Ultimate Green Bean Casserole Recipe
This Ultimate Green Bean Casserole is a rich and savory twist on a classic comfort food favorite. Featuring crispy bacon, sautéed mushrooms, and a creamy cheddar cheese sauce, this dish is topped with crunchy French fried onions and baked to golden perfection. Perfect as a hearty side dish for holiday meals or family dinners, it combines fresh green beans with deep flavors and textures for an irresistible casserole.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Protein & Vegetables
- 3 slices thick-cut bacon, diced
- 1/2 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 12 ounces fresh button or cremini mushrooms, chopped
- 1 pound fresh green beans, trimmed, halved, and blanched
Dairy & Liquids
- 3 tablespoons butter
- 1 cup half-and-half
- 1 cup chicken broth
- 1/2 cup shredded white cheddar cheese
Dry Ingredients & Seasoning
- 3 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 can quality French fried onions (or gluten free French fried onions)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to get it ready for baking the casserole.
- Cook Bacon and Vegetables: In a large skillet over medium-high heat, fry the diced bacon until crispy. Add the finely chopped onions to the skillet and cook them until they become soft and translucent, about 4-5 minutes. Then stir in the chopped mushrooms and minced garlic, cooking for an additional 4-5 minutes until the mushrooms are tender. Transfer this mixture into a separate bowl.
- Make the Cheese Sauce: Using the same skillet, melt the butter over medium heat. Whisk in the all-purpose flour and continue whisking for approximately 2 minutes until the mixture lightly browns, which will help eliminate any raw flour taste. Gradually whisk in the half-and-half and chicken broth, ensuring there are no lumps. Allow the sauce to thicken slightly, then add the shredded white cheddar cheese and whisk until fully melted and combined.
- Combine Sauce and Vegetables: Return the mushroom and bacon mixture to the skillet with the cheese sauce. Add salt and freshly ground black pepper for seasoning. Let this combined mixture simmer gently for a couple of minutes. Then stir in the blanched green beans to coat them evenly with the sauce.
- Bake the Casserole: Pour the green bean mixture into a 9×13-inch casserole dish. Evenly sprinkle the French fried onions on top. Bake the casserole uncovered in the preheated oven for 30 minutes, or until it is bubbling and the onions turn golden brown and crispy. Once done, let the casserole sit for 5 minutes before serving to allow it to set.
Notes
- Blanching the green beans before assembling the casserole ensures they stay crisp-tender and retain their bright green color.
- You can substitute chicken broth with vegetable broth for a milder flavor or vegetarian adaptation.
- For a gluten-free version, use gluten-free flour and French fried onions labeled gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
- This casserole pairs well with roasted meats and holiday sides.
