Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook for 3-5 minutes, or until they are vibrant green and tender-crisp. Immediately drain and plunge them into an ice bath to stop the cooking and preserve their color. Once cooled, drain thoroughly and set aside. This blanching step is crucial for perfect green bean texture.1 ½ lbs fresh green beans
- In a large, oven-safe skillet or Dutch oven (that can go from stovetop to oven), melt the butter over medium heat. Add the chopped yellow onion and cook until softened, about 5 minutes. Stir in the sliced cremini mushrooms and cook for another 5-7 minutes, or until they release their liquid and start to brown. Add the minced garlic and cook for 1 minute more until fragrant.1 tbsp unsalted butter, 1 cup chopped yellow onion, 8 oz cremini mushrooms, 2 cloves garlic
- Sprinkle the flour over the mushroom mixture, stirring to coat everything. Cook for 1 minute, allowing the flour to absorb the butter and toast slightly. Slowly whisk in the whole milk and chicken broth, a little at a time, to create a smooth sauce without lumps. Bring the mixture to a gentle simmer, whisking constantly, until the sauce thickens.¼ cup all-purpose flour, 2 cups whole milk, ½ cup chicken or vegetable broth
- Reduce the heat to low. Stir in the Dijon mustard, dried thyme, black pepper, and salt. Taste and adjust seasoning as needed. The sauce should be rich, savory, and perfectly seasoned.1 tsp Dijon mustard, ½ tsp dried thyme, ¼ tsp black pepper, 1 tsp salt
- Gently fold the blanched green beans and ¾ cup of the crispy fried onions into the creamy mushroom sauce. Transfer the mixture to a 9x13 inch baking dish if your skillet isn't oven-safe.1 ½ lbs fresh green beans, 1 ½ cups crispy fried onions
- In a small bowl, combine the remaining ¾ cup crispy fried onions with the grated Parmesan cheese. Sprinkle this mixture evenly over the top of the green bean casserole.1 ½ cups crispy fried onions, ½ cup grated Parmesan cheese
- Bake the casserole in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the sauce is bubbly around the edges and the topping is golden brown and crispy.
- Let the Extra-Comforting Green Bean Casserole rest for a few minutes before serving hot. Enjoy!
Notes
Achieving an Extra-Comforting Green Bean Casserole that truly shines involves a few key techniques and smart substitutions.
* **Fresh is Best for Green Beans:** While canned or frozen green beans can be used, fresh green beans offer superior texture and flavor. Blanching them until just crisp-tender (al dente) before adding to the casserole prevents them from becoming mushy during baking. If using frozen, thaw and drain them well before adding; if using canned, drain thoroughly and rinse to remove excess salt.
* **Homemade Sauce vs. Canned Soup:** The biggest differentiator in this "extra-comforting" version is the homemade mushroom sauce. It provides a depth of flavor and creaminess that canned cream of mushroom soup simply cannot replicate. Don't skip this step – it's worth the extra effort!
* **Boost Your Flavor:**
* **Mushroom Variety:** Experiment with different mushrooms! Shiitake or oyster mushrooms can add an even deeper umami flavor.
* **Cheesy Goodness:** Besides Parmesan, a sprinkle of Gruyère or sharp cheddar mixed into the sauce or topping can add another layer of savory goodness.
* **Spice It Up:** A tiny pinch of cayenne pepper in the sauce can add a subtle warmth without making it spicy.
* **Crispy Onion Control:** For an extra crispy topping, bake the casserole uncovered until the last 10-15 minutes, then add the fried onions and Parmesan to prevent them from burning. You can also toast the fried onions lightly in a dry pan before adding them to amplify their crunch.
* **Common Mistake to Avoid:** Overcooking the green beans before adding them to the casserole. They will continue to cook in the oven, so slightly undercooking them in the blanching stage ensures they maintain a pleasant bite.
* **Make Ahead Magic:** You can prepare the green bean mixture and sauce up to two days in advance. Store it in an airtight container in the refrigerator. When ready to bake, transfer to your baking dish, top with the crispy onions and Parmesan, and bake as directed (you might need a few extra minutes since it's starting cold).
* **Homemade Sauce vs. Canned Soup:** The biggest differentiator in this "extra-comforting" version is the homemade mushroom sauce. It provides a depth of flavor and creaminess that canned cream of mushroom soup simply cannot replicate. Don't skip this step – it's worth the extra effort!
* **Boost Your Flavor:**
* **Mushroom Variety:** Experiment with different mushrooms! Shiitake or oyster mushrooms can add an even deeper umami flavor.
* **Cheesy Goodness:** Besides Parmesan, a sprinkle of Gruyère or sharp cheddar mixed into the sauce or topping can add another layer of savory goodness.
* **Spice It Up:** A tiny pinch of cayenne pepper in the sauce can add a subtle warmth without making it spicy.
* **Crispy Onion Control:** For an extra crispy topping, bake the casserole uncovered until the last 10-15 minutes, then add the fried onions and Parmesan to prevent them from burning. You can also toast the fried onions lightly in a dry pan before adding them to amplify their crunch.
* **Common Mistake to Avoid:** Overcooking the green beans before adding them to the casserole. They will continue to cook in the oven, so slightly undercooking them in the blanching stage ensures they maintain a pleasant bite.
* **Make Ahead Magic:** You can prepare the green bean mixture and sauce up to two days in advance. Store it in an airtight container in the refrigerator. When ready to bake, transfer to your baking dish, top with the crispy onions and Parmesan, and bake as directed (you might need a few extra minutes since it's starting cold).
