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Green Bean Casserole

This homemade Green Bean Casserole features tender green beans coated in a creamy mushroom and garlic sauce, finished with melted cheese and crispy fried onions. It is an easy, comforting side dish that works beautifully for holiday dinners, family meals, potlucks, and Sunday gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Green Beans
  • 1½ pounds fresh green beans trimmed
  • ½ teaspoon salt for boiling water
  • Creamy Mushroom Sauce
  • 3 tablespoons unsalted butter
  • 8 ounces mushrooms sliced
  • 2 garlic cloves minced
  • 3 tablespoons all-purpose flour
  • 1½ cups milk
  • ½ cup chicken or vegetable broth
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ cup grated Parmesan cheese
  • Cheesy Topping
  • 1 cup shredded cheddar or mozzarella cheese
  • 1 cup crispy fried onions

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 4–5 minutes, until bright green and slightly tender.
  3. Drain the green beans and immediately transfer them to a bowl of ice water. Drain thoroughly afterward.
  4. Melt the butter in a large skillet over medium heat.
  5. Add the sliced mushrooms and cook for 5–6 minutes, until softened.
  6. Add the minced garlic and cook for about 30 seconds.
  7. Sprinkle the flour over the mushrooms and stir for 1 minute.
  8. Slowly whisk in the milk and broth until smooth.
  9. Add salt, black pepper, and onion powder. Cook for several minutes until the sauce thickens.
  10. Stir in the Parmesan cheese until melted.
  11. Add the green beans and gently toss until evenly coated with the sauce.
  12. Transfer the mixture to the prepared baking dish.
  13. Sprinkle the shredded cheddar or mozzarella evenly over the top.
  14. Bake uncovered for about 20 minutes.
  15. Remove from the oven and sprinkle the crispy fried onions over the casserole.
  16. Return to the oven and bake for another 5–10 minutes, until the cheese is melted and the onions are golden and crisp.
  17. Let the casserole rest for a few minutes before serving.

Notes

Fresh, frozen, or canned green beans can be used.
If using frozen green beans, thaw and drain them well first.
Drain the green beans thoroughly to prevent a watery casserole.
Add the crispy onions near the end of baking to keep them crunchy.
Freshly grated Parmesan and cheddar melt especially well.
For a vegetarian version, use vegetable broth.