There is something irresistibly comforting about a warm, creamy casserole bubbling fresh from the oven, and the Creamy Green Bean Casserole with Mushrooms and Crispy Onions Recipe is exactly that cozy dish you’ll want to make again and again. This classic side is elevated by the earthy flavor of sautéed baby Bella mushrooms and the satisfying crunch of crispy fried onions, perfectly enveloped in a rich, garlicky cream sauce that hugs tender green beans. Whether for a holiday feast, family dinner, or just because, this recipe brings a perfect balance of creamy, savory, and crisp textures that guests will rave about.
Ingredients You’ll Need
Every ingredient here is simple, yet essential, working in harmony to build layers of flavor and texture. From the wholesome green beans to the punchy seasonings and buttery mushrooms, these components combine effortlessly to make the casserole truly shine.
- Butter: Key for sautéing mushrooms, adding richness to the base sauce.
- Baby Bella mushrooms: Provides a meaty, earthy depth that elevates the casserole.
- All-purpose flour: Thickens the creamy sauce to just the right consistency.
- Chicken broth: Adds savory flavor and smoothness to the sauce.
- Whole milk: Creates a velvety, luscious texture for the cream sauce.
- Garlic powder: Introduces a subtle warmth and depth of flavor.
- Onion powder: Enhances the savory profile without overpowering.
- Salt: Essential for seasoning all layers perfectly.
- Black pepper: Adds a mild kick and complexity.
- Dried parsley flakes: Bring a gentle herbal freshness and color contrast.
- Frozen green beans: Convenient and maintain great texture when cooked.
- Shredded cheddar cheese: Melts beautifully into the sauce, lending creaminess and a mild tang.
- Crispy fried onions: The crispy topping that provides crunch and irresistible flavor.
How to Make Creamy Green Bean Casserole with Mushrooms and Crispy Onions Recipe
Step 1: Sauté Mushrooms to Build Flavor
Begin by melting butter in a saucepan over medium heat. Toss in the finely diced baby Bella mushrooms and cook them until their moisture evaporates and they become tender, about 5 to 6 minutes. This step is crucial because it concentrates their flavor, giving your sauce that deep, umami-packed base that makes this casserole so memorable.
Step 2: Create the Creamy Sauce Base
Sprinkle the all-purpose flour over the mushrooms, stirring to coat and cook the flour slightly for a minute to eliminate any raw taste. Then, gradually whisk in the chicken broth to create a smooth blend. Next, whisk in milk and season with garlic powder, onion powder, salt, pepper, and dried parsley flakes. Bring this mixture up to a gentle boil while whisking constantly, then let it simmer until it thickens into a creamy, luscious sauce.
Step 3: Mix the Casserole Ingredients
Preheat your oven to 350°F (175°C). In a large bowl, combine your homemade cream of mushroom sauce with the frozen green beans, shredded cheddar cheese, ½ cup milk, and half of your crispy fried onions. The cheese melts into the sauce, giving extra creaminess and a slight tang, while the onions inside bring bursts of crunch throughout the casserole.
Step 4: Bake to Perfection
Pour the mixture into a greased 9×13 inch baking dish. Bake for 25 minutes until you see the sauce bubbling and the cheese melting deliciously. Then, top with the remaining crispy fried onions and bake for another 5 minutes, until those onions turn golden brown and irresistible. This final baking step creates a beautiful contrast of textures, turning the casserole into a perfectly balanced dish.
How to Serve Creamy Green Bean Casserole with Mushrooms and Crispy Onions Recipe
Garnishes
A simple sprinkle of fresh chopped parsley or chives adds a fresh pop of color and a mild herbal lift that complements the rich, creamy sauce beautifully without overpowering it. For a bit of extra indulgence, consider a light drizzle of truffle oil, which harmonizes wonderfully with the mushrooms.
Side Dishes
This casserole pairs exceptionally well with roasted turkey or baked ham, making it a staple for festive meals like Thanksgiving or Christmas dinners. You can also serve it alongside roasted potatoes or a crisp green salad to balance the comforting richness and create a well-rounded plate.
Creative Ways to Present
Want to impress your guests? Try serving this casserole in individual ramekins topped with crispy onions for charming single servings. Alternatively, use a rustic cast iron skillet for a cozy, family-style presentation that encourages everyone to dig in and share the deliciousness around the table.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers—which is rare—transfer them to an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making for a tasty next-day treat.
Freezing
This casserole freezes beautifully. After preparing but before baking, cover tightly with foil and freeze for up to 2 months. When you’re ready, bake straight from frozen, adding a bit of extra time to ensure it cooks through.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. To keep the crispy onions from getting soggy, consider adding fresh fried onions on top just before serving.
