Green Bean Casserole

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Baked green beans in a creamy mushroom sauce are a tasty side dish filled with veggies! This dish is a Thanksgiving favorite made completely from scratch, right down to the crispy fried onions! While it requires a bit more effort, the flavor payoff is totally worth it. You won’t find any cans here!

Green Bean Casserole

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Side Dish
Servings 8


  • 2 pounds green beans trimmed and rinsed
  • 1 to 2 cups shredded cheddar cheese

**Mushroom Cream Sauce:**

  • 6 tablespoons unsalted butter
  • 1 tablespoon fresh minced garlic
  • 6 ounces brown mushrooms chopped
  • 2 tablespoons all-purpose flour
  • 1 1/2 cup heavy cream
  • 1/2 cup beef broth
  • 1/2 to 3/4 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • Dash of nutmeg
  • 1 tablespoon Worcestershire sauce
  • Pinch of cayenne or red pepper flakes
  • 1/2 cup freshly grated Parmesan
  • 2 tablespoons cream cheese
  • 2 tablespoons chopped parsley

**Fried Crispy Onions:**

  • 1 yellow onion thinly sliced
  • 1 1/2 cups buttermilk
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil for frying


**Make the Fried Onions:**

  • – Prepare a wet batter by combining buttermilk, chili powder, garlic powder, salt, and black pepper in a bowl.
  • – In another bowl, mix together all-purpose flour, chili powder, garlic powder, salt, and black pepper to create the dry batter.
  • – Dip onion slices in the wet batter, then coat them in the dry batter.
  • – Fry the onions in oil at 350°F until golden brown, draining excess oil on a wire rack.

**Make the Mushroom Cream Sauce:**

  • – In a saucepan, melt butter and sauté garlic and mushrooms.
  • – Add flour, then pour in heavy cream and beef broth. Simmer until smooth.
  • – Season with salt, black pepper, nutmeg, Worcestershire sauce, and cayenne. Stir in Parmesan, cream cheese, and parsley.

**Blanch Green Beans:**

  • – Boil salted water and blanch green beans for 2 minutes. Rinse with cold water.

**Assemble and Bake:**

  • – Preheat oven to 350°F.
  • – Place blanched green beans in a casserole dish, pour mushroom cream sauce over them, and top with shredded cheese.
  • – Bake covered for 25 minutes, then uncovered for 15 minutes.
  • – Add fried onions on top and bake for 5 more minutes.
  • – Serve warm!


  • Cut green beans into smaller pieces if desired.
  • For a smoother texture, blend the mushroom cream sauce before using.

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