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Green Bean Casserole

Green Bean Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 servings
A great recipe for someone on the fence when it comes to vegetables - the bread crumb topping and heavy cream make it tasty and savory while you still get a good fill of greens.

  • 4 slices white bread, torn into quarters
  • 2 tbsp unsalted butter, softened
  • ¼ tsp salt
  • ⅛ tsp ground black pepper
  • 1 (6 oz) container canned fried onions
  • 2 tbsp salt
  • 2 lb green beans, ends trimmed and halved
  • 3 tbsp unsalted butter
  • 1 lb white mushrooms, ½" pieces
  • 3 cloves garlic, minced
  • Salt and pepper
  • 3 tbsp all-purpose flour
  • 1½ cups chicken broth
  • 1½ cups heavy cream
  1. Pulse bread, softened butter, salt and pepper in food processor until mixture resembles coarse crumbs, (approx. 10 seconds). Transfer to a large bowl and toss with onions; set aside.
  2. Adjust oven rack to middle position and heat oven to 425 degrees.
  3. Fill a large bowl with ice water.
  4. Bring 4 quarts of water to a boil in a large pot. Add 2 tbsp salt and the beans. Cook beans until bright green and crisp-tender (approx. 6 minutes).
  5. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper towel-lined baking sheet to drain.
  6. Add butter to now-empty pot and melt over medium-high heat until foaming subsides.
  7. Add mushrooms, garlic, ¾ tsp salt, and ⅛ tsp pepper; cook until mushrooms release moisture and liquid evaporates (approx. 6 minutes).
  8. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3½ cups (approx. 12 minutes). Season with salt and pepper to taste.
  9. Add green beans to sauce and stir until evenly coated.
  10. Arrange in an even layer in 9X13" baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edge (approx. 15 minutes). Serve immediately.