Ultimate Green Bean Casserole

This green bean casserole strikes the perfect balance between creamy, savory, and crunchy for any holiday or potluck table. Every time I bring this dish, it becomes the first to disappear and the one everyone asks me to share.

The first time I made this green bean casserole from scratch, my family could not believe how much better it tasted than the usual version. It instantly replaced the old recipe and now it shows up at every major gathering.

Ingredients

• Fresh green beans: They hold their shape and give the dish a crisp tender texture Look for beans that are bright green and snap easily
• Chicken bouillon: Adds a boost of savory flavor to the beans Use a high quality bouillon for the best taste
• Bacon: Brings smoky richness and extra crunch Thick cut or applewood smoked works wonders
• Yellow onion and garlic: Lays the flavor foundation with sweet and aromatic notes Choose onions that feel heavy for their size and garlic with tight skins
• Baby bella mushrooms or your favorite type: They add earthiness and texture Wipe clean and chop finely for best results
• All purpose flour: Thickens the sauce Choose unbleached flour for a neutral taste
• Chicken broth: Enhances the creamy base with more savory character Opt for low sodium so you can control the seasoning
• Heavy cream: The main source of creaminess Choose the freshest heavy cream you can find
• Fresh Parmesan cheese: Melts into the sauce and adds umami depth Grate your own for best flavor and texture
• Crispy French fried onions: Classic topping delivering crunch and salty goodness Use a fresh can so they stay extra crispy
• Seasonings: Garlic powder onion powder salt black pepper and a pinch of nutmeg for a touch of warmth and complexity

Step-by-Step Instructions

Boil and Blanch Green Beans:

Fill a large pot with water and stir in the chicken bouillon Bring it to a rolling boil Add the trimmed green beans and cook for around five minutes you want them vibrant green and slightly tender Immediately remove with a slotted spoon and drop into a bowl of ice water Allow to cool completely and then drain so the beans do not overcook

Cook Bacon:

In a large skillet over medium heat render the chopped bacon until it turns crisp and browned Use a slotted spoon to transfer the cooked bacon to a paper towel lined plate Leave the bacon drippings in the skillet

Sauté Aromatics and Mushrooms:

In the same skillet over medium low heat add diced onion minced garlic and chopped mushrooms Stir frequently and cook for seven to eight minutes until the onion is soft and the mushrooms release their moisture the mixture should smell fragrant

Make the Cream Sauce:

Sprinkle the all purpose flour evenly over the vegetable mixture Keep stirring and cook for about three minutes until the flour absorbs into the fat and begins to turn a pale golden color Gradually whisk in the chicken broth to avoid lumps then slowly add the heavy cream Keep the heat on medium low and stir constantly as the mixture thickens to a silky smooth sauce

Season and Combine:

Add the garlic powder onion powder salt pepper and a small pinch of nutmeg Stir in the grated Parmesan cheese until melted Fold the cooked bacon and blanched green beans gently into the sauce Mix to coat everything evenly Taste and adjust seasoning

Bake Casserole:

Pour the mixture into a large baking dish and smooth the top Place in a 350 degree oven and bake uncovered for twenty five minutes to set the casserole

Finish with Topping:

Take the casserole out of the oven Scatter the crispy French fried onions over the top evenly Return to the oven for five more minutes so the onions become crunchy and golden

Serve:

Spoon the casserole while hot onto plates This dish tastes best fresh from the oven with the topping still crispy

Save

I have always adored the crispy French fried onion topping and now my kids will not eat casserole without them Sometimes we even sneak a couple extra handfuls on top for ultimate crunchiness

Storage Tips

Keep any leftovers in an airtight container in the refrigerator for up to three days If you plan to reheat the casserole sprinkle a few fresh French fried onions on top before popping it back in the oven for five to ten minutes at 350 degrees to restore their crispiness

Ingredient Substitutions

If you need a vegetarian version try swapping the bacon for smoked paprika and the chicken bouillon and broth for vegetable versions For extra flavor consider adding sautéed leeks or shallots in place of part of the onion

Save

Serving Suggestions

Green bean casserole pairs perfectly with roast turkey baked ham or chicken It also holds its own as a main for a comforting lunch the day after a holiday I like to serve it with soft dinner rolls to soak up every drop of sauce

Cultural and Historical Context

Green bean casserole has been a staple of American holiday tables since the 1950s Popularized by recipe developer Dorcas Reilly at the Campbell Soup Company it combined convenience and comfort Now made from scratch with real ingredients it transforms into a true comfort side that bridges generations

Recipe FAQs

→ Can I use canned green beans instead of fresh?

Fresh green beans offer the best texture but canned can be used for convenience. Drain and reduce cooking time to avoid mushiness.

→ What can I substitute for bacon?

For a vegetarian version, skip the bacon and sauté the vegetables in butter or olive oil, or try smoked paprika for a hint of smokiness.

→ Is it possible to prepare this dish in advance?

Yes, you can assemble the casserole up to the baking stage a day ahead. Refrigerate, then bake and add the fried onions just before serving.

→ Can I freeze leftovers?

Leftovers freeze well. Store in an airtight container and reheat in the oven to maintain the crunchy topping.

→ How do I prevent the sauce from turning out runny?

Ensure the flour cooks out for a few minutes before adding liquids and allow the sauce to thicken before combining with the beans.