Green Bean Casserole Crispy (Print Version)

Tender green beans in creamy sauce topped with crispy fried onions for a comforting side.

# What You'll Need:

→ Vegetables

01 - 1.5 pounds fresh green beans, trimmed and cut into 2-inch pieces
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 8 ounces cremini or button mushrooms, sliced

→ Sauce

05 - 2 tablespoons unsalted butter
06 - 2 tablespoons all-purpose flour
07 - 1 cup whole milk
08 - 3/4 cup low-sodium vegetable broth
09 - 1/2 cup heavy cream
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon ground nutmeg

→ Topping

13 - 1.5 cups crispy fried onions

# How to Make It:

01 - Preheat oven to 375°F and generously grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a rolling boil. Add green beans and cook for 5 minutes until bright green and just tender-crisp. Drain immediately and plunge into ice water to halt cooking. Drain again thoroughly.
03 - Melt butter in a large skillet over medium heat. Add chopped onion and sauté for 3 minutes until softened and translucent. Add garlic and sliced mushrooms; cook for 5-6 minutes until mushrooms release moisture and become golden brown.
04 - Sprinkle flour evenly over vegetable mixture, stirring constantly for 1 minute to eliminate raw flour taste. Slowly whisk in milk, vegetable broth, and heavy cream until smooth. Stir in salt, pepper, and nutmeg.
05 - Bring sauce to a gentle simmer over medium-low heat, stirring frequently to prevent scorching. Continue cooking for approximately 5 minutes until sauce coats the back of a spoon and reaches desired consistency.
06 - Add blanched green beans to the skillet, folding gently until evenly coated with creamy mushroom sauce.
07 - Transfer bean mixture to prepared baking dish, spreading evenly. Scatter crispy fried onions generously across the surface in a uniform layer.
08 - Bake uncovered for 20 minutes until sauce bubbles around edges and topping turns golden brown and crispy. If deeper color is desired, broil for 1-2 minutes at the end, watching closely to prevent burning.
09 - Allow casserole to rest at room temperature for 5 minutes before serving, which allows sauce to set slightly for easier scooping.

# Expert Advice:

01 -
  • The homemade mushroom sauce puts the canned version to shame
  • Fresh green beans retain their snap instead of turning mushy
  • The crispy onion topping creates the most satisfying crunch in every bite
02 -
  • Overcooking the green beans during blanching is the biggest mistake
  • The sauce might look thin at first but it thickens beautifully in the oven
  • Add the onions at the very end or theyll get soggy
03 -
  • Dont skip the ice water bath
  • Grate fresh nutmeg instead of using pre-ground

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