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Best Classic Green Bean Casserole with Crispy Onions

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This creamy, crunchy green bean casserole is the ultimate comfort food side dish. With tender green beans, a rich mushroom sauce, and a crispy onion topping, it’s the perfect addition to any holiday meal or potluck.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 1 ½ cups whole milk
  • 1 cup low-sodium chicken or vegetable broth
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • 1 cup sour cream
  • 1 ½ cups shredded sharp cheddar cheese, divided
  • 1 ½ cups crispy fried onions
  • ½ cup panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven. While it’s heating, fill a large pot with water and bring it to a boil over high heat.
  2. Blanch the green beans. Once the water is boiling, add a generous pinch of salt, then drop in the green beans. Cook them for exactly 3 minutes — you want them bright green and tender-crisp. Drain immediately in a colander and run cold water over them to stop the cooking. Shake the colander well to remove excess water.
  3. Sauté the aromatics. In your large skillet, melt the 2 tablespoons of butter over medium heat. Add the diced onion and cook for 4 minutes until translucent. Add the sliced mushrooms and cook for another 5-6 minutes until they’ve released their liquid and started to brown. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Make the roux. Sprinkle the flour over the mushroom mixture. Stir constantly for 1 minute — this cooks out the raw flour taste. The mixture will look thick and pasty.
  5. Build the sauce. Slowly pour in the milk while whisking continuously. Then add the broth, salt, pepper, and nutmeg. Keep whisking until the sauce thickens, about 3-4 minutes. It should coat the back of a spoon. Remove from heat and stir in the sour cream and 1 cup of the shredded cheddar. Taste and adjust salt and pepper if needed.
  6. Combine everything. In a large bowl, toss the blanched green beans with the sauce until every bean is coated. Transfer the mixture to your baking dish and spread it evenly.
  7. Add the toppings. In a small bowl, mix the crispy fried onions, panko breadcrumbs, and melted butter. Sprinkle this mixture evenly over the top of the casserole. Then scatter the remaining ½ cup of shredded cheddar over everything.
  8. Bake and rest. Bake for 20-25 minutes until the casserole is bubbly around the edges and the topping is golden brown. Let it rest for 5 minutes before serving.

Notes

For best results, use fresh green beans and blanch them. Freshly grated cheddar melts better than pre-shredded. The nutmeg is the secret ingredient that adds depth. To make ahead, assemble without topping, cover, and refrigerate up to 24 hours; add topping and bake 30 minutes when ready.

Nutrition

Keywords: green bean casserole, classic green bean casserole, holiday side dish, Thanksgiving side dish, creamy green bean casserole, crispy onion topping

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