Best Green Bean Casserole Recipe – Easiest Recipe Ever : Discover how to prepare real ingredients-based, entirely homemade creamy green bean casserole. This beloved family side dish will make Thanksgiving turkey look pale in comparison!
Best Green Bean Casserole Recipe – Easiest Recipe Ever
Ingredients
Baked “Fried” Onions
- 1 large onion
- 1/2 cup (62g) all-purpose flour (spooned & leveled)
- 3/4 cup (45g) Panko breadcrumbs*
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 large egg
- 1 Tablespoon (15ml) milk
Green Bean Casserole
- 1 Tablespoon + 1 teaspoon salt, divided
- 1 pound fresh green beans, rinsed, trimmed and halved
- 2 Tablespoons (28g) unsalted butter
- 8 ounces mushrooms, sliced into halves or quarters*
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced (minced roasted garlic is great here)
- 2 Tablespoons (15g) all-purpose flour
- 3/4 cup (180ml) chicken or vegetable broth
- 1 and 1/4 cups (300ml) half-and-half
Instructions
Set the oven temperature to 475°F (246°C). Use silicone baking mats or parchment paper to line a sizable baking sheet. Put aside.
For the onions: (Step 4: You can blanch the green beans while the onions bake.) Cut the onion into thin slices and set the slices apart. Separate the flour into a small bowl, combine Panko, salt, and pepper in a medium bowl, then beat the egg and milk in a separate small bowl. Use one hand for the wet and one for the dry breading of the onion pieces. It facilitates a bit easier and speedier progress. Dip a couple slices in the flour first. then into the mixture of eggs. Lastly, thoroughly coat them after giving them a good soak in the Panko. Transfer to a baking sheet. Continue with the remaining onions. Bake onions for about 25 minutes, or until golden brown. During this period, flip them twice.
Preheat the oven to 400°F, or 204°C.
In a big saucepan, bring one tablespoon of salt and one gallon of water to a boil. After adding, blanch the beans for five minutes. To halt the cooking process, drain and immediately transfer to a big dish filled with ice water. Once more, drain and lay away.
To prepare the dish, melt the butter in a sizable ovenproof skillet (10 to 12 inches) over medium-high heat. Add the pepper, a teaspoon of salt, and the mushrooms. Simmer the mushrooms for around five minutes, or until they start to release some of their liquid, stirring now and then. Stir in the garlic and simmer for an additional two minutes. After sprinkling on the flour, mix everything together. All the moisture will be absorbed by the flour. After adding, boil the chicken broth for three minutes. Turn the heat down to medium and stir in the half-and-half. Cook, stirring periodically, until the mixture becomes thick, about 10 minutes, more if you’d like a richer sauce.
Take off the heat and add all of the green beans along with about 1/4 of the onions. Stir well to combine the beans and sauce. After adding the remaining onions on top, bake for 10 to 15 minutes, or until bubbling. Take out of the oven and serve hot.
For up to four days, leftovers store well in the refrigerator in an airtight container. As desired, reheat.
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Notes
Make Ahead & Freezing Instructions: Prepare everything as directed, except turn oven off after the onions are done, do not heat to 400°F (204°C). After the sauce is finished and the casserole is assembled, set aside and allow to cool. Cover tightly either in the skillet or carefully transfer to another dish. Refrigerate overnight. The next day, bake for 15-20 minutes at 400°F (204°C) until bubbly. You can also prepare the casserole, including topping with onions, then freeze for up to 3 months before baking. Thaw in the refrigerator then bake as directed.
Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | Glass Mixing Bowls | Whisk | 10- to 12-inch Ovenproof Skillet
Onion Topping: If you’re not really into the baked “fried” onions, feel free to use a small or medium onion instead. Or leave it out completely and sprinkle the top of the casserole (before going into the oven) with 1/2 cup Panko breadcrumbs for crunch.
Panko Breadcrumbs: Panko is a Japanese style breadcrumb found in all major grocery stores or anywhere breadcrumbs are sold. It gives the onions a heartier crunch.
Mushrooms: Feel free to leave out the mushrooms or replace with thinly sliced bell pepper.
Half-and-Half: I tested this recipe with varying amounts of half-and-half—this amount does the trick. You can use heavy cream instead of the half-and-half for a richer sauce if you prefer. I do not recommend whole milk or buttermilk (or any other lower fat milks) instead. You want a thick, rich sauce.
Want to double the recipe to feed a larger crowd? It’s easy! Simply double the ingredients. Then in step 6, remove the skillet from heat then pour the bean mixture into a large 9×13-inch (or similar size) casserole dish. Top with onions, then bake until bubbly, around 20 minutes.