FAQs
Can I use fresh green beans instead of frozen?
Absolutely! Fresh green beans add a lovely texture and bright flavor. Just blanch them briefly before combining with the sauce so they cook evenly in the casserole.
Can I make this casserole vegetarian?
Yes! Simply substitute vegetable broth for chicken broth, and check that your crispy fried onions do not contain animal-derived ingredients. It will still be just as flavorful and satisfying.
Is it possible to make this dairy-free?
Definitely! Use dairy-free butter, almond or oat milk in place of whole milk, and a dairy-free cheese substitute or skip the cheese entirely. The mushrooms provide enough richness to keep the dish creamy and delicious.
Can I prepare this casserole a day ahead?
Yes, you can assemble the casserole up to 24 hours before baking. Just cover tightly and place it in the refrigerator, then bake as directed, adding a few extra minutes to the cook time if coming straight from cold.
What makes this Creamy Green Bean Casserole with Mushrooms and Crispy Onions Recipe better than the canned version?
Homemade ingredients mean fresh, robust flavors and better texture contrasts. Sautéing mushrooms adds real depth, and using freshly made cream sauce and real crispy onions keeps the dish from being soggy or bland like the canned versions often are.
Final Thoughts
If you’re craving a classic that tastes like home with a little extra love, the Creamy Green Bean Casserole with Mushrooms and Crispy Onions Recipe is your new go-to. It hits all the right notes for comfort food: creamy, savory, crunchy, and downright delicious. Give it a try—you’ll find yourself reaching for it not just on holidays, but anytime you want to delight family and friends with a dish that truly warms the soul.
Print
Creamy Green Bean Casserole with Mushrooms and Crispy Onions Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
A classic and comforting Green Bean Casserole made from scratch with a creamy mushroom sauce, tender green beans, melty cheddar cheese, and topped with crispy fried onions for the perfect holiday side dish or everyday meal.
Ingredients
Mushroom Sauce
- 4 tablespoons butter
- 2 cups finely diced baby Bella mushrooms
- ½ cup all-purpose flour
- 2 cups chicken broth
- 2 cups whole milk
- 1 ¼ teaspoon garlic powder
- 1 ¼ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried parsley flakes
Main Ingredients
- 24 ounces frozen green beans
- ¾ cup shredded cheddar cheese
- ½ cup milk
- 1 ½ cups crispy fried onions, divided
Instructions
- Prepare Mushroom Sauce: Melt the butter in a small saucepan over medium heat. Add the diced mushrooms and cook for 5-6 minutes until the liquid is mostly reduced, concentrating the mushroom flavor.
- Add Flour: Sprinkle the flour over the mushrooms and stir thoroughly to create a roux, which will help thicken the sauce.
- Incorporate Broth: Gradually whisk in the chicken broth until the mixture is smooth, ensuring no lumps remain in the sauce base.
- Add Milk and Seasonings: Whisk in the whole milk, garlic powder, onion powder, salt, black pepper, and dried parsley flakes. Bring the mixture to a gentle boil while whisking constantly to prevent scorching.
- Simmer Sauce: Reduce heat and let the sauce simmer for 4-6 minutes, stirring continuously until it thickens to a creamy consistency. Remove from heat and allow it to cool for 5-10 minutes.
- Preheat Oven: While the sauce cools, preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Combine Casserole Ingredients: In a large bowl, mix the homemade mushroom sauce, frozen green beans, shredded cheddar cheese, ½ cup milk, and half of the crispy fried onions to evenly combine all flavors.
- Assemble Casserole: Pour the mixture into a greased 9×13 inch baking dish, spreading it evenly for consistent cooking.
- Bake First Stage: Bake the casserole for 25 minutes until it is bubbly and heated through.
- Add Topping and Bake Again: Remove the casserole from the oven and sprinkle the remaining crispy fried onions over the top. Return to the oven and bake for an additional 5 minutes, or until the onions turn golden brown and the casserole is bubbly at the edges.
- Serve: Remove the casserole from the oven and serve hot as a delicious, hearty side dish that pairs well with any meal.
Notes
- Make sure to stir constantly while simmering the sauce to prevent it from burning or developing lumps.
- If you prefer a vegetarian version, substitute chicken broth with vegetable broth and use plant-based milk.
- For extra flavor, you can add a dash of nutmeg to the sauce while simmering.
- Use fresh green beans if available; blanch them before adding to the casserole.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
