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Green Bean Casserole
This creamy green bean casserole is a classic recipe made with green beans and topped with French fried onions.
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Green bean casserole is one of the most requested side dishes at family gatherings, but this dish is not only a holiday dinner table staple but is great for normal days too. Tender green beans are smothered in a homemade creamy mushroom sauce while crispy fried onions on top give an added crunch.
Green Bean Casserole Ingredients
You’ll need:
- 1 pound of frozen green beans
- 4 slices crispy bacon, chopped
- ½ cup onion, diced
- 1 tablespoon garlic, minced
- 1 cup button mushrooms, fine diced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2½ cups half & half
- 1 cup grated parmesan cheese
- 2 teaspoons Italian seasoning
- Salt and black pepper to taste
- 2 cups French fried onions
Substitutions & Additions For This Green Bean Casserole
GREEN BEANS: You can use 2 (15-ounce) cans of green beans that have had the liquids drained out in place of the frozen green beans. Fresh green beans would also work just as well in this great recipe.
VARIATION: If you prefer a more traditional recipe, you can omit the parmesan cheese and Italian seasoning and the dish will still be delicious.
TOPPING: Make this classic casserole extra delicious by adding sharp cheddar cheese on top of the onion topping for a gooey finish.
SAUCE: Skip cooking the creamy sauce by replacing the homemade version with canned cream of mushroom soup. The canned soup is already seasoned, so all you have to do is cook your vegetables and assemble your string bean casserole.
How To Make The Best Green Bean Casserole
OUR RECIPE DEVELOPER SAYS
Crockpot green bean casserole is another way you can prep ahead and not have to rush during dinner time. Simply assemble and cook on low for 5 to 6 hours. Top with the rest of the crispy onions once it’s done cooking.
STEP ONE: Preheat the oven to 350°F. Spray a 2-quart baking dish with cooking spray and set it aside.
STEP TWO: Steam your frozen green beans according to your package directions. Drain any excess liquid from the beans and place them into a large bowl. Set cooked green beans aside.
STEP THREE: In a medium skillet, over medium-low heat, cook bacon slices until crispy. Remove the bacon from the skillet and let them drain on a paper towel-lined plate. Once cooled, chop the bacon into small pieces. Set aside.
STEP FOUR: Remove all but 1 tablespoon of the bacon grease from the skillet and cook, on medium-high heat, the mushrooms, onions, and garlic for 5 minutes or until tender. Remove cooked vegetables from the skillet and set them aside.
STEP FIVE: Using the same skillet you cooked your bacon and vegetables in, on medium heat, add the butter and allow it to start to melt. Once melted, sprinkle flour in and stir it around in the butter to cook until the flour is a pale brown and no raw flour remains. This will take about 1 to 2 minutes.
STEP SIX: Slowly whisk the half & half into the flour and butter. Make sure to whisk continuously to prevent any lumps from forming. Continue to cook until the mixture thickens up. This will take about 3 minutes.
PRO TIP:
Adding the flour helps thicken the mixture to ensure that you don’t end up with a watery casserole.
STEP SEVEN: Turn off the heat to your skillet and add the parmesan cheese, Italian seasoning, salt, and pepper. Stir to combine.
STEP EIGHT: In the large bowl with your steamed green beans, add the cooked mushroom mixture, chopped bacon, and the half & half mixture.
Stir to combine all the ingredients, then transfer the vegetables to your prepared casserole dish.
STEP NINE: Evenly top your green bean mixture with the French fried onions and bake your casserole for 30 minutes or until hot and bubbly.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your casserole as the suggested baking time approaches.
How To Serve
When it comes to green bean casserole, there are two schools of thought: those who think it should only be served on special occasions, and those who believe it can be enjoyed any time of year.
If you fall into the latter category, then you’re in luck! This dish is easy to make and can be tailored to suit any taste.
To add this delicious green bean casserole to your Thanksgiving dinner menu, we love it served alongside our creamy mashed potatoes or sweet potato casserole.
It even pairs well with easy recipes such as our cheesy potato casserole or with this yummy meatloaf.
For any meal that needs delicious side dishes, serve this green bean casserole with roasted Brussels sprouts or with roasted broccoli, roasted potatoes or roasted vegetables.
For something heartier, try pairing green bean casserole with roasted chicken or ham. And for a lighter option, serve green bean casserole with a simple side salad.
