Name: Creamy Green Bean Casserole with Mushrooms, Cheddar, and Crispy Fried Onions Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 ½ lbs. fresh green beans (washed); ½ teaspoon baking soda; 2 chicken bouillon cubes; 1 cup chicken broth; 1 cup half and half; 1 teaspoon Worcestershire sauce; ½ teaspoon onion powder; ½ teaspoon dried parsley; ½ teaspoon mustard powder; ¼ teaspoon salt; ¼ teaspoon pepper; 8 oz. baby bella or white button mushrooms (+ a pinch of salt for cooking); 3 cloves garlic (minced); 5 tablespoons butter (divided); 3 tablespoons flour; 3 tablespoons Parmesan cheese (grated); 2 ¼ cups cheddar cheese (shredded, divided); 1 ½ cup crispy fried onions (divided)

Ingredients

1 ½ lbs. fresh green beans (washed)

½ teaspoon baking soda

2 chicken bouillon cubes

1 cup chicken broth

1 cup half and half

1 teaspoon Worcestershire sauce

½ teaspoon onion powder

½ teaspoon dried parsley

½ teaspoon mustard powder

¼ teaspoon salt

¼ teaspoon pepper

8 oz. baby bella or white button mushrooms (+ a pinch of salt for cooking)

3 cloves garlic (minced)

5 tablespoons butter (divided)

3 tablespoons flour

3 tablespoons Parmesan cheese (grated)

2 ¼ cups cheddar cheese (shredded)

1 ½ cups crispy fried onions

Instructions

Step 1: Begin by boiling water in a large soup pot or Dutch oven. Once boiling, add the baking soda and chicken bouillon cubes.

Step 2: Add the fresh green beans and boil for 5 minutes. Set a timer to avoid overcooking; the beans should be softened but still hold their shape.

Step 3: Drain the green beans and rinse with cold water to stop further cooking. Spread them out on a clean dish towel to dry.

Step 4: Preheat your oven to 375°F (190°C).

Step 5: In a medium measuring cup, combine the chicken broth, half and half, Worcestershire sauce, onion powder, dried parsley, mustard powder, salt, and pepper. Set aside.

Step 6: Dice the mushrooms and cut the green beans into halves or thirds.

Step 7: Using the same pot, melt 3 tablespoons of butter over medium heat. Add the mushrooms, minced garlic, and a pinch of salt, cooking for 4–5 minutes while stirring continuously.

Step 8: Add the remaining butter and the flour to the pot, cooking for an additional 2 minutes to form a roux.

Step 9: Gradually add the chicken broth mixture in small splashes, stirring continuously to prevent lumps and ensure thickness.

Step 10: Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook gently for 4–5 minutes until it thickens to your liking, stirring occasionally.

Step 11: Remove from heat. The sauce will thicken further as it stands.

Step 12: Stir in the grated Parmesan cheese, half of the shredded cheddar cheese, and half of the crispy fried onions. Add the prepared green beans and mix well to combine.

Step 13: Transfer the mixture to a lightly greased baking dish (9×13-inch works well, but any suitable size is fine).

Step 14: Top the casserole with the remaining cheddar cheese and fried onions.

Step 15: Bake uncovered for 20 minutes, or until the top is golden brown and bubbly. Serve warm.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken broth and omit the chicken bouillon cubes.

If using frozen or canned green beans, adjust cooking time accordingly and reduce or omit the baking soda.

Add a dash of hot sauce to the mushroom sauce for a subtle spicy kick.

Experiment with different cheeses like Gruyère or smoked cheddar for a unique flavor.

FAQs

Can I use frozen green beans instead of fresh?

Yes, you can use frozen green beans. Thaw and drain them well before using. Adjust the boiling time since frozen beans are partially cooked already—about 2 minutes to prevent them from becoming mushy.

What can I substitute for crispy fried onions?

If you don’t have crispy fried onions, you can use toasted breadcrumbs or crushed potato chips for a crunchy topping. Alternatively, oven-roasted shallots make a flavorful substitute.