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Cheesy Green Bean Casserole

Cheesy Green Bean Casserole - recipe card
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This from-scratch cheesy green bean casserole skips the canned soup and delivers a rich, velvety cheese sauce clinging to crisp-tender green beans, all topped with a golden, crunchy fried onion crust. A holiday table favorite that’s easy enough for a weeknight, with no bacon or pork in sight.

Ingredients

Scale
  • For the casserole:
  • 1 lb fresh green beans, trimmed and cut into 2-inch pieces
  • 2 tbsp unsalted butter
  • 1 medium onion (about 1 cup), finely diced
  • 8 oz white button mushrooms, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp freshly grated nutmeg
  • 1 1/2 cups shredded sharp cheddar cheese (about 6 oz)
  • For the topping:
  • 1 cup crispy fried onions (store-bought or homemade)
  • 1/4 cup panko breadcrumbs
  • 1 tbsp unsalted butter, melted

Instructions

  1. Preheat oven to 375°F (190°C). Bring a large pot of water to a boil and fill a large bowl with ice water. Add 1 tablespoon kosher salt to the boiling water.
  2. Add the green beans to the boiling water and blanch for 3 minutes, until bright green and crisp-tender. Drain immediately and plunge into the ice water to stop the cooking, then drain well and pat dry with a kitchen towel. This keeps them vibrant and prevents a soggy casserole.
  3. In a large skillet, melt 2 tablespoons butter over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 4 minutes. Add the mushrooms and cook until they release their liquid and it evaporates, about 5 minutes more.
  4. Stir in the minced garlic and cook for 30 seconds, until fragrant. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to eliminate the raw flour taste.
  5. Gradually whisk in the milk and heavy cream. Cook, whisking constantly, until the mixture thickens and bubbles gently, about 3 minutes. It should coat the back of a spoon.
  6. Remove from heat and stir in the kosher salt, black pepper, nutmeg, and 1 cup of the shredded cheddar until melted and smooth. Taste and adjust seasoning if needed.
  7. Add the blanched green beans to the skillet and toss gently until evenly coated with the cheese sauce. Transfer the mixture to a 2-quart baking dish and spread into an even layer.
  8. In a small bowl, combine the fried onions, panko, melted butter, and remaining 1/2 cup cheddar. Sprinkle evenly over the top of the casserole.
  9. Bake in the preheated oven for 15-20 minutes, until the sauce is bubbly around the edges and the topping is golden brown. If the topping browns too quickly, tent loosely with foil.
  10. Let the casserole rest for 5 minutes before serving. This allows the sauce to set slightly for easier serving.

Notes

Storage: Cover and refrigerate leftovers for up to 3 days. Freezing is not recommended as the dairy sauce may separate and the green beans become mushy. Reheating: Warm in a 350°F (175°C) oven for 10-15 minutes, or microwave individual portions on medium power in 30-second intervals until hot. For best texture, add extra crispy fried onions after reheating.

Nutrition

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Find it online: https://gordonramsayeats.com/cheesy-green-bean-casserole/