Raise your hand if you love green bean casserole!
These crisp-tender green beans are coated in a creamy Parmesan mushroom sauce and finished with crunchy French fried onions. Give me a big bowl—this one’s irresistible.
This recipe is part of the How Sweet Eats Thanksgiving series and it’s a favorite. It leans classic, but with a few upgrades that make it stand out. Read on for the full from-scratch version that’s rich, comforting, and full of texture.
I grew up in a pretty traditional household when it comes to Thanksgiving, and green bean casserole is a relatively recent addition to our table. Some people love it, others shrug at the idea—mushrooms or the casserole texture can be divisive. I, however, can’t pass it up.
But I can’t pass it by!
If you’ve followed this blog for a while you might remember my lightened-up green bean casserole. That version is excellent and has become a staple for many. For this post I wanted to share the indulgent, decadent version too—because sometimes you want full-on comfort food. Plus, it’s the sort of dish my mom would prefer.
In this recipe the cream of mushroom sauce is made from scratch and the green beans are fresh, blanched so they stay crisp-tender rather than getting mushy. That texture makes a big difference—no soggy beans here.
These green beans remain pleasantly firm, the Parmesan mushroom cream is flavorful without being overly heavy, and everything is balanced so the beans aren’t overwhelmed by sauce.
And then there are the onions. Don’t forget the onions.
I admit I sometimes use store-bought crispy fried onions for convenience—they’re tasty and quick. But for this recipe I recommend making the buttermilk French fried onions from scratch. They’re addictive and wonderfully crunchy on top of the casserole. You’ll likely snack on a few while preparing them.
Leftover tips
Reheat leftovers in the oven for best results, or freeze the casserole for later. The flavors hold up well, though the onions will lose some of their initial crisp—if possible, store or reheat the fried onions separately and add them just before serving.
Leftovers are delicious—simple as that.
Green Bean Casserole
Green Bean Casserole with French Fried Onions
6
to 8 people
1 hr
20 mins
1 hr 20 mins
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Ingredients
Buttermilk French Fried Onions
- 2 sweet onions, thinly sliced
- 2 cups buttermilk
- Salt and pepper
- 3 cups all-purpose flour
- Vegetable or canola oil for frying
Green Bean Casserole
- 2 pounds fresh green beans, trimmed and halved
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 large sweet onion, diced
- Kosher salt and pepper
- 16 ounces cremini mushrooms, chopped
- 4 garlic cloves, minced
- 2 tablespoons flour
- 1 1/2 cups chicken or vegetable stock
- 1 1/2 cups heavy cream
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup freshly grated Parmigiano Reggiano, plus more for topping
Instructions
Buttermilk French Fried Onions
- Make the fried onions first so they’re ready for the topping. If you prefer, use store-bought onions.
- Place sliced onions in a large bowl and cover with buttermilk. Let them soak while the oil heats.
- Heat oil in a large pot to about 375°F (190°C). Put the flour on a plate and season with a big pinch of salt and pepper.
- Dredge a few onion slices from the buttermilk in the flour, coating completely. Fry until golden, about 2 to 3 minutes, turning as needed. Drain on paper towels.
Green Bean Casserole
- Preheat the oven to 400°F (200°C).
- Bring a pot of salted water to a boil. Add the green beans and blanch for 5 minutes. Transfer to an ice bath to stop cooking, then drain.
- Heat olive oil and butter in a large skillet over medium-low. Add diced onion, season with salt and pepper, and cook until softened, about 5 minutes.
- Add mushrooms and cook until softened, about 5 more minutes. Stir in garlic and cook 1 minute.
- Sprinkle in the flour to make a roux and cook 2 to 3 minutes until fragrant. Slowly whisk in the stock and simmer until thickened, about 5 minutes.
- Stir in the cream, nutmeg, and Parmesan. Remove from heat, add the green beans, and toss to coat. Transfer to a 9×13-inch baking dish, sprinkle extra Parmesan on top, then top with the French fried onions.
- Bake 20 to 25 minutes, until bubbly and hot. Serve immediately.
- To serve 4: halve the recipe (keep the same amount of fried onions if you like). To serve 10–12: double the recipe; adjust fried onions to taste.
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