Green Bean Casserole
A comforting and nostalgic dish featuring green beans in a creamy sauce, topped with crispy onions, perfect for cozy dinners or holiday gatherings.
Ingredients
Main Ingredients
- 1.5 pounds fresh green beans, trimmed and halved Bright, crisp beans make this pop.
- 2 tablespoons butter For richness and golden flavor.
- 1 small onion, finely chopped Adds sweetness and depth.
- 2 cloves garlic, minced For warmth and aroma.
- 8 ounces mushrooms, sliced (optional) Earthy and meaty when sautéed.
- 3 tablespoons all-purpose flour Thickens the creamy sauce.
- 1.5 cups milk (or unsweetened plant milk) Creates a silky, light base.
- 1 cup vegetable or chicken broth Builds savory flavor.
- 0.5 cup nutritional yeast Adds cheesy flavor without dairy. Substitute 3/4 cup grated Parmesan if not dairy-free.
- 1 teaspoon Dijon mustard Brightens the sauce.
- to taste Salt and freshly ground black pepper
- 1 cup crispy fried onions Store-bought or homemade for the signature crunchy topping.
- 0.5 cup cooked bacon bits or cooked sausage slices (optional) For a meaty variation.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Butter a 9x13-inch baking dish and set it near the stove.
- Blanch the green beans in boiling salted water for 3–4 minutes until bright and just tender, then plunge into ice water to stop cooking. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the onion and sauté for 4–5 minutes until translucent and soft.
- Stir in the garlic and mushrooms and cook until the mushrooms release their juices and brown slightly.
- Sprinkle the flour over the vegetables and stir for a minute to cook the raw taste away. Slowly whisk in the milk and broth until the sauce is smooth and thickened.
- Add the nutritional yeast, Dijon mustard, salt, and pepper. Taste and adjust seasonings.
- Fold the blanched green beans into the sauce until everything is evenly coated. Pour into the prepared baking dish and scatter half of the crispy onions on top.
Cooking
- Bake for 15–20 minutes until bubbling. Remove, sprinkle the remaining onions, and bake another 5 minutes.
- Let rest for 5 minutes before serving so the sauce settles.
Notes
Refrigerate leftovers in an airtight container for up to 4 days. For freezing, bake without the final topping and freeze for up to 3 months.