BA's Best Green Bean Casserole
Ingredients
- 2 lb. green beans
- Kosher salt
- 2 Tbsp. olive oil
divided
- 1 lb. crimini mushrooms
sliced, divided
- 6 Tbsp. unsalted butter
divided
- 4 large sprigs thyme
- 2 Tbsp. all-purpose flour
- 1¼ cups whole milk
- 1 cup heavy cream
- 4 garlic cloves
finely grated
- ½ cup grated Parmesan
- Freshly ground black pepper
- ¾ cup French’s fried onions
Directions
- 1
Preheat oven to 375°. Working in batches, cook green beans in a large pot of boiling salted water until bright green and halfway to tenderness, about 3 minutes per batch. Drain and let cool; trim stem ends.
- 2
Heat 1 Tbsp. oil in a large skillet over medium-high. Cook half of mushrooms, without stirring, until golden brown underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides, about 3 minutes more. Add 2 Tbsp. butter and 2 thyme sprigs to pan. Cook, tossing occasionally, until butter browns and mushrooms are dark brown and very tender, about 4 minutes longer. Season with salt and transfer to a plate. Repeat with 2 Tbsp. butter, salt, and remaining oil, mushrooms, and thyme.
- 3
Melt remaining 2 Tbsp. butter in a large saucepan over medium-low. Whisk in flour and cook, whisking occasionally, until roux is golden brown and smells mildly nutty, about 4 minutes. Whisk in milk and cream. Increase heat and bring to a simmer, whisking often, and cook until béchamel sauce is thick and bubbling, about 5 minutes. Remove from heat and whisk in garlic and Parmesan; season with salt and pepper.
- 4
Arrange green beans and mushrooms in a 2-qt. baking dish. Pour sauce over (it may not look like enough, but it will get saucier as it bakes). Cover tightly with foil and bake until sauce is bubbling, 25–30 minutes. Uncover and continue to bake until casserole is lightly browned on top and around the edges, 15–20 minutes longer. Top with fried onions and continue to bake just until onions are slightly darker and fragrant, about 3 minutes. Let sit 10 minutes to set before serving.
Editor’s note: This recipe was originally published in November 2016. Head this way for more of our best Thanksgiving recipes
BA's Best Green Bean Casserole
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About this Recipe
Looking to elevate your holiday table with a green bean casserole that’s both classic and surprisingly fresh? BA's Best Green Bean Casserole takes a beloved side dish and makes it truly shine, offering a comforting flavor profile with an undeniable gourmet touch.
This recipe stands out by swapping canned ingredients for fresh, starting with tender green beans and earthy crimini mushrooms. The heart of its richness comes from a creamy Parmesan béchamel, replacing the usual canned soup base, yet still delivering that comforting, savory flavor you crave. And don't worry, the quintessential French’s fried onions are still here, providing that irresistible crispy topping.
You can expect a dish that’s wonderfully rich and deeply satisfying, a true step up from traditional versions. Each bite offers tender-crisp green beans enveloped in a velvety, savory sauce, punctuated by the earthy notes of fresh mushrooms and a hint of garlic and thyme. The creamy Parmesan béchamel brings a luxurious texture and depth of flavor, perfectly balanced by the salty crunch of the fried onions on top. It's a comforting classic made better, serving 8 people generously.
While this recipe is excellent as written, you can easily adapt it. For an even richer mushroom flavor, consider using a mix of wild mushrooms alongside the crimini. If you don't have fresh thyme, a pinch of dried thyme will work, though fresh offers the best aroma. To vary the cheese, a sharp aged white cheddar could be an interesting swap for Parmesan, adding a different dimension to the béchamel. For those seeking a vegetarian dish, this recipe already fits the bill.
BA's Best Green Bean Casserole is the perfect accompaniment to holiday feasts and comforting family dinners alike. Its rich flavors pair beautifully with roasted meats or poultry, making it an ideal centerpiece for any special occasion. Serve it straight from the oven, bubbling and golden, to impress your guests.