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A close-up featured image showcasing a creamy and delicious Green Bean Casserole topped with crispy fried onions.

Best Green Bean Casserole

This green bean casserole recipe elevates the classic dish with carefully considered techniques. It uses fresh or frozen green beans, enhances the creamy sauce with umami flavors, and ensures a perfectly crisp topping, resulting in a balanced and flavorful casserole.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds fresh green beans, trimmed and halved or 2 (14.5 ounce) cans cut green beans, drained, or 2 (10 ounce) packages frozen cut green beans, thawed and drained
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 8 ounces cremini mushrooms, sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup milk or heavy cream
  • 1 teaspoon soy sauce or Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 1/2 cups crispy fried onions, divided such as French's

Equipment

  • 9x13-inch baking dish
  • large skillet
  • large pot
  • Ice bath
  • whisk
  • mixing bowl
  • measuring cups and spoons
  • paper towels

Method
 

  1. Prepare the Green Beans: If using fresh green beans, bring a large pot of salted water to a boil. Blanch the green beans for 3-4 minutes, until bright green and slightly tender-crisp. Drain immediately and plunge into an ice bath to stop the cooking process. Drain well and set aside. If using frozen green beans, thaw completely and pat dry with paper towels. If using canned green beans, drain well.
  2. Sauté the Aromatics: Preheat oven to 350°F (175°C). In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the sliced mushrooms, salt, and pepper. Cook until the mushrooms are tender and have released their liquid, about 8-10 minutes.
  3. Make the Creamy Sauce: In a large bowl, combine the condensed cream of mushroom soup, milk or heavy cream, soy sauce or Worcestershire sauce, garlic powder, and onion powder. Whisk until smooth.
  4. Assemble the Casserole: Add the cooked onion and mushroom mixture and the prepared green beans to the creamy sauce. Stir to combine. Pour the mixture into a greased 9x13 inch baking dish.
  5. Add the Topping: Sprinkle 1 cup of the crispy fried onions evenly over the top of the casserole.
  6. Bake: Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
  7. Finish and Serve: Remove the casserole from the oven and sprinkle the remaining 1/2 cup of crispy fried onions over the top. Let stand for a few minutes before serving.

Notes

For the best texture, use fresh green beans that have been blanched. Heavy cream will create a richer sauce than milk. Reserve some fried onions to sprinkle on top after baking to maintain maximum crunch. The casserole can be stored in the refrigerator for up to 3 days.