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Classic Green Bean Casserole

Alright, friends, if there’s one dish that instantly takes me back to my grandma’s kitchen during the holidays, it’s this Classic Green Bean Casserole. Picture the aroma of creamy mushroom sauce bubbling away, the crisp-tender green beans holding their vibrant green color, and that golden, crispy fried onion topping that you just *have* to get to first. Every time I make this casserole, I swear I can hear the cozy chatter and clinking of plates at the family table. It’s the perfect side that feels like a warm hug on a plate—and honestly, it’s so simple, I can whip it up anytime and get those nostalgic vibes going strong.

Quick Facts

Yield: Serves 6–8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

For the Main Dish:

1 pound fresh green beans, trimmed and cut into 1-2 inch pieces (or 2 cans green beans, drained)
2 tablespoons unsalted butter
8 ounces mushrooms, sliced (fresh or canned work)
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 cups heavy cream (or half-and-half for a lighter option)
1 teaspoon soy sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon fresh thyme leaves (optional but delicious)
1 1/2 cups fried onions (store-bought or homemade)

How I Make It

Step 1:

Start by bringing a large pot of salted water to a boil. Toss in your fresh green beans and blanch for 3-4 minutes until they’re bright green and just tender. Drain and immediately plunge them into ice water to stop the cooking—this keeps those beans crisp and vibrant. If you’re using canned beans, just drain and rinse them well.

Step 2:

While the beans cool, melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced mushrooms and chopped onion, sautéing until the mushrooms release their moisture and the onions soften—about 6-8 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 3:

Pour in the heavy cream and stir in the soy sauce, salt, pepper, and thyme. Let the mixture simmer gently for about 5 minutes, thickening slightly. The sauce should be creamy and rich with a hint of earthiness from the mushrooms.

Step 4:

Fold the blanched green beans into the sauce, mixing everything well so the beans are coated in that luscious cream.

Step 5:

Transfer the entire mixture into a greased 9×13-inch casserole dish. Spread evenly, then sprinkle the fried onions over the top in a generous layer.

Step 6:

Bake in a preheated 350°F oven for 20-25 minutes, or until the casserole is bubbly around the edges and the onions are golden brown and crispy. Let it cool for a few minutes before serving—you want those crispy onions to stay just right.

Variations & Tips

Use fresh green beans whenever possible for the best texture and flavor.
For an extra crispy topping, toss 1/4 cup panko with your fried onions before baking.
Add a splash of white wine or sherry to the mushroom sauce for a subtle depth.
Swap heavy cream for Greek yogurt for a tangier, lighter version (add it off the heat to prevent curdling).
Make your own fried onions by thinly slicing onions, dredging in flour, and frying until golden.
To save time, prepare the mushroom sauce a day ahead and bake just before serving.

How I Like to Serve It

I usually bring this dish along to holiday dinners because it pairs perfectly with turkey, ham, or roast beef. It’s a fantastic side for Thanksgiving and holiday potlucks, too. I love adding a little fresh rosemary or parsley on top before serving to brighten the plate. Plus, it’s just plain cozy on a chilly night next to a warm roast chicken.

Notes

Leftovers keep well covered in the fridge for 3 days; reheat gently in the oven to keep the onions crispy.
If you want to make this gluten-free, look for gluten-free fried onions or use crushed gluten-free crackers for the topping.

Closing: This green bean casserole is one of those timeless dishes that always brings people together, with every creamy bite and crunchy topping reminding you why it’s a classic for a reason.

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