American
Creamy Mushroom Green Bean Casserole
Fresh green beans bake in a homemade mushroom cream sauce under a crisp onion topping. It skips canned soup but keeps the familiar holiday texture.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 8
- Difficulty
- Medium
Why you’ll love it
- From-scratch sauce tastes cleaner than condensed soup.
- Blanched fresh beans stay brighter than frozen-only versions.
- Can assemble earlier and bake when the oven is free.
- Classic holiday flavor with pantry mushrooms and broth.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 375°F. Blanch green beans in boiling salted water 5 minutes, then drain and shock in cold water.
- 2
Melt butter in a skillet over medium heat. Cook mushrooms and onion until soft and browned, about 8 minutes. Stir in garlic for 1 minute.
- 3
Sprinkle flour over the vegetables and stir 1 minute. Whisk in broth, then cream and soy sauce. Simmer until thick, 3 to 4 minutes. Season with pepper.
- 4
Fold drained green beans into the sauce and transfer to a 2-quart baking dish.
- 5
Bake 20 minutes, top with crispy onions, and bake 5 to 8 minutes more until the topping is deep golden.
- 6
Rest 5 minutes before serving.
Pro tips
- Dry the beans well after blanching so the sauce does not thin out.
- Add the fried onions only at the end so they stay crunchy.
- If the sauce seems thick before baking, loosen with a splash of broth.
Easy substitutions
- heavy cream
- whole milk plus 1 tbsp butter
- cremini mushrooms
- white button mushrooms
- vegetable broth
- chicken broth
Storage and reheating
Storage
Refrigerate covered up to 3 days. Store extra fried onions separately if possible.
Reheating
Reheat covered at 350°F for 15 to 20 minutes; add a few fresh onions on top if you have them.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 210
- Protein
- 5 g
- Carbs
- 18 g
- Fat
- 14 g
- Fiber
- 4 g
Budget friendly · Oven, Stovetop · Vegetarian
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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