Green Bean Casserole
Ingredients
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- 2 cups neutral oil – for frying
- 2 large yellow onions – thinly sliced
- 1 cup all-purpose flour
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 2 pounds green beans – trimmed, cut into 2-inch pieces
- 1 tbsp kosher salt
- 4 tbsp unsalted butter
- 12 ounces cremini mushrooms – thinly sliced (~19 medium cremini mushrooms)
- 1 medium yellow onion – finely chopped
- 3 cloves garlic – minced
- 1 tsp thyme leaves
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup vegetable broth
- 1 tsp soy sauce
- 1/2 tsp black pepper
- 3/4 tsp kosher salt
Instructions
1. Heat the oven to 375°F with a rack in the center. Bring a large pot of water to a boil.
2. Make the crispy onions: In a large bowl, toss the 2 large thinly sliced yellow onions with 1 cup all-purpose flour, 0.75 tsp kosher salt, and 0.5 tsp black pepper until evenly coated. Heat 2 cups neutral oil in a Dutch oven or deep skillet to 350°F over medium-high heat, 5–7 minutes. Fry the onions in 2–3 batches, stirring, until deep golden, 3–4 minutes per batch. Transfer to paper towels to drain and cool, 5 minutes.
3. Blanch the beans: Salt the boiling water with 1 tbsp kosher salt, add 2 pounds green beans, and cook until tender-crisp and bright green, 4–5 minutes. Drain and rinse under cold water until cool, 1 minute; pat dry.
4. Make the sauce base: Melt 4 tbsp unsalted butter in a large skillet over medium heat until foaming, about 1 minute. Add 12 ounces sliced cremini mushrooms and 1 medium finely chopped yellow onion; cook, stirring occasionally, until the mushrooms brown and their liquid evaporates and the onion is translucent, 8–10 minutes. Add 3 minced garlic cloves and 1 tsp thyme leaves; cook until fragrant, 1 minute.
5. Thicken the sauce: Sprinkle 0.25 cup all-purpose flour over the vegetables and cook, stirring, 1 minute. Gradually whisk in 2 cups whole milk and 0.5 cup vegetable broth, then add 1 tsp soy sauce, 0.5 tsp black pepper, and 0.75 tsp kosher salt. Simmer, stirring, until the sauce bubbles gently and thickens enough to coat a spoon, 4–6 minutes.
6. Bake the casserole: Fold the drained green beans into the sauce, then transfer to a 3-quart (9×13-inch) baking dish. Bake at 375°F until bubbling around the edges, 15–20 minutes.
7. Finish and serve: Top evenly with the crispy onions and return to the oven until the top is deep golden and crisp, 8–10 minutes. Let rest 5 minutes before serving warm.
Green bean casserole is a creamy, savory bake where tender-crisp green beans are folded into a rich mushroom sauce and finished with a crown of crunchy fried onions. The contrast of textures—silky sauce, juicy beans, and shattering onion topping—makes it especially satisfying alongside roast meats and other holiday sides. Its flavors are cozy and familiar: gentle sweetness from onions, umami from mushrooms, and a balanced seasoning that keeps each bite comforting without heaviness.
Created in mid-20th-century America, the dish became a national staple after being popularized by a test kitchen as a way to showcase pantry staples. It rose to prominence on Thanksgiving tables and at potlucks, where its make-ahead friendliness and crowd appeal cemented its status. Over time, cooks have adapted it from the original canned-soup version to fully from-scratch approaches, but the essential trio—green beans, creamy mushroom base, and crispy onions—remains constant.