Cheesy Green Bean Casserole

Name: Cheesy Green Bean Casserole
Prep time: 20 min
Total time: 20 min
Yield: 6-8
Ingredients: One 2-lb bag snipped green beans; 1 tablespoon olive oil; One 4-ounce container sliced mushrooms (white or cremini); 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups heavy cream; 1 tablespoon plus 1 teaspoon The Usual seasoning; ¾ cup grated Parmesan cheese; One 6-ounce can store-bought crispy onions, such as French’s

The classic 1950’s green bean casserole made with canned soup will forever hold a spot in our hearts. But it’s almost as easy to make your own quick cream sauce enriched with Parmesan and The Usual (we think the blend smells and tastes like the holidays). Using fresh veggies (store-bought snipped green beans and pre-sliced mushrooms) streamlines the prep. Absolutely do use store-bought French-fried onions in a can, because they’re perfect.

Cheesy Green Bean Casserole

Rated 5.0 stars by 2 users

Servings

6-8

Prep Time

20 minutes

Cook Time

15-20 minutes

It might not seem like there’s enough liquid before baking, but the beans will release their juices while baking, creating the perfect creamy consistency.

Ingredients

One 2-lb bag snipped green beans
1 tablespoon olive oil
One 4-ounce container sliced mushrooms (white or cremini)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups heavy cream
1 tablespoon plus 1 teaspoon The Usual seasoning
¾ cup grated Parmesan cheese
One 6-ounce can store-bought crispy onions, such as French’s

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Directions

Heat the oven to 350 degrees.
Bring a large pot of salted water to a boil. Add the green beans, reduce heat to a lively simmer and cook until the green beans become very tender, about 8 minutes. Drain the beans, rinse in cold water to preserve their color and set aside to drain.
Heat the olive oil in a medium skillet over medium-high heat. When the oil is shimmering, scatter the mushrooms in an even layer and allow them to cook, undisturbed, for about three minutes, until they’re nicely browned. Flip and brown the other sides and cook until all the moisture has evaporated; set aside.
Melt the butter in a large, oven-safe skillet over medium-high. Add the flour and whisk until smooth and beginning to turn golden, 1 to 2 minutes. Slowly add the heavy cream to the flour mixture, whisking constantly. Bring the liquid to a simmer, then reduce the heat to medium-low and cook, whisking occasionally, until it’s thick enough to coat the back of a spoon, about 5 minutes. Whisk in The Usual seasoning and the Parmesan.
Add the green beans and mushrooms to the sauce and toss to combine. Transfer the creamy veggies to a 2-quart casserole dish. Top with the crispy onions. Bake until the beans are bubbly and the onions are golden brown on top, about 15-20 minutes. Allow the casserole to cool and set at least 10 minutes before serving.