Save A nostalgic, creamy side dish featuring tender green beans, savory mushrooms, and crispy fried onions—a classic for holiday feasts and family dinners.
I remember helping my grandmother layer green beans and those crunchy onions in her old casserole dish every Thanksgiving. The aroma as it baked is still one of my favorite family memories.
Ingredients
- Vegetables: 900 g (2 lb) fresh green beans, trimmed and cut into 5 cm (2-inch) pieces (or substitute with 900 g frozen cut green beans, thawed and drained)
- Sauce Base: 2 tbsp unsalted butter, 250 g (9 oz) cremini or button mushrooms, sliced, 1 small yellow onion, finely chopped, 2 garlic cloves, minced, 2 tbsp all-purpose flour, 240 ml (1 cup) whole milk, 120 ml (½ cup) heavy cream, 120 ml (½ cup) low-sodium vegetable broth, 1 tsp salt, ½ tsp black pepper, ½ tsp ground nutmeg (optional)
- Topping: 150 g (1½ cups) crispy fried onions (store-bought or homemade)
Instructions
- Prep Oven & Beans:
- Preheat the oven to 180°C (350°F). Bring a large pot of salted water to a boil. Add green beans and cook for 5 minutes until just tender but still bright green. Drain and immediately rinse under cold water to stop cooking. Set aside.
- Cook Veggies & Sauce:
- In a large skillet over medium heat, melt the butter. Add mushrooms and cook for 5-6 minutes until tender and browned. Add onion and garlic, cooking for another 2-3 minutes until softened. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in milk, cream, and broth. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt, pepper, and nutmeg (if using).
- Combine & Bake:
- Add the drained green beans to the skillet and toss to coat evenly in the sauce. Transfer the mixture to a 2-liter (2-quart) baking dish. Sprinkle half of the crispy fried onions on top. Bake for 25 minutes until bubbling. Remove from oven, top with remaining onions, and bake for 5-7 minutes more until golden and crisp.
- Serve:
- Let cool for 5 minutes before serving.
Save Whenever our extended family gathers, this dish is always scraped clean in minutes. Kids love it as much as the grownups, and there's something special about sharing the tradition across generations.
Required Tools
Large pot, colander, large skillet, whisk, 2-liter (2-quart) baking dish, oven
Allergen Information
Contains milk and wheat (gluten), and may contain soy if using store-bought fried onions. Double-check ingredient labels to suit dietary needs.
Nutritional Information
Per serving: Calories 265, Total Fat 15 g, Carbohydrates 25 g, Protein 6 g
Save This classic side dish will add warmth and nostalgia to any table. Enjoy with friends and family for a truly comforting experience!
Recipe FAQ
- → How do I keep green beans tender but crisp?
Blanch green beans for about 5 minutes in boiling salted water, then immediately rinse under cold water to stop cooking and preserve their bright color and crisp texture.
- → Can I use frozen green beans instead of fresh?
Yes, thaw and drain frozen cut green beans before using to ensure excess moisture doesn't affect the sauce consistency.
- → What mushrooms work best for the sauce?
Cremini or button mushrooms provide a mild yet earthy flavor and develop a nice browned texture when sautéed.
- → How is the creamy sauce thickened?
A mixture of butter, flour, and dairy (milk and cream) is cooked into a smooth sauce that thickens gently before coating the green beans.
- → What’s the best way to achieve crispy topping?
Sprinkle fried onions on top midway through baking, then add more for a final 5–7 minute bake until golden and crisp.
- → Can I prepare this dish ahead of time?
Assemble up to the point before adding fried onions and baking, then refrigerate for up to 24 hours. Add onions and bake just before serving.