The Ultimate Green Bean Casserole
When it comes to holiday gatherings, few dishes evoke the warmth and nostalgia of home-cooked meals quite like green bean casserole. This beloved side dish has earned its place at the table, gracing plates across the country during Thanksgiving, Christmas, and beyond. With its creamy texture, savory flavors, and delightful crunch, green bean casserole is a dish that brings family and friends together, sparking conversations and creating lasting memories.
Green bean casserole has a rich history and has evolved over the years, leading to countless variations. Some prefer a simple approach, using canned green beans and cream of mushroom soup for a quick preparation. Others take a more elaborate route, incorporating fresh ingredients and unique flavors. From adding crispy bacon bits to experimenting with different cheeses or toppings, the possibilities are endless. However, the essence of green bean casserole remains the same: a comforting blend of green beans and creamy goodness that complements any holiday meal.
Over the years, I have tried numerous green bean casserole recipes, each offering its own twist on this classic dish. Yet, after much experimentation, I have settled on a favorite that has become a staple in my holiday celebrations. This Ultimate Green Bean Casserole strikes the perfect balance between creamy, savory, and crunchy, making it a dish everyone looks forward to.
And for more great holiday side dishes check these out while you are here!
Creamy Stovetop Mac and Cheese
Dill Pickle Bacon Ranch Pasta Salad
Ingredients:
- 1.5 pounds of fresh green beans
- 1 tsp Chicken Flavored Bouillon
- 10 slices of bacon
- 1 diced onion
- 5 cloves of garlic, minced
- 8 ounces of finely chopped baby Bella mushrooms (or any variety of mushrooms that you like)
- 1/3 cup of flour
- 1/2 cup of chicken broth
- 2 cups of half and half
- 3 ounces of fresh Parmesan cheese
- Seasonings: 1 teaspoon each of garlic powder, onion powder, salt, and pepper, plus a pinch of nutmeg
- 1 (6 oz) can of crispy French fried onions for topping
- Salt and Pepper to taste
Instructions:
This is just a summary, the full recipe is below. Start by boiling a large pot of water and adding a teaspoon of chicken bouillon for extra flavor. Once the water is boiling, add the washed and trimmed green beans. Cook them for about five minutes until they are bright green and tender-crisp. Drain the beans and immediately transfer them to an ice bath to stop the cooking process. Set them aside once cooled.
In a large skillet, brown the chopped bacon until crispy. Remove the bacon from the skillet and set it aside, leaving the rendered fat in the pan.
In the same skillet, add the diced onion, minced garlic, and chopped mushrooms. Sauté for 7 to 8 minutes until the vegetables are softened and fragrant.
Sprinkle the flour over the sautéed vegetables and cook for about three minutes, stirring frequently. Slowly whisk in the chicken broth and half and half, maintaining medium-low heat. Continue stirring until the sauce thickens. Season with garlic powder, onion powder, salt, pepper, and a pinch of nutmeg for a hint of warmth.
Stir in the Parmesan cheese until melted and well combined. Add the crispy bacon and blanched green beans to the sauce, mixing gently.
Transfer the mixture to a baking dish and bake at 350°F for 25 minutes. Once out of the oven, sprinkle the crispy French fried onions on top and return to the oven for an additional five minutes, allowing the onions to become golden and crispy.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
The Ultimate Green Bean Casserole
Ingredients
- 1.5 lbs Fresh Green Beans, washed, snipped and halved
- 1 tsp Chicken Bouillon
- 10 Slices Bacon, chopped
- 1 Yellow Onion, Diced
- 5 Garlic Cloves, minced
- 8 oz Baby Bella Mushrooms, finely chopped or any variety of mushrooms that you like
- 1/3 cup All Purpose Flour
- 1/2 cup Chicken Broth
- 2 cups Half and Half
- 3 oz Fresh Parmesan Cheese
- 6 oz Can of Crispy French Fried Onions
Seasonings
- 1 tsp each Garlic Powder, Onion Powder, Salt and Pepper
- 1 pinch of Nutmeg
Instructions
- Start by boiling a large pot of water and adding a teaspoon of chicken bouillon for extra flavor. Once the water is boiling, add the washed and trimmed green beans. Cook them for about five minutes until they are bright green and tender-crisp. Drain the beans and immediately transfer them to an ice bath to stop the cooking process. Set them aside once cooled.
- In a large skillet, brown the chopped bacon until crispy. Remove the bacon from the skillet and set it aside, leaving the rendered fat in the pan.
- In the same skillet, add the diced onion, minced garlic, and chopped mushrooms. Sauté for 7 to 8 minutes until the vegetables are softened and fragrant.
- Sprinkle the flour over the sautéed vegetables and cook for about three minutes, stirring frequently. Slowly whisk in the chicken broth and half and half, maintaining medium-low heat. Continue stirring until the sauce thickens. Season with garlic powder, onion powder, salt, pepper, and a pinch of nutmeg for a hint of warmth.
- Stir in the Parmesan cheese until melted and well combined. Add the crispy bacon and blanched green beans to the sauce, mixing gently. Season with more salt and pepper if needed at this point.
- Transfer the mixture to a baking dish and bake at 350°F for 25 minutes. Once out of the oven, sprinkle the crispy French fried onions on top and return to the oven for an additional 5 minutes, allowing the onions to become golden and crispy.
- Serve hot and enjoy!
This recipe is spectacular. I highly recommend it. They always say, don’t do a new recipe for Thanksgiving, but I am! I just licked the spoon. I think I could eat the entire casserole dish!!!
All of your recipes have been amazing.Thank you for what you do!
Aww! Yay! This makes me so happy! Thank you for leaving such a thoughtful review and I hope you have a wonderful thanksgiving!
Half and half is mentioned twice, once in the ingredient list. Heavy cream mentioned in the directions. I just spent time preparing it for tomorrow but with half and half. Which is it?
It is half and half. I apologize for the misunderstanding! Hopefully they turned out wonderfully since you did use the correct ingredient! Thank you!
HEAVENLY!!! This was by far my favorite dish at the Thanksgiving dinner but I had to hold it in because I’m the one that brought it 🤣 I’m not waiting a whole year to make it again, that’s for sure. A family member is gluten-free so I made my own crispy onions to put on top, and used gluten-free flour. It was great.