending the whole bake in the sauce.

Serving ideas

Serve this casserole as a side with a roast dinner, or alongside another main and a fresh salad. Its creamy sauce and crisp topping make it a natural fit for a generous shared table.

For a balanced plate, pair a serving with a protein-rich main and plenty of other vegetables.

Recipe notes & tips

• Trim the beans before blanching so they are ready to drain and assemble.
• Use an ice bath promptly after the 5-minute blanch to stop the beans cooking.
• Let the mushrooms brown well before adding the garlic.
• Pour the cream in gradually and keep stirring to help the sauce thicken evenly.
• Drain the beans thoroughly so their cooking water does not loosen the sauce.
• Add the fried onions for the final 5 minutes to preserve their crisp texture.

Variations

• Use another mushroom: substitute an equal amount of sliced mushrooms with a similar texture.
• Change the cheese: use a different hard, grated cheese in place of Parmesan.
• Add herbs: stir chopped fresh thyme into the mushroom mixture for an aromatic note.
• Make it ahead: prepare the bean and sauce layers, then add the fried onions during the final bake.
• Adjust the topping: use fewer fried onions for a lighter, less crunchy finish.

Common mistakes to avoid

• Skipping the ice bath: the beans may keep cooking; cool them promptly after blanching.
• Crowding the mushrooms: they may steam rather than brown; use a pan that gives them room.
• Adding garlic too early: it can overcook while the mushrooms brown; add it for the final 30 seconds.
• Pouring in the cream all at once: the sauce can become lumpy; add it slowly while stirring.
• Adding onions before the main bake: they can lose their crispness; put them on for the final 5 minutes.
• Leaving water on the beans: it can thin the sauce; drain them well before assembling.

How to store

Refrigerate leftovers in a covered container for up to 3–4 days. Reheat in an oven-safe dish until hot throughout; the fried onion topping may soften after storage.

Frequently asked questions