This easy Green Bean Casserole recipe is the best! Prepared with a rich mushroom gravy and made completely from scratch, this is the perfect no-fuss Thanksgiving side dish.
Melt butter in a large skillet or Dutch oven over medium heat. Add the onions and cook for 3 to 4 minutes or until softened. Stir in garlic and continue to cook for 15 seconds.
Add mushrooms and season with salt and pepper; stir in thyme leaves and sauté for 8 minutes, or until liquid has evaporated.
Sprinkle with flour; cook and stir for 1 minute.
In a mixing bowl, whisk together the broth, half and half, parmesan cheese, and nutmeg.
Add the half-and-half mixture to the skillet; bring it to a boil, then reduce heat to medium-low and simmer for 5 minutes or until thickened.
Add the green beans to the mushroom sauce and cook for 8 to 10 minutes or until the green beans are tender.
Transfer everything to a 9x13 baking dish and bake for 20 to 25 minutes or until bubbly.
Add fried onions on top and continue to bake for 5 more minutes, or until browned on top.
Opt for fresh or frozen green beans over canned ones. While canned beans might be quick, they often lead to a casserole that's too soft and excessively salty.
Allow time for thickening. After adding the broth, half and half, parmesan, and nutmeg, let the mixture simmer to achieve the right consistency. Rushing this step can result in a runny casserole.
Consider homemade crispy onions. While pre-made ones are convenient, creating your own French 'Fried' Onions can elevate the dish. If you can spare the time, it's worth the effort for an enhanced flavor. Also, keep in mind that fried onions tend to soften in the fridge, so it's best to enjoy the casserole fresh.
To Make Ahead: Assemble the casserole without the onion topping; let completely cool. Wrap with plastic wrap and aluminum foil and refrigerate for up to 3 days. When ready to serve, remove from the refrigerator while the oven preheats. Bake as directed.
To Freeze: Assemble the casserole without the onion topping; let completely cool. Wrap with plastic wrap and aluminum foil and freeze for 2 weeks and up to 1 month. When ready, take it out of the freezer the night before and thaw it out in the fridge. The next day, bring the casserole to room temperature and continue to bake it as directed.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Side Dish
Cuisine: American
Keyword: best green bean casserole, green bean casserole, green bean casserole recipe