Green Bean Casserole

A classic holiday side dish staple. Made from scratch with homemade cream of mushroom soup and tender-crisp green beans topped with more crispy fried onions. Watch it fly off the table!

Course Side, Side Dish

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 649kcal

Author Imma

Ingredients

1½ pounds (680g) fresh green beans, trimmed and cut in half crosswise
water as needed for blanching the beans
ice bath (see notes)
4 slices thick-cut bacon, diced
1 medium onion, finely chopped
3-4 cloves garlic, minced
8 ounces (225g) mushrooms, cleaned and chopped
1 pinch salt
3 tablespoons (42g) butter
3 tablespoons (24g) all-purpose flour
1 cup (236ml) chicken broth
1 cup (236ml) evaporated milk
½ cup (60g) shredded cheddar cheese
¾ teaspoon (3-4g) salt
¼ teaspoon (1g) freshly ground black pepper
1 teaspoon (5g) Creole seasoning
2 cups (160g) fried onions

Instructions

Bring a pot of water to a boil, add green beans, and cook for 4-5 minutes. Remove from the boiling water, and plunge them into an ice water bath to stop the cooking. Drain and set aside. You can do this step in advance.
Heat a saucepan or skillet on medium-high, then fry the bacon until crispy, 5-7 minutes. Drain off the excess fat, then add onions and garlic, and continue cooking until the onions are wilted.
Toss in the mushrooms, sprinkle with a pinch of salt, and cook for 5-6 more minutes. Remove the mixture from the pan and set aside. Wipe the pan clean.
Add butter (or reserved bacon fat) to the skillet, and as soon as it melts, whisk in the flour. Whisk until the flour and butter are thoroughly combined, and continue cooking for about a minute to get rid of the raw flour taste.
Add the chicken broth, a little at a time, followed by the milk. Continue whisking to avoid lumps. Heat to bubbling, reduce the heat to medium, and simmer gently until it thickens into a creamy sauce (6-8 minutes).
Stir in the shredded cheese, then add the mushroom mixture back to the skillet, and stir to combine. Season with salt, pepper, and Creole seasoning.
Remove the pan from the heat, add the green beans and, if desired, half of the fried onions. Stir to combine. Adjust seasonings to taste.
Transfer the green bean mixture into a 9×13-inch baking dish, spread it out evenly, and then top it with the remaining fried onions.
Place in the oven and bake at 350℉ (180℃) for 25-30 minutes or until bubbly and golden brown.

Notes

For an ice bath, fill the bowl with ice and cold water. Remove the green beans from the blanching water and submerge them directly into the ice bath to stop the cooking process and preserve their color.
You can use panko bread crumbs instead of the canned fried onions, but the onions really make a difference. It's your call.
If you want to fry your own onions, a mandoline slicer comes in handy for thin slices. You can fry them up to a month in advance and store them in an airtight container. Remember to fry them in batches, stirring constantly for even browning.
If you use canned or frozen green beans, skip the first step (blanching part).
You can make this dish ahead by assembling the casserole without the fried onion toppings and storing it tightly wrapped in the fridge for up to 24 hours.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients used.

Nutrition