Green Bean Casserole

This Green Bean Casserole is a classic side dish made with fresh green beans, a creamy mushroom sauce, and a generous amount of cheese and crispy fried onions. Perfect for holidays or any meal.

Ingredients

For the Green Beans:

• 1 ½ lbs. fresh green beans, washed (see notes for frozen or canned alternatives)
• ½ teaspoon baking soda
• 2 chicken bouillon cubes

For the Filling:

• 1 cup chicken broth
• 1 cup half and half
• 1 teaspoon Worcestershire sauce
• ½ teaspoon onion powder
• ½ teaspoon dried parsley
• ½ teaspoon mustard powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 8 oz. mushrooms (diced)
• Pinch of salt (for cooking the mushrooms)
• 3 cloves garlic (minced)
• 5 tablespoons butter (divided)
• 3 tablespoons all-purpose flour
• 3 tablespoons grated Parmesan cheese
• 2 ¼ cups shredded cheddar cheese
• 1 ½ cups crispy fried onions

Instructions

1. Boil the Green Beans:
   Begin by bringing a large pot of water to a boil. Once boiling, add the baking soda and chicken bouillon cubes. Add the green beans and cook for 5 minutes, stirring occasionally. Set a timer to prevent overcooking—the beans should soften but still maintain their shape.
   Drain the beans and rinse them with cold water to stop the cooking process. Spread them out on a clean dish towel to dry.
2. Make the Filling:
   Preheat the oven to 375°F.
   In a medium measuring cup, combine the chicken broth, half and half, Worcestershire sauce, onion powder, dried parsley, mustard powder, salt, and pepper. Set aside.
   Dice the mushrooms and cut the green beans into halves or thirds, depending on your preference.
3. Cook the Mushrooms and Make the Sauce:
   In the same pot used for boiling the green beans, melt 3 tablespoons of butter over medium heat. Add the diced mushrooms, minced garlic, and a pinch of salt. Cook for 4-5 minutes, stirring frequently, until the mushrooms soften and release their moisture.
   Add the remaining butter and flour to the pot, cooking for an additional 2 minutes, stirring continuously to form a roux.
   Slowly pour in the prepared chicken broth mixture in small splashes, stirring constantly to prevent lumps. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 4-5 minutes or until the sauce thickens to your desired consistency. Remove from heat.
4. Assemble the Casserole:
   Stir the cooked green beans into the sauce, followed by the Parmesan cheese, half of the shredded cheddar cheese, and half of the crispy fried onions. Mix well to combine.
   Transfer the mixture to a lightly greased 9×13-inch baking dish (or another similarly sized dish). Top with the remaining cheddar cheese and fried onions.
   Bake uncovered for 20 minutes, or until the top is golden brown and bubbly.
5. Serve:
   Once baked, remove from the oven and let it cool slightly before serving. Enjoy your delicious, creamy green bean casserole!

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Why You’ll Love This Recipe

• Rich and Creamy: The creamy sauce, made with chicken broth and half and half, pairs perfectly with the tender green beans, creating a comforting and indulgent dish.
• Cheese Galore: The combination of Parmesan and cheddar cheeses brings out rich, melty goodness that adds flavor and texture.
• Perfect for Any Occasion: This green bean casserole is a versatile side dish that’s ideal for holiday meals, family gatherings, or weeknight dinners.

Tips

• Don’t Overcook the Green Beans: Keep an eye on the green beans while boiling. You want them tender but still holding their shape.
• Make It Ahead: You can prepare this casserole ahead of time and refrigerate it before baking. Just cover it tightly with foil and bake it when you’re ready.
• Thickening the Sauce: If the sauce is too thin, let it simmer a little longer to thicken to your liking. You can also add a bit more flour if needed.
• Crispy Onions: For extra crunch, you can add more crispy fried onions on top right before serving.

Variations and Substitutions

• Frozen or Canned Beans: If you don’t have fresh green beans, frozen or canned beans can be substituted. Just be sure to adjust the cooking time.
• Vegan Option: Use plant-based butter, dairy-free half and half, and vegan cheese to make this recipe dairy-free and vegan-friendly.
• Add Protein: Add cooked, shredded chicken or turkey for a heartier dish.
• Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a little kick.

FAQs

Q: Can I use frozen green beans?
A: Yes, frozen green beans work well in this recipe. Be sure to cook them according to package instructions and adjust the boiling time slightly if necessary.

Q: Can I prepare this casserole the day before?
A: Absolutely! You can assemble the casserole up to 24 hours in advance and refrigerate it until you’re ready to bake. Just make sure to add the fried onions right before baking.

Q: What other cheeses can I use?
A: You can swap the cheddar for Gruyère, mozzarella, or even Monterey Jack. Just keep in mind that the flavor and texture will change slightly.

Serving Suggestions

• Pair with Roasted Meats: This casserole pairs perfectly with roast chicken, turkey, or even ham.
• Salads: Serve it alongside a fresh green salad to balance out the richness.
• Bread: Crusty bread or dinner rolls are great for mopping up the creamy sauce.

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