Classic Green Bean Casserole
Yields: 6 to 8 servings
With three tasty twists on the crispy fried onion topping, our from-scratch take on the original will make a green bean casserole lover out of anyone.
  • 8 tablespoons unsalted butter, divided
  • 2 pounds fresh green beans, trimmed and halved
  • 2 cups sliced fresh baby portobello mushrooms
  • 1 cup thinly sliced yellow onion
  • 4 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • ¼ cup all-purpose flour
  • 2 cups heavy whipping cream
  • ½ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon Worcestershire sauce
  • 1½ teaspoons kosher salt
  • ¾ teaspoons ground black pepper
  • Fried Onion Topping (recipe follows)
  • Garnish: fresh thyme leaves
  1. Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray.
  2. In a large Dutch oven, heat 2 tablespoons butter over medium-high heat. Add half of green beans; sauté, stirring frequently, until just tender, 6 to 8 minutes. Transfer to prepared dish. Repeat with 2 tablespoons butter and remaining green beans.
  3. In same Dutch oven, heat remaining 4 tablespoons butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until golden brown, 4 to 5 minutes. Add onion and garlic; cook until tender, 4 to 5 minutes. (Adjust heat if necessary to prevent vegetables from overbrowning.) Add vinegar; cook for 1 to 2 minutes. Stir in flour; cook for 1 minute, stirring constantly. Whisk in cream; cook, stirring frequently, until slightly thickened, about 3 minutes. Remove from heat; whisk in Parmesan, thyme, Worcestershire, salt, and pepper. Transfer mixture to prepared dish; stir to combine with green beans.
  4. Bake until bubbly, 25 to 30 minutes. Sprinkle Fried Onion Topping over casserole before serving. Garnish with thyme, if desired.
Recipe by Taste of the South at