MORE SIDE DISH RECIPES
Storage
IN THE FRIDGE: This classic green bean casserole should be served immediately. If you have any leftovers, they can be stored in an airtight container or covered in plastic wrap in the refrigerator for up to 2 days and reheated in the microwave for 30 to 45 seconds.
IN THE FREEZER: We don’t recommend freezing this casserole. The texture of the creamy sauce will change once thawed.
This is the best green bean casserole recipe to fill the craving for a creamy side dish. Whether Thanksgiving or a weeknight dinner, this dish is the perfect thing to accompany the rest of your meal.
Frequently Asked Questions
Can I use fresh beans in green bean casserole?
This easy green bean casserole recipe can be made with either frozen or fresh green beans.
How do I store green bean casserole?
Any leftovers can be stored in the fridge covered for up to two days.
Can I use canned cream of mushroom soup instead of making homemade sauce?
Using cream of mushroom soup is a great way to make preparing this dish quicker for those busy times of the year.
More Recipes You’ll Love
Green Bean Casserole
This creamy green bean casserole is a classic recipe made with green beans and topped with French fried onions.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8
Ingredients
- 1 pound frozen green beans
- 4 slices crispy bacon, chopped
- ½ cup onion, diced
- 1 tablespoon garlic, minced
- 1 cup button mushrooms, finely chopped
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2½ cups half & half cream
- 2 teaspoons Italian seasoning
- 1 cup parmesan cheese, grated
- salt and pepper, to taste
- 2 cups French fried onions
Instructions
- Preheat oven to 350°F. Spray a 2-quart baking dish with cooking spray and set it aside.
- Steam your frozen green beans according to your package directions. Drain any excess liquid from the beans and place them into a large bowl. Set cooked green beans aside.
- In a medium skillet, over medium-low heat, cook bacon slices until crispy. Remove the bacon from the skillet and let them drain on a paper towel lined plate. Once cooled, chop the bacon into small pieces. Set aside.
- Remove all but 1 tablespoon of the bacon grease from the skillet and cook, on medium-high heat, the mushrooms, onions and garlic for 5 minutes or until tender. Remove cooked vegetables from the skillet and set them aside.
- Using the same skillet you cooked your bacon and vegetables in, on medium heat, add the butter and allow it to start to melt. Once melted, sprinkle flour in and stir it around in the butter to cook until the flour is a pale brown and no raw flour remains. This will take about 1 and 2 minutes.
- Slowly whisk the half & half into the flour and butter. Make sure to whisk continuously to prevent any lumps from forming. Continue to cook until the mixture thickens up. This will take about 3 minutes.
- Turn off the heat to your skillet and add the parmesan cheese, Italian seasoning, salt and pepper. Stir to combine.
- In the large bowl with your steamed green beans, add the cooked mushroom mixture, chopped bacon and the half & half mixture. Stir to combine all the ingredients then transfer the vegetables to your prepared casserole dish.
- Evenly top your green bean mixture with the French fried onions and bake your casserole for 30 minutes or until hot and bubbly.
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Notes
- Crockpot green bean casserole is another way you can prep ahead and not have to rush during dinner time. Simply assemble and cook this recipe on low for 5 to 6 hours. Top with the rest of the crispy onions once it’s done cooking.
- Adding the flour helps thicken the mixture to ensure that you don’t end up with a watery casserole.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your casserole as the suggested baking time approaches.
Nutrition
Calories: 356kcal | Carbohydrates: 18g | Protein: 10g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 463mg | Potassium: 319mg | Fiber: 2g | Sugar: 3g | Vitamin A: 901IU | Vitamin C: 9mg | Calcium: 263mg | Iron: 1mg
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Comments
Treena says
This is my go to green bean recipe! Always a favorite in our home.
Gloria says
This is a classic, must-make side dish!
Jennifer Happy says
Extremely happy with how this turned out. Easy enough to find lactose free half and half and it thickened up so good!
Laurie says
I made this to replace my traditional Green Bean Casserole dish for Thanksgiving. I thought that it was amazing. My husband didn’t think that it tasted much different. I liked not using canned soup. I felt that it was a bit too heavy on the Italian seasoning so I would cut that in half next time but I would definitely make it again. I did not steam the green beans. I just defrosted them and it was perfect.