Tulo

Green Bean Casserole with French's Fried Onions

A bubbling casserole dish of green beans in creamy mushroom sauce topped with a golden layer of crispy fried onions, one corner scooped out with a serving spoon.
Photo by FOX ^.ᆽ.^= ∫ on Pexels

Building the mushroom sauce from scratch instead of using canned soup gives real depth and controls the salt, while blanching fresh green beans first keeps them bright and slightly crisp instead of mushy under the sauce. Splitting the fried onions between the mix-in and the topping means every bite gets crunch, not just the top layer.

Prep
20 min
Cook
35 min
Total
55 min
Servings
8

Ingredients

Servings8
  • 2 lb fresh green beans, trimmed and cut into 2-inch pieces
  • 4 tbsp unsalted butter
  • 8 oz cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 1 1/2 cups chicken broth
  • 3/4 cup heavy cream
  • 1 tsp soy sauce
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 2 cups French's Fried Onions, divided

Nutrition per serving

Calories
428
Protein
11g
Carbs
52g
Fat
21g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish.
  2. 2Bring a large pot of salted water to a boil. Add the green beans and cook for 4-5 minutes, until just crisp-tender. Drain and immediately transfer to a bowl of ice water to stop the cooking, then drain again.
  3. 3Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 6-7 minutes, until they release their liquid and it evaporates and the mushrooms start to brown.
  4. 4Add the garlic and cook for 30 seconds, until fragrant.
  5. 5Sprinkle the flour over the mushrooms and stir constantly for 1 minute to cook off the raw flour taste.
  6. 6Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Whisk in the cream, soy sauce, salt, and pepper, and simmer for 4-5 minutes, until thickened enough to coat the back of a spoon.
  7. 7Fold the drained green beans and 2/3 cup of the fried onions into the sauce, then spread the mixture into the prepared baking dish.
  8. 8Bake, uncovered, for 20-25 minutes, until bubbling around the edges.
  9. 9Remove from the oven and sprinkle the remaining 1 1/3 cups fried onions evenly over the top. Return to the oven for 5-7 minutes, until the onions are golden and fragrant. Watch closely, as they go from golden to burnt quickly.
How to Steam Vegetables

Tips & variations

  • No fresh green beans on hand? Use two 14.5-ounce cans, well drained, and skip the blanching step entirely, they're already fully cooked.
  • Swap the cremini mushrooms for a mix of shiitake and button mushrooms for a more savory, restaurant-style flavor.
  • For a lighter version, swap the heavy cream for whole milk and add an extra tablespoon of flour to compensate for the thinner consistency.
  • Make it ahead by assembling everything except the final layer of fried onions, cover and refrigerate up to 24 hours, then bake covered for 30 minutes before adding the topping and finishing uncovered.

Storage & reheating

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or reheat the whole dish covered with foil at 325°F (165°C) for about 20 minutes; add a fresh layer of fried onions after reheating, since the original topping will have softened.

Tips from the Tulo kitchen

  • Salting the blanching water generously seasons the green beans from the inside out, which matters since the sauce itself is only lightly salted.
  • If the sauce looks too thick before baking, thin it with a splash of broth, it will continue to thicken in the oven and can turn gluey if it starts out too dense.

FAQ

Can I use canned green beans instead of fresh?

Yes. Use two 14.5-ounce cans, drained well, and skip the blanching step in step 2 since canned beans are already fully cooked; just fold them straight into the sauce.

Why did my fried onion topping turn soggy?

This usually happens when the onions are added too early and baked the full time, letting steam from the casserole soften them. Add them only for the final 5-7 minutes of baking.

Can I make this casserole ahead of time?

Yes. Assemble everything except the final onion topping, cover, and refrigerate up to 24 hours. Bake covered for about 30 minutes to heat through, then uncover, add the fried onions, and bake 5-7 minutes more.

Is French's Fried Onions the same as fried shallots?

No, though they're similar. French's Fried Onions are made from sliced yellow onions battered and fried, while fried shallots (common in Southeast Asian cooking) are usually unbattered and have a sweeter, less crunchy texture.

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