Classic Green Bean Casserole: A Simple Homestyle Delight (Print Version)

Easy Green Bean Casserole is a classic, creamy comfort food. This simple recipe brings warmth and nostalgia to any table with fresh flavors and crispy onions.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian (with vegetable broth swap)

# Ingredients:

→ Base Ingredients

01 - 1.5 lbs fresh green beans, trimmed
02 - 8 oz cremini mushrooms, sliced

→ Creamy Sauce Essentials

03 - 4 tbsp unsalted butter
04 - 1 small yellow onion, finely diced
05 - 3 cloves garlic, minced
06 - 3 tbsp all-purpose flour
07 - 1.5 cups low-sodium chicken broth (or vegetable broth)
08 - 1 cup heavy cream

→ Flavor Boosters

09 - 3 sprigs fresh thyme
10 - 1/2 tsp salt, or to taste
11 - 1/4 tsp black pepper, or to taste

→ Finishing Touches

12 - 1 (6 oz) can crispy fried onions, divided

# Instructions:

01 - First things first, get those green beans ready. I usually snap the ends off, you know, the tough bits. Then, into a pot of lightly salted boiling water they go for about 5-7 minutes. You want them tender-crisp, not soggy. This is where I always forget to salt the water, oops! They should still have a little bite. Drain them well and set aside. I love seeing that vibrant green; it means they're fresh and ready.
02 - In a large, oven-safe skillet or Dutch oven, melt a couple of tablespoons of butter over medium heat. Toss in your diced onion and minced garlic. Stir them around until they soften and get fragrant, about 3-5 minutes. Oh, the smell of garlic and onion cooking! It's honestly one of my favorite kitchen smells. Don't let them brown too much, just a gentle sizzle.
03 - Sprinkle the flour over the softened onions and garlic. Stir it constantly for about a minute; this cooks out the raw flour taste. Then, slowly whisk in the chicken broth, making sure there are no lumps. Next, pour in the heavy cream and add the fresh thyme sprigs. Bring it to a gentle simmer, stirring often, until the sauce thickens nicely. It should coat the back of a spoon. This step is where the Easy Green Bean Casserole truly comes alive!
04 - Remove the thyme sprigs from the sauce – I always forget this part and end up fishing them out later, haha! Stir in your cooked green beans and sliced mushrooms. Gently fold everything together until the beans and mushrooms are fully coated in that beautiful, creamy sauce. Now's the time to taste and season with salt and pepper. Remember, you can always add more, but you can't take it away! I usually add a good pinch of both.
05 - Transfer the mixture to a 9x13 inch baking dish if you didn't use an oven-safe skillet. Sprinkle about half of those crispy fried onions evenly over the top. Pop it into a preheated oven at 375°F (190°C) for about 15-20 minutes. You're looking for it to be bubbly around the edges and slightly golden. The house will start smelling incredible, trust me!
06 - Take the casserole out of the oven. Sprinkle the remaining crispy fried onions over the top. Return it to the oven for another 5-10 minutes, or until the onions are beautifully golden brown and extra crispy. Watch it closely, because those little beauties can burn fast! When it comes out, the top should be wonderfully crunchy, contrasting perfectly with the creamy beans below. Let it cool for a few minutes before serving.

# Notes:

01 - Don't overcook the fresh green beans initially; they'll cook more in the oven.
02 - Whisk the flour and liquids slowly to avoid lumps in the sauce.
03 - Always taste and adjust seasoning before baking!
04 - For an extra special touch, add a pinch of nutmeg to the creamy sauce.

# Equipment Needed:

01 - Large oven-safe skillet or Dutch oven
02 - 9x13 inch baking dish
03 - whisk
04 - cutting board
05 - knife

# Nutrition (Per Serving):

Calories: 320
Total Fat: 25g
Total Carbohydrate: 18g
Protein: 7g

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