Ingredients
Equipment
Method
Prepare the Green Beans:
- Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and blanch for 3-5 minutes, or until tender-crisp. You want them cooked but still with a slight bite.2 pounds fresh green beans
- Immediately drain the green beans and plunge them into an ice bath to stop the cooking process and preserve their vibrant green color. Drain thoroughly and set aside.2 pounds fresh green beans
Make the Homemade Mushroom Cream Sauce:
- In a large skillet or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the diced onion and sauté until softened and translucent, about 5-7 minutes.2 tablespoons unsalted butter, 1 large yellow onion
- Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 8-10 minutes. This caramelization is key for deep flavor.8 ounces cremini mushrooms
- Stir in the minced garlic and dried thyme, and cook for another minute until fragrant.2 cloves garlic, 1 teaspoon dried thyme
- Sprinkle the all-purpose flour over the mushroom mixture and cook, stirring constantly, for 1-2 minutes. This creates a roux, thickening the sauce.1/4 cup all-purpose flour
- Gradually whisk in the chicken or vegetable broth until smooth, scraping up any browned bits from the bottom of the pan.1/2 cup chicken or vegetable broth
- Slowly pour in the heavy cream and milk, stirring continuously until the sauce begins to thicken to your desired consistency (it should be thick enough to coat the back of a spoon).1 cup heavy cream, 1/2 cup milk
- Stir in the grated Parmesan cheese, salt, and black pepper. Cook for another 2-3 minutes, allowing the cheese to melt and the flavors to meld. Taste and adjust seasoning as needed. The sauce should be rich and creamy.1/2 cup grated Parmesan cheese, 1/2 teaspoon salt, 1/2 teaspoon black pepper
Assemble the Casserole:
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Add the blanched green beans to the prepared baking dish.2 pounds fresh green beans
- Pour the homemade mushroom cream sauce evenly over the green beans, tossing gently to ensure all the beans are coated.
Bake the Casserole:
- Bake in the preheated oven for 20 minutes, or until the casserole is bubbly around the edges.
- Remove the casserole from the oven and evenly spread the crispy fried onions over the top.3 cups crispy fried onions
- Return to the oven and bake for an additional 5-10 minutes, or until the onions are golden brown and extra crispy. Keep a close eye on them to prevent burning.
Serve:
- Let the Extra-Comforting Green Bean Casserole rest for a few minutes before serving. This allows the sauce to set slightly. Serve hot and enjoy!
Notes
Top Tips for Perfecting Extra-Comforting Green Bean Casserole
- **Use Fresh Green Beans (If Possible):** While frozen beans work, fresh green beans offer a superior texture and brighter flavor. Blanching them (cooking briefly in boiling water then shocking in ice water) is crucial to maintain their vibrant color and tender-crisp bite. Don't overcook them in this step, as they'll cook further in the oven.
- **Build Flavor in Layers for the Sauce:** Don't rush the sautéing of the onions and mushrooms. Browning them properly before adding the flour and liquids develops deep, complex flavors that are essential for the "extra-comforting" aspect of this casserole.
- **Achieve the Right Sauce Consistency:** When making the roux and adding liquids, gradually whisk them in to ensure a smooth, lump-free sauce. The sauce should be thick enough to cling to the green beans but still pourable. If it's too thick, add a splash more milk or broth; if too thin, let it simmer a little longer to reduce.
- **Season Generously:** Taste the sauce before adding the green beans and adjust salt and pepper as needed. Properly seasoned sauce is the backbone of a delicious casserole. A pinch of nutmeg can also enhance the creaminess.
- **Don't Burn the Topping:** The crispy fried onions can go from perfectly golden to burnt very quickly. Keep a close eye on the casserole during the last 5-10 minutes of baking. If they start to brown too fast, you can tent the dish loosely with foil.
- **Consider Homemade Crispy Onions:** While store-bought crispy onions are convenient, making your own can elevate the dish even further. Thinly slice onions, dredge in seasoned flour, and fry until golden brown and crispy. This extra step adds an unparalleled freshness to the topping.
- **Make Ahead Option:** You can prepare the green beans and the cream sauce up to a day in advance. Store them separately in airtight containers in the refrigerator. Assemble and bake just before serving, adding the crispy onions only for the last few minutes of baking.
Storing and Reheating Tips
Storing:
- **Refrigeration:** Once the casserole has cooled completely to room temperature, transfer any leftovers to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. For optimal texture of the crispy onions, you might want to remove them before storing and add fresh ones when reheating.
- **Freezing (Without Crispy Onions):** For longer storage, it's best to freeze the casserole *without* the crispy onion topping, as they tend to become soggy when thawed.
- Allow the baked casserole (green beans and sauce only) to cool completely.
- Transfer it to a freezer-safe, airtight container or wrap individual portions tightly in plastic wrap and then foil.
- It can be frozen for up to 2-3 months.
- If preparing a casserole specifically for freezing, you can assemble it up to the point of baking (without the onion topping), then cover tightly and freeze unbaked. When ready to serve, thaw overnight in the refrigerator, then bake as directed, adding the toppings in the last stage of baking.
Reheating:
- **From the Refrigerator (Baked):**
- **Oven:** The best method for reheating to maintain texture. Preheat your oven to 350°F (175°C). Transfer the casserole to an oven-safe dish (if not already in one) and cover loosely with foil. Bake for 20-30 minutes, or until heated through and bubbly. If you froze the topping separately or want to add fresh ones, add them during the last 5-10 minutes of reheating.
- **Microwave (Individual Portions):** For quick reheating, place a serving in a microwave-safe dish. Heat on medium power for 1-2 minutes, stirring halfway, until warmed through. Be aware that the green beans may become softer, and the sauce might thin out slightly. The crispy onions will likely lose their crispness.
- **From the Freezer (Baked and Thawed):**
- Thaw overnight in the refrigerator. Reheat in the oven as described above for refrigerated leftovers.
- **From the Freezer (Unbaked):**
- Thaw overnight in the refrigerator. Bake as directed in the recipe, adding crispy onions for the last part of the baking.
Tips for Optimal Reheating:
- **Add Fresh Crispy Onions:** For the best results, always add fresh crispy fried onions if you're reheating leftovers. This brings back that essential crunch.
- **Add a Splash of Milk:** If the sauce appears too thick or dry after reheating, you can stir in a tablespoon or two of milk or broth to restore its creaminess.
