Creamy Green Bean Casserole

a close up of a white pan filled with green bean casserole with a silver spoon

5 from 3 votes

Tender green beans and velvety mushroom cream sauce baked until hot and bubbling then topped with crispy, golden-brown fried onions! This heavenly Green Bean Casserole is the holiday side dish you don't want to skip!

Prep Time35

Cook Time45

Course: Side Dish

Cuisine: American

Servings:

Calories: 550kcal

Author: Leigh Anderson

Ingredients

1 1/2 lbs green beans stems trimmed, cut in half
6 tbsp butter
1 lb assorted mushrooms like button, shitake, maitake thinly sliced
1 large shallot minced
3 cloves garlic minced or grated
1/4 c flour
1/2 c dry white wine
1 1/2 c heavy cream
1 1/2 c chicken stock
2 sprigs fresh thyme
1 tbsp worcestershire sauce
2 c crispy fried onions store-bought or homemade
salt and freshly cracked pepper

Instructions

Preheat the oven to 350F.
Bring a heavily salted pot of water to a rapid boil, drop in your beans. After three minutes drain them through a colander then immediately transfer to an ice bath to halt the cooking process. As soon as they’re completely cool transfer the beans to a towel lined plate to dry. Set aside.
Place a large sauté pan or dutch oven over medium-high heat. Add the butter to the pan then, then the mushrooms, garlic and shallot. Cook, stirring occasionally until the mushrooms are golden brown and the shallot and garlic are fragrant, about 5-7 minutes. Next, sprinkle in the flour and a generous pinch of salt, cook for 2 minutes stirring frequently then pour in the white wine, cook for an additional 2 minutes.
Whisk in the cream, chicken stock, thyme and Worcestershire. Bring the mixture to a simmer, whisking frequently until the sauce is thick and bubbling then turn off the heat. Taste and season with salt and pepper.
Place the green beans in an oven-safe baking dish then pour the mushroom sauce overtop. Cover with foil and bake for 25 minutes then uncover, sprinkle on the onions and bake for an additional 10-15 minutes or until golden brown and bubbling!

Notes

Ingredient Notes and Substitutions:

Mushrooms: you can use all button mushrooms or a variety like creminis, hen of the woods, shiitakes etc.
Flour: for gluten-free green bean casserole use a gluten-free flour blend. Be sure to use gluten-free fried onions as well!
Chicken Stock: Veggie or mushroom stock will also work just fine.
Fresh Thyme: substitute 1 tbsp dried time.

Make Ahead Instructions:

Follow steps 1-4 then stop just before baking. Instead of baking the casserole cover it with foil and store in the refrigerator overnight. The next day proceed on to baking and topping with onions.

Storing and Re-heating Leftovers:

Leftover green bean casserole can be stored, covered, in the refrigerator for up to 5 days. Reheat over low heat in a saucepan or in the microwave. Add a few tablespoons of water to loosen up the sauce as needed.

Special Equipment:

9X13 Baking Dish | Enamel Dutch Oven | Shop all Kitchen Essentials

Nutrition