Description
This Green Bean Casserole is a classic and luscious holiday side dish featuring fresh (or frozen/canned) green beans, a creamy mushroom and cheese filling, and a crispy fried onion topping. The recipe uses both cheddar and Parmesan cheeses for an extra rich flavor, while simple tricks like adding baking soda ensure vibrant green color. Perfect as a make-ahead or crock pot-friendly dish, it’s sure to become a staple on your festive table.
Ingredients
Units
Scale
Green Beans
- 1 1/2 lbs. fresh green beans, washed
- 1/2 teaspoon baking soda
- 2 chicken bouillon cubes
Filling
- 1 cup chicken broth
- 1 cup half and half
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon mustard powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 oz. mushrooms, diced
- Pinch of salt for mushrooms
- 3 cloves garlic, minced
- 5 tablespoons butter, divided
- 3 tablespoons flour
- 3 tablespoons Parmesan cheese, grated
- 2 1/4 cups cheddar cheese, shredded (divided)
- 1 1/2 cups crispy fried onions (divided)
Optional Topping
- 3/4 cup crushed Ritz crackers
- 1 1/2 tablespoons melted butter
Instructions
- Boil the Green Beans: Begin boiling water in a large soup pot or Dutch oven. Once boiling, add the baking soda and chicken bouillon cubes. Boil the green beans for 5 minutes, setting a timer to avoid overcooking. The beans should be softened but still hold their shape. Drain well and rinse with cold water to stop the cooking process. Spread on a clean dish towel to dry.
- Preheat the Oven & Prepare the Filling: Preheat your oven to 375°F (190°C). In a medium measuring cup, combine chicken broth, half and half, Worcestershire sauce, onion powder, dried parsley, mustard powder, salt, and pepper. Dice the mushrooms and cut green beans into halves or thirds.
- Cook the Mushrooms & Make the Roux: Use the same pot used for boiling the beans. Melt 3 tablespoons of butter over medium heat. Add the mushrooms, garlic, and a pinch of salt, stirring and cooking for 4-5 minutes. Add the remaining 2 tablespoons of butter and the flour, cooking for another 2 minutes to form a roux.
- Create the Sauce: Gradually add the chicken broth mixture in small splashes, stirring constantly to ensure thickness and prevent the roux from breaking. Bring the mixture to a boil, then reduce to a simmer and let bubble gently for 4-5 minutes, stirring occasionally, until the desired consistency is reached. Remove from heat; the sauce will thicken as it stands.
- Assemble the Casserole: Add the cooked green beans to the sauce and stir to coat. Mix in the Parmesan cheese, half of the cheddar cheese, and half of the crispy fried onions. Transfer the mixture to a lightly greased 9×13-inch baking dish (or similar size).
- Add Topping & Bake: Sprinkle the remaining cheddar cheese and fried onions evenly over the casserole. Bake uncovered for 20 minutes, or until the top is golden brown and bubbly. Serve hot.
Notes
- For best texture and flavor, shred cheese fresh from the block instead of using pre-shredded cheese.
- Adding baking soda while boiling green beans maintains their vibrant green color.
- If using frozen green beans, thaw, pat dry, and boil for only 3 minutes.
- For canned green beans: drain, pat dry, and do not boil.
- An alternative crispy topping is ¾ cup crushed Ritz crackers mixed with 1.5 tablespoons melted butter.
- This casserole can be made up to 2 days ahead before baking and refrigerates well. Top with onions just before baking for maximum crunch.
- To prepare in a crock pot, assemble and cook on low for 2-3 hours. Bake onions separately before topping for extra crispiness.
- Leftovers keep well refrigerated (up to 3 days) or frozen (up to 3 months), though topping loses crispiness over time.
- This recipe yields 8 servings and nutritional values are approximate.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 322
- Sugar: 5g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 52mg
