75 minutes
This classic green bean casserole is a crowd-pleaser, perfect for holiday gatherings and family dinners. It combines tender green beans with a rich, creamy mushroom sauce and a crispy topping that makes it irresistible.
White Sandwich Bread, torn into quarters
slices
Unsalted Butter, softened
tablespoons
teaspoons
teaspoons
Green Beans, ends trimmed and halved
0 lb
White Button Mushrooms, stems trimmed, wiped clean, and broken into 0.5-inch pieces
0 lb
Garlic, minced or pressed through a garlic press
tablespoons
teaspoons
teaspoons
Unbleached All-Purpose Flour
tablespoons
Low-Sodium Chicken Broth
cups
cups
1. Prepare the Topping
Place the white sandwich bread, unsalted butter, 0.25 teaspoons of salt, and 0.125 teaspoons of ground black pepper into a food processor. Pulse the mixture about 10 times, using one-second pulses, until the bread is broken into coarse crumbs. Transfer the bread mixture to a large bowl, add the canned fried onions, and toss them together. Set this aside for now.
2. Preheat the Oven
Preheat your oven to 425 degrees, making sure the rack is positioned in the middle.
3. Prepare the Green Beans
Fill a large bowl with ice water and bring 4 quarts of water to a boil in a large Dutch oven. Add 2 tablespoons of salt to the boiling water, then add the green beans. Cook the beans for about 6 minutes, until they are bright green and tender-crisp. Drain the beans and immediately plunge them into the ice water to stop the cooking process. Once they are cool, spread the beans out on a paper-towel-lined baking sheet to dry.
4. Cook the Mushrooms
Melt 3 tablespoons of unsalted butter in the Dutch oven over medium-high heat. Add the white button mushrooms, garlic, 0.75 teaspoons of salt, and 0.125 teaspoons of ground black pepper. Cook for about 6 minutes, stirring occasionally, until the mushrooms release their moisture and the liquid evaporates, leaving the mushrooms tender and flavorful.
5. Make the Sauce
Sprinkle the 3 tablespoons of unbleached all-purpose flour over the mushrooms. Stir constantly for about 1 minute to cook the flour and form a roux. Gradually add the 1.5 cups of low-sodium chicken broth while continuing to stir. Bring the mixture to a simmer, then add the 1.5 cups of heavy cream. Reduce the heat to medium and cook for about 12 minutes, stirring occasionally, until the sauce thickens. Season with additional salt and pepper to taste.
6. Combine and Bake
Combine the green beans with the mushroom sauce, stirring to coat the beans evenly. Transfer the mixture to a 3-quart baking dish or a 13 by 9-inch pan. Sprinkle the prepared topping evenly over the casserole. Bake at 425 degrees for about 15 minutes, until the top is golden brown and the sauce is bubbling around the edges.
Add sautéed leeks and substitute half of the mushrooms for wild varieties like chanterelles or morels, with a splash of white wine in the sauce for a luxurious version.
Stir in shredded cheese such as cheddar, Gruyère, or smoked gouda into the roux sauce and top with a mix of breadcrumbs and grated Parmesan for a cheesy variant.
Use a mix of wild mushrooms such as shiitake, oyster, or morels for a deeper, earthier taste instead of classic cremini or button mushrooms.
Swap out half of the green beans for cooked, shredded chicken, turkey, or cubed tofu to turn the side dish into a main course.
Replace green beans with broccoli, cauliflower, or a mix of root vegetables like carrots and parsnips, adjusting cooking time as necessary.
Start with the freshest green beans and a mix of mushroom varieties like cremini, shiitake, and oyster to add complexity.
Sauté aromatics until fragrant and golden. Crucial for a flavorful base that infuses the dish.
Cook the mushrooms in butter and olive oil until they release moisture and brown, concentrating their flavor.
Make a roux to thicken your sauce and cook out the raw flour taste before adding liquid. Use stock and cream for a rich sauce.
Blanch your green beans until just tender-crisp to preserve color and prevent overcooking in the oven.
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