• Prep Time:
  • Cooking Time:
  • Serves: 10-12 Serving

The Ultimate Green Bean Casserole

  • Recipe Submitted by on

Category: Casseroles, Beans

 Ingredients List

  • For the topping:
  • 4 slices hearty bread, torn into small pieces
  • 2 tablespoons unsalted butter, softened
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 ounces (about 3 cups) canned fried onions
  • For the beans and sauce:
  • 2 pounds fresh green beans, trimmed and halved crosswise
  • salt and pepper
  • 3 tablespoons unsalted butter
  • 1 pound white mushrooms, sliced thin
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 1/2 cups heavy cream


For the topping:
1. Combine the bread pieces, softened butter, salt and pepper in a food processor and pulse until crumbles are coarse. Toss with canned fried onions in a large bowl and set aside.

For the beans and sauce:
2. Preheat oven to 425 and adjust rack to middle position. Fill a large pot with ice water and set aside. Line a baking sheet with paper towels.
3. Boil about 4 quarts of water in a dutch oven. Add beans and 2 tablespoons salt. Cook for about 6 minutes, or until the beans are bright green and crisp-tender. Drain the beans into a colander, and then quickly plunge the colander into the ice water to stop the cooking. Spread the beans onto the lined baking sheets to drain.
4. Meanwhile, melt 3 tablespoons butter in the dutch oven over medium-high heat. Add butter, garlic, 3/4 teaspoons salt and 1/8 teaspoon pepper. Cook until the mushrooms release their moisture and then liquid evaporates, about 6 minutes.
5. Add 3 tablespoons flour and cook for 1 minute, stirring constantly. Add in the broth and simmer, stirring constantly. Stir in the heavy cream and cook until liquid thickens and reduced to about 3 1/2 cups, or for about 12 to 15 minutes. Add salt and pepper to taste, if desired.
6. Stir in green beans, and then pour bean mixture into a 9x13 casserole dish. Spring with topping and bake at 425 until golden brown and bubbly, about 15 minutes.
7. If you want to make this ahead, mix up your bread-crumb topping and store it in the refrigerator for up to 2 days. Combine with onions just before baking. You may make the bean and sauce mixture and refrigerated, covered, for up to 24 hours. To serve, heat casserole in 425 degree oven for 10 minutes, then add topping and bake as directed above.

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