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cut green beans and sliced mushrooms in a thick pale sauce topped with crispy fried onions in a plain casserole dish
Melissa Hart

Green Bean Casserole

Fresh beans need a short head start before they meet the mushroom sauce. Skip that blanch and the casserole can come out with a soft topping over squeaky beans. Brown the mushrooms until their water disappears, too. A thick sauce clings to the vegetables instead of collecting in a gray puddle, while fried onions added near the end keep their crunch.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs green beans trimmed and cut into 2-inch pieces
  • 8 oz cremini mushrooms sliced
  • 3 tbsp unsalted butter
  • 1 small yellow onion diced
  • 3 tbsp all-purpose flour
  • 1 cup low-sodium vegetable broth
  • 1 cup whole milk
  • 1 tsp fine salt divided
  • 1/2 tsp black pepper
  • 1 tsp Dijon mustard
  • 1 1/2 cups crispy fried onions

Method
 

  1. Heat the oven to 375°F. Boil the green beans in a large pot of water for 4 minutes, then drain and rinse briefly with cold water to stop cooking; drain thoroughly.
  2. Melt butter in a large skillet over medium-high heat. Cook the onion and mushrooms for 8 to 10 minutes, stirring, until the mushrooms brown and the pan no longer holds loose liquid.
  3. Stir in flour for 1 minute. Gradually whisk in broth and milk, then add salt, pepper and mustard; simmer for 3 to 4 minutes until the sauce coats a spoon.
  4. Fold in the beans and 1/2 cup fried onions. Transfer to a 2-quart baking dish and bake for 15 minutes until bubbling around the edges.
  5. Top with the remaining fried onions and bake for 5 to 7 minutes until crisp and golden. Rest for 5 minutes before serving.