Description
The best green bean casserole recipe made from scratch with fresh green beans, sautéed mushrooms, creamy buttermilk sauce, melted cheese, and a crispy onion topping. A classic side dish elevated with rich, savory flavor and perfect texture ideal for holidays or any comforting meal.
Ingredients
Units
Scale
- 2 pounds fresh green beans (trimmed and cut in half)
- 1/2 tablespoon olive oil
- 1 medium onion (chopped)
- 8 oz mushrooms (chopped)
- 4 garlic cloves (minced)
- 2 cans (10.5 oz each condensed cream of mushroom soup)
- 1 cup buttermilk
- 1 cup chicken broth (or vegetable broth)
- 1 cup shredded Monterey Jack or mozzarella cheese
- 3 cups French’s crispy fried onions (divided)
- Salt and pepper (to taste)
- Fresh parsley (chopped (optional garnish))
Instructions
- Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
- Bring a large pot of water to a boil. Add green beans and cook for 2–3 minutes until bright green and slightly tender. Drain well.
- In the same pot, heat olive oil over medium heat. Sauté chopped onion and mushrooms for 3–5 minutes until softened. Add garlic; cook 1–2 minutes more.
- Add cream of mushroom soup, buttermilk, and broth. Stir and cook for 5–8 minutes until warm. Season to taste.
- Remove from heat and stir in green beans, shredded cheese, and ¾ cup crispy onions. Mix gently to combine.
- Transfer mixture to prepared baking dish. Bake uncovered for 30–35 minutes until bubbly.
- Top with remaining crispy onions and bake 10 more minutes.
- Rest for 5 minutes, garnish with parsley, and serve warm.
Notes
- Blanching the green beans helps preserve their color and texture.
- Freshly shredded cheese melts better than pre-shredded.
- Add the fried onions at the end to keep them crisp.
Nutrition
- Calories: 240
