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Green bean casserole topped with crispy fried onions in a white dish, with a serving spoon partially removing a portion.

Green Bean Casserole

Mandy V Applegate
Green Bean Casserole layers fresh blanched green beans in a creamy sauce built from cream of mushroom soup, sauteed onion, Dijon, thyme, and cream, topped with crispy fried onions and Parmesan and baked until golden. It serves eight.
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Prep Time 25 minutes
Cook Time 40 minutes
Rest Time 10 minutes
Total Time 1 hour 15 minutes
Course Side Dish
Servings 8 servings
Calories 228 kcal

Equipment

  • 11 x 7-inch baking dish
  • Large pot
  • Large bowl
  • Small skillet
  • Colander
  • Large bowl for an ice bath
  • Aluminum foil

Ingredients
 
 

  • 2 pounds fresh green beans trimmed
  • 2 tablespoons butter
  • 1/4 cup finely diced white onion
  • 2 cloves garlic minced
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon dried thyme
  • 2 10.5-ounce cans condensed cream of mushroom soup
  • 1/4 cup heavy cream
  • 1 1/2 cups crispy fried onions divided
  • 1/2 cup freshly grated Parmesan cheese divided
  • Freshly ground black pepper to taste

Instructions
 

  • Preheat the oven to 350°F and lightly coat an 11 x 7-inch baking dish with nonstick cooking spray.
  • Blanch the green beans in a large pot of well-salted boiling water for 2 minutes. Immediately transfer them to an ice bath, then drain well and pat dry.
    2 pounds fresh green beans
  • Melt the butter in a small skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds, then add the Dijon mustard and dried thyme. Cook for another 30 seconds, stirring constantly. Stir in the cream of mushroom soup, heavy cream, and a few generous grinds of black pepper until smooth and heated through.
    2 tablespoons butter, 1/4 cup finely diced white onion, 2 cloves garlic, 2 teaspoons Dijon mustard, 1/2 teaspoon dried thyme, 2 10.5-ounce cans condensed cream of mushroom soup, 1/4 cup heavy cream, Freshly ground black pepper
  • In a large bowl, combine the green beans, soup mixture, 1/2 cup of the crispy fried onions, and 1/4 cup of the Parmesan cheese, stirring until the beans are evenly coated.
    1 1/2 cups crispy fried onions, 1/2 cup freshly grated Parmesan cheese
  • Transfer the mixture to the prepared baking dish and spread it into an even layer.
  • Top with the remaining 1 cup of crispy fried onions and the remaining 1/4 cup of Parmesan cheese.
  • Cover the casserole with aluminum foil and bake for 20 minutes.
  • Uncover and continue baking for 20 minutes, or until the casserole is bubbling and the topping is golden brown.
  • Let the casserole rest for 10 minutes before serving.

Video

Notes

  • Dry the green beans thoroughly after blanching to keep the sauce rich and creamy.
  • Frozen green beans work well, too. Thaw them completely and pat them very dry before using.
  • Freshly grated Parmesan melts better and delivers more flavor than pre-shredded cheese.
  • Assemble the casserole up to a day in advance, but wait to add the crispy onions until just before baking so they stay crunchy.

Nutrition

Serving: 1cupCalories: 228kcalCarbohydrates: 18gProtein: 8gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 25mgSodium: 783mgPotassium: 367mgFiber: 3gSugar: 4gVitamin A: 1037IUVitamin C: 15mgCalcium: 110mgIron: 2mg
Keyword green bean casserole
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