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Green Bean Casserole



Green Beans

1 1/2 lb. fresh green beans (haricorts verts—the long and skinny guys)

Cream of Mushroom

4 tbsp. (1/2 stick) unsalted butter (or a mix of olive oil and butter)
1/2 c. sweet onions, finely diced
2/3 c. cremini mushrooms, washed and finely diced
3/4 tsp. kosher salt, divided
freshly cracked pepper, to taste
2 cloves garlic, minced
1 tsp. fresh thyme
1/4 c. unbleached all-purpose flour
1 1/2 c. broth or stock
1 c. heavy cream


2/3 c. fried onions


  1. Preheat the oven to 375°F degrees.
  2. In a large pot, add green beans and water. Cook for about 20 minutes. To add additional flavor to the green beans, use equal parts broth and water and season with salt.
  3. While the green beans cook, heat butter (or combination of butter and oil) over medium-low heat in a medium saucepan until melted. Add in onions and mushrooms and sauté for about 5 minutes. Season with about 1/4 teaspoon of the salt and freshly cracked pepper. Add in the garlic and sauté for about 30 seconds more.
  4. Stir in thyme and flour until the mushroom mixture is evenly coated.
  5. Whisk in the broth, heavy cream, and remaining salt. Stir continually for about 10 minutes until sauce thickens. Taste and season more if necessary.
  6. Drain green beans. Add to a 8″x10″ pan and stir in cream sauce until evenly incorporated.
  7. Top with fried onions and bake for 25-30 minutes. Serve.


• Cream of mushroom and green beans can be made 1-2 days ahead of time and stored in the fridge for a couple days.

• I buy my fried onions from Trader Joe’s.


  • Serving Size: 6-8 servings
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