Green Bean Casserole
Ingredients
- 1 ½ pounds fresh green beans trimmed and cut into 1–2 inch pieces
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion finely diced
- 3 garlic cloves minced
- 8 ounces fresh mushrooms sliced
- 3 tablespoons all-purpose flour
- 1 cup chicken broth or vegetable broth
- 1 cup heavy cream or half-and-half
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika optional
- ½ cup grated Parmesan cheese
- 1 ½ cups crispy fried onions store-bought or homemade
- Substitutions:
- Gluten-free flour for gluten-free
- Coconut cream for dairy-free
- Canned green beans for quick version
- Cream cheese instead of mushrooms for mushroom-free version
Instructions
- Blanch green beans in boiling salted water for 4–5 minutes, then transfer immediately to an ice bath; drain well.
- Heat butter and olive oil in a skillet. Sauté diced onion until softened. Add garlic and cook briefly until fragrant.
- Add mushrooms and sauté until browned and reduced, allowing moisture to evaporate fully.
- Sprinkle flour over the mixture and cook 1–2 minutes to form a roux.
- Slowly whisk in chicken broth and then heavy cream, stirring until smooth and slightly thickened.
- Season with salt, black pepper, and smoked paprika (if using).
- Fold in the blanched green beans and grated Parmesan; adjust seasoning to taste.
- Transfer mixture to a baking dish. Top evenly with crispy fried onions.
- Bake at 375°F (190°C) for 20–25 minutes, until hot and bubbling with a golden, crisp topping.
Notes
An ice bath keeps the green beans crisp and bright.
Fully browning mushrooms prevents a watery casserole.
Add broth slowly to avoid lumps in the sauce.
Mix half the fried onions into the casserole for extra crunch, if desired.