Classic Green Bean Casserole (Creamy, Crispy Onions)

Name: Green Bean Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 700 g (1 1/2 lb) fresh green beans, trimmed and halved; 2 tbsp unsalted butter; 250 g (8 oz) mushrooms, finely sliced; 2 garlic cloves, finely minced; 3 tbsp plain flour; 360 ml (1 1/2 cups) whole milk; 120 ml (1/2 cup) double cream; 1 tsp soy sauce; 1/2 tsp fine sea salt; 1/2 tsp black pepper; 1/4 tsp ground nutmeg; 120 g (1 1/2 cups) canned crispy fried onions

Green bean casserole is the Thanksgiving side that disappears first at my house: tender green beans folded through a creamy mushroom sauce, baked until bubbling and crowned with a thick layer of golden, crispy fried onions.

I make the sauce from scratch instead of opening a can, and it takes about ten minutes. Butter, mushrooms, garlic and a little nutmeg give it a depth the shortcut version never has.

It goes straight from the oven to the table in its baking dish, and it sits happily next to turkey, ham or roast chicken. Make a double batch — someone always asks for seconds.

Ingredients

700 g (1 1/2 lb) fresh green beans, trimmed and halved
2 tbsp unsalted butter
250 g (8 oz) mushrooms, finely sliced
2 garlic cloves, finely minced
3 tbsp plain flour
360 ml (1 1/2 cups) whole milk
120 ml (1/2 cup) double cream
1 tsp soy sauce
1/2 tsp fine sea salt
1/2 tsp black pepper
1/4 tsp ground nutmeg
120 g (1 1/2 cups) canned crispy fried onions

Instructions

Blanch the beans: Bring a large pan of salted water to a boil. Add the green beans and cook for 4 minutes until bright green and just tender. Drain and rinse under cold water.
Make the sauce: Melt the butter in a large pan over medium heat. Add the mushrooms and cook for 5 minutes until golden, then stir in the garlic for 30 seconds.
Thicken: Sprinkle in the flour and stir for 1 minute. Pour in the milk and cream a little at a time, stirring until smooth. Simmer for 3 minutes until the sauce coats a spoon.
Season: Stir in the soy sauce, salt, pepper and nutmeg. Taste and adjust the seasoning.
Combine: Fold the blanched green beans into the sauce until evenly coated, then tip everything into a 2-litre baking dish.
Bake: Scatter the crispy fried onions over the top. Bake at 190 C (375 F) for 25 minutes until bubbling at the edges and deep golden on top.
Rest and serve: Rest for 5 minutes before serving so the sauce settles.

Tips for the best result

Do not overcook the beans at the blanching stage — they finish in the oven.
A splash of soy sauce deepens the mushroom flavour without tasting Asian.
For extra crunch, toast the fried onions in a dry pan for 2 minutes before scattering.

Storing and reheating

Refrigerate within 2 hours and eat within 3 days. Reheat covered at 175 C (350 F) for 15 minutes; add a fresh handful of crispy onions on top. Do not freeze — the beans go soft.