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Classic Green Bean Casserole: Best Easy Holiday Side

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This classic green bean casserole features a from-scratch cream of mushroom sauce and crispy fried onions that stay crunchy. It’s the holiday side dish that disappears first.

Ingredients

Scale
  • 2 large yellow onions, sliced into thin rings (about ¼-inch thick)
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper (optional)
  • Vegetable oil, for frying (about 2 cups)
  • 1½ pounds fresh green beans, trimmed and cut into 2-inch pieces
  • Salt, for blanching water
  • 3 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1½ cups whole milk (warm)
  • 1 cup low-sodium chicken or vegetable broth
  • ½ cup heavy cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 tablespoon soy sauce
  • ½ cup grated Parmesan cheese (optional)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Blanch the green beans: Bring a large pot of salted water to a boil. Add the green beans and cook for exactly 3 minutes. Drain and plunge into a bowl of ice water to stop cooking. Drain again and pat dry. Set aside.
  2. Make the crispy fried onions: Slice onions into thin rings and soak in buttermilk for at least 15 minutes. In a shallow dish, combine flour, salt, pepper, paprika, and cayenne. Heat 2 inches of oil in a deep pot to 350°F (175°C). Working in batches, remove onions from buttermilk, dredge in seasoned flour, and fry for 2-3 minutes until golden brown. Drain on paper towels and season with salt immediately.
  3. Make the cream of mushroom sauce: In a large skillet, melt butter over medium heat. Add mushrooms and cook for 6-8 minutes until browned. Add garlic and cook 1 minute. Sprinkle flour over mushrooms and stir for 1-2 minutes. Slowly whisk in warm milk, then broth, heavy cream, salt, pepper, nutmeg, thyme, and soy sauce. Cook until thickened, about 4-5 minutes.
  4. Assemble the casserole: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. In a large bowl, combine blanched green beans and mushroom sauce. Pour into the prepared dish and spread evenly. Sprinkle Parmesan cheese on top if using.
  5. Bake: Bake for 25-30 minutes until hot and bubbly. Let rest for 5 minutes. Scatter crispy fried onions on top just before serving. Garnish with fresh parsley.

Notes

For best results, add the fried onions after baking to keep them crunchy. The mushroom sauce can be made up to 2 days ahead. Blanch the beans a day ahead to save time. If using frozen green beans, thaw and pat dry, and skip blanching.

Nutrition

Keywords: green bean casserole, holiday side dish, Thanksgiving, crispy fried onions, from scratch, mushroom sauce

Find it online: https://morselora.com/classic-green-bean-casserole-best-easy-holiday-side/