Green Bean Casserole is a classic dish that many people love. This warm, creamy casserole brings together the freshness of green beans with a rich mushroom sauce, topped with crispy onions. It’s often seen on holiday tables, but it’s great any time of year. Let’s discover why this dish is beloved by many and how easy it is to make.
Why Make This Recipe
Making Green Bean Casserole is a fantastic choice for several reasons. First, it combines simple ingredients to create a flavorful dish that pleases everyone. This recipe is also quick to prepare, making it an excellent option for busy weeknights or gatherings. Moreover, it can be easily customized to suit your tastes, making it a fun dish to experiment with.
How to Make Green Bean Casserole
To create a delicious Green Bean Casserole, you’ll need to follow a few simple steps. The key is to prepare each component, from perfectly cooked green beans to a savory mushroom sauce and crispy onions. Let’s check out the ingredients and directions.
Ingredients:
- 750g/1.5 lb green beans, trimmed and halved
- 2 large yellow onions, peeled, halved, and thinly sliced (or 3 medium)
- 1/4 cup (35g) flour (plain/all-purpose)
- 2 tbsp panko breadcrumbs (Note 1)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups / 1 litre (approx) vegetable oil (for deep-frying, or peanut, canola oil – Note 2)
- 3 tbsp (50g) butter (unsalted)
- 360g / 12 oz mushrooms, chopped into 1cm / 1/3″ pieces
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 garlic cloves, minced
- 3 tbsp (35g) flour (plain/all-purpose)
- 1 1/2 cups (375ml) vegetable or chicken broth/stock (low sodium)
- 1/2 cup (125ml) cream (heavy/thickened)
- Pinch nutmeg (or sprinkle of freshly grated)
Directions:
Beans: Start by boiling the green beans in salted water until they are bright green and tender-crisp. Drain and set aside.
Crispy Onions: In a deep pan, heat the vegetable oil. Coat the sliced onions in flour, then deep-fry them until golden brown and crispy. Place them on paper towels to drain excess oil.
Creamy Mushroom Sauce: In a large skillet, melt butter over medium heat. Add the chopped mushrooms, 3/4 tsp salt, and 1/4 tsp black pepper. Cook until the mushrooms soften. Stir in the minced garlic and cook for another minute. Sprinkle in 3 tbsp of flour and mix well. Gradually add the vegetable or chicken broth, stirring continuously until the sauce thickens. Add the cream and a pinch of nutmeg.
Assemble & Bake: In a big baking dish, combine the green beans and mushroom sauce. Stir gently until they are well-mixed. Top with the crispy onions. Bake in a preheated oven at 350°F (175°C) for about 25 minutes or until bubbly and golden on top.
How to Serve Green Bean Casserole
Serve Green Bean Casserole hot from the oven as a side dish. It pairs wonderfully with roast meats, turkey, or even as a stand-alone vegetarian meal.
How to Store Green Bean Casserole
To store leftovers, let them cool completely. Then, cover the casserole with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for 3 to 5 days. For longer storage, consider freezing it for up to 2 months. Thaw in the fridge before reheating.
Tips to Make Green Bean Casserole
- Make sure not to overcook the green beans; they should be tender but still have a little crunch.
- For extra flavor, you can add grated cheese on top before baking.
- If you want a lighter version, use low-fat cream or milk instead of heavy cream.
Variation
Try adding different vegetables like sautéed bell peppers or corn for added color and flavor. You can also use different types of mushrooms for a unique taste.
FAQs
Q1: Can I use frozen green beans?
Yes, frozen green beans work well in this recipe. Just thaw and drain them before using.
Q2: Can I make this casserole in advance?
Absolutely! You can prepare the casserole ahead of time and bake it just before serving.
Q3: How do I reheat leftovers?
Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.
Green Bean Casserole
Ingredients
Green Beans
- 750 g 750g/1.5 lb green beans, trimmed and halved
Onions
- 2 large 2 large yellow onions, peeled, halved, and thinly sliced (or 3 medium)
Breading
- ¼ cup 1/4 cup (35g) flour (plain/all-purpose)
- 2 tbsp 2 tbsp panko breadcrumbs For topping
Seasoning
- ½ tsp 1/2 tsp salt
- ¼ tsp 1/4 tsp black pepper
For Deep-Frying
- 4 cups 4 cups / 1 litre (approx) vegetable oil (for deep-frying, or peanut, canola oil)
Mushroom Sauce
- 3 tbsp 3 tbsp (50g) butter (unsalted)
- 360 g 360g / 12 oz mushrooms, chopped into 1cm / 1/3″ pieces
- ¾ tsp 3/4 tsp salt
- ¼ tsp 1/4 tsp black pepper
- 2 cloves 2 garlic cloves, minced
- 3 tbsp 3 tbsp (35g) flour (plain/all-purpose)
- 1 ½ cups 1 1/2 cups (375ml) vegetable or chicken broth/stock (low sodium)
- ½ cup 1/2 cup (125ml) cream (heavy/thickened)
- Pinch nutmeg (or sprinkle of freshly grated)
Instructions
Preparation
- Start by boiling the green beans in salted water until they are bright green and tender-crisp. Drain and set aside.
- In a deep pan, heat the vegetable oil. Coat the sliced onions in flour, then deep-fry them until golden brown and crispy. Place them on paper towels to drain excess oil.
- In a large skillet, melt butter over medium heat. Add the chopped mushrooms, 3/4 tsp salt, and 1/4 tsp black pepper. Cook until the mushrooms soften. Stir in the minced garlic and cook for another minute.
- Sprinkle in 3 tbsp of flour and mix well. Gradually add the vegetable or chicken broth, stirring continuously until the sauce thickens. Add the cream and a pinch of nutmeg.
Assembly & Baking
- In a big baking dish, combine the green beans and mushroom sauce. Stir gently until they are well-mixed.
- Top with the crispy onions. Bake in a preheated oven at 350°F (175°C) for about 25 minutes or until bubbly and golden on top.
