Green Bean Casserole
A comforting and creamy green bean casserole topped with crispy fried onions, perfect for cozy weeknights and festive gatherings.
Ingredients
Main Ingredients
- 1 pound fresh green beans, trimmed and cut into 1-inch pieces Fresh gives the brightest color and snap.
- 3 tablespoons butter Adds richness and helps build the roux.
- 1 small onion, finely chopped For savory sweetness.
- 2 cloves garlic, minced Aromatic lift.
- 3 tablespoons all-purpose flour Thickens the sauce; use gluten-free flour to make it GF.
- 1.25 cups chicken or vegetable broth Vegetable broth keeps it vegetarian-friendly.
- 1 cup milk (whole or 2%) For a creamy texture; use unsweetened plant milk for dairy-free.
- 1/2 cup grated Parmesan or nutritional yeast Parmesan adds umami; nutritional yeast adds cheesy flavor without dairy.
- 1 teaspoon soy sauce or tamari Deepens the savory profile.
- 1/2 teaspoon black pepper Balances flavor; add a pinch of nutmeg.
- 1.5 cups crispy fried onions (store-bought or homemade) The indulgent, crunchy finish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish and set aside.
- Blanch the green beans in boiling salted water for 3 minutes until bright and just tender, then plunge into ice water to stop cooking. Drain well and set aside.
- In a medium skillet, melt butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in garlic for 30 seconds until fragrant.
Cooking
- Sprinkle flour over the onions and garlic, stirring to create a roux. Cook for 1–2 minutes until lightly golden.
- Gradually whisk in the broth and milk until smooth. Simmer gently until the sauce thickens — it should coat the back of a spoon.
- Add soy sauce, Parmesan or nutritional yeast, pepper, and nutmeg. Taste and adjust seasoning.
- Fold the blanched green beans into the sauce, then pour everything into the prepared baking dish.
- Bake uncovered for 15 minutes until bubbling. Remove from oven, sprinkle the crispy fried onions evenly across the top, and return to the oven for 5 more minutes until the topping is golden and irresistible.
Finishing
- Let the casserole rest for 5 minutes before serving.
Notes
Make it a make-ahead meal: assemble the casserole, cover, and refrigerate for up to 24 hours before baking. For variations, substitute ingredients based on dietary preferences.