Creamy Green Bean Casserole

green bean casserole in a white baking dish topped with onion rings.

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This easy green bean casserole is loaded with fresh green beans and mushrooms, all coated in a creamy homemade sauce and topped with crispy baked onion rings. It’s a Thanksgiving favorite you can prep a day ahead, giving you a little less to do on the big day!

Prep Time20

Cook Time40

Total Time1

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 154kcal

Author: Christina

Ingredients

2 ½ Tablespoons salt divided
1 ½ pounds fresh green beans rinsed, trimmed and halved
4 Tablespoons unsalted butter
½ cup sweet onion
12 ounces baby bella mushrooms sliced in halves or quarters
3 Tablespoons flour
2 cloves garlic minced
1 teaspoon freshly ground black pepper
1 cup vegetable or chicken broth
½ cup heavy cream
1 bag onion rings

Instructions

Preheat the oven to 375°F. Bake the onion rings as directed. While those bake, bring a pot of water and 2 Tablespoons of salt to a boil. Add the green beans and blanch for 5-6 minutes. Drain and immediately place into a large bowl filled with ice water to stop the cooking process—this helps the green beans stay a vibrate color. Drain again and set aside.
Over medium-high heat, melt the butter in a large 12-inch skillet. Add the onion until they begin to soften, about 3-4 minutes. Then, add the mushrooms, 1 teaspoon salt and pepper. Cook, stirring occasionally, until the mushrooms begin to release moisture—about 5 minutes. Add the garlic, stir, and cook for another 2 minutes. Sprinkle the flour on top and stir until combined. The flour will soak up all the moisture.
Add the chicken broth and simmer for 3 minutes. Reduce the heat to medium-low and add the heavy cream. Stirring occasionally, cook until the mixture is thick—about 10 minutes.
Remove from heat and add about a quarter of the onions, and all of the green beans. Give it a good stir, combining the sauce and beans. (If you’re not using an oven-safe skillet, or want to bake this in a casserole dish, transfer mushroom/gravy mixture to a greased 2–3-quart casserole dish.) Top with remaining onions and bake until bubbling around the edges, about 10-15 minutes.
Remove from the oven and serve warm.Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat as desired.

Notes

Make Ahead Instructions: The casserole can be prepared up to 1 day in advance. Mix in the onions the day you bake. Bake at 425°F for 15-20 minutes until bubbly.
Freezer Instructions: The entire casserole, except the onions, can be frozen for up to 3 months. Allow to cool completely before freezing. Thaw overnight in the refrigerator. Mix in the onions the day you bake. Bake at 425°F for 15-20 minutes until bubbly.

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