Why You’ll Love Fresh Green Bean Casserole with Crispy Onions Recipe

I love this recipe because it skips canned soup and uses simple, fresh ingredients. I like how the mushrooms and cream create a rich sauce while still letting the green beans shine. I also enjoy that the crispy onions are made from scratch, which makes the dish feel extra special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tablespoon kosher salt
1 pound fresh green beans – trimmed and halved
2 tablespoons unsalted butter
2 tablespoon Hellmann’s Organic Mayonnaise
12 ounces baby bella mushrooms, trimmed and quartered
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup vegetable broth
1 cup heavy whipping cream
vegetable oil (enough to fry)
1 medium onion thinly sliced
1/4 cup corn meal

Directions

I begin by preheating the oven to 350 degrees F. I bring a large pot of salted water to a boil, add the green beans, and blanch them for 5 minutes for al dente or 10 minutes for softer beans. I drain them, transfer them to ice water to stop the cooking, then drain again and set aside.

In a medium cast iron skillet over medium-high heat, I melt the butter and mayonnaise together. I add the mushrooms, season with salt and pepper, and cook until they begin to sweat. I sprinkle in the nutmeg and flour, stir well, and cook for about 1 minute. I add the vegetable broth and let it simmer for another minute.

I pour in the heavy cream, stir to combine, then reduce the heat and cook until the mixture thickens, about 5 to 6 minutes. I remove the skillet from the heat, add the green beans, and stir until they’re well coated. I place the skillet in the oven and bake for about 15 minutes, until bubbly.

While the casserole bakes, I heat vegetable oil in a heavy-bottom pot over medium-high heat. I toss the sliced onions with cornmeal, then fry them in batches once the oil reaches 375 degrees F. I remove the onions when they’re golden and drain them on paper towels. I top the baked green beans with the crispy onions just before serving.

Servings and Timing

I usually serve this casserole to about 6 to 8 people. It takes around 15 minutes to prep, 35 minutes to cook, and about 50 minutes total from start to finish.

Variations

I sometimes add garlic to the mushroom mixture for extra depth. When I want a lighter version, I reduce the cream slightly and add more broth. I also enjoy mixing a little grated cheese into the sauce for a richer finish.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the casserole in the oven so the sauce heats evenly, then add fresh crispy onions on top to keep them crunchy.

FAQs

Can I use frozen green beans?

I prefer fresh, but I thaw and drain frozen beans well if I use them.

How do I keep the onions crispy?

I add them just before serving so they don’t absorb moisture.

Can I make this ahead of time?

I prepare the casserole base ahead and fry the onions right before serving.

What pan works best?

I like using a cast iron skillet because it goes from stove to oven easily.

Can I skip the ice bath?

I use it to stop the cooking and keep the beans bright green.

Why use mayonnaise in the sauce?

I like how it adds richness and helps create a smooth texture.

Can I add cheese?

I sometimes add grated cheese, but I keep it minimal so it doesn’t overpower the dish.

Are the mushrooms necessary?

I like the depth they add, but I can leave them out if needed.

How thick should the sauce be?

I cook it until it coats the spoon and thickens slightly before baking.

Can I double this recipe?

I double it often and use a larger baking dish instead of a skillet.

Conclusion

This fresh green bean casserole is a dish I love serving when I want something comforting, homemade, and full of flavor. I enjoy how the creamy sauce, tender beans, and crispy onions come together to create a side dish that always earns compliments at the table.