Ultimate Green Bean Casserole (Ready-to-Print Version)
Fresh green beans in creamy mushroom sauce topped with crispy onions, baked to golden perfection.
# What You’ll Need:
→ Vegetables
01 -
450 g fresh green beans, trimmed
02 -
150 g cremini or white mushrooms, sliced
03 -
1 clove garlic, minced
04 -
1 shallot, finely chopped
→ Sauce
05 -
3 tbsp unsalted butter
06 -
3 tbsp all-purpose flour
07 -
360 ml whole milk or half-and-half
08 -
240 ml vegetable broth (or chicken broth for non-vegetarians)
→ Topping
09 -
120 g French fried onions
→ Seasonings
10 -
Salt, to taste
11 -
Black pepper, to taste
12 -
A pinch of freshly grated nutmeg
# Step-by-Step Guide:
01 -
Boil a large pot of salted water and blanch green beans until bright green and just tender, about 3–4 minutes. Immediately transfer to an ice bath to halt cooking and preserve color.
02 -
In a large skillet, melt butter over medium heat. Add mushrooms, garlic, and shallots, sautéing until veggies are soft and fragrant, approximately 5–7 minutes.
03 -
Sprinkle flour evenly over the mushroom mixture, stirring continuously to form a roux. Gradually whisk in milk and broth, cooking until sauce thickens to a creamy consistency, about 4–5 minutes.
04 -
Season sauce with salt, black pepper, and a pinch of nutmeg, adjusting to taste.
05 -
Fold blanched green beans into the sauce, ensuring even coating. Transfer mixture to a greased 22x22 cm (9x9 inch) baking dish.
06 -
Evenly spread French fried onions over the top of the green bean mixture.
07 -
Bake in a preheated oven at 190°C (375°F) for 20–25 minutes until sauce is bubbly and topping is golden and crisp.
# Handy Tips:
01 -
For best texture, ensure green beans are not overcooked during blanching to maintain a slight crispness.