How to make Green Bean Casserole – Easy Recipe for Beginners

Green Bean Casserole: the side dish that sneaks up on you and steals the whole show. It’s creamy, crispy, and packed with nostalgic vibes—and this version upgrades the canned classic with fresh ingredients and extra love (but still keeps the crispy onions, don’t worry).

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Ingredients (serves 6–8):

Fresh green beans – 500g, trimmed and halved

Unsalted butter – 3 tbsp (45g)

Cremini or button mushrooms – 200g, sliced

Garlic – 2 cloves, minced

All-purpose flour – 2 tbsp (16g)

Whole milk – 250ml

Heavy cream – 100ml

Salt – 1 tsp

Black pepper – 1/2 tsp

Ground nutmeg – a pinch (optional)

Crispy fried onions – 150g (store-bought is perfect)

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Step-by-Step Instructions:

1. Blanch the green beans (5 minutes):

Bring a pot of salted water to a boil. Add green beans and cook for 3–4 minutes until just tender. Drain and rinse with cold water to stop the cooking. Set aside.

2. Make the mushroom sauce (10 minutes):

In a large skillet, melt butter over medium heat. Add mushrooms and sauté for 5–6 minutes until browned. Add garlic and cook 30 seconds more.

3. Thicken the sauce (5 minutes):

Sprinkle in the flour and stir for 1 minute. Slowly whisk in the milk and cream. Add salt, pepper, and nutmeg. Simmer until thick and creamy, about 3–4 minutes.

4. Combine & assemble (5 minutes):

Add green beans to the sauce and stir to coat. Pour into a buttered casserole dish and top with two-thirds of the crispy fried onions.

5. Bake (20–25 minutes):

Bake at 180°C (350°F) for 20 minutes. Add remaining onions on top and bake another 5 minutes until golden and bubbly.

6. Serve:

Let cool for a few minutes and serve warm. Watch it disappear.

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Pro Tip:

Use fresh green beans and real mushrooms for major flavor upgrades—and always save some onions to add during the last few minutes of baking for max crisp.