Green Bean Casserole
Classic Green Bean Casserole with tender green beans, creamy mushroom sauce, and a crispy onion-bread crumb topping. Savory, earthy, and perfectly balanced in texture.
Ingredients
Ingredients for the Topping
- 4 slices soft white bread torn into pieces
- 3 tablespoons unsalted butter room temperature
- 1/4 teaspoon fine sea salt
- A pinch about 1/8 teaspoon finely ground black pepper
- 3 cups crispy fried onions from a can about 6 ounces
Ingredients for the Beans and Sauce
- Salt for boiling
- 2 pounds fresh green beans trimmed and halved
- 2 tablespoons plus 1 tablespoon unsalted butter
- 1 pound white mushrooms cleaned and chopped into 1/2-inch pieces
- 1/4 teaspoon garlic powder
- Black pepper to taste
- 2 tablespoons all-purpose flour
- 1 1/2 cups reduced-sodium chicken stock
- 1 1/2 cups heavy whipping cream
Instructions
- Pulse bread, butter, salt, and pepper into coarse crumbs. Mix with fried onions and set aside.
- Preheat oven to 425°F. Boil green beans in salted water for 6 mins. Drain, chill in ice water, and dry.
- In the same pot, melt butter. Sauté mushrooms, garlic, salt, and pepper for 6 mins.
- Stir in flour, then slowly add broth. Simmer. Add cream, reduce heat, and simmer until thickened, about 12 mins.
- Stir green beans into sauce. Transfer to a 3-quart baking dish. Top with breadcrumb mixture.
- Bake until golden and bubbly, about 15 mins. Serve hot.