Classic Oven-Baked Green Bean Casserole

About this recipe

A practical Thanksgiving green bean casserole combines tender beans, a creamy mushroom sauce, and a crisp onion topping. Learn when to add the onions, how to prep ahead, and how to keep the texture balanced.

Ingredients

• 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
• 2 tablespoons unsalted butter
• 8 ounces cremini mushrooms, finely chopped
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 1/4 cups low-sodium vegetable broth
• 1 cup whole milk
• 1/2 teaspoon fine salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1 1/2 cups crisp fried onions, divided

Instructions

1. Heat oven to 375°F (190°C). Butter a 2-quart baking dish.
2. Bring a large pot of salted water to a boil. Add green beans and cook 4 minutes, until bright green and just tender-crisp. Drain and rinse briefly with cool water.
3. Melt butter in a wide skillet over medium heat. Add mushrooms and onion; cook 7 to 9 minutes until tender and their moisture has evaporated.
4. Stir in garlic for 30 seconds. Sprinkle flour over the vegetables and cook 1 minute, stirring.
5. Gradually whisk in broth, then milk. Add salt, pepper, and thyme. Simmer 3 to 5 minutes until creamy and lightly thickened.
6. Fold in green beans and 1 cup of the crisp fried onions. Transfer to the prepared baking dish.
7. Bake uncovered for 20 minutes, until bubbling around the edges.
8. Scatter the remaining 1/2 cup onions over the top and bake 8 to 10 minutes more until golden and crisp.
9. Rest 5 minutes before serving.

More recipes

• Easy Classic Thanksgiving Turkey Stuffing
• Classic Homemade Pumpkin Pie with Flaky Butter Crust
• Easy Homemade Cranberry Sauce with Orange