Ultimate Green Bean Casserole

Wow your friends and family by showing up to Thanksgiving dinner with this delish side dish. Crunchy green beans, flavorful mushrooms, plenty of garlic, and a rich, creamy sauce take your traditional green bean casserole to a whole new level. Don't expect any leftovers!

Servings: 12


2 lb. green beans, trimmed 8 tbsp. (1 stick) unsalted butter, divided 2 medium white onions, thinly sliced 1 ½ lb. cremini mushrooms, sliced and stemmed 5 cloves garlic, sliced 3 tbsp. all-purpose flour 1 c. milk ½ c. heavy cream 2 tsp. kosher salt 1 tsp. freshly ground black pepper 1 c. chicken or vegetable broth ½ c. grated Parmesan cheese 1 c. fried onion


  1. Preheat the oven to 400°F.

  2. In a large pot of salted boiling water, blanch the green beans for 3 minutes, until tender and bright green. Drain and transfer to a 9x13-inch baking dish.

  3. Melt 4 tablespoons of butter in a large pan over high heat. Add the onions and cook until softened and translucent, about 8 minutes.

  4. Add the mushrooms and cook until browned. Add the garlic and cook just until fragrant, about 1 minute.

  5. Transfer the vegetable mixture to the casserole dish with the green beans. Wipe out the pan.

  6. Melt the remaining 4 tablespoons of butter in the same pan. Add the flour and stir to combine. Cook until a golden-brown roux forms, about 5 minutes.

  7. Add the milk, heavy cream, salt, pepper, broth, and Parmesan cheese, and stir to combine. Reduce the heat to medium-low and cook until the sauce is thickened, about 10 minutes.

  8. Pour the sauce evenly over the vegetables in the casserole dish and toss until everything is well-coated. Cover with foil.

  9. Bake for 20 minutes, then remove the foil and bake for another 10 minutes.

  10. Top the casserole with the fried onions.

  11. Enjoy!

Recipe provided by Tasty.

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