Every holiday season there are a few side dishes that always make an appearance on our table. Green Bean Casserole is a must, as well as, Creamy Garlic Mashed Potatoes, Sweet Potato Casserole with Marshmallow Streusel Topping, and Cranberry Salad. I always make my go-to Turkey recipe, Slow Cooker Turkey Breast. Quick, easy, and moist!
Ingredients Needed to Make the Best Green Bean Casserole
The full recipe and instructions are in the recipe box at the bottom of the post.
- Fresh Green Beans
- Butter
- Onion
- Garlic Cloves
- Cornstarch
- Kosher Salt
- Freshly Ground Black Pepper
- Seasoned Salt
- Heavy Cream
- Milk
- Worcestershire Sauce
- Parmesan Cheese
- Crispy Fried Onions
How to Make The Best Green Bean Casserole:
1- Prepare the Green Beans– Cut them smaller if you’d like. Blanch them then cool in ice water.
2- Make the Sauce- Sautee the diced onions with the butter. Season with salt, pepper, and Seasoned Salt. Stir in the garlic cloves then add heavy cream, milk, and Worcestershire sauce.
3-Bring to a Boil– Turn the heat up and once the sauce is thickened, mix in the blanched green beans.
4-Prepare the Casserole– Add the green bean mixture to a greased baking dish. Sprinkle with Parmesan cheese (optional) and add the desired amount of Crispy Fried Onions.
5-Bake– For about 20 minutes.
6- Serve and Enjoy!
How to Make Green Bean Casserole Ahead of Time:
Prepare this Green Bean Casserole ahead of time by covering it tightly with plastic wrap and refrigerating it for up to 4 days before baking. Do not add the crispy fried onions yet.
Let it cool to room temperature before baking. If you bake it straight from the fridge, plan on adding a few extra minutes to the cooking time. Right before baking, add the crispy fried onions.
Tips and Tricks for Making The Best Green Bean Casserole Recipe:
Adding Mushrooms: After the onions have cooked for 7 minutes, add 2 more tablespoons of butter and up to a 1/2 pound of cremini or white mushrooms, sliced. Sautee for about 7 minutes, until browned. Then continue with the recipe steps.
Double the recipe: This recipe is easy to double. Just add about 10 more minutes to the baking time.
Switch up the Cheese: I added Parmesan cheese to this Green Bean Casserole which is optional but I love it. You could also add Gruyère or Cheddar Cheese.
You Might Also Like:
- Sweet Potato Casserole with Oat Streusel
- Pistachio Pudding Salad
- Five-Cup Fruit Salad
- Cranberry Salad
The Best Green Bean Casserole Recipe
Ingredients
- 1 pound fresh green beans (ends cut off)
- 1 tablespoon cornstarch
- 2 tablespoons butter (unsalted)
- 1 onion (diced)
- 2 garlic cloves (minced)
- 3/4 teaspoon Kosher Salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon Seasoned Salt
- ½ cup heavy cream
- ½ cup milk
- 2 teaspoons Worcestershire sauce
- 1/3 cup Parmesan Cheese (optional)
- 1 ½-2 cups Crispy Fried Onions
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9x13 baking dish with nonstick cooking spray.
- Cut the green beans into thirds. Blanch the green beans in a large pot of boiling salted water until tender and crisp, about 3-4 minutes. Cool in a bowl of ice water. Drain well and set aside.
- In a small bowl, whisk together cornstarch and 2 tablespoons of water; set aside.
- In a large skillet, melt butter over medium-high heat. Add diced onion and cook, stirring occasionally, until tender, about 7 minutes. Season with salt, pepper, and Seasoned Salt. Stir in garlic and cook for 1 minute. Stir in heavy cream, milk, and Worcestershire.
- Bring to a boil, reduce heat, and stir in cornstarch mixture until sauce is thickened about 2-3 minutes. Turn off the heat and stir in blanched green beans.
- Add green bean mixture to the prepared baking dish. If using Parmesan cheese, sprinkle over the top and then add the fried onions. Place into oven and bake until bubbly and golden brown, about 20 minutes.
- Serve immediately.
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Did you make this recipe? Leave a comment!
