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Best Ever Green Bean Casserole

This recipe creates a classic green bean casserole from scratch. It features crispy baked onions, blanched green beans, and a savory mushroom cream sauce, all baked together until bubbly for a comforting and flavorful side dish.
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 814.1 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Sheet Pan
  • 1 8-quart saucepan
  • 1 Colander
  • 1 12-inch cast iron skillet Or oven-safe skillet/casserole dish

Ingredients
  

Main

  • 2 medium onions thinly sliced
  • 1/4 cup all-purpose flour
  • 2 tablespoons panko bread crumbs
  • 1 teaspoon kosher salt
  • Nonstick cooking spray
  • 2 tablespoons plus 1 teaspoon kosher salt divided
  • 1 pound fresh green beans rinsed, trimmed and halved
  • 2 tablespoons unsalted butter
  • 12 ounces mushrooms trimmed and cut into 1/2-inch pieces
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic minced
  • 1/4 teaspoon freshly ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half

Instructions
 

  • Preheat the oven to 475 degrees F.
  • Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
  • While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
  • Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
  • Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Notes

Achieving truly crispy fried onions is key; ensure they are spread thinly on the sheet pan and tossed frequently during baking. Don't overcrowd the pan. Blanching the green beans briefly in salted water and then shocking them in ice water preserves their vibrant color and crisp-tender texture. Cook the mushroom mixture thoroughly to develop flavor before adding the flour; this roux forms the base of a rich, savory sauce. Taste and adjust seasoning before the final bake.