Southern Green Bean Casserole
Tender green beans tossed in a creamy mushroom sauce, topped with golden fried onions. A cozy, rich, Southern-inspired classic perfect for gatherings or a comforting dinner.
Prep: 10–12 minutes
Cook: 25–30 minutes
Total: 40 minutes
Servings:4
Ingredients
For the Green Beans
450g fresh green beans, trimmed & halved
Salt for boiling water
Creamy Mushroom Sauce
1 tbsp olive oil
1 small onion, finely chopped
1 cup mushrooms, sliced (button or cremini)
2 garlic cloves, minced
2 tbsp all-purpose flour
1 cup milk (or half milk + half cream for richer casserole)
½ cup chicken or vegetable broth
½ tsp salt
¼ tsp black pepper
¼ tsp paprika
½ tsp dried thyme or parsley
Topping
1–1½ cups crispy fried onions
¼ cup grated cheddar or parmesan
Instructions
1. Pre-Cook the Green Beans
Bring a pot of salted water to boil.
Add green beans and cook 4–5 minutes until bright green.
Drain and rinse under cold water (stops cooking + keeps color).
Pat dry.
2. Make the Creamy Mushroom Sauce
Heat butter + olive oil in a skillet.
Add chopped onion → sauté 2 minutes.
Add mushrooms → cook 4–5 minutes until browned.
Stir in garlic for 30 seconds.
Sprinkle flour and mix until coated.
Pour in broth + milk gradually while whisking.
Add salt, pepper, paprika (optional), thyme.
Simmer 3–4 minutes until thick and creamy.
3. Assemble
Add green beans to the sauce.
Mix until everything is coated.
Transfer to a baking dish.
Sprinkle cheddar/parmesan on top (optional).
Add a layer of crispy fried onions.
4. Bake
Bake at 200°C (400°F) for 15 minutes until bubbly and golden.
Serve With
Roasted chicken
Holiday turkey
Mashed potatoes
Cornbread
A fresh salad or lemony slaw
Notes & Tips
Want it extra creamy? Add 2 tbsp cream cheese to the sauce.
Want it lighter? Use all milk instead of cream.
If using canned green beans, skip the boiling step and reduce baking time by 5 minutes.
If onions brown too fast, loosely cover with foil for the first 10 minutes.
Frequently Asked Questions
Q: Can I make this ahead?
Yes — assemble without the onion topping, refrigerate up to 24 hours, add onions, then bake.
Q: Can I make it vegetarian?
Yes — use vegetable broth and skip any cheese.
Q: Can I make it with canned soup (traditional version)?
Yes — replace the sauce with 1 can cream of mushroom + ¼ cup milk.
Nutritional Information
Calories: 250–330
Carbs: 22–27g
Protein: 6–8g
Fat: 16–20g
Fiber: 3–4g