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Classic Green Bean Casserole Recipe Easy Homemade Crispy Onion Topping

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A comforting classic green bean casserole featuring fresh green beans, a creamy homemade mushroom sauce, and a crispy homemade onion topping. Perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and cut into 1½-inch pieces
  • ½ teaspoon salt (for blanching)
  • 1 cup heavy cream or half-and-half (for a lighter option, use whole milk)
  • 1 cup chicken or vegetable broth (homemade or low-sodium store-bought)
  • 8 ounces fresh mushrooms, sliced (button or cremini mushrooms recommended)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (can substitute with gluten-free flour if needed)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon soy sauce or tamari
  • ½ teaspoon black pepper
  • Salt, to taste
  • 1 large onion, thinly sliced into rings (yellow onion works best for sweetness)
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Oil for frying (vegetable or canola oil preferred)

Instructions

  1. Bring a large pot of salted water to a boil. Add the trimmed and cut green beans and blanch for 3 to 4 minutes until bright green and just tender. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and set aside.
  2. While the beans cool, separate the thinly sliced onion into rings. In a medium bowl, toss the onions with flour, salt, and pepper until well coated.
  3. Heat about 1 inch of oil in a skillet over medium-high heat to 350°F (175°C). Fry onions in batches for 2 to 3 minutes, stirring gently, until golden and crispy. Drain on paper towels and set aside.
  4. In a large skillet, melt butter over medium heat. Add finely chopped onion and sauté for about 3 minutes until translucent.
  5. Add garlic and sliced mushrooms, cooking until mushrooms release their moisture and it evaporates, about 6 to 8 minutes.
  6. Stir in flour and cook for 1 minute to form a roux.
  7. Slowly whisk in broth and cream, stirring constantly to avoid lumps.
  8. Add soy sauce, pepper, and salt to taste. Simmer gently for 5 minutes until sauce thickens and coats the back of a spoon. Remove from heat.
  9. Preheat oven to 350°F (175°C). In a large mixing bowl, toss the blanched green beans with the mushroom sauce until well coated.
  10. Transfer the mixture to a greased 9×13-inch baking dish. Spread evenly.
  11. Sprinkle the crispy onions generously over the top.
  12. Place the casserole in the preheated oven and bake for 20 to 25 minutes, until bubbly around the edges and the onions are golden brown.
  13. Remove from oven and let sit for 5 minutes before serving.

Notes

Fry onions just before baking to keep them crispy. Blanch green beans and immediately cool in ice water to keep them crisp and vibrant. Adjust salt gradually as crispy onions add saltiness. For a lighter version, use half-and-half and air-fry onions instead of deep-frying. Leftovers keep well refrigerated for up to 3 days. Reheat covered at 350°F for 15 minutes and add fresh fried onions to revive crunch.

Nutrition

Keywords: green bean casserole, classic green bean casserole, crispy onion topping, homemade green bean casserole, holiday side dish, easy green bean casserole

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