Classic Green Bean Casserole

Ingredients

• 1.5 lb green beans, trimmed and cut into 2-inch pieces
• 2 tbsp unsalted butter
• 1 medium onion, finely diced
• 8 oz mushrooms (cremini or button), sliced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 cup whole milk, warmed
• 1 cup chicken or vegetable broth
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg
• 1.5 cups crispy fried onions (store-bought), divided

About 190 kcal per serving

Instructions

1. 1

   1. Blanch the green beans

   Bring a large pot of salted water to a boil. Add the green beans and cook 5–6 minutes until crisp-tender. Drain and immediately plunge into ice water to stop the cooking; drain again and pat dry.

2. 2

   2. Make the mushroom sauce

   In a large skillet, melt the butter over medium heat. Add the onion and mushrooms and cook until the mushrooms release their liquid and it evaporates, about 8 minutes. Add the garlic and cook 1 minute. Sprinkle in the flour and cook, stirring, 1 minute.

3. 3

   3. Thicken the sauce

   Gradually whisk in the milk and broth, stirring until smooth. Simmer 3–4 minutes until the sauce thickens into a loose gravy. Season with the salt, pepper, and nutmeg.

4. 4

   4. Combine and bake

   Heat the oven to 375°F (190°C). Fold the blanched green beans and 1 cup of the crispy onions into the sauce. Spread into a buttered 9x9 baking dish, top with the remaining onions, and bake 25–30 minutes until bubbling and golden on top